Reviewed: Oct. 21, 2012

I have been meaning to make this for over 2 years and am so glad I finally did. This was extremely easy and delicious. I used a premade graham cracker crust and it worked great. I followed the suggestion of another reviewer and sprinkled cinnamon sugar on top of the filling before baking it. I will definitely make this again!

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Reviewer:

MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: May 22, 2012

I had never made one before. I did use whole eggs before the change in the recipe. This recipe is so easy and so delicious! If I can make it anyone can.

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Reviewer:

snowflake

Reviewed: Oct. 12, 2011

Very easy, similar to one I have used for years. The only difference my calls for a meringue topping. Use a meringue recipe that calls for 3egg whites and cook it the same way as for lemon meringue pie. Adds a nice finishing touch.

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Reviewer:

kmdw

Cooking Level: Intermediate

Living In: Barrie, Ontario, Canada

Reviewed: Sep. 10, 2011

Perfect! I had just less than two cups of rhubarb, I added a 1/3 cup of flour (to prevent runny center), I used a thick home made pastry crust and I cooked the pie for just 40 min at 345°. The cinnamon was too much and its flavour coverd a little the rhubarb taste but the pie is really a must! I will do it again and again (well.....I'm in San Francisco now, but I live in italy where rhubarb is very hard to find.....)

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Reviewer:

Anna G.

Cooking Level: Intermediate

Living In: Verona, Veneto , Italy

Reviewed: Jun. 29, 2011

My first experience cooking with rhubarb. I have never liked the taste of it before but thought I'd try this recipe out for my husband. Turns out, I loved it! Added a little more cinnamon plus nutmeg and vanilla like others suggested. This pie was SO easy to make!

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Reviewer:

susyq

Reviewed: Jun. 7, 2011

This was so easy to make for someone who doesn't bake! I just added a mixture of cinnamon and sugar to the top. I also put flour and sugar on the crust before putting the rhubarb on, as someone had suggested. I will definitely make this again! Thank you!

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Reviewer:

trish316

Cooking Level: Intermediate

Home Town: Sayre, Pennsylvania, USA

Living In: Rochester, New York, USA

Reviewed: May 14, 2011

Very easy And very good! I used 3 cups rhubarb.

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Reviewer:

suekguth

Reviewed: Jul. 11, 2010

I love this recipe because the rhubarb isn't diluted with strawberries etc. I do add more cinnamon to mine, but otherwise the recipe is perfect and crazy simple to make. Between my husband and I, it usually doesn't last longer than 24 hours! Sinfully delicious!!!

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Reviewer:

Kristine

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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