You can never have too many rhubarb recipes or too many pie recipes, and this version, built around a rich custard, is one of our favorite ways to eat spring’s tastiest stalk. The sweet creaminess of the custard really balances out and supports the rhubarb’s inherent tannic intensity.
Excerpted from Dad in the Kitchen: Over 100 Delicious Family Recipes You’ll Love to Make and They’ll Love to Eat by Cory Vitiello and Chris Johns. Copyright © 2023 Cory Vitiello and Chris Johns. Photographs by Paula Wilson. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.