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Showing 1-3 of 3
on April 28, 2005
Dh almost inhaled this. I made it just as the recipe states, I just skipped the pie crust. Be aware that, at least in my experience, this is very soupy when removed from the oven. It solidifies when chilled. The egg floated to the top and center of the pie and formed a very thin layer of egg "custard" that was congealed. The knife never did come out clean so don't overcook the egg waiting for the rhubarb juice and sugar mixture to thicken.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Baby Kato
on November 11, 2006
I thought that this recipe was excellant. Well worth the extra effort and time. I made 24 tarts instead of a pie. What a lovely treat these little jewels were. Crisp pastry, tart rhubarb, sweet custard and lightly toasted meringue. Yummy!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on May 16, 2005
Very good! I used a mix of splenda/sugar with the flour mix in step 3. The pie tastes much richer than the typical rhubarb custard pie, and I think it's is easier to make, too. I didn't need to use a knife to test the custard--I could tell by the way it looked. Next time, I'll probably use just a bit more rhubarb (1/4 c).people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (1148 g)
Servings Per Recipe: 1