One of the best rhubarb pies I've ever made. It is very simple and that allows the flavor of the rhubarb to shine just as it is. The only difference I made was to pour the recommended amount of the flour/sugar mixture in the bottom of the pan, but coated the chopped rhubarb with the rest of it instead of sprinkling it on top.

Reviewed On: May 27, 2006

This recipe was waaay too vinegary. Try cutting it in about half. I cooked it for a long time and it was still too strong.

Reviewed On: Jul. 2, 2002