Rhubarb Custard Pie

43 comments

Appears in Cook's Country April​/May 2011

Could we really make a rhubarb pie without adding strawberries?

SERVES 8

TIME 1¼ hours, plus 30 minutes chilling and 4 hours cooling

Rhubarb Custard Pie

WHY THIS RECIPE WORKS

We used a double crust for our Rhubarb Custard Pie dough, but we found that a lattice top crust worked just as well. Cooling the pie completely ensured that the juices didn’t leach out when we cut into it.

Print