I am a novice at making pies, but my dad found out I had rhubarb and asked me to make him a pie. This is absolutely the easiest, best rhubarb pie around. Everyone loved it. Thanks for this great recipe.

I was hesitant about just the rhubarb, so I added one honeycrisp apple, and 5 stars! I also used Pie Crust IV.

Absolutely excellent pie! Make certain to follow the recipe by placing the sugar over the rhubarb -- do not mix the sugar with the rhubarb. This pie received rave reviews. I will definitely make this again.

I made this for my co-workers and they loved it. I didn't change anything in the recipe and it came out great. Everyone couldn't believe how easy it is to make such a delicious pie.

FANTASTIC recipe! I made it for my friend, whose favorite dessert is rhubarb pie, and he said it was the best he'd had in years. I also served it to people who had never tried it or even didn't like it, and they all went back for seconds. Thank you!!

I made this for my grandfather who is the biggest pie critic I know. He complimented me because he said it was the perfect balance of sweet and sour and the bottom crust was done....overall he was impressed. Oh and I left the butter out as suggested. I even like it!

OMG! This is the best rhubarb pie I have ever eaten and the easiest to prepare. I love the crispy bottom crust. This is a definite keeper!

I made this pie for my mother and mother-in-law. They both said it was the best Rhubarb Pie they have ever had. They are in their 70's so that was quite a compliment.

Made this for my mom for her birthday she loved it as did everyone else.

With a few minor changes this recipe was superb! My Mom said it tasted just like a restaurant in Nova-Scotia's pie!!! I cut back on the rhubarb and added strawberries, about 3cups of rhubarb and 1cup of strawberries though I don't measure, I simply fill the pie crust. I also added a 'dab' of vanilla I used, as suggested by others, the tin foil around the edges of the crust for the first 15 minutes and that works well in that the crust doesn't burn. I also vented the top pie crust before baking by pricking several times with a fork.

First rhubarb pie I ever made, and will certainly not be the last! This recipe worked extremely well for me. I had a little less rhubarb than the recipe called for, and maybe that's what made the filling a little gluey, but it still tasted wonderful.

This was simple and super yummy! It was my first time making rhubarb pie and it turned out great. I gave big slices to my friends and they all loved it. Thanks!

My boyfriend's favorite pie, and I had no idea how to make this (only had it twice). This recipe was a close second to his mother's and I think the only change I would make is to add a slight orange flavor to it- perhaps a tbsp of orange juice concentrate as the juice itself would make it too wet, but def not orange zest. The rest of our company hadn't had it before or said they didn't like rhubarb pie- one bite and the pie disappeared. Thanks for a simple yet delicious recipe!

I made this last night using fresh rhubarb from a local farm. As my husband was getting up to get his second piece he said, "This is probably the best pie I've ever had. It's even better than Marie Calendar's." Thanks for providing a wonderful new recipe to add to my cookbook!!! It really is delicious (and I even forgot to use the 1 TBS of butter on top)!

I made this pie for my dad for Father's Day and it was a HUGE hit! I followed the recipe exactly, except I sprinkled some clear vanilla extract over the pie before I put on the top crust. Perfect consistency & flavor. THANKS for sharing such a fantastic recipe!

Fantastic recipe. I thought that I had ruined the pie as I mixed up the rhubarb with the flour and sugar and let it sit while making my crust (I was going to use store bought and then thought better of it and went with the standard crisco recipe) so that it was quite soupy by the time it made it in the pie. When putting the top crust on, I stuck about 5 penne pasta to allow the juices to release. Then I realized I had forgotten the butter. After reading all of the reviews I was sure that the pie would be a gloppy mess, but I am happy to say it wasn't. I did add in a few strawberries and after baking the first 15 minutes, I sprinkled sugar on top. It took about 50 minutes total and was out of this world! I'm eager to try the recipe again with putting the sugar flour mixture underneath and on top of the rhubarb to see how much better it makes it.

I liked this, and I'm not even a fan of rhubarb pies. Even though I wanted to mix the rhubarb with the flour+sugar, I followed the recipe exactly and it turned out very well. No alterations needed. It also cut beautifully after sitting for only 10 minutes.

I was given some fresh rhubarb today, and decided to make this particular pie since I had no other fruit on hand to mix with it. This is simply FABULOUS. Follow the directions the way they are (put the tin foil around the edge for the first 1/2 hour) and I did follow the recipe to a "T" and it was PERFECT. The pie crust I was was from the Pioneer Lady cooking blog - and it was perfect pastry.