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: Apr. 7, 2008

This tasted pretty good, but the crust was SO soggy, even after I sprinkled the crust with extra flour. I also think the 'custard' mix is a bit strange, more like crumbs. Good flavour, but I'll try a different recipe next time.

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nanaimobar

	Cooking Level: Intermediate Home Town: Nanaimo, British Columbia, Canada Living In: Riverside, California, USA
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Reviewed: May 10, 2007

I wish I could give this 0 stars, because it was nothing more than pieces of rhubard floating around in liquid, and I even let it cool completely. I followed the recipe exactly. So, I don't know what you all did to give it 5 stars! I don't even know where the "custard" part of the equation comes in either. Even when I mixing it all up, I was skeptical about what sort of consitancy it would turn out to be. It looked like rhubarb mixed with crumbs. The only good thing is that I used the flaky pie crust suggest by reviewer kelly h. That was good. Grrrr...

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Sara B.

	Cooking Level: Intermediate Living In: Fort Wayne, Indiana, USA
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Reviewed: Jul. 11, 2006

Sooooo yummy!!! I've made this pie 3 times in the last 2 weeks. I added an extra tbspn of flour to thicken the recipe and sprinkled the crust with 1 tbspn of flour and 1 tbspn of sugar, just like another rater suggested to do. I'm glad I did because it made the pie ready to eat just as soon as it wasn't piping hot! I'll definitely make this pie again and again!!!

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Mrs. Jabaay

	Cooking Level: Intermediate Living In: Anchorage, Alaska, USA
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Reviewed: Jun. 11, 2006

This pie takes the cake (insert dorky snicker here). It is easy, inexpensive, and non-messy. I pair it with the Basic Flaky Pie Crust here (http://pie.allrecipes.com/az/BasicFlakyPieCrust.asp), using butter instead of shortening for the crust. It always gets compliments and makes up fast.

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kelly h.


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Reviewed: Apr. 17, 2006

I have to double the ingrediants because I have deep pie pans

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ROSE ANN TRACY


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Reviewed: May 1, 2005

My Mom found this recipe when she first got married in 1938. It was from the "American Woman's Cook Book" which is an old 3" thick green book that has seen better days, but is still in my cupboard. The rhubard pie is just as good now as it was in 1938. The only hint I can tell you is to add a tablespoon or so of flour and one of sugar in the bottom of the pie crust before you add the filling. Mom said that keeps the crust from getting soggy. Now I have to go out and find some rhubarb. I NEED to make this again.

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Barbara

	Cooking Level: Expert Home Town: Kitchener, Ontario, Canada Living In: Oakville, Ontario, Canada
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Reviewed: Jul. 9, 2004

This pie had a very good flavor, but the bottom was like soup! Runny and soggy bottom crust. I made this for my mother in law for her birthday. She loved it though. We ended up cutting it up and spooning the unplanned "sauce" over it. It wasn't very attractive but tasted great! Not sure what I did wrong, I followed the recipe exactly.

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KABBIE


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Reviewed: May 16, 2004

This is the first time I have cooked with rhubarb, I thought it would be really hard and turn out sour. This receipt rocks. My mother-in-law said it was the best she's had. I am making it for my father-in-law with Splenda instead of sugar.

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LWARD97


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Reviewed: Sep. 2, 2003

very easy to make and very delicious. my family loved this pie. I recommend it to everyone. Even quicker to make if you use ready made pie crusts. Make sure to let it cool completely or the filling is runny.

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BARBUBBLIE


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Reviewed: Jun. 4, 2003

I love rhubarb pie and this one is excellent!

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RUBYWIFE


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Reviewed: May 30, 2003

To be fair, I can't really rate this recipe because I modified it quite a bit. I wanted to share my version since it turned out very good. Preheat oven to 425. Beat 3 egg yolk till pale yellow, add 1 c white sugar, 3 T milk. Beat until smooth. Add 1/2 c more white sugar and 1/4 c flour and beat until smooth. Add 1 T milk, 1/4 c white sugar, 1/4 t cinnamon, 1 t vanilla. Beat until smooth. Stir in 2 1/2 c sliced rhubard (0.5 inch pieces). Pour into prepared pie shell (I used Baker's Secret Pie Crust from this site-- perfect!!), dot with 2 T butter. Cover with second pie crust. Brush with milk and sprinkle white sugar on top. Bake on bottom rack of oven at 425 for 10 minutes. Drop temperature to 375 and bake until crust turns golden brown, approximately 40 more minutes. Watch the time carefully at the end because if you overdo it, the top might collapse in a bit (and it just doesn't look as nice). Hope you enjoy this.

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ABROSEN


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Reviewed: May 15, 2003

This pie was awesome!! It had a great sweet yet tart flavor. I will definitely use this recipe again. I added a cup more of rhubarb to fill in the pie plate a little more.

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CHARITYBOO

	Cooking Level: Expert Home Town: Oshkosh, Wisconsin, USA Living In: Beaverton, Oregon, USA
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Reviewed: May 7, 2003

This pie is so good! It's just like my mom used to make...just one comment - make sure you let it cool completely before cutting it or it will be too runny.

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JANET LOUISE


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Reviewed: Apr. 16, 2003

My husband is a pie lover. He was very impressed with this one. I know I will be making it again soon.

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RACHEL D. THOMPSON

	Cooking Level: Intermediate Living In: Sudbury, Ontario, Canada
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Reviewed: Aug. 29, 2002

This is like my Mother used to make,and I have been looking a long time for it!

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Reviewer:

Carol


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