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The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
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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Reviewer:

SPACEKADET
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: May 28, 2008
Yep!! It is perfect....best yet. No need to change anything in the recipe.
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Reviewer:

PAT79
Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
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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2 users found this review helpful

Reviewer:

knottford
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
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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3 users found this review helpful

Reviewer:

JANCHIP
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
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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3 users found this review helpful

Reviewer:

cookingistherapy
Cooking Level: Expert
Home Town: Bakersfield, California, USA
Living In: Cornelius, Oregon, USA
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