This pie was EXCELLENT! I thought it was just the right balance of sweet custard and tart rhubarb, and the custard wasn't thick and goopy or overpowering. I took other bakers' advice and mixed the custard and ruhbard together before pouring into the crust and that worked great, but I think if you want more tartness in the rhubarb you could layer them in seperately. This recipe does make for a pretty full pie plate, but depending on the size you're using, it shouldn't make a huge difference- the worst that will happen is that you might not use a small portion of the filling. The good news is, this pie behaves very well in the oven, and even though I filled my pie plate to the brim and then some, it didn't bubble over at all. In fact, I had more than enough rhubarb and piled some in the middle of the pie to fit it all in. I used the oil pie crust recipe from this site, and the pie turned out beautifully! I will definitely make this again!
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This pie was EXCELLENT! I thought it was just the right balance of sweet custard and tart...