Reviewed: Jul. 2, 2008

This is a great, simple pie! I made it for a bbq and it was a huge hit. I also added a little cinnamon and topped the pie with a mix of black berries and raspberries.

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Shanelle

	Cooking Level: Beginning
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Reviewed: Jun. 29, 2008

I made this pie today and it was excellent! I did use a sugar substitute and less flower as suggested. I also added just a drizzle of honey.

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CrystalsAndTrinkets

	Cooking Level: Intermediate Home Town: Waterboro, Maine, USA
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Reviewed: Jun. 26, 2008

I put 6 cups of thinly sliced rhubarb. (It barely closed)! I also added 1 teaspoon of almond. It was a bit tart but was excellent with vanilla ice cream.

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Joanne


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Reviewed: Jun. 26, 2008

Too much flour. Made the rhubarb juice too thick. I cut my rhubarb thin, and I believe that is why.

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JJ


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Reviewed: Jun. 17, 2008

What a fun recipe!!! I loved it.

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This was originally the way I made my rhubarb pies also. I then decided to change it a bit. I mix the flour and salt with the rhubarb in a bowl and then instead of sugar, add 1 cup of honey. Top the pie with a couple of teaspoons of butter, put on the top crust and make air holes. Comes out delicious. The honey gives it more flavor and just the right amount of sweetness.

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Joan Stroud

	Cooking Level: Intermediate Home Town: Sault Ste. Marie, Ontario, Canada
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Reviewed: Jun. 5, 2008

This is a fast and easy recipe that will please everyone who loves rhubarb. Like others, I reduced the flour and also dotted the top of the fruit with 1 tsp. of butter. It's great served with a whipped topping. You'll love it!!! Ellen

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Penguin Lady


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Reviewed: Jun. 1, 2008

This was the first time I've made rhubarb pie and it came out perfect. I used Pillsbury frozen pie dough, mixed everything in a bowl then put it in the pie crust. Took all of 5 minutes to prepare. I followed the recipe exactly.

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bcsmom


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Reviewed: Nov. 30, 2007

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!

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jwatson


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Reviewed: Sep. 2, 2007

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

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samaasla


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Reviewed: Jul. 28, 2007

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.

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Dottie


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Reviewed: Jun. 13, 2007

I had never made a rhubarb pie before and found this very easy to make. It tastes great!

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CKE


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Reviewed: May 19, 2007

YUM! This is easy and excellent, the best combination! I added a dash of nutmeg, and it added the perfect touch.

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Fujiko

	Cooking Level: Intermediate Home Town: Mandan, North Dakota, USA Living In: Sherwood, Oregon, USA
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Reviewed: Apr. 21, 2007

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.

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3girlsgram


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Reviewed: Sep. 16, 2006

Family really liked this pie, only thing (and did not hurt the taste) is the sugar/flour mixture tends to be in chunks in places)Super easy and a pleasure to serve. Thanks!!!!!!

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MARYMO362

	Cooking Level: Intermediate Home Town: Bismarck, North Dakota, USA Living In: Missoula, Montana, USA
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Reviewed: Jun. 23, 2005

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.

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motherhood.ca

	Cooking Level: Expert Home Town: Edmonton, Alberta, Canada
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Reviewed: Jun. 1, 2005

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!

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JAERN


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Reviewed: May 11, 2005

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.

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Rhubarb Pie IV

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Shanelle

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CrystalsAndTrinkets

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Joanne

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JJ

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Lisa

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Joan Stroud

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Penguin Lady

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bcsmom

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jwatson

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samaasla

Reviewer:

Dottie

Reviewer:

CKE

Reviewer:

Fujiko

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3girlsgram

Reviewer:

MARYMO362

Reviewer:

motherhood.ca

Reviewer:

JAERN

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