Quick and creamy rhubarb pie from It's As Easy as Pie: From Four-and-Twenty Blackbirds to Basic Apple (page 145) by Susan G. Purdy

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 the book's "Wheat germ pastry" or pastry of your choice for the book's "Whole wheat pastry."

  • hirsheys on May 30, 2022

    Rhubarb is my favorite type of pie and this book's original/regular version is the one my mother made when I was growing up, so I was really curious to try the creamy take on it instead. The original is slightly better, but this one is a nice change and improved on the second day. The slight almond flavor is lovely. It’s also quite simple, with a thick custard that you just stir together (but don't need to cook) and pour over top of the cut rhubarb. Plus, you only have to roll out one crust because it's a single crust pie. I used the butter crust from Art of the Pie. Maya ate two pieces, and that was one the first day before the flavors melded/improved.

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