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Hello Summer!
- Joined
- Nov 1, 2005
- Posts
- 13,823
We took a brief vacation over Memorial Day to visit friends in Wisconsin. While there, we were introduced to a rhubarb-custard pie bought at the farmer's market and, evidently, made by some Amish baker. I'd never heard or had a rhubarb-custard pie and was rather skeptical. I like rhubarb pie a lot, but I'm not a big fan of custard pies outside of pumpkin and I couldn't imagine the two going together. To me, a fruit pie is a fruit pie and a custard pie is a custard pie and the two just aren't supposed to mingle.
My skepticism vanished with the first bite. Ohmygawd! It was delicious! Fantastic! Amazing! The tartness of the rhubarb harmonized beautifully with the creamy-sweet custard. I was blown away. No surprise, I went online soon as I could to see how hard it might be to actually make this pie. I found a ton of recipes, all suggesting that it was shockingly easy. BUT...but the recipes vary widely. Some have milk, some don't. Some have 1/2 cup of sugar, some a full cup.
Checking out the ingredients of the bought pie, I found that there was evaporated milk in it, eggs, vanilla, sugar. flour and, of course, rhubarb. I found a recipe that had these ingredients, but I'd like to talk to anyone who has actually made this pie. I want advice on what's a good idea or not on amount of sugar and other ingredients. I want to know things to look out for, tricks and tips and secrets. Just to add, the pie I had had a bit of a sugar crumble on top, no meringue as some recipes have.
Has anyone ever made this pie?
My skepticism vanished with the first bite. Ohmygawd! It was delicious! Fantastic! Amazing! The tartness of the rhubarb harmonized beautifully with the creamy-sweet custard. I was blown away. No surprise, I went online soon as I could to see how hard it might be to actually make this pie. I found a ton of recipes, all suggesting that it was shockingly easy. BUT...but the recipes vary widely. Some have milk, some don't. Some have 1/2 cup of sugar, some a full cup.
Checking out the ingredients of the bought pie, I found that there was evaporated milk in it, eggs, vanilla, sugar. flour and, of course, rhubarb. I found a recipe that had these ingredients, but I'd like to talk to anyone who has actually made this pie. I want advice on what's a good idea or not on amount of sugar and other ingredients. I want to know things to look out for, tricks and tips and secrets. Just to add, the pie I had had a bit of a sugar crumble on top, no meringue as some recipes have.
Has anyone ever made this pie?
(been a long time since I've seen you!)
