Reviewed: May 23, 2009

This is a keeper! I diced the rhubarb and mixed everything together as called for in the recipe and it turned out great. The picture prodded me to be a bit more creative with my top crust which was fun as well.

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NeeNeeFay

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Reviewed: May 21, 2009

Hands down - THE BEST EVER!!

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Nancy

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Reviewed: May 18, 2009

This pie was a big hit but I gave it a 4 star rating because I reduced the sugar to 1.5 cups. Would have been much too sweet with more. Next time I will reduce the vanilla just a bit. I think it's needed to cut the bite of the rhubarb a bit, but was a bit too much. Definitely will use this recipe again. My husband says that his grandmother made the best rhubarb custard pie ever. Well, move over granny... I'm ready for the challenge and I think with this recipe and the two changes I mentioned I'll have the blue ribbon.

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Annie B

Cooking Level: Expert

Living In: London, Ontario, Canada

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Reviewed: May 15, 2009

This is delicious! Resist the temptation to add a lot more rhubarb - it won't fit with the filling. I accidentally forgot the butter and it still turned out great. I'll be using this a lot!

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cooks4forty

Cooking Level: Expert

Living In: Stoughton, Wisconsin, USA

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Reviewed: Nov. 27, 2008

This was pretty good, I just found it rather eggy tasting. I didn't have two pie crusts so I just baked it open, and it came out fine.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Jun. 25, 2008

Very good and easy recipe. A little sweet for me, but everyone one else loved it.

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SHEILA316

Home Town: Ocala, Florida, USA

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Reviewed: Jun. 24, 2008

soupy and too tart

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eloisa

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Reviewed: May 27, 2008

Absolutely delicious! Loved it! Will definitely make again.

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The Del Sisters

Cooking Level: Expert

Home Town: North Branch, Michigan, USA

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Reviewed: May 19, 2008

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.

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CALHOUNABODE

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Reviewed: May 18, 2008

So good. I made a crumb topping for the top pie crust (mixed melted butter, brown sugar, and flour to make crumbs) instead of making a double pastry crust. I like the contrast of the crumbs and custard. This is delicious. If you wanted, you could probably add an extra half a cup of chopped rhubarb for more of that tangy flavor, or maybe reduce the sugar a bit.

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Rachel Haley

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Reviewed: Mar. 18, 2008

Perfect!!!! This is just what I was looking for.

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1 user found this review helpful

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BJT72

Cooking Level: Professional

Living In: Perrysburg, Ohio, USA

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Reviewed: Nov. 6, 2007

This is the best rhubarb pie I have ever eaten. My husband and I made several and froze them. That way we had rhubarb pie all year round.

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Margy

Cooking Level: Intermediate

Living In: Ottumwa, Iowa, USA

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Reviewed: Jun. 22, 2007

I've had alot of rhubarb pie since childhood, and thought to try something different. The vanilla overpowered the rhubarb in my opinion. The texture was great....i would omit vanilla next time.

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JLESTER1

Cooking Level: Intermediate

Home Town: Richlands, Virginia, USA

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Reviewed: Jun. 21, 2007

Absolutely wonderful! Of course you must start with a good crust. I,too, mixed the sauce with the rhubarb before filling. Easy and delicious!!

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Carrie T.

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Reviewed: Jun. 12, 2007

WOW. This is the best pie I've *ever* had!!! I followed the suggestions of others and mixed the rhubarb with the custard before adding it to the pie crust. This would make a great recipe for any get-together and I will definitely be making it again and again!

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Lisa

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: East Lansing, Michigan, USA

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Reviewed: Jun. 1, 2007

Easy to make. Had all the ingredients on hand. Great taste - sweet and tangy. A good way to use up your rhubarb! Lasts a long time in the fridge and doesn't get soggy!

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KITTYKATFARM

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Reviewed: May 31, 2007

This was by far the best rhubarb custard pie I have ever made! My father liked it better than the one his mother had made for years (He is 75 years old!). I also mixed the rhubarb together with other ingredients before puting in pie plate. Excellent!!

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Dawn

Cooking Level: Intermediate

Living In: Pulaski, Wisconsin, USA

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Reviewed: May 18, 2007

just served this pie for Mothers day everyone loved it...

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kristie

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Reviewed: Jun. 20, 2006

This rhubarb pie was amazing! It was the best rhubarb pie I have ever made! My whole family enjoyed it and I'm planning on making more. Thanks for this great recipe!

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Tyler B.

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Reviewed: Aug. 28, 2005

I made this pie to take to a church picnic. The kudoes I got....wow! One man said he had eaten rhubarb pie all his life and this recipe far surpassed any he had ever eaten and would I please share the recipe with his wife. I have to admit, I thought it was excellent too. However, I too mixed the rhubarb with the custard mixture before putting it in the pie crust.

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Barbara T

Cooking Level: Expert

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Rhubarb Custard Pie II

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