If you haven't tried a classic rhubarb pie, then this is the moment to drop what you're doing, order any ingredients you don't have, and start cooking as soon as possible. The bright red, super tart ...

Edited version of Ask-it Basket columns first published Sept. 14 and 21, 2004. We did not test these reader-submitted recipes. Dear Readers: Rhubarb Custard Pie seems to be a favorite in many families ...

Even if rhubarb grew as fast and prolifically as zucchini, it would still be utterly impossible to have a sufficient supply always at the ready to make most, let alone all, of the rhubarb custard pies ...

from Towson sent in a pie recipe he says is guaranteed to please rhubarb lovers. The recipe came from his mother and is a family favorite. He says the filling can be covered with a lattice, extra ...

Thank goodness for Millie Carper. That is because her rhubarb custard pie gave Jim Hillibish a whole new outlook on rhubarb. The word rhubarb "kind of sends your tongue into a crinkle. More than any ...

Preheat the oven to 180°C (350°F). Place the blind-baked crusts, still in the tins, on a heavy baking tray. Drain the Roasted rhubarb for a few minutes in a colander to remove the excess liquid. Spoon ...

Gail Brule shared a recipe for a rhubarb pie from her paternal grandmother, Alma C. Tullson. “It was one of my father’s favorites from when he was a boy.” Put rhubarb into the unbaked piecrust. Mix ...

Rub together the butter sugar and flour. Place the diced rhubarb evenly on the pastry case. Sprinkle the sugar mixture evenly over the rhubarb. Beat the eggs with the rosewater (or spice). Pour evenly ...

We are having a cool May, making it a challenge to put any plants out in the garden yet. Yesterday the temperature hit the mid-60 mark, but the air had a chill in it. Son Joseph doesn’t have to work ...

1. Mix all of the above ingredients, except the water, in a stand mixer using the paddle attachment on medium speed swiftly until the crust appears pea-like. 2. Carefully sprinkle the ice-cold water ...