Reviewed: Jun. 28, 2008

My boyfriend's favorite pie, and I had no idea how to make this (only had it twice). This recipe was a close second to his mother's and I think the only change I would make is to add a slight orange flavor to it- perhaps a tbsp of orange juice concentrate as the juice itself would make it too wet, but def not orange zest. The rest of our company hadn't had it before or said they didn't like rhubarb pie- one bite and the pie disappeared. Thanks for a simple yet delicious recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Momo

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 19, 2008

I made this last night using fresh rhubarb from a local farm. As my husband was getting up to get his second piece he said, "This is probably the best pie I've ever had. It's even better than Marie Calendar's." Thanks for providing a wonderful new recipe to add to my cookbook!!! It really is delicious (and I even forgot to use the 1 TBS of butter on top)!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

BlueberryPirakka

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 17, 2008

I made this pie for my dad for Father's Day and it was a HUGE hit! I followed the recipe exactly, except I sprinkled some clear vanilla extract over the pie before I put on the top crust. Perfect consistency & flavor. THANKS for sharing such a fantastic recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kristi

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 13, 2008

Fantastic recipe. I thought that I had ruined the pie as I mixed up the rhubarb with the flour and sugar and let it sit while making my crust (I was going to use store bought and then thought better of it and went with the standard crisco recipe) so that it was quite soupy by the time it made it in the pie. When putting the top crust on, I stuck about 5 penne pasta to allow the juices to release. Then I realized I had forgotten the butter. After reading all of the reviews I was sure that the pie would be a gloppy mess, but I am happy to say it wasn't. I did add in a few strawberries and after baking the first 15 minutes, I sprinkled sugar on top. It took about 50 minutes total and was out of this world! I'm eager to try the recipe again with putting the sugar flour mixture underneath and on top of the rhubarb to see how much better it makes it.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Chris K

Cooking Level: Expert

Living In: Chicago, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 11, 2008

I liked this, and I'm not even a fan of rhubarb pies. Even though I wanted to mix the rhubarb with the flour+sugar, I followed the recipe exactly and it turned out very well. No alterations needed. It also cut beautifully after sitting for only 10 minutes.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Jackie

Cooking Level: Intermediate

Living In: Windsor, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 9, 2008

I was given some fresh rhubarb today, and decided to make this particular pie since I had no other fruit on hand to mix with it. This is simply FABULOUS. Follow the directions the way they are (put the tin foil around the edge for the first 1/2 hour) and I did follow the recipe to a "T" and it was PERFECT. The pie crust I was was from the Pioneer Lady cooking blog - and it was perfect pastry.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

*PL*

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 8, 2008

This is a great recipe and very easy. I used the store-brand equivalent of Pillsbury ready-to-bake roll-out pie shells. One change I made, just to make it a little bit sweeter, was to add a generous handful of white vanilla chips over the rhubarb. These melted in, were unnoticeable, and added another subtle, sweet flavor to the pie.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Nico's Mama

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 7, 2008

Amazing! I followed the directions exactly and it came out beautifully. Everyone is raving about it!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Sasha

Cooking Level: Expert

Home Town: Champlain, New York, USA

Living In: Plattsburgh, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 3, 2008

I made this with Splenda! I'm sure it's better made with sugar, but it turned out ok; actually much better than ok. My boyfriend requested rhubarb pie for his birthday and he's diabetic. That's the only reason I made it sugar-free. He loved it. I sprinkled Splenda on top, but that didn't work. I also used frozen rhubarb, therefore baked the pie an extra 20 minutes.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

nammacooks

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 2, 2008

Mmm! Grew up eating rhubarb but hadn't had it in years. Got a craving for it and asked around until I found someone willing to give us a supply of it. My "normal" would be another fruit mixed with the rhubarb and a cobbler instead of a pie. Opted for this only because it saved me a trip to the store since all ingreds were on hand. I am SO GLAD I stepped outside my norm as this was a delicious recipe! Got thumbs up all around the table... even the picky child loved it and asked if we could plant rhubarb just for the purpose of making this pie. A definite winner!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

NORTHWESTMOM

Cooking Level: Expert

Home Town: Kodiak, Alaska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 1, 2008

I do not bake pie very often but this recipe was so easy i had to try it.Followed the directions to the letter and it came out perfect...absolutely delicious!!Will be making this often! Do not tweek this recipe..it is awesome!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

doris

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 30, 2008

thank you for this wonderful recipe, I have a family who loves Rhubarb pie, and this pie is a super easy, great tasting recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

misty89

Cooking Level: Expert

Home Town: Sheboygan, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 29, 2008

This is the first time I made a 'real' pie with a homemade pie crust. I followed the instructions which worked out well but I like my rhubarb sweet so I upped the amount of sugar to 1 1/2 cups. I used a deep dish pie plate and the filling didn't boil out of the crust, I also wrapped the edges in foil until the last 15 minutes to prevent burning. Cooled it to room temp then refridgerated it and it set perfectly. This pie was beautiful and delicious! It's a keeper.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

PONTIACGIRL71

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 24, 2008

I only used 1 c. of sugar and it was still really sweet. I'm a vegan, so I used Earth Balance instead of butter. It was really good!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

lobsteriffic

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Saskatoon, Saskatchewan, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 19, 2008

This is the third time I have made this pie this week, I use the Never, Never Fail Pie Pastry from this site and add a little extra flour to stop it from sticking. It always turns out better than perfect!!!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

LizB

Cooking Level: Intermediate

Home Town: Parry Sound, Ontario, Canada

Living In: Barrie, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 17, 2008

The best rhubarb pie I've ever had!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

petey93

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 17, 2008

I had never made a pie before, and didn't even know what rhubarb was supposed to taste like, but this turned out great! I made it for my boyfriend because it is his favorite, and he said it was the best rhubarb pie he had had since he was a kid! I followed recipe exactly, and did the criss-cross thing with the dough and brushed with a little butter and sprinkled on sugar. I really enjoyed this pie and will surely make it again! :)

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Amberger

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: San Diego, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 15, 2008

Excellent pie! Perfect as written. Wouldn't change a thing!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 15, 2008

My husband loved it, I didn't use butter in the pie, and only used 1 cup of sugar. I used grandma's secret pie crust from allrecipes. I did make 4 little hole on the top crust before baking, because I was afraid it would be soggy if I didn't. Thanks!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

XVELVETX

Cooking Level: Expert

Home Town: Paris, Île-De-France, France

Living In: Ames, Iowa, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 12, 2008

This is a great pie that is so easy to make. I thought, how can this be good with so few ingredients? Why are there no spices? It doesn't need it! I made this pie after a crazy day, unexpected dinner guests and I wanted to have a nice dessert. I made a latice top which looked great. I'll freeze some rhubarb so I can make this many times after rhubarb is not in season.

Was this review helpful? [ YES ]
3 users found this review helpful