How To make Creamy Rhubarb Pie
4 cups fresh or frozen unsweetened sliced rhubarb
1 recipe pastry for single crust pie
2 eggs
beaten
1 carton (8 oz.) vanilla yogurt
1 cup granulated sugar
3 tablespoons all purpose flour
1/4 teaspoon ground nutmeg or cinnamon
1/3 cup all purpose flour
1/3 cup packed brown sugar
2 Tablespoons butter :
no substitutes
1/4 cup chopped pecans
Thaw rhubarb, if frozen, but do not drain.
Prepare and roll out pastry for single crust pie as directed. Line a 9 inch pie plate with pastry. Trim and flute edge of pastry. Do not prick shell.
For filling, combine eggs, yogurt, sugar, 3 tablespoons flour, and nutmeg. Add rhubarb (and juice, if thawed), then gently toss until coated. Transfer to pastry shell. Combine 1/3 cup flour and brown sugar. Cut in butter until crumbly. Stir in pecans. Sprinkle crumb mixture on top of pie.
Cover edge of pie with foil. Bake in a 375 oven 25 minutes more or until pie appears nearly set in center when gently shaken. Cool on a wire rack. Refrigerate within 2 hours; cover for longer storage. Makes 8 servings.
How To make Creamy Rhubarb Pie's Videos
Rhubarb Custard / Cream Pie Recipe + How to Grow Your Own Rhubarb for Cheap!
I am sharing one of my favourite pie recipes today – Rhubarb Custard Pie (which is sometimes also called “Rhubarb Cream Pie.” We’ll also talk lots about planting, growing, harvesting and caring for your own back yard rhubarb plants. It’s so easy and cheap! ???? If you’re new here, welcome to the channel and please hit the red subscribe button. Jenn Least is an adoptive mom of six from Canada and loves to chat about how LESS can actually mean MORE!
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Here’s another of my rhubarb recipes for you – coffee cake!
Or more of my “cooking on the cheap” videos here:
Rhubarb Pie Recipe:
-Pie crust for 1 pie, rolled into 9” pan and uncooked
-Fill crust with 4 cups chopped rhubarb (fresh or frozen)
Cream Filling:
-1 cup white sugar
-1/3 cup white flour
-1/4 teaspoon salt.
Stir together dry ingredients, then whisk in:
-1 egg, beaten
-1/2 cup milk
Pour cream mix over the rhubarb.
Crumble Topping
-1/2 cup white flour
-½ cup brown sugar
-1/2 teaspoon cinnamon
Mix together dry ingredient. Cut in:
-1/4 cup butter.
Sprinkle on top of the pie
Bake on 450F for 10 minutes. Reduce oven temperature to 350F and bake for a remaining 30 minutes.
*Cool before serving.
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Rhubarb Custard Pie Recipe
In need of a new pie recipe for upcoming holiday gatherings? This rhubarb custard pie is beyond tasty, and it will totally wow your guests.
#pie #recipe #homemade
Read Full Recipe:
Rhubarb Strawberry Pie Recipe
From New York, a family Recipe for Rhubarb Strawberry Pie comes out bubbling from the oven, with a sweet nutty flavor filling dripping onto the flakey crust, only to be topped with a scoop of vanilla ice cream for the perfect bite!
Recipe:
Want to Read More? Then head to my blog for new content on Tuesday & Thursday morning for a Healthy Recipe or a Travel Tip as I search for the perfect bite!
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Strawberry Rhubarb Custard Pie - The Best Strawberry Rhubarb Pie Recipe
Learn how to cook a Strawberry Rhubarb Custard Pie Recipe! Visit for the ingredients! Plus, more info and over 700 additional original video recipes. I hope you enjoy this Strawberry Rhubarb Custard Pie recipe!
Rhubarb Custard Pie & Homemade Vanilla Ice Cream - The BEST spring recipe!
Spring is in full swing and we've been busy baking at home. This week we were very excited to attack the rhubarb patch next to our house to make a delicious custardy rhubarb pie and vanilla ice cream!
PIE CRUST
2 cups all-pupose flour
1 cup COLD butter or lard (cut into cubes)
1 tsp salt
1/4 cup COLD water
DIRECTIONS
Mix flour, salt and fat by hand or in a food processor, until it resembles oatmeal. Add cold water, a little at a time until the dough comes together. Form into a flat ball and wrap in plastic wrap and chill for 1/2 hour or until ready to use.
OUR PUMPKIN PIE VS. SWEET POTATO PIE EPISODE:
HOW TO BLIND BAKE YOUR PIE CRUST:
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RHUBARB PIE FILLING
4cups chopped rhubarb
3 tbsp flour
1cup sugar
3 eggs
3 tbsp heavy cream or milk
DIRECTIONS
Preheat oven to 350F. Mix together rhubarb, flour and sugar until rhubarb is evenly coated. In a separate bowl, mix eggs and cream/milk. Add to rhubarb & mix. Place into pre-cooked pie shell & bake 60-75 minutes. Filling should be cooked to the point where it is no longer soupy and the rhubarb is cooked through.
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ICE CREAM BASE
1cup heavy cream
2 cups milk
4 eggs yolks
3/4 cup sugar
1 tsp vanilla
Beat eggs yolks with sugar. In a heavy-bottomed pot, heat the milk, cream & vanilla. Whisk in eggs and stir occasionally. Cook until temperature reaches 170F. Strain & cool completely (overnight if possible). Churn according to ice cream machine instructions.
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Host: Chef Renée Lavallée (
Camera & Co-Host: Doug Townsend (
Location: Renée & Doug's Home Kitchen, Dartmouth, Nova Scotia
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Rhubarb Cream Pie I Perfect dessert for Summer
Rhubarb Cream Pie or Rhubarb Meringue Pie...This pie is super sweet and tangy, quite refreshing on a hot day.
In the 1950's this was called Rhubarb Cream Pie, the meringue did not covering the whole pie.
****TIMESTAMPS***
0:00 Rhubarb Cream Pie I Perfect dessert for Summer
1:52 Baking Pie Crust
3:17 Preparing the Filling
3:23 Whipping Up the meringue
Music by: Rymdklang Soundtracks Eternal Sunshine
Niclas Gustavsson The Scientist (Sting)