Reviewed: Oct. 24, 2009

This is a five-star recipe with some simple modifications. I took tips from other reviewers and reduced the sugar by nearly half, added a 1/2 tsp of nutmeg, and decreased the flour in the filling. I also sprinkled the sugar over my rhubarb ahead of time and allowed it to set, then added the flour and mixed together before pouring it in the pie shell. I used turbinado (raw sugar) instead of white sugar. This pie was a big hit at the bake sale and I loved it, too.

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Jackie

Cooking Level: Expert

Living In: New Orleans, Louisiana, USA

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Reviewed: Aug. 23, 2009

Very easy but the filling came out much too thick. My rhubard was very thin and perhaps that was the problem. I followed the recipe exactly.

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JOC

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Reviewed: Jun. 5, 2009

Used 5 cups rhubarb. Also layered 1/2 rhubarb, 1/2 sugar mixture, rest of rhubarb, rest of sugar mixture. Turned out good for my second-ever pie. Will use this recipe again. Baked 40 min.

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Joy E.

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Reviewed: Jun. 2, 2009

I followed the recipe exactly and the pie tastes like flour. I am not an expert baker but it needs something else?? More sugar maybe...cinnamon??? Sorry but I think I will look for another recipe for my next pie.

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autumnz

Cooking Level: Intermediate

Home Town: Algona, Iowa, USA

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Reviewed: May 31, 2009

Simple and delicious! I agree that the sugar and flour should be combined in with rhubarb and mixed, I did keep about 1/5th of the sugar and flour mix to top the mixture. Also I did not have an egg to brush over the crust and it turned out fine.

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galatic cannibal

Cooking Level: Intermediate

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Reviewed: May 27, 2009

I used 6 cups of rhubarb instead of the 4 and used Splenda instead of sugar. Unfortunately I forgot to increase my sugar with the increase of rhubarb, so even though a little tart it is an easy recipe. I also decreased my flour to a little less than 1/2 c. even for the 6 cups of rhubarb and it still was a little dry. All in all, it is a good recipe. Thanks.

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SHARYN MCDONALD

Cooking Level: Expert

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Reviewed: May 27, 2009

This was a fantastic pie for all the rhubarb lovers out there! I followed the advice of others and cut back on flour. I only added 1/2 cup instead of 3/4 cup of flour. I also added 5 cups rhubarb instead of 4 cups, and I added some cinnamon. Was very tart and sweet at the same time. We loved it!

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Ginger Stein

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Reviewed: May 25, 2009

I usually make strawberry/rhubarb pie but forgot the strawberries and tapioca pudding so searching for a recipe with just rhubarb. This pie came out perfect. I had a 10 inch pan so I added 6 cups of rhubarb and put less flour in and it came out perfect. I added sugar crystals on top of the crust and it was so pretty.

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Portobello

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Reviewed: May 14, 2009

I've found with this recipe, it makes an extremely thick pie. The flour definitely needs to be reduced. In addition, it will be quite sweet if 1 1/4 cups of sugar is used. When making this recipe, I reduced the sugar to 1 cup and increased the Rhubarb to 5 cups. Next time I will reduce the flour quite a bit.

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lis239

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Reviewed: Nov. 26, 2008

A suggestion: when making a pie that is likely to "boil over", Tear 1 1/2 in. strips from an old sheet, wet and wrap around edge of crust before baking. Any liquid will be absorbed by the cloth instead of spilling onto floor of oven. This is far superior to foil, and isan"old-timey" remedy.

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bobs211

Cooking Level: Intermediate

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Reviewed: Nov. 26, 2008

AMAZING! My rhubarb loving husband devoured this!! I took the advice of others and mixed the flour/sugar with the rhubarb before I put it in the pie crust..Served it with vanilla bean ice cream and it was a hit!! Thanks for a simple and delicious pie!!

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RHenry

Cooking Level: Expert

Living In: San Antonio, Texas, USA

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Reviewed: Oct. 28, 2008

I made this for my Brother-in -law who said that rhubarb pie was his favorite, he eat three pieces(after he had a full plate of dinner). I had never made rhubarb pie before but this was easy and turned out great! Will be making again, I already have a request.

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Beth

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Reviewed: Sep. 2, 2008

This Rhubarb Pie was perfect!! It was the perfect consistency and was bitter and sweet! My fiance loved it!

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Mary Margaret

Cooking Level: Intermediate

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Reviewed: Aug. 31, 2008

Wow! it's so easy. I made three of these this week. The only thing I did different was to mix the flour and sugar in with the rhubarb before putting it in the crust.

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DEEWAARD

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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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Lisa

Cooking Level: Expert

Home Town: Portland, Michigan, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Jun. 12, 2008

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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