Not pretty, but should taste good. They're still cooling. The one that bubbled over was my fault. It needed more browning so I left it in the oven and turned the temperature up to 450°.
😋
It needed a little more sugar.
I love rhubarb pie, but we can't grow rhubarb here, and if I could find the preprocessed stuff locally I doubt it would taste the same.
I hadn't had them either until this year. The ones I make in pickle juice taste like deviled eggs!
And I love the ones I make in the pickled beets brine.