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Reviewed: May 22, 2006

This was okay. The custard was not as creamy as I was expecting. It turned into more of a spongey consistency. I guess I just perfer unadulterated rhubarb!

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MollyBrook

	Cooking Level: Intermediate Home Town: Erie, Pennsylvania, USA
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Reviewed: Mar. 13, 2005

Rather good for such a simple pie.

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This pie, made with the first fruits of spring, is a delicious, delightful reward for enduring the long MN winter! Excellent recipe-probably the easiest pie I've ever made(especially if you use frozen piecrust!) I like to cut the rhubarb a bit smaller-1/2 inch pieces-and add a little vanilla and fresh grated nutmeg. Next time I think I'll try adding a meringue topping...Thanks, Patti!

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Linda L


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Reviewed: Jul. 14, 2003

Best way to use rhubarb.

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RUTHP_


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Reviewed: Jul. 13, 2003

If you like rhubarb - you'll love this pie. I sprinkle with cinnamon/sugar before baking too.

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Reviewer:

TAG

	Cooking Level: Professional Living In: Cincinnati, Ohio, USA
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Reviewed: Jul. 13, 2003

It was very good

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Nursemaid


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Reviewed: Jul. 13, 2003

Ok.....Am I the only one stupid enough to question the eggs in the ingredients saying 2 EGGS, BEATEN and in the directions it saying ADD EGG YOLKS (only)??? Well, I added yolks "only" and realized this did not look right so I logged on to check similar recipes. Decided to add the WHITES and by this time, the yolks & sugar have stiffened. I added the whites anyway and it looks like scrambled eggs. It's in the oven now. Doesn't that sould good......chunks of hardened, cooked egg yolk on top of rhubarb and a crust.......yummy

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