Even if rhubarb grew as fast and prolifically as zucchini, it would still be utterly impossible to have a sufficient supply always at the ready to make most, let alone all, of the rhubarb custard pies ...

If you haven't tried a classic rhubarb pie, then this is the moment to drop what you're doing, order any ingredients you don't have, and start cooking as soon as possible. The bright red, super tart ...

To prepare oven: Preheat oven to 425 degrees. To make filling: Scatter rhubarb over pie crust. In medium bowl, beat eggs well. Add sugar and flour. Mix until well combined. Add lemon juice. Add nutmeg ...

Janet Johnson of Pennsburg sent rhubarb recipes for Jean Dorner of Whitehall. Marge Drabi of Schnecksville sent in a Rhubarb Custard Pie recipe for Jean Dorner. Marie Kroboth of Whitehall sent in a ...

Thank goodness for Millie Carper. That is because her rhubarb custard pie gave Jim Hillibish a whole new outlook on rhubarb. The word rhubarb "kind of sends your tongue into a crinkle. More than any ...

Wanda Dietz of Lehighton sent in a Rhubarb Custard Pie recipe for Carol Cramsey of Walnutport. “This is a very old family recipe for Rhubarb Custard Pie that is easy to make and delicious,” Wanda says ...

Add Yahoo as a preferred source to see more of our stories on Google. Because when you love rhubarb, you really love rhubarb. You're either a rhubarb person or you're not. We rhubarb people know we ...

Put 2 heaping cups of chopped rhubarb into an 8-inch pie crust. Beat: Pour over rhubarb in crust. Mix: Sprinkle on top of pie. Bake at 350 F for 45 minutes or until done. We enjoy this even more with ...