Reviewed: Jun. 8, 2009

This was my first attempt making rhubarb pie and it was a winner with my family! Just bought some fresh rhubarb at our Farmers Market and followed the recipe to a "T" and it was delicious. Will make it with Strawberries next time.

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Grammie's Kitchen

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Reviewed: Jul. 3, 2008

I wouldn't call this pie perfect. It was OK, but waaaay too sweet for my tastes. I couldn't taste the rhubarb - just sugar! My boyfriend loved it, though, so he might agree on its "perfection"!

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SPACEKADET

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Reviewed: May 28, 2008

Yep!! It is perfect....best yet. No need to change anything in the recipe.

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PAT79

Cooking Level: Intermediate

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Reviewed: Nov. 5, 2007

Excellent recipe! I used frozen rhubarb from a local grocery and it turned out great. Used corn starch rather than tapioca, lightly floured top and bottom of bottom crust and filling-side of top crust. Crust turned out perfect, and filling not too juicy like some pies. Last step of baking I baked for 55 minutes.

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knottford

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Reviewed: Jul. 26, 2007

I made this pie using half Splenda and half sugar! It was delicious, even my husband who is not a rhubarb lover couldn't get enough! I'll be making this over and over! Thanks for the recipe, it's so easy!

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JANCHIP

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Reviewed: May 28, 2007

The name for this recipe is very fitting--it is truly PERFECT Rhubard Pie! Rhubarb Pie is the only pie my husband likes and he said this is the best pie I have ever made for him! Thanks for sharing a great recipe. If I could give it more stars, I would!

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