Reviewed: Jul. 17, 2009

This was delicious! I was a little low on rhubarb so I tossed in a cup of blueberries that I had- still delicious! Everyone loved the pie.

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Reviewer:

Blender

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Reviewed: Jul. 23, 2008

Great! The only thing I did different was I added more Raspberries. Yum!!!

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DBRENTSON5

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Reviewed: Jun. 30, 2008

I have made this pie several times and have gotten RAVE reviews. It's easy and throw in a little french vanila ice cream on the side and it is a fabulous dessert. Thanks Renee

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ReneeLP

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Reviewed: Jul. 13, 2006

This is quite sweet, if you want tart, cut back on the sugar. Great as is, though. The egg and flour holds the fruit together & absorb juices. I let the baked pie sit at room temperature 24 hours before serving and it was not liquidy at all. Also, a regular pie pan should be fine, you don't need deep-dish.

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OCTOVUS

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Reviewed: Jun. 14, 2006

a bit to much liquid in pie, not sure why or if it was something i did.

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Reviewer:

Paty

Cooking Level: Intermediate

Home Town: Taylor, Michigan, USA

Living In: Caro, Michigan, USA

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Reviewed: Apr. 15, 2006

this pie is incredible. it holds together great. it could use a little more sugar. rhubarb and raspberries are both a little on the sour side. served with vanilla ice cream, this made a wonderful "birthday cake" for my 32-year-old son.

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ginger s.

Cooking Level: Expert

Home Town: Center Junction, Iowa, USA

Living In: Austin, Texas, USA

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Reviewed: Jun. 10, 2005

For those of you that love the sweet taste, this pie is the way to go! I also added a few sprinkles of strawberry jello powder to the flour, sugar, and raspberry mix. I've already gotten requests for this recipe from friends. This is a great summer pie.

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