Recipe by MBARTLEY
"This is the easiest rhubarb pie recipe that I ever tried. Hardly any work at all. Enjoy!!!!!!!!!"
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1 1/4 cups
2 (9 inch)
unbaked pie crusts
This is a great recipe. Just like the one my Mother-in-Law always made! The only thing I do different is to place the cut up rhubarb in a bowl and then add the flour, sugar mixture. Mix it well. This keeps the flour and sugar from clumping together. I also dot with butter before adding the top crust.
This pie was super easy to make.
It tasted great!
I just found the sugar/flour mixture settled to the bottom and made too thick of a sugary crust at the bottom.
I may try less sugar next time or mix in some softened butter to stick it to the rhubarb better before filling the pie.
Awesome pie!!!!! My roommates LOVED it!! Tangy, yet sweet....i added a little bit of cinnamon too....but oh so easy to make!!!
Oh yes, instead of putting the flour on top of the rhubarb, i mixed the flour, sugar, and rhubarb all together first then but it in the pan....more even distribution of flour and sugar
This is a great pie! I was out of OJ and went in search of a recipe with ingredients I already had in the house. I came across this one and made it this afternoon. We had it for dessert tonight and everyone in the family (all 6 of us) love this pie. We love rhubarb and its nice not to have the flavor cammoflaged by something else. I'll make this one again many times this summer! Thanks Michelle, great recipe!
I enjoyed this pie and would make again with a few minor adjustments. It was a little to thick, so I would reduce the flour by a couple Tablespoons. I would also at 1/8 -1/4 teaspoon of salt to bring out the rhubarb flavor. And I might even reduce the sugar a bit. This is a good basic recipe that's easy to tweak to your personal preference. I recommend it!
Wow, what an awesome rhubarb pie. I made it for supper and it was gone before bedtime. Thanks Michelle for sharing the recipe with us. Our family absolutely loved it.
The flavor was good but there was much too much flour in this recipe. When I was putting the filling in the crust Iused a slotted spoon to just use the Rhubarb and there was still too much flour. Made for a very firm pie. We like a little moisture. Would be great with less flour.
YUM! This is easy and excellent, the best combination! I added a dash of nutmeg, and it added the perfect touch.
* Percent Daily Values are based on a 2,000 calorie diet.
Rhubarb Pie IV
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 135
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