Reviewed: Jul. 9, 2008

I just went to a family reunion-lots of farm wives with rhubarb recipes that are "just in their heads" They wont share. Now I've found one that will hold up to theirs. Fantastic!!

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CherylSoy

	Cooking Level: Intermediate Home Town: Lincoln, Nebraska, USA Living In: Hickman, Nebraska, USA
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Reviewed: Jun. 1, 2007

I was disappointed with this recipe. The filling never set up, and the taste was only so-so. I won't use it again.

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Very good mix of sweet and tart, and just mushy enough after cooling for a few hours in the cold storage. I did use about 3 cups rhubarb and a normal pie (not deep dish), and it didn't overflow. Added some ginger for zip.

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OCTOVUS


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Reviewed: Feb. 27, 2007

This is almost identical to my grandmother's recipe, but hers calls for 3 cups rhubarb, only 3 T. flour and two eggs. This might eliminate the spill-over encountered by another reviewer. It shouldn't be runny; be sure to cool completely before cutting. This is, in my opinion, the ONLY rhubarb pie to make, ever!!!!

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judi

	Cooking Level: Expert Living In: Crawfordsville, Indiana, USA
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Reviewed: Oct. 19, 2006

I used frozen rhubarb, so I pre-cooked the fruit, flour and all splenda in micro at High for about 9 minutes, stirring at 3 min. intervals. I added 2 TBLS cream to the eggs and stirred that into the filling. Microwaved on 70% power for a few min. and baked for about 45 min in oven. Lovely! and Yummy too.

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LeapLady


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Reviewed: Nov. 13, 2005

The BEST rhubarb pie recipe ever! I use trans-fat free crust and substitute half of the sugar for splenda to make it a guilt-free recipe.

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thunder007

	Cooking Level: Intermediate
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Reviewed: Sep. 9, 2005

i love rhubarb! i also love custard. voila! this recipe was just what i was looking for. i prepared this with a shortbread cookie crust and it turned out perfect. will definitely make again.

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MODGEPODGE

	Cooking Level: Intermediate Home Town: Dale City, Virginia, USA
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Reviewed: Jun. 1, 2004

What a wonderful pie! In fact, my fiance cannot have enough of it! ;)... The only thing negative about this pie (except the fact that it disappears too fast!) is that the "custard" almost always goes over the plate during cooking, even with a deep-dish one!! I think the trick to overcome this difficulty is to put the rhubarb in a conic shape, so there is more room for the custard. Once cooked, it is all "leveled". I also tried to put 2 eggs instead of 3, it worked fine, but you still have to do the conic shape.

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CASSO_77


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Reviewed: May 8, 2004

This is identical to the rhubarb pie recipe that my grandmother uses. I just made it today with some rhubarb that she gave us from her garden, and my family LOVES it! My father even said that my piecrust is almost better than grandma's! Which is high praise indeed, because my grandmother is almost family legend for her pie! Even my sister, who is VERY picky and never tries anything new liked this!

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CRYSTALSTAR1


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Reviewed: May 3, 2004

This is an old recipe -- I know my grandma used to make it. However, when I make it EVERY TIME it is RUNNY! So soupy you can't really even cut it but have to "scoop it out." It's still delish though.

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MEREDITHSAFARIK


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Reviewed: Sep. 15, 2003

This was awful.

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CLYN


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Reviewed: Aug. 6, 2003

I changed this recipe just a little and it turned out great. Instead of 4 cups of rhubarb, I used 2 cups rhubarb and 2 cups sliced strawberries. After 50 minutes the pie was nice and brown and looked done so I took it out of the oven and cooled for 1 hour and 20 minutes. When I cut into it, it was still liquid inside. I had no choice but to throw it back into the oven to try and salvage it. I baked it for 30 more minutes and much to my surprise it was still wonderful. Next time I will bake it for at least 60 minutes no matter how brown it looks. Also, this fit perfectly into a deep dish 9" pan, although it came right to the top.

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SSCOTT


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Reviewed: Jul. 11, 2003

I needed a quick, cheap, and thoughtful idea for Father's Day, and I found it with this recipe!! This pie turned out fabulous and it was very easy to prepare, even for a college student! My dad is a long time fan of strawberry rhubarb pie, I'm sure this one will win him over as well. Thank You!!!

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UT_NIC


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Reviewed: May 28, 2003

My mother-in-law has been using this same recipe since she was in college! I just made it for the first time yesterday. I made two! It took under five minutes (once the rhubarb was chopped) and was a snap! My husband was thrilled, as this is his all-time favorite dessert. I'm intimidated by pies, so I put off getting the recipe. I will probably make this at least once a week all summer!

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April

	Cooking Level: Intermediate Home Town: Seattle, Washington, USA
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Reviewed: May 28, 2003

This pie is so good. I made it for my dad because he requested it, not knowing there really was such a thing as rhubarb cream pie. The hardest part of making the pie is the crust. The best part of the pie is the "cream". Delicious!

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LITTLECHEF


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Reviewed: Aug. 29, 2002

This is a very wonderful pie. I was surprised at the turn out and how quickly disapeared off the plates of my family.

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FOYT14


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Reviewed: Aug. 1, 2002

Love Rubarb cream pie, my favorite. dont know about this recipe yet..

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EMERALDCITY56


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