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.
Hello Heather, now that does look tasty!
ReplyDeleteI just popped over from Cathy's blog.
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!
ReplyDeleteAlison
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hello heather,
ReplyDeletethose rhubarb pie look good.
have a nice weekend,
love regina
Nice Pics collection i like it you have shared such a nice and useful ideas..
ReplyDeleteThank you for post.
Looks fabulous! We *hope* to harvest our first farm rhubarb this year, and we are avid pie fans! Thanks for sharing!
ReplyDeleteSo glad you liked it! Please feel free to scrape up the photo of my finished pie, for those who are curious.
ReplyDeleteIn 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.
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.
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