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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75 users found this review helpful

Reviewer:

judi

Cooking Level: Expert

Living In: Crawfordsville, Indiana, USA

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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Reviewer:

CASSO_77

Reviewed: Aug. 4, 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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32 users found this review helpful

Reviewer:

SSCOTT

Reviewed: Jun. 4, 2002

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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19 users found this review helpful

Reviewer:

LITTLECHEF

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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16 users found this review helpful

Reviewer:

LeapLady

Home Town: Tecumseh, Michigan, USA

Reviewed: May 23, 2002

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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13 users found this review helpful

Reviewer:

GANGBrown

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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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10 users found this review helpful

Reviewer:

CherylSoy

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

Living In: Hickman, Nebraska, USA

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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10 users found this review helpful

Reviewer:

MEREDITHSAFARIK

Reviewed: Sep. 13, 2003

This was awful.

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Reviewer:

CLYN

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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8 users found this review helpful