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Green City Garden Girl: Rhubarb Custard Pie


| 6/28/2010 4:21:13 PM


KyLynn Hull

KyLynn Hull is a stay-at-home mom and dabbles in many things including writing, urban farming and raising backyard chickens. She writes regularly for garden and food blog,  Green City Garden Girl - Bound by the Seasons.

I’ve never been much of a pie-eater. I always thought pies were pretty but difficult to make.

All that changed a few years ago while visiting my grandma. I was going through all her recipes, like I usually do, and came to a Rhubarb Custard Pie with a “pat-in-pan” crust and a crumbly, brown sugar topping.

The “pat-in-pan” crust consisted of flour, sugar, milk and oil. For the filling, grandmas uses rhubarb, eggs, flour and sugar.



When that rhubarb pie came out of the oven and I tasted my first bite, I fell in love. It launched a love of everything rhubarb—rhubarb crisp, rhubarb crumble, rhubarb pie. It was so tart, yet so sweet.



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