Rhubarb custard pie from The Perfect Pie: Your Ultimate Guide to Classic and Modern Pies, Tarts, Galettes, and More (page 73) by America's Test Kitchen Editors

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Notes about this recipe

  • ldyndiuk on June 21, 2023

    This came out really well. I liked the addition of the custardy element to the tart rhubarb. I would make this again.

  • stef on May 30, 2020

    We really liked this pie but I wonder why it's called a custard pie. The final result is that the juices become a nice thick sauce.

  • Shewi128 on January 10, 2020

    Did not like. The custard never full set up and was loose. The layers were not separate between the custard and rhubarb. Will not make again.

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