Rhubarb Raspberry Custard Pie
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
This exquisite Rhubarb Raspberry Custard Pie, a beloved classic from the Better Homes & Gardens 1990 Best Recipes Yearbook, is the epitome of dessert perfection. Its visually stunning presentation and mouthwatering flavors make it a standout choice for any gathering. The vibrant combination of tart rhubarb and sweet raspberries encased in a creamy custard filling, topped with a crunchy almond streusel, is sure to impress your guests or loved ones. Whether you’re preparing for a special occasion or simply indulging in a delightful treat, this pie is well worth the effort and will leave everyone marveling at your baking prowess. 🌟🍰
Ingredients:
- 1 1/4 cups white sugar
- 1 tablespoon all-purpose flour
- 1/4 teaspoon ground nutmeg
- 4 large eggs
- 1 cup fresh rhubarb, chopped
- 1 cup fresh raspberries
- 1 cup frozen raspberries, thawed
- 1/4 cup all-purpose flour
- 1/4 cup white sugar
- 1/4 cup sliced almonds
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, cold and cut into small pieces
Instructions:
-
Prepare the Custard Mixture:
In a small bowl, whisk together 1 1/4 cups of white sugar, 1 tablespoon of flour, and 1/4 teaspoon of ground nutmeg until well combined. Add the eggs and beat the mixture until it is thoroughly blended and smooth. -
Prepare the Fruit:
In a separate bowl, combine the fresh rhubarb, fresh raspberries, and thawed frozen raspberries. Gently toss them together to mix the fruit evenly. -
Assemble the Pie:
If you’re using a pre-made pie crust, fit it into a 9-inch pie plate. If you’re making your own, roll out the dough and place it in the pie plate. Spoon the mixed fruit into the prepared pie crust, spreading it out evenly. Pour the custard mixture over the fruit, making sure it covers the fruit completely. -
Prepare the Streusel Topping:
In a small bowl, mix together 1/4 cup of flour, 1/4 cup of white sugar, sliced almonds, 1/4 teaspoon of ground cinnamon, and 1/2 teaspoon of ground nutmeg. Cut in the cold butter pieces using a pastry cutter or your fingers until the mixture resembles coarse crumbs about the size of small peas. -
Bake the Pie:
Cover the edges of the pie with aluminum foil to prevent them from overbrowning. Bake the pie in a preheated oven at 375°F (190°C) for 25 minutes. After 25 minutes, remove the foil and continue baking for an additional 15 minutes, or until the custard is set and the top is golden brown. -
Add the Topping:
Carefully remove the pie from the oven. Sprinkle the streusel topping around the outer edge of the pie, leaving a 5-inch circle in the center uncovered. Return the pie to the oven and bake for an additional 5 minutes, allowing the topping to become golden and crisp. -
Cool and Serve:
Allow the pie to cool on a wire rack before serving. Once cooled, cover any leftovers and chill in the refrigerator. Enjoy this delicious pie at room temperature or slightly chilled.
Serving Size: Makes 8 servings
Calories per Serving: Approximately 387.5
Fat Content: 15.6 grams
Saturated Fat Content: 4.8 grams
Cholesterol Content: 100.6 milligrams
Sodium Content: 199.9 milligrams
Carbohydrate Content: 57.2 grams
Fiber Content: 2.9 grams
Sugar Content: 39 grams
Protein Content: 6.6 grams
Prepare to be amazed by the delightful blend of tart rhubarb and sweet raspberries in a creamy custard base, all crowned with a delectable almond streusel topping. This Rhubarb Raspberry Custard Pie is a beautiful and delicious way to impress your guests or simply indulge in a homemade treat that’s sure to bring smiles to everyone’s faces. Enjoy every bite! 🍰🥧
