My husband’s grandmother was a great cook and didn’t always share her secrets, so we are fortunate to have her recipe for rhubarb cream pie. I added one of my favorite crusts and a never-fail meringue. —Elaine Sampson, Colesburg, Iowa
My husband and I love pie, but we can't eat a whole 9-inch pie by ourselves. So I make these easy tarts using rhubarb and raspberries picked at home. Sometimes I substitute apples, peaches or our garden blueberries for the rhubarb.—Naomi Olson Hamilton, Michigan
"I love mixing rhubarb with different fruits, combining its tart goodness with something sweet," says Pam Cheney, who farms 40 acres of rhubarb in Onalaska, Washington. Her pie starts with a prepared crust, is filled with rhubarb and raspberries, and its topped with streusel.
"For many years we had a bountiful rhubarb crop, and this pie was one way I could get my three sons to eat it," recalls Marion Lipinsky of Winnipeg, Manitoba. "We look forward to this tasty springtime treat."