Rhubarb custard pie from Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life (page 258) by Kate McDermott

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute half-and-half for whipping cream.

  • hirsheys on May 14, 2018

    Didn't love this - it was a bit too eggy and not enough rhubarb. Delicious crust, though.

  • jenmacgregor18 on June 07, 2017

    Excellent! Used 1/2 and 1/2. I would add more nutmeg next time; maybe 3/4 tsp; but that's a personal preference. Butter/veg shortening crust turned out well too. I'll try a 10' / deep dish plate next time. I used a standard Pyrex and couldn't quite get all the custard in.

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