*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I made this pie to take to a church picnic. The kudoes I got....wow! One man said he had eaten rhubarb pie all his life and this recipe far surpassed any he had ever eaten and would I please share the recipe with his wife. I have to admit I thought it was excellent too. However I too mixed the rhubarb with the custard mixture before putting it in the pie crust.
Beautiful and delicious! When I cut up my rhubarb I only had 2 cups so I threw in some raspberries I had in the freezer. I tossed it all w/ the custard mixture before pouring into the crust. I used a shortening crust made a lattice top sprinkled w/ sugar. The custard really cuts the tart sweetness of the fruit. I will definitely use this recipe again.
So good. I made a crumb topping for the top pie crust (mixed melted butter brown sugar and flour to make crumbs) instead of making a double pastry crust. I like the contrast of the crumbs and custard. This is delicious. If you wanted you could probably add an extra half a cup of chopped rhubarb for more of that tangy flavor or maybe reduce the sugar a bit.
WOW. This is the best pie I've ever had!!! I followed the suggestions of others and mixed the rhubarb with the custard before adding it to the pie crust. This would make a great recipe for any get-together and I will definitely be making it again and again!