Reviewed: Jul. 7, 2009

Delicious! Just about too easy to make. My pies took 15 min. longer to cook though. I cooked them on the middle rack on a cookie sheet. Will definitely be making this one again!

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Jessica

Cooking Level: Intermediate

Home Town: Meadow Lake, Saskatchewan, Canada

Living In: Millet, Alberta, Canada

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Reviewed: May 26, 2009

We liked this recipe. I added 1 cup more of rhubarb and did everything else the same. Kinda had a browned sugar crust on top. Thanks.

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STARAJOY

Cooking Level: Beginning

Living In: Liberty, Pennsylvania, USA

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Reviewed: May 12, 2009

I cut this recipe in half and made in a large (14 ounce) ramekin. Because it was deep, I think it needed longer to cook because it was still runny after the time was up. Tasty though!

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WeirdAuntMartha

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Hopkins, Minnesota, USA

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Reviewed: May 7, 2009

Great recipe. The nutmeg adds a good flavor. I used a deep dish pie pan so I adjusted the filling & used 3 cups rhubarb & 3 eggs and a little more of the other ingredients. I was looking for a single crust rhubarb pie recipe. It's a keeper!

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skippi

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Reviewed: Aug. 24, 2008

All in all a good pie a little sweet for my liking but that's just me. I did think maybe there should have been more filling.

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shanz1

Cooking Level: Intermediate

Home Town: Arnold, Nebraska, USA

Living In: Rock Springs, Wyoming, USA

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Reviewed: Aug. 17, 2008

Amazing pie! It's the perfect dessert to serve when you've got company.

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SunFlower

Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

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Reviewed: Sep. 16, 2007

This is a great recipe, very sweet and it set up well. I added a tiny bit of vanilla to tone down the nutmeg, and it turned out very yummy. I'm not a rhubarb fan, but I'll probably make this again!

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RibbonMunky

Cooking Level: Beginning

Living In: Fairbanks, Alaska, USA

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Reviewed: May 29, 2007

I'll give this an actual review when this works, but I wanted to warn people against substituting berries for the rhubarb. This might be a no brainer, but I'm entirely an amateur cook, and switching this out didn't work. It was delicious, but the inside of the pie was completely liquid. Nothing wrong with the recipe, but just wanted to warn anyone considering this.

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Jenn N.

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Reviewed: May 28, 2007

This was different, but delicious. I'd definitely make it again, it was quite simple. And it was the right consistency, the custard balanced the tartness of the rhubarb.

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sassy sandy

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Reviewed: May 25, 2007

This recipe is fantastic. If you like your pie intensely fruity without the underlying bitterness that can accompany rhubarb, this is the one! I used half frozen and half fresh rhubarb, resulting in 4 cups of fruit, and I didn't experience any of the problems mentioned (flat pie, spillover) by previous reviewers. I pre-baked the shell for 15 mins to prevent sogginess. I cut the scraps into shapes for a loose top, and sprinkled cinnamon-sugar over the whole thing. The egg mixture mellowed the rhubarb, yet intensified the fruity tartness. Great!

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jillbilly

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Reviewed: Jun. 16, 2006

This pie is great! It's so easy that it will stay in my regular recipe box. I used half rhubarb and half peeled and chopped granny smith apple. I replaced the nutmeg with cinnamin (because I really can't stand nutmeg). It was yummy hot but best the next morning. It really isn't a custard (as others have noted) but it taste great! Thanks!

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Jenna F.

Cooking Level: Beginning

Living In: North Pole, Alaska, USA

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Reviewed: May 25, 2005

I made this with a graham cracker crust instead of pastry. I was looking for a good, custard-y rhubarb pie, but ended up with more of a rhubarb tart. It would be delicious as a bar, but there really wasn't enough custard to fill up the pie pan. I think I'll use a recipe that calls for more eggs & more milk next time.

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NURSECHRIS

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Reviewed: Oct. 21, 2004

Excellent! A nice change from the usual strawberry and rhubarb pie. Highly recommend it

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Carmen

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Reviewed: Jun. 7, 2004

This recipe turned out terribly. I don't know if it was something I did or what. The sugar seemed to form a very hard crust at the top. The custard did not taste at all like custard. I will definitely not try this recipe again.

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ZAKYOP

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Reviewed: May 30, 2004

I made this pie for company and they enjoyed it very much. I served it with whipped cream. Next time I will try it in a tart pan or lower sided pie plate. I will definitely make it again!

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Carolyn Ellis

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Reviewed: May 16, 2004

This recipe is very quick and easy and makes a great pie. I don't always have nutmeg, but it is still great.

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SHANNONV

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Reviewed: May 14, 2004

I LOVE this recipe. This is nearly identical to a Rhubarb Cream Pie recipe passed down through my family. Mine has a 1/2 cup more sugar, 1 more Tbl flour and 1 Tbl butter and 1 cup more of rhubarb and I bake it in a 10 inch. This is a family favorite and many people who normally don't like rhubarb pies have loved this one.

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SLHORN

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Reviewed: Aug. 17, 2003

This one is a very tasty pie, yet pretty thin; next time, I'll probably use a tart pan. I'll probably also try it with other fruits, such as apple, pear, apricot, ... The custard filling seem the be a reliable base for any kind of fruit pie.

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IVANDIEPART

Cooking Level: Expert

Living In: Brussels, Brussels, Belgium

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Reviewed: Jul. 25, 2003

This pie was excellent. I followed the recipe as written and didn't have any trouble. I had never had rhubarb before, but this pie made me a fan. This recipe even got the "thumbs up" from my 87-year-old neighbour. She even said it was worth cheating on her diet for!

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JILL

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Reviewed: Jun. 23, 2003

This recipe was pretty good! I am on a low carb diet so I did make some changes, leaving off the crust and replacing the sugar with splenda. Since no crust it baked about 40 minutes. I think it would be wonderful with strawberries also and I will definitely add more fruit next time. My first real 'cake' since I started this plan months ago!

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