This classic Old Fashioned Rhubarb Custard Pie Recipe is so creamy and delicious. It has the perfect flakey pie crust and ...

until golden brown and the rhubarb is tender when a small knife is inserted into the pie. Leave to cool for 10 minutes. Meanwhile, to make the brandy cream, whip the cream to soft peaks in a bowl ...

Cream the butter and sugar together by hand ... and use about two-thirds of it to line a suitable tin. Place the sliced rhubarb into the tart, sprinkle with sugar. Cover with a lid of pastry ...

Spring means rhubarb season, and rhubarb season means ... Served with a swirl of crème fraîche or sour cream, it's an easy and elegant way to enjoy this favorite seasonal ingredient.

We all liked rhubarb in whatever form we had it. I always made some pies. Sometimes I made a rhubarb cream pie. That was my first husband’s favorite. Sometimes I mixed a cup of strawberries with it to ...

Cook gently for 10–12 minutes, or until the rhubarb has softened and broken down. Remove from the heat and transfer to a bowl. Stir in the essence, if using, and leave to cool completely.