More Recipes Like Granny's Rhubarb Pie

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Pineapple Rhubarb Pie

Submitted by: Lila McNamara

From Dickinson, North Dakota, Lila McNamara relates, 'Fresh or frozen rhubarb works equally well in this pie. It's delicious served with ice cream. And it's quick and easy if you use ready-made crusts.'

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Orange Rhubarb Pie

Submitted by: Lucille Boorsma

I always remember rhubarb pie being too tart for my taste, so I started making adjustments until I came up with this recipe. Everyone who has tried it has told me they like it very much.

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Sour Cream Rhubarb Pie

Submitted by: Doreen Martin

Field editor Doreen Martin from Kitimat, British Columbia shares her creamy rhubarb pie with a twist. 'A hint of orange flavor and a nice blend of spices complement the tangy rhubarb,' she writes. 'I like to serve the pie while it's still warm.'

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Dutch Rhubarb Pie

Submitted by: Pam Cheney

'I love mixing rhubarb with different fruits, combining its tart goodness with something sweet,' says Pam Cheney, who farms 40 acres of rhubarb in Onalaska, Washington. Her pie starts with a prepared crust, is filled with rhubarb and raspberries, and its topped with streusel.

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Rhubarb Raspberry Pie

Submitted by: Lynda Bailey

My family loves rhubarb and raspberries, so I was happy to find this recipe several years ago. We recently moved from the city to the country and are thoroughly enjoying our new life-style.

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Double-Crust Rhubarb Pie

Submitted by: Lavonn Bormuth

Old-fashioned and delicious, rhubarb pie is truly springtime comfort food. I buy rhubarb in season, cut it up and freeze it so I can enjoy this pie any time of year. -Lavonn Bormuth Westerville, Ohio

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Perfect Rhubarb Pie

Submitted by: Ellen Benninger

Nothing hides the tangy rhubarb in this lovely pie, which has just the right balance of sweet and tart. Serving this dessert is a nice way to celebrate the end of winter! -- Ellen Benninger, Stoneboro, Pennsylvania

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Berry Rhubarb Pie

Submitted by: Susan Gills

To make this scrumptious pie, rhubarb, blackberries and raspberries are combined with sugar and flour and refrigerated overnight. This sweet mixture is then spooned into a made-from-scratch crust, topped with another round of pastry and popped into the oven to bake to perfection.

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