Had to tell you that I used your recipe for the Strawberry Rhubarb Pie in a purchased pie crust and it was absolutely yummy. This was the first time I've ever made a Strawberry Rhubarb pie and my very picky DH liked it so much he had 3 slices of it this afternoon and evening. I'm ashamed to admit that I had 2 slices of it. Oh, I did substitute ClearJel for the cornstarch. Thank you so much for posting your recipe.

So, I did make a rhubarb meringue tart, and it turned out really great. Everyone enjoyed it. I ended up following the recipe I found at the Nothing-in-the-house blog. I would make this again, but with some adjustments. I would not make it with the pecan crust. IMO, the pecan and rhubarb flavors were too competitive. A plain shortbread crust would be my preference for next time. The filling was good. Next time, I might reduce the sugar a bit. My preference would be for the filling to be more on the tart side. I would also add a little lemon juice or zest to brighten the flavor. There was a typo in the crust recipe, as there were no sugar in the ingredients list, but it was mentioned in the instructions, so I just used 1/4 cup sugar. But as I said before, I would substitute a plain crust. Recipe is here: link to blog is below ********************************************* Rhubarb Meringue Tart with a Pecan Shortbread Crust Ingredients For crust: 1 c. pecans, roasted 1 3/4 c. all-purpose flour 2 tsp. baking powder 9 Tblsp. butter 1 egg 1 egg yolk 1 tsp. vanilla extract (I used vanilla-bourbon) zest of one small orange (I used a clementine) For filling: 3 c. fresh rhubarb, diced 1/4 c. + about 1/2 c. water 1 1/4 c. sugar 1/4 c. cornstarch 1/4 tsp. salt 5 egg yolks (save whites for meringue) 3 Tblsp. butter, cut into chunks For meringue: 5 egg whites 1 tsp. cream of tartar 1/4 c. sugar Directions For crust: 1. Combine roasted pecans, flour, sugar, and baking powder in a food processor and pulse until pecans are finely ground. Add cold butter chunks to the pecan mixture and process until mix is the size of small peas. Add egg, egg yolk, vanilla extract and orange zest and pulse just until dough begins to form. Remove pastry dough from the food processor and wrap tightly in plastic wrap. Chill for at least one hour and up to 1 day. 2. After at least one hour, preheat oven to 350 degrees F and lightly grease and flour the bottom and sides of a 9-inch tart pan. Remove the dough from the fridge. I rolled out the dough first(which was a little difficult, as it was crumbly), but you can also just press it into the bottom and sides of the tart pan. The bottom crust should be slightly thicker than the sides. Place crust in the freezer for about 10 minutes, then line with parchment paper and pie weights. Bake for about 20 minutes or until crust is dark brown. Remove pie weights and bake for 5 more minutes. Take from oven and let cool. For filling: 1. Combine diced rhubarb and 1/4 c. water in a saucepan and bring to a boil over medium heat. Let cook until rhubarb is soft and begins to break down. With an immersion blender (or a stand blender), purée until smooth and set aside to cool slightly. Once cooled, add enough water to bring purée to 1 1/2 c. (this should be about 1/2 c. of water). 2. Add sugar, salt, and cornstarch to the purée mixture and cook over medium heat until it begins to thicken. Add in egg yolks, whisking after each addition. Continue to cook until mixture coats the back of a spoon, or reads 185 degrees F on a candy thermometer. Remove from heat and stir in the butter. Let cool to room temperature. Once cooled, pour filling into pie crust, cover with plastic wrap and place in the fridge for about 2 hours. For meringue: 1. Once filling has chilled for 2 hours, preheat oven to 375 degrees F. In a medium mixing bowl, mix egg whites and cream of tartar on high until egg whites begin to form medium peaks. Continue to beat eggs, gradually adding in sugar. Continue to beat eggs until they are glossy and can form stiff peaks. Spread over rhubarb filling, making sure the meringue seals the edge of the pie. Use the back of a spoon to curl meringue decoratively. Bake for 12-15 minutes or until egg whites begin to brown. Serve chilled or at room temperature. Here is a link that might be useful: Rhubarb Meringue Tart with a Pecan Shortbread Crust

That pie is gorgeous, ann_t! My grandmother's rhubarb pie is a very fond memory. Along with pie, I also like using rhubarb for a rustic crostata. It's also very tasty in a chutney served with grilled pork or chicken. It seems rhubarb is the one vegetable used strictly as a fruit, at least as far as I know. Our neighbor grows it here in Southern CA and is always very generous with sharing his crop.

We have achieved the impossible! Crust has happened. I starded making my usual kind of crustless quiche/egg bake in aa pyroceram white pie plate, rather than the clear Pyrex I use for pies. I thought instead of my usual eggy rich custard, I could try Dave's no-Bisquick (because I don't have any and it's a bother to make) amended recipe. No one said it had to be a clear dish and there was no trace of a crust on the lemon I made in clear. I made Dave's custard as written, in the blender as in Glenda's recipe, and the oven 350F with convection for 50 minutes as a combo between my usual and recipes here. The filling is a diced bunch of broccolini and a couple slices of red onion diced smaller. Like I'd do for the usual, I scattered shredded cheese over the top. Pepper white cheddar. I forgot to season, but between the saltiness of the baking powder and the cheese (and perhaps the onion), plus the cheese's pepper, it didn't need it. There is plenty of salt flavor. I can definitely taste the flour, but in a good way, helping it taste like there's crust, though spread through the custard, not settled on the bottom. The bottom is nicely and evenly brown, in a way that browned eggs on their own never are, though it's as many above said, all browness but not a separate or thick layer. I’ve only eaten the tester wedge, and at cool enough to cut but not chill (i.e., just warmer than tepid, which usually isn't a good temp for flavor) but it tastes really good! A bit more like casserole than quiche, probably because of the flour. I think the lift from the large amount of baking powder is what lets it get away with only two eggs. That's fine with me, More carbs by a little, less fat by a lot, more protein could be added to the filling. Dave, I had a hard time wrapping my head around this, but it's a keeper. Thank-you. ETA: After serving this for dinner, I'd like add that the flour does seem to be a component of the "crust". Additionally, the veg floated and the batter below them baked to the consistency and flavor of custard cake. I might revert to the egg bake quiche-y stuff, but I'm sure I'll do this again, whether it forms the crust or not. It's much lighter.