This recipe makes a 10-inch pie that 's packed with rhubarb and sugar. The rhubarb is diced, piled into a prepared crust and covered with a vanilla custard mixture. The top crust is popped on and the pie is baked in a hot oven for an hour.
Photo by: neonbikini
Posted: Jul. 17, 2006
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Photo by: The Del Sisters
Posted: May 26, 2008
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