I have made this pie twice now. Like another reviewer, I recently moved into a new house and inherited 3 rhubarb plants, so figured I should do something with it. The first time I made this pie, about a week ago (which was also the first ever pie I've made), I followed the recipe exactly (except for sprinkling some sugar on top of the crust) and it turned out wonderful. I made it today for the 2nd time, but had to change it a little. I was a little short on white sugar, so substituted 1/3 c. brown sugar instead. I also had to sprinkle that on top. I also added a few drops of vanilla after reading another reviewers comments. Surprisingly, the filling was much more tart and was a bit runny this time (maybe due to the rhubarb itself?). However, it is still excellent and as long as the rhubarb can be used, I'll continue to make this pie. Thanks for such an easy recipe to make me feel like a successful pie baker!
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