Reviewer:

Reviewed: Jun. 18, 2011

Wow! Great and easy and soooo good! Just like my mother made. I followed others recommendation and decreased flour to 3/4 cup and added 1/2 tsp og cinnamon and nutmeg. Excellent! Thank you for this recipe.

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Reviewer:

caquilter

Reviewed: May 12, 2011

This was really easy!! I did make some changes as suggested in other reviews. I used 1/2 cup of flour instead of 3/4. I also mixed the rhubarb, flour and sugar together (with a little cinnamon, and nutmeg) in a bowl, then I poured it into the pie crust. I also made 8 steam slots instead of 4. I will certainly make this again.

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Chrissy

Reviewed: May 2, 2011

I made this pie on Saturday and it turned out great - everybody liked it. Great recipe - will make it again soon. I mixed the flour and sugar together in a bowl and added the rhubarb; mixed well. I added the mixture to the prepared pie crust.

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Reviewer:

willheydude

Reviewed: Sep. 20, 2010

This pie was very tasty and amazingly tasty. I've never made Rhubarb pie before. I spread the rhubarb over the bottom and topped with the flour- sugar mixture. It helped the top crust remain very crispy and flaky. I wanted to mention with the flour sugar mixture on top of the rhubarb, no sauce bubbled through the vents. I liked the thickness of the pie. When you cut the pieces, the filling didn't ooze out. It kept its shape like a custard pie. It took two of us a couple of days to eat.

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Reviewer:

Lizzie H

Cooking Level: Expert

Living In: Ravenna, Ohio, USA

Reviewed: Jun. 30, 2010

Delish! I made two pies: One exactly as written and one modified with suggestions as I really wanted to review the recipe and wanted to review it as written. As written: came out good. No big issues with clumping as some suggested. I made sure the sugar and flour were well mixed before sprinkling on top. As modified: I added cinnamon and salt reduced flour and combined in a bowl and dotted it with butter. I found I didnt really need the butter and could have used the measured amount of flour. Next time I will use the salt and cinnamon and the listed amount of flour and sugar but will also add an egg mixed in to give it a little more binding and wont use the butter. Good recipe as written or modified to your preferences.

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Reviewer:

cleostacey

Cooking Level: Intermediate

Home Town: Glyndon, Minnesota, USA

Living In: Fargo, North Dakota, USA

Reviewed: May 4, 2010

Way too much flour! It made the rhubarb thick & floury tasting. Pretty easy recipe though next time I will try it with less flour! I would think that 1/4 cup would be plenty and not take away from the rhubarb taste.

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Reviewer:

skye

Reviewed: Apr. 14, 2010

Easy and tasty! I will definitely make this again.

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Reviewer:

Southern_Sweetart

Reviewed: Apr. 10, 2010

This pie was so awesome that I made a second one right away. DEFINITELY a keeper!

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Reviewer:

PersianPenName

Reviewed: Mar. 6, 2010

Absolutely delicious! Like other raters, I cut the flour back by just a little and added some cinnamon. Thank you for this wonderful recipe that will be made in my family for years to come!

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