Reviewed: May 27, 2012

I got fresh rhubarb in my farm share last week, but only enough for half of this recipe. So, I pulled out my muffin tins and saw how many mini pies I could make with this recipe cut in half. It made a perfect dozen mini deep-dish pies and they were spectacular!!!! I used "Mom's Pie Crust" recipe from this site without the sugar mixed in, but with a little of the flour-sugar mixture from this recipe sprinkled on top. It was the perfect compliment to the rhubarb filling. Everyone who tried them asked for more!

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Reviewer:

ashgaruz

Reviewed: May 24, 2012

Delicious! I'd make this one again! You must love rhubarb to like this cake.

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Reviewer:

thefarmersdaughter

Cooking Level: Intermediate

Living In: Oshkosh, Wisconsin, USA

Reviewed: May 23, 2012

This pie was absolutely delicious! Glad I made two instead of one!

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Jenny

Reviewed: May 22, 2012

I always love pie, but I think this is my favourite of all time. My family never cooked with rhubarb so neither grandmother was able to pass one on to me. I wanted to try this after finding rhubarb at our farmers' market and needing something to do with it. I do a latice top with a Martha Stewart crust recipe. It turns out perfectly every time.

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Reviewer:

ReachKate

Reviewed: May 19, 2012

I made this pie a couple days ago and it was delish! I didn't have enough rhubarb so I threw some strawberries in too, it turned out really well and it was super easy.

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Juliebatoolie

Reviewed: May 16, 2012

Excellent recipe - my pie was delicious and all of my family enjoyed it. Followed recipe except for the butter component.

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LorrieVan

Reviewed: May 16, 2012

yum yum yum!! I used a store bought crust because I had it on hand, and I used about 5 1/2 cups of rhubarb per others notes... otherwise I did this pie EXACTLY as it says. SOOOO yummy. No mushy crust, not too sweet... this was my first attempt at rhubarb anything, and I took it to a friends house who'd never had rhubarb before... she loved it! came back for seconds! This is a winner!! Will attempt to eventually make my own crust, but will keep coming back to this recipe :) SOOOO simple and so good. Thanks Carol!!

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Reviewer:

mamarach11

Reviewed: May 15, 2012

This was absolutely perfect. It wasn't too runny or too tart. We loved it!

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Reviewer:

fossbar

Reviewed: May 15, 2012

This is always a big hit when I make it! I use frozen rhubarb - thawed and excess water drained, to make it year round. Also, I squeeze half a lemon on top of the fruit before the top layer of flour-sugar mixture and I really like the result.

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