Reviewed: Jun. 10, 2003

Very good. I used a deep dish pie crust and still had a mess all over my oven. Would probably make 2 pies.

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Reviewed: Apr. 12, 2003

This was a great change from plain rhubarb pie -- I added strawberies, too, from teh freezer - YUM!! Also - only use a 9-inch pie pan. The only one I would find was a 10-11 inch glass one and the pie was rather flat! (But delicious!) I can't wait to try it with fresh rhubarb again soon!

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REDFRECKLEMOM

Cooking Level: Expert

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Reviewed: May 10, 2002

I found this creamy pie to be a delicious change from the pies I usually buy at the supermarket. There was rhubarb growing in my neighbor's yard. She let me take just enough, and I cooked it up into this wonderful pie. It smelled so good cooking, I thought I had died and gone to heaven! I'd better tell the neighbor she needs to plant more rhubarb before I use it all up making more pies!

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RUTH GOOCH

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Reviewed: May 9, 2002

I used the strawberry instead of the rhubarb and it is excellent.Thanks

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FLOSUE

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Reviewed: Jun. 27, 2000

This is a very nice pie, my husband liked it. I prefer to make one crust pies & I loved it.

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Joyce

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Reviewed: Jun. 19, 2000

It was terrific, and that's coming from someone who doesn't really like rhubarb!!!

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KATT_1287

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Reviewed: Jun. 1, 2000

I really liked this pie, but it came out with a dark crispy meringue-like crust and I wasn't sure if it was supposed to be like that or if it did that because I mixed the eggs, sugar, and flour together and then let it sit for about 10 minutes before I poured it in the pie shell.

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KKSTOLTZ

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Reviewed: May 20, 2000

This pie is really excellent. It has just the right amount of sweetness (you can still taste the "tartness" of the rhubarb) and the *custard* like filling is wonderful. A great rhubarb pie!

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