Fresh Rhubarb Pie Recipe Reviews - Allrecipes.com (Pg. 7)
Reviewed: Jun. 17, 2012
First I have to be honest and say I HATE Rhubarb! However its my husbands favorite pie. So seeing how I bought Rhubarb, I went looking for a different pie recipe than the usual one I use. This is the best Rhubarb pie!!!! I took a bite, expecting to "gag" on it like usual. Not this time, yummy. And the whole sugar on the bottom, the best idea yet. (going to try it with apple and see if you get the same results, crispy crust, the best). So I bring out the last piece to the table after dinner, to share. Room-mate says, "yeah, saw the pie hiding in the oven" not hiding, just were it stays so dog doesn't help himself. Try it? "What is it?" not going to tell you, try it. "As long as it not Rhubarb, hate Rhubarb, gagged on it as a kid, still have nightmares!" we laugh and say, okay don't try it then, more for us! takes a small bite, smiles and says, "anymore, yum" Two Rhubarb converts with one pie, ya gotta try this one!
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Cooking Level: Expert

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Reviewed: Jun. 16, 2012
This pie is amazing!! My Mom was craving old-fashioned rhubarb pie. This recipe hit the spot! I made it with the Foolproof double pie crust from Cook's Illustrated and did a lattice top to allow maximum evaporation. We served it warm in bowls with a little cream. Delish!
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Reviewed: Jun. 14, 2012
This was a great filling and the tip about why not to mix the sugar with the rhubarb before was soooo helpful. Even with a finicky oven I turned out a great pie!
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Cooking Level: Intermediate

Home Town: Kayenta, Arizona, USA
Living In: Tucson, Arizona, USA

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Reviewed: Jun. 11, 2012
This recipe was so simple, but turned out wonderfully for me. I followed the instructions exactly. My rhubarb was green and not so tart as red, so I could have reduced the sugar just a bit. I made my own crusts, and used lard rather than shortening. They turned out to be the best crusts I've ever made. Great recipe!
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Reviewed: Jun. 9, 2012
This was so easy and came out perfect. I followed the recipe, it needs no changes nor alterations.
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Reviewed: Jun. 8, 2012
So simple and so good! I think I will put a portion of the sugar and flour mixture directly on the pie crust for all of my fruit-filled pies from now on as it prevents the crust from getting soggy. Thanks for the great tip!!!!
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Reviewed: Jun. 7, 2012
Oh my word...Wonderful!!! I quit making rhubarb pie a couple of years ago, even though it's my favorite. It was always runny & even though the flavor was delicious, it drove me crazy that it didn't turn out the way it was supposed to. I'm so glad that I found this recipe...thank you so much for sharing!!
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Cooking Level: Intermediate

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Reviewed: Jun. 7, 2012
What a yummy pie! I made a few changes: To the rhubarb I added 1 1/2 cups chopped up strawberries, 1/4 tsp cinnamon, 1 TBLS tapioca, and 1/2 tsp almond extract. It came out nice and firm and not too tart or too sweet. . .just perfect with some vanilla ice cream! I will for sure make this again.
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Reviewed: Jun. 7, 2012
This was delicious and super-easy. Thank you! The only thing I did different was use raw sugar. Would it be too naughty to have some for breakfast? Edit: The second time I used a cup of sugar instead of 1 1/3 and it was even better. I love me a tart pie. De-licious.
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Cooking Level: Beginning

Home Town: Los Alamos, New Mexico, USA
Living In: Albuquerque, New Mexico, USA

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Reviewed: Jun. 6, 2012
This pie was so great! I had never eaten rhubarb before, and was so glad I made this - it was one of the best pies I have made and eaten. We ate almost all of it this evening, so I am making another one in the morning for my sister to take home with her! The rhubarb was $4.98 a lb at our local grocery - pricey but worth it!
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Home Town: Houston, Texas, USA

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Displaying results 61-70 (of 564) reviews

 
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