Thursday, June 7, 2012

Rhubarb Custard Pie


A friend (a fellow pie-lovin' friend) sent me a link to this recipe - Rhubarb Custard Pie "to be Reckoned With".  How could I not make a pie with that name?!?

And so I did make it.

Then I made it again.

And then again.

And yet...not one photo of the baked finished pie.  Why's that?  It's simply too good.  We couldn't wait to eat it.  It truly IS a rhubarb pie to be reckoned with.

7 comments:

Susan said...

Hello Heather, now that does look tasty!
I just popped over from Cathy's blog.

Alison said...

Mmmm, that looks good, I just picked some more rhubarb from the garden and this might just be the recipe I try this time! Last time I did rhubarb and white chocolate which was gorgeous!

Alison
x

regina said...

hello heather,
those rhubarb pie look good.
have a nice weekend,
love regina

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Mooberry Farmwife said...

Looks fabulous! We *hope* to harvest our first farm rhubarb this year, and we are avid pie fans! Thanks for sharing!

leslie said...

So glad you liked it! Please feel free to scrape up the photo of my finished pie, for those who are curious.

In theory, rhubarb season is big-ticket over; it's HOT just about everywhere. But I still see it in some supermarkets, I think coming in from Canada, and of course it's still producing in Alaska.

Only in Louisiana ~ documenting the adventures we call Life! said...

Wow - that is a lot of Rhubarb pie to eat!!! It looks delicious. Not something that grows around here so we don't see many things made of rhubarb.