Beautiful and delicious! When I cut up my rhubarb, I only had 2 cups, so I threw in some raspberries I had in the freezer. I tossed it all w/ the custard mixture before pouring into the crust. I used a shortening crust, made a lattice top, sprinkled w/ sugar. The custard really cuts the tart sweetness of the fruit. I will definitely use this recipe again.

Reviewed On: May 19, 2008

I add extra veggies to this recipe and green chile powder. Nice and spicy!

Reviewed On: Jun. 30, 2005

I love this recipe! I often double it and freeze the excess dough. (In ziploc bags w/ some olive oil.) I then take it out of the freezer the night before and thaw it in the fridge, or take it out in the morning and thaw it on the counter. If you do this, it helps for it to come to room temp before you stretch/roll it out. I also like to use wheat flour to flour the surface I work on. A good hearty dough that comes out perfect!

Reviewed On: Jun. 30, 2005