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.
Ingredients:
1 1⁄4 cups sugar
1⁄4 teaspoon salt
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Please Open The Next Page.
This is the best rhubarb pie I have tried. The whole family was delighted with it. The filling was so delicious, rich, creamy and full of rhubarb. I used single crust, we don`t care for double crust so much. I added nutmeg and cinnamon instead of vanilla extract and used only 1,5 cups sugar, adding half brown sugar.
Made this for Sunday dinner and they ate the entire thing! I used blueberries and rhubarb and vanilla flavored soy milk (omitted the vanilla extract and milk). I though it was very good and my family could not have agreed more! Thanks for the recipe!
Great recipe! Creamy and delicious. I served it to company and got so many compliments. The only change I made was to add some sliced strawberries to the rhubarb.
This was by far the best rhubarb custard pie I have ever made! My father liked it better than the one his mother had made for years (He is 75 years old!). I also mixed the rhubarb together with other ingredients before puting in pie plate. Excellent!!
An excellent recipe! I only used about 1.5 cups of sugar (it was still plenty sweet) and omitted both crusts to ease some of the calories but it still turned out wonderfully.
Ingredients:
1 -9 inch Pie Crust ( unbaked)
Pie filling:
1 1⁄4 cups sugar
1⁄4 teaspoon salt
3 tablespoons flour
2 eggs, beaten
4 cups rhubarb, chopped into small pieces
Or frozen rhubarb
TOPPING:
1⁄2 cup sugar
1⁄2 cup flour
1⁄2 cup butter
1 pinch salt
Directions:
Preheat the oven at 350 degrees F.
Stir together the dry ingredients for the filling. Stir in the beaten eggs, then add the chopped rhubarb and mix all together.
Pour into unbaked pie shell.
Topping: Mix together the sugar and flour in a small bowl. Using a fork, cut in the butter until the mixture becomes “crumbly”.
Sprinkle topping mixture over the rhubarb filling.
Bake for one hour at 350 degrees F.
source :cokinghappy.com