Entire family loved this dish; I did add 1 tsp of chili powder and some minced garlic for more flavor. It would be easy to make substitutions for the filling ingredients, depending on what was at hand.

Reviewed On: Sep. 18, 2007

This recipe is fantastic. If you like your pie intensely fruity without the underlying bitterness that can accompany rhubarb, this is the one! I used half frozen and half fresh rhubarb, resulting in 4 cups of fruit, and I didn't experience any of the problems mentioned (flat pie, spillover) by previous reviewers. I pre-baked the shell for 15 mins to prevent sogginess. I cut the scraps into shapes for a loose top, and sprinkled cinnamon-sugar over the whole thing. The egg mixture mellowed the rhubarb, yet intensified the fruity tartness. Great!

Reviewed On: May 25, 2007

Entire family loved this - but I only sliced 5 potatoes (microwaved for 4 minutes), used cheddar and parmesan cheeses, added garlic powder, and mixed the flour and milk before pouring. Definitely cook covered for 30 mins and uncovered for 30 mins.

Reviewed On: Nov. 6, 2006