recipe reviews for:

Rhubarb Custard Pie I

“ This is a double-crust pie that can be made with either fresh or frozen rhubarb. The rhubarb is cut into nice-sized chunks and folded into a mixture of sugar, beaten egg yolk and flour. The filling is then arranged in a prepared crust, topped with another, and baked until golden. Serve it warm with scoops of vanilla bean ice cream.”

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Reviewed: Aug. 1, 2011

Wow~ Great pie. Very easy to make and super delicious! I added 1 Tbsp of tapioca to avoid the runny fruit problem and made mini empanada pies out of the filling. Really wonderful flavor!

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sarasarasara

Reviewed: Jun. 29, 2011

It's great as is, but this time when I made it I tried something new! I used the whole eggs, not just the yolks. I added a drop of vanilla, zested a clementine, and sprinkled in some sea salt, nutmeg and cinnamon. I doubled the flour and added 1/4c milk like my mom used to do. Finally, I added 1 1/2c fresh, ripe strawberries. My kids made a lattice for the top crust. WOW!!! My family went bonkers for this pie! The flavor really has depth and character. I would suggest decreasing the sugar because the ripe strawberries made it a lot sweeter.

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DoubleOSoosie

Reviewed: Jun. 8, 2011

This is everything my mom used to make. I was adventurous with the recipe one day and wondered what exactly I could use this 'custard pie' recipe for. I ended up making a berry custard pie (strawberries, blackberries, raspberries and blueberries frozen store bought mix), substituting said berry mix for rhubarb and adding orange zest (about one teaspoon fresh grated). Amazing stuff, truly. This recipe is ridiculously versatile.

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June Whitehorn

Reviewed: Jun. 1, 2011

I made this pie and my husband said, "Why have we been together 9 years and this is the first time you've made this?" and then proceeded to inhale half of it. I was raised eating rhubarb pie (no strawberries added pleeeease) so when I saw the pretty rhubarb in the store the other day I just felt like making one. Glad I did! The "custard" part makes the sugary juice sort of creamy, which is a nice addition but doesn't take away from the yummy flavor.

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Sarah C

Reviewed: May 26, 2011

Although I used Pillsbury ready-made crusts for this recipe, the filling itself was followed to the letter. I am a real lover of rhubarb, and this recipe was absolutely delicious. I took it to work, and my male co-workers were ecstatic about the pie. My biggest problem now is finding more rhubarb. A classic recipe to be added to my collection.

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Reviewer:

bookwoman

Reviewed: Sep. 10, 2010

I'm giving this 4 stars just because it's not what I was looking for. It didn't turn out "custardly"...if that makes any sense. It is delicious and the texture was great. My daughter loved it and my wife conceded that it was pretty good considering that rhubarb is supposed to be cattle food. I'm still trying to find my Grandma Fox's recipe.

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VAPORLOCK

Reviewed: Aug. 3, 2010

This was Awesome! I love the custard taste nd the tart but sweet flavor, diefinately a fav in my house.

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Reviewer:

Nannie

Cooking Level: Intermediate

Living In: Yankton, South Dakota, USA

Reviewed: Jul. 18, 2010

This pie was very good. It has a sweet yet tart flavor. I was surprised to have it turn out like a custard pie with no custard-like filling. I will make it again as it is so easy.

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SAM111948

Cooking Level: Intermediate

Living In: Sioux Falls, South Dakota, USA

Reviewed: Jun. 6, 2010

I only added 3/4 c. of sugar, but it was still way too sweet. I tried the rhubarb pie from allrecipes that calls for 1 1/3 c. sugar per 4 cups of rhubarb and that ratio was much better.

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