I confess, even though it grows in my garden most of the time I don't like rhubarb. So I was a bit concerned about making an entire pie out of it. However, my fears were unfounded! The pie was really good, and the entire family liked it. The filling was light with a nice lemony taste, and the rhubarb blended nicely with everything else. The sides of the crust got stuck to my pan, which made this not the prettiest pie to serve, but it certainly was a delight to eat! The next time I make this, though, I'll use a deep pie dish: mine left the pie crust taking up most of the space, so I had to alter the filling and had leftover custard. This recipe is the one I modified as opposed to the original.
