Rhubarb Custard Pie IV Recipe Reviews - Allrecipes.com (Pg. 5)
Reviewed: Jun. 1, 2000
I really liked this pie, but it came out with a dark crispy meringue-like crust and I wasn't sure if it was supposed to be like that or if it did that because I mixed the eggs, sugar, and flour together and then let it sit for about 10 minutes before I poured it in the pie shell.
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Reviewed: May 20, 2000
This pie is really excellent. It has just the right amount of sweetness (you can still taste the "tartness" of the rhubarb) and the *custard* like filling is wonderful. A great rhubarb pie!
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