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
Each year, we grow quite a bit of rhubarb...so the main ingredient when I make this pie is homegrown! It's my favorite rhubarb dessert come spring.
We have six grown children, one who's 15 and five grandchildren.
MY MOTHER always made Rhubarb Custard Pie with the first rhubarb picked. It's one of my earliest memories of a favorite treat, so I feel lucky to have this recipe.
Mother was famous for her gorgeous pies. Unfortunately, she didn't write down most of her recipes...just "a handful of this" and "a dab of that" until it feels "just right" guided her creations.
-Dolly Piper, Racine, Wisconsin
While being raised on a farm I often ate rhubarb, so it's natural for me to use it in a pie. I prefer to use lard for the flaky pie crust and thin, red rhubarb stalks for the filling. These two little secrets helped this recipe win top honors at the 2013 Iowa State Fair.—Marianne Carlson, Jefferson, Iowa