Comments on: {Recipe} Rhubarb Custard Pie

By: Nichole

Nichole — Tue, 20 Nov 2012 15:57:55 +0000

That’s the tricky part of making a custard pie… sometime they are just super runny. If the rhubarb is large stalks and has more moisture you’ll need to add an extra egg.

By: Somaria

Somaria — Mon, 19 Nov 2012 21:52:03 +0000

Hi Nicole, I tried your recipe to the letter and my pie came out really runny. How do I know if my fruit is “too wet”?

By: Susan

Susan — Sat, 30 Jun 2012 23:23:09 +0000

It was very good. I forgot to add the lard to the crust dough (I used your recipe for Savory Galettes), even though I had it sitting right there on the counter. Oh well, though the crust could have been more tender, it was very tasty. My husband and kids loved it. I used three ramekins instead of one pie dish, since the dough was too tough to roll out thin enough for the pie dish. My husband took one of the ramekins to work with him today.

By: Nichole

Nichole — Sat, 30 Jun 2012 14:49:12 +0000

I’ll be making another one as soon as I can have eggs again, let me know how you liked it!

By: Susan

Susan — Fri, 29 Jun 2012 23:29:36 +0000

Make that *dessert. I have no interest in desert.

By: Susan

Susan — Fri, 29 Jun 2012 23:28:45 +0000

I am making it today. I am looking forward to having it for desert tonight.

By: Nichole

Nichole — Tue, 19 Jun 2012 00:39:12 +0000

Just a pinch or two, did you try it?

By: Susan

Susan — Sun, 17 Jun 2012 05:06:55 +0000

I’ve been putting off harvesting my rhubarb for quite a while now. It is getting a little out of hand, so I decided I would harvest some and make your rhubarb coffee cake tonight. When I reached your site, I found this recipe. It sounds delicious…just one question though. How much sea salt do you use?

By: Nichole

Nichole — Mon, 28 May 2012 22:27:07 +0000

Emily, I’m glad your enjoying my recipes! I should update the amount of fruit… I usually just eyeball it and probably add way more then the 4 cups. We have been enjoying your greens with dinner each night, thanks for the trade!

By: LivingLightlyinaWaveringWorld

LivingLightlyinaWaveringWorld — Mon, 28 May 2012 13:51:26 +0000

Hi Nicole. I made this recipe last night with 1 cup frozen blackberries and 3 cups rhubarb and it was excellent. I would definitely make it again, although I’d probably double the amount of filling as there was too much crust for my liking. I also made the savory gallettes the other night. I made pesto from arugula from my garden and added garden spinach. Also a great recipe. Thanks again for the jelly! -Emily