Rhubarb Custard Pie III Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jul. 12, 2015
Like another reviewer said, this custard tastes like my Mom used to make many years ago. I did not use a pie crust as I wanted a healthy version of rhubarb custard. I've made this twice and put the custard in a 6 x 9 pan and baked as indicated in the recipe. I bake it until the custard is golden brown and set in the middle. It takes quite some time to bake so be patient and wait till it is golden brown and set. TY for a great recipe!
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Reviewed: Jul. 27, 2011
Very nice, but I also found there was too much milk mixture. 1 - 1/4 cups milk would've been enough, I think.
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Reviewed: Jun. 22, 2011
The MOST delicious recipe yet!!!!!! Even people that don't care for Rhubarb liked this pie.MMMMMMMMMM!!!!!
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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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Cooking Level: Intermediate

Home Town: Irvona, Pennsylvania, USA
Living In: New Bethlehem, Pennsylvania, USA

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Photo by librariange
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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Photo by librariange

Cooking Level: Intermediate

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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