I was worried my aunts’ baking secret was lost, but luckily, I found it, and it’s more delicious than ever!

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Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 15 minutes.
Reduce the oven temperature to 350°F (175°C) and continue baking for 45-50 minutes, or until the custard is set and the crust is golden brown.
Allow the pie to cool completely on a wire rack before serving.
Variations & Tips
For a twist, try adding a teaspoon of grated orange zest to the custard for a citrusy note. You can also experiment with different berries, such as raspberries or blueberries, to complement the rhubarb. If you prefer a sweeter pie, increase the sugar to 1 1/4 cups. For a gluten-free version, use a gluten-free pie crust and substitute the all-purpose flour with a gluten-free flour blend. To add a bit of crunch, sprinkle some sliced almonds on top of the custard before baking.
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