Flip it!

A great recipe! Like another reviewer, I mixed the rhubarb and the custard together before filling the crust, and it turned out ama.

I made this with 3 cups of rhubarb and 2 cups of strawberries, and it was the best pie I’ve ever had. Absolutely delicious.

Made it just the way it said. Used the oil crust from the old Betty Crocker cookbook. Still haven’t mastered rolling the crust and putting it on, but that’s ok. It turned out great. Too many years have passed to know if it’s the same as what my mom used to make, but it’s close enough!

I used 4 TBL milk and scant measure on the sugar and vanilla. This was enough filling for 2 smaller pies. Everyone who tried it, liked it and asked for the recipe! I’ll use this one again.

I could have entered a contest with this pie and Won! Followed the recipe exactly except for adding a little cinnamon to the custard part. Topped it with a lattace crust and some raw sugar and it came out of the oven looking beautiful. Hubby had two pieces and now he likes Rhubarb.

super easy and quick pie and so yummy! I changed one little thing by adding 1/2 tsp strawberry extract and 1/2 tsp vanilla extract. Sold out fast at the restaurant. Some people ate a piece after dinner and also took some home. This is a definite keeper.


1 1⁄4 cups sugar
1⁄4 teaspoon salt

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