Reviewed: May 12, 2008

I've never made a pie before, and never even tasted or seen a rhubarb pie so I didn't know what to expect. I made it for my mom for mother's day because I always heard it was her favorite. I followed the recipe exactly and it was delicious! She loved it and it was the hit of the day because it made her cry!

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PamM

Cooking Level: Beginning

Home Town: Loganville, Georgia, USA

Living In: Alpharetta, Georgia, USA

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Reviewed: May 3, 2008

After trying several pie recipes to use our Rhubarb in, this is the one. Comes out right every time. I follow the recipe exactly. I use a frozen pie shell for the bottom, and store bought rolled up pie crust for the top, but I re-roll it so that it's a little thicker, then brush it with butter right at the end and sprinkle a little sugar over that. It really doesn't get any easier than this.

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perrymom

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Reviewed: May 1, 2008

Fabulous! Covered the crust with foil after a few minutes into cooking and kept it on the entire time. I also didn't include the butter. Thank you SO much for this recipe! Yum

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KLBUMB

Cooking Level: Intermediate

Home Town: Midland, Michigan, USA

Living In: Snoqualmie, Washington, USA

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Reviewed: May 1, 2008

I never have seen it done this way, but trust her, because it makes the most amazing rhubarb pie! It turns out absolutely perfectly. Not too brown on the top, and the crust is not soggy. (I am going to try her technique with other fruit pies). The only hint I would add is to put 2-3 tubular pastas in the top. It lets the juices boil up through them and not onto the pie. Thanks for giving this recipe!

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WRITEMEPDS

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Reviewed: Apr. 24, 2008

OMG!!! This is by far the best rhubarb pie I have ever made. Thank you so much for sharing. You have the perfect proportion of sugar and fruit. Just GREAT!!!!

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mom2wildchild

Cooking Level: Intermediate

Home Town: Bowie, Maryland, USA

Living In: Bethlehem, Pennsylvania, USA

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Reviewed: Apr. 16, 2008

I was amazed at how easy it was, and how well it came out. I was lazy and used frozen rhubarb (that I thawed) but it was just as good. My only complaint is now my husband wants this on a regular basis!

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Jennifer Marie

Cooking Level: Beginning

Living In: Edmonton, Alberta, Canada

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Reviewed: Apr. 10, 2008

"I didn't think I liked Rhubarb Pie. My mother didn't make it often because she didn't like it. Now I know she didn't put enough sugar in it. She would have liked this one. This is the best Rhubarb pie I ever ate. It's a keeper. I love it." The Other Half's Review while stuffing pie. I got some lovely garnet colored rhubarb at Wegman's and decided to try a "plain" Rhubarb Pie. This exceeded expectations. I did remove the butter because of a heart diet and I did add a sprinkle of nutmeg because I really liked the nutmeg in a strawberry and rhubarb pie recipe I have as a keeper. Now I have a great plain rhubarb pie recipe. Thank you for posting this. It is perfect and that is from a former Rhubarb picky hater who doesn't actually like Rhubarb. Now if you could just do Salmon to taste like a T-bone steak for me..

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philocrates

Living In: Yellowknife, Yukon, Canada

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Reviewed: Apr. 7, 2008

This recipe is exactly like mine. The only change that I make is I use 1 cup of honey for the sugar. Gives it a totally different but wonderful flavor.

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Joan Stroud

Cooking Level: Intermediate

Home Town: Sault Ste. Marie, Ontario, Canada

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Reviewed: Mar. 21, 2008

I had made this pie quite a while ago (6 months) and when I see people again, they say " I can still taste that terrific pie, it was so amazing!". I don't remember ever having so many compliments or to this degree before, and I cook and entertain quite a bit. Everyone loved this pie. What a wonderful recipe! My only advise, is don't change a thing, and use homemade crust! Thanks so much for sharing.

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JAZZA

Living In: Calgary, Alberta, Canada

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Reviewed: Mar. 4, 2008

Wow -- perfect balance of tart and sweet. Lovely crispy crust. But as another reviewer said, you really need to put tinfoil around the edges for the first 15 minutes of cooking (at the higher temperature) or they'll be burnt. In my oven, anyways!

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luluweezie

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Reviewed: Dec. 5, 2007

I made two pies. One as written and one using 1/2 strawberries. Both were wonderful and so very easy!!!

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Manda

Cooking Level: Expert

Living In: Nampa, Idaho, USA

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Reviewed: Oct. 29, 2007

I just harvested the last of my rhubarb for the season and wanted a quick and easy rhubarb pie recipe. I decided to try this one and was glad I did! It was quick and easy and delicious - everyone loved the pie. I made one exactly the way the recipe said and one with a handfull of orange-flavored dried cranberries - both were wonderful!

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Chris

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Reviewed: Sep. 28, 2007

Great - easy to make

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Pat

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Reviewed: Sep. 23, 2007

Perfect, easy, never fail recipe. Can also add strawberrys for extra flavor.

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Reviewer:

ANDREW_S_CHOIR

Cooking Level: Expert

Home Town: Wakefield, Nebraska, USA

Living In: Overland Park, Kansas, USA

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Reviewed: Sep. 5, 2007

Delicious! This may be my most requested pie recipe. People absolutely loved it. Thank you!

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RUMOR

Cooking Level: Intermediate

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Reviewed: Aug. 28, 2007

Perfect pie and couldn't be easier to make! I used a frozen pie crust and it came out beautifully. This is the first rhubarb pie recipe I have tried that was worthy of the rhurbarb. Pie was a bit soupy served warm, but the flavor was excellent. Refrigerated and served cold the next day - just right.

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GULFTRADE

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Reviewed: Aug. 19, 2007

Great basic recipe that does the trick for rhubarb lovers! Perfect combination of tart & sweet. My only suggestion is to brush the top of the pie with one egg mixed with a tbsp water and sprinkle with sugar. Repeat about halfway through. Helps keep the crust from browing too fast and gives it a really sweet crispy finish. LOVE THIS RECIPE!

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