Reviewed: May 17, 2008

Delicious. Have been looking for this recipe, so much like what my mother made. I changed it a bit, used less milk (only 1 1/3 cup, added 1 tsp vanilla, 1 Tlbsp butter, and did not cook as long. Baked at 400 degrees for 8 min, then at 350 degrees for about 30 min. If it gets too brown, lower temp even more. This is a TRUE RHUBARB CUSTARD PIE!!!

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Reviewer:

Linda

Cooking Level: Intermediate

Home Town: Irvona, Pennsylvania, USA

Living In: New Bethlehem, Pennsylvania, USA

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Reviewed: May 25, 2005

This pie was really tasty, but it made way too much filling for a 9inch pie crust. I had to dump almost half of the milk mixture out for it to fit, even though I followed the recipe perfectly.

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6 users found this review helpful

Reviewer:

CRXGURL

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Apr. 29, 2000

My husband really liked it but I thought it was too sweet (I like rhubarb to be tart). I had to bake the pie an additional 20 minutes to get the custard to set. The recipe doesn't specify how to beat the egg whites--glossy, soft peaks, stiff peaks? I beat them 'til glossy.

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12 users found this review helpful