Grandma Rampke’s Easy Rhubarb Custard Pie is a cherished family recipe that has stood the test of time, originating from the heartwarming tradition of passing down culinary delights through generations. This pie, with its delectable combination of tart rhubarb and creamy custard, has not only graced family tables for decades but has also gained widespread recognition on the internet since its first documented appearance around 1995.
The recipe holds a special place in the hearts of many, not only because it’s incredibly delicious but also because it carries sentimental value, being a favorite of the recipe creator’s father. Passed down from Grandma Rampke to her daughter-in-law, it has become a beloved tradition, embodying the essence of family gatherings and celebrations.
With a preparation time of just 40 minutes, including baking, this pie is not only delicious but also convenient, making it perfect for those occasions when time is of the essence. Its recipe category falls under “Pie,” making it a delightful addition to any dessert spread, whether it’s for a casual potluck or a special occasion.
Now, let’s delve into the ingredients and nutritional aspects of this delightful pie. It features simple yet wholesome components, including rhubarb, sugar, eggs, milk, and a touch of cinnamon for that extra flavor dimension. The combination of these ingredients results in a symphony of flavors and textures that are sure to tantalize your taste buds.
Rhubarb, the star ingredient of this pie, lends its unique tartness and vibrant color, complemented by the sweetness of sugar. Eggs and milk come together to create a luscious custard that envelops the rhubarb, creating a harmonious balance of flavors. A sprinkle of cinnamon adds a hint of warmth and aroma, elevating the pie to a whole new level of indulgence.
Nutritionally, this pie offers a balance of macronutrients and provides a moderate amount of calories per serving. With each slice delivering approximately 391.6 calories, 12.2 grams of fat, 4.1 grams of saturated fat, 101.5 milligrams of cholesterol, and 184.6 milligrams of sodium, it’s important to enjoy this dessert in moderation as part of a well-rounded diet.
In terms of dietary considerations, this pie can be classified as a fruit-based dessert with healthy attributes, thanks to the inclusion of rhubarb, which is rich in fiber and vitamin K. However, its sugar content should be taken into account, especially for those watching their sugar intake.
As for the recipe instructions, they are straightforward and easy to follow, ensuring that even novice bakers can recreate Grandma Rampke’s masterpiece with confidence. Simply start by placing half of the pie crust into a pie plate, followed by layering the rhubarb and sugar mixture. Then, combine the remaining sugar with milk and beaten eggs, pouring the mixture over the rhubarb. Sprinkle the top with cinnamon and bake at 350 degrees Fahrenheit for 45 minutes, allowing the custard to set before serving.
The accompanying notes from Julie provide a glimpse into the rich history and tradition behind this recipe, emphasizing its significance in her family’s culinary legacy. It’s a testament to the enduring power of food to evoke memories and create lasting connections across generations.
In conclusion, Grandma Rampke’s Easy Rhubarb Custard Pie is not just a dessert; it’s a symbol of love, tradition, and the joy of sharing homemade treats with loved ones. Whether enjoyed at Christmas, a potluck, or any occasion worth celebrating, this pie is sure to bring smiles and fond memories to all who taste it. So, roll up your sleeves, preheat the oven, and embark on a culinary journey that transcends time with this beloved family recipe.
