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I love rhubarb and always have it in the freezer. The flavor of the pie was wonderful but the sauce didn't thicken up to a "custard" like I was expecting. I might have done something wrong.
This is my hubby's favorite pie. I use a little less sugar, about 1 1/2 c is all, and if using frozen rhubarb, I add 1 T flour, since it seems to stay thin. I've also tried it with cornstarch. That's a trial and error thing, depends largely on just everything (humidity, temperature, altitude) but I usually use 2-3 T blended with the milk.
Wonderful. Just like Grandma used to make.