Every spring, rhubarb is one of the first things to arrive at the farmers market, and this Pioneer Woman rhubarb pie is the ...

My mom would make our favorite custard pie or warm sauce for ice cream and then they would freeze the rest to enjoy year-round. When most of us think of summertime fruits, we begin to crave all things ...

Pour into a bowl and place cling on surface. Cool and then chill. Fold in the whipped cream and icing sugar. Spoon rhubarb into bowls and spoon over custard cream. Serve biscuits on the side.

Make the most out of rhubarb season with these drink and dessert recipes! From rhubarb jam pie to strawberry rhubarb bellini, you're sure to find something to satisfy your sweet tooth. This gluten ...

Combine the wet ingredients with the dry. Scoop into pie shell, with most or all of the liquid - do not make the pie too watery, but the rhubarb should be just covered in the liquid. Arrange lattice ...

These pie shops were picked by the editors of Southern Living who visit many pie shops while reporting, researching, and ...

This baked rhubarb and custard croissant pud is truly delicious. According to the Jade's site, it reads: "A true classic - rhubarb and custard. Another nostalgic flavour combo, which makes me smile.

Because pie is inherently rustic in nature, I love the flexibility they offer. If the filling oozes out, don’t stress — just call it intentional. If a custard cracks, add a pile of whipped ...

Spoon the rhubarb into 4 x 1 1/4-cup-capacity ovenproof dishes, top with the custard and place on a baking tray. Place the flour, extra sugar, butter, egg and milk in a bowl and mix well to combine.

Press the dough into the bottom of the moulds and bake for 15 minutes. Cool. Place the rhubarb and sugar in a saucepan and cook until thick and jammy over a medium heat. Fold in the blackcurrants.

If you're a rhubarb fan like me, this apple and rhubarb combination with a hint of orange and cinnamon is a treat. I love this pie hot with custard, or cold, eaten with my fingers.