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Reviewed: May 30, 2008

I put 1/4 cup instant tapioca spread over bottom crust for thickness husband said it was the best rhubarb pie he ever ate

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susanne


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Reviewed: Sep. 20, 2006

This pie was great!! The rhubarb added a very subtle but great taste to the apple pie! I did add a top crust and cornstarch for thickening. I will definitely make this again!

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This was my first time making this recipe. I'll try it again but I'll put a top crust on it because the pie did not look pretty when it came out of the oven. At the end of the day, the pie tasted good but not great.

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CAUDAIN

	Cooking Level: Intermediate Living In: Sherwood Park, Alberta, Canada
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Reviewed: May 23, 2004

This pie was really easy to make and my husband really liked it. I felt it was a little bland, but I'm not a big pie eater. The only problem I had with this recipe was the measurements. Three what of rhubarb? Three stalks? Three cups? Maybe this is something most people would just know automatically. But still, very good recipe.

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JAHLERS

	Cooking Level: Intermediate Home Town: Brandt, South Dakota, USA Living In: Leonard, North Dakota, USA
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Reviewed: Dec. 21, 2003

I made this pie and I also added in the 1/4 c. flour. This made it easy to slice and it held up well when sliced. a very good and easy recipe. We will be having it for our Memorial Day dinner with vanilla ice cream of course.

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susangail


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Reviewed: Dec. 21, 2003

This pie is excellent.I used 1/4 cup of flour mixed in with sugar and cinnimon to thicken.

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SHARON4


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Reviewed: Dec. 21, 2003

I made this pie the other evening for company. It was delicious, of course I used my own crust recipe instead of store bought. Would add a tablespoon of flour to the sugar next time making to absorb some of the liquid. The rhubarb added just enough tartness to the pie. Give it 5 Stars. Thanks for sharing!

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cejsa


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Reviewed: Dec. 21, 2003

I added about 1 tablespoon of cornstarch to the apples and rhubarb and it seemed to help thicken it a bit. Great flavour. I also made an oatmeal crumble topping for it. 1 c oatmeal 1/2 c marg and 1/2 c brown sugar (approx measurements)

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pamjlee

	Cooking Level: Expert Home Town: Winnipeg, Manitoba, Canada Living In: London, Ontario, Canada
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Reviewed: Dec. 21, 2003

What a unique flavor! Apples and rhubarb. My hubby loves apples and I love rhubarb. This was a great compromise!

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CMBOTTORFF

	Cooking Level: Intermediate Home Town: Kanawha, Iowa, USA Living In: Nashua, Iowa, USA
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Reviewed: Sep. 29, 2003

My husband doesn't like rhubarb, but I do. I made this recipe when we had company last weekend, adding 1/4 cup of flour and 1 tsp of baking powder. The pie had a great consistency, not too juicy and sliced perfectly. The end product received excellent reviews, even from my husband. Will make it again.

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JOYCE


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Reviewed: Jul. 15, 2003

So good! I added the 1/4 cup flour and a teaspoon of cornstarch. I also added one more stalk of rhubarb and took away an apple. Oh and I prefer a more British flavour so I changed the cinnamon to ginger. Very happy with the results! The kids hated it, though so there was more for DH and me.

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Karen

	Cooking Level: Expert Home Town: Montreal, Quebec, Canada Living In: Nepean, Ontario, Canada
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Reviewed: Jul. 1, 2003

I used less apples, more rhubarb and cinnoman. A good pie.

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JOLENEJOHNSON


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Reviewed: Jul. 1, 2003

This recipe is perfect as it is! It can even be divided for smaller servings without spoiling the flavor. I baked it in a 6" round glass pie plate and it was enough for 4 people generously. It's definitely a "keeper". Thanks.

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DASONG927


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Reviewed: Jul. 1, 2003

Just a question on the pie. Is that just 6 apples or should it be 6 cups? And also, on the rhubarb, is that 3 cups or 3 stalks. If stalks how big of ones do you use? Thanks.

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Concon


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