Fresh Rhubarb Pie
This rhubarb pie recipe is from my mom. She used to grow rhubarb in her backyard, and when her rhubarb was ripe, what great pies she made!
This rhubarb pie recipe is from my mom. She used to grow rhubarb in her backyard, and when her rhubarb was ripe, what great pies she made!
I won $100 for 1st prize in a rhubarb pie baking contest with this recipe. The only thing I did different, since I used green rhubarb, was tint the sugar with 2 drops of red food coloring before adding the flour. I also sprinkled a little sugar on top the crust. I used Pie Crust I from this site. Update 5/20/07 I won the rhubarb pie contest and the $100 prize again yesterday with this recipe. Since I made a 10 inch pie, I used 5 cups rhubarb, 1 2/3 cups sugar, 7 1/2 T flour, and 1 T butter. I added 3 drops red food color to the sugar. This pie is definitely a winner!Read More
I won $100 for 1st prize in a rhubarb pie baking contest with this recipe. The only thing I did different, since I used green rhubarb, was tint the sugar with 2 drops of red food coloring before adding the flour. I also sprinkled a little sugar on top the crust. I used Pie Crust I from this site. Update 5/20/07 I won the rhubarb pie contest and the $100 prize again yesterday with this recipe. Since I made a 10 inch pie, I used 5 cups rhubarb, 1 2/3 cups sugar, 7 1/2 T flour, and 1 T butter. I added 3 drops red food color to the sugar. This pie is definitely a winner!
I have been making great rhubarb pies for 25 years and they always were somewhat soupy. I have tried both tapioca and flour for thickening. This recipe gives the right balance of ingredients to give you a perfect pie. Thanks for a keeper.
I made this pie using fresh rhubarb and Splenda sugar (used only 1 cup of splenda) and it turned out GREAT!!! I brushed the pie crust with egg and sprinkled lightly with white sugar and it looked as pretty as it tasted! This is definately a keeper!
Oh...I wish I'd never tried this... ;)
This was fabulous. I did make some little changes tho--I upped the rhubarb per pie to 6cups (could have done fine with 8 I think), kept sugar at 1 1/3 cup, upped the flour by half for a non-running pie...added 1 tsp cinnamon to the flour/sugar mix, and a few drops of vanilla to the pie all around, before baking..milk and sugar on top before baking made a flaky, crispy top crust--gosh but the kids LOVED THIS, so did the husband...out of vanilla ice cream so used some RediWhip instead. Did 2 of these today, but next time I'll do 3 or 4 on one day. SUPER RECIPE, THANKS!
Great basic recipe that does the trick for rhubarb lovers! Perfect combination of tart & sweet. My only suggestion is to brush the top of the pie with one egg mixed with a tbsp water and sprinkle with sugar. Repeat about halfway through. Helps keep the crust from browing too fast and gives it a really sweet crispy finish. LOVE THIS RECIPE!
This pie is delicious! It's just like my grandmother's. The only thing I forgot to do was put some foil around the edge of the pie crust for the first fifteen minutes to prevent over browning.
I liked this recipe. I tried it with only rhubarb and then the next time with strawberries and rhubarb. It was too sweet when I added strawberries and runny. I recommend using only rhubarb and not adding strawberries. With rhubarb, it was GREAT!!!
A nice recipe and practically the same as the one I use, although I prefer to mix the cut-up rhubarb with the flour-sugar mixture and let it stand in a bowl, stirring now and then, while I made the crust. Here are two tips (I've been making pies for over 40 years and they tell me I'm good at it): as a thickener for pies, flour can be unreliable, and I've had several failures using flour as a thickener in rhubarb pie (also in blueberry pie) although in apple pie it always works fine. So for the past 20 years or so I've used Minute Tapioca instead of flour as a thickener in rhubarb, cherry and blueberry pies, and the results are always perfect. No more rhubarb soup! Use half as much tapioca as you would use flour (in this recipe, 3 tablespoons of tapioca instead of the 6 tablespoons of flour.) Another tip: if you feel your rhubarb is not pink enough for an attractive filling, color the sugar pink before using it. Just put a few drops of red food coloring in a bowl, add the sugar and use a whisk to blend, or else put the color and sugar into a container with a tight-fitting lid that you can shake. If it doesn't blend thoroughly, don't worry--once the sugar and rhubarb are mixed and the sugar dissolves, the color will spread evenly in the filling.
I had to use frozen rhubarb. A one pound bag contains the 4 cups called for. It came out great. The second time I made it I didn't let the frozen rhubarb thaw out enough and it took too long to cook. So, the moral is that 1 pound of frozen rhubarb is fine, but make sure to thaw it completely. :-P
make sure you DISCARD all of the leaf portion of the plant!!! The leaves of rhubarb are POISONOUS. Seriously. Just use the stalk portion. Other than that, its a fantastic recipe!!
OMG - I didn't realize how easy it was to make such an incredible pie!!! Haven't had a decent rhubarb pie since childhood when great grandma used to make them...I didn't appreciate them as much in my youth so never got her recipe :( This is EASY & INCREDIBLE!!! Followed recipe & directions EXACTLY, used a store-bought crust but nobody noticed because the filling was so darn delicious! Even people who claim not to like rhubarb LOVED this pie! I would like to give it 10 stars!!! Thank you!!
I always have perfectly baked botton pie crust by using this simple tecnique. Place a rimmed cookie sheet into the oven as it is preheating. Place the pie on the hot sheet.The bottom crust will bake perfectly on the sheet every time. so long soggy crust You cannot go wrong with this rhubarb pie ,yummy
"I didn't think I liked Rhubarb Pie. My mother didn't make it often because she didn't like it. Now I know she didn't put enough sugar in it. She would have liked this one. This is the best Rhubarb pie I ever ate. It's a keeper. I love it." The Other Half's Review while stuffing pie. I got some lovely garnet colored rhubarb at Wegman's and decided to try a "plain" Rhubarb Pie. This exceeded expectations. I did remove the butter because of a heart diet and I did add a sprinkle of nutmeg because I really liked the nutmeg in a strawberry and rhubarb pie recipe I have as a keeper. Now I have a great plain rhubarb pie recipe. Thank you for posting this. It is perfect and that is from a former Rhubarb picky hater who doesn't actually like Rhubarb. Now if you could just do Salmon to taste like a T-bone steak for me..
The rhubarb pie as is turns out fabulous. Add 1 lb of sliced strawberries to the mix and it becomes OUTSTANDING. I mean, we like the original, but with the strawberries, it was like, "Where have you been all my life?" I didn't do anything differently to this recipe other than add the strawberries (no extra sugar/flour, nothing). Used the Pie Crust I from this site as suggested by the reader who won first prize in a baking contest. Dude, try it with the strawberries and you'll wonder how plain rhubarb ever one 1st prize:) IMPORTANT NOTE: Cover the edges of the pie with bits of tin foil before placing in the oven so that the edges don't burn.
This is "THE" Rhubarb Pie recipe!!! I made it exactly as written and it turned out perfect! Best looking and tasting pie I have ever made. Very easy and fool proof. This will be the ONLY rhubarb pie recipe that I will ever make. The bottom crust did not get soggy at all and the filling did not pour out when cut. Just absolutely perfect! Worth 10 Stars! **********
I will never make another version. This pie turned out BEAUTIFUL! I latticed the top and brushed the crust with egg white and spinkled suger lightly over the top of the pie. SOOO wonderful! Not runny like many pies. Follow directions on original recipe..do not change anything!
Everytime I make this pie, I get nothing but compliments. This time I made my own pie crusts from a simple recipe from this site. 2 cups flour, 2/3 canola oil, 6 Tbsp of ice water, mix together and perfect pie crusts. I'm not spending $5 for pie shells when this one is so tasty and easy to make. It made an even better compliment to the already fantastic Rhubarb Pie topped off with rich vanilla ice cream or homemade whip cream. YUM, YUM, YUM. I live in an area where when rhubarb is gone it's gone. So I buy up as much as I can from the market, freeze it and save for the next pie. So simple and delicious, I just love this recipe.
I love rhubarb. Rhubarb in almost any capacity. But there is nothing quite like this pure, unadulerated and sweetly savory recipe. It is absolutely foolproof. No sogginess at the bottom of the pie pan. No half cooked rhubarb. Not too tart and not too sweet, it brings out the gorgeous flavor of rhubarb. I have seen this pie consumed in one sitting and people actually LICK the pie pan! Do yourself a favor and make TWO. One for your guests and one for yourself. Quite simply, this is THE best rhubarb pipe recipe I have ever come across.
EDIT: Since rhubarb is pretty pricey, I thought I'd add that about seven good-sized stalks makes four cups. Delicious and easy! I'd never had rhubarb pie, but my husband had enjoyed it growing up, so I tried this for his birthday. Make sure the rhubarb has a dark red color....otherwise it is likely not ripe enough.
I made this last night right after I picked rhubarb and it WAS FANTASTIC!!! I always make my pies these days in a round cake pan (more filling and nice high and even all around) I modified as some other raters advised and mixed up to fill and to fit & fill the cake pan-- 5 1/2 C of Rhubarb, 1- 1/3 sugar, 7.5 T flour and about 1 cup strawberries. It was NOT soupy and on a scale from 1-10 my husband & kids (18 & 20) rated it a 12!! :) Now back to the garden to pick & freeze!!
I'm the baker of the family and generally like to try new/different things for holidays so when I saw this recipe I grabbed it right away and decided this would be one of the new desserts this year. I mentioned it to my family members before making and and the consensus response was 'ugh don't make rhubarb pie, we HATE rhubarb!' But, it was in my head and wanted to make it anyway. Well, let's just say this pie was the biggest hit at the dessert table (even after competing against some long time favorites). I will be making this a regular Easter recipe. I followed the recipe exactly - no changes. The only thing I would do next time is go for a little more than 4 cups of rhubarb. It really shrinks down when it cooks and I wasn't left with as thick of a pie as is pictured - mine was a bit thinner. All in all - this recipe has changed Easter dessert at my house!
I was not expecting this to be awesome without the sweetness of strawberries, which seem to always accompany rhubarb. But I only had rubarb and gave it a try anyway. So glad I took that chance! My 17-year-old daughter said it was the best pie she ever ate and it was so pretty too. The only changes I made were: I used 5 cups of rhubarb just because that's what I had here. I upped the sugar/flour ratio accordingly. I added a few drops of red food coloring just for looks. I will make this again for sure. In fact, it may become a father's day gift for my dad:)
Very good with plenty of sugar to offset the usual tartness of rhubarb. I used frozen rhubarb (unable to find fresh) and it turned out great.
This is a long time family standard. The slight change in my recipe is the addition and mix of brown sugar (1/3 cup) to a 1 cup white sugar/flour mix plus a small (1/8 tsp) of nutmeg. I add the nutmeg only to the sugar/flour mix that is sprinkled over the rhubarb. The brown sugar makes the rhubarb less tart but does not overpower it with sweetness and the nutmeg is a personal flavour taste.
The taste was great but my pie was very very runny. Any suggestions for next time?
Yep, this is great rhubarb pie. I used freshly picked rhubarb and followed the recipe exactly. The bottom crust was nicely baked, not the least bit soggy. I will use this recipe from now on instead of the one I've used for 20 plus years, which says to toss the rhubarb in sugar and flour before filling the crust. The filling was nice and juicy but not the least bit runny. It was the perfect blend of sugar and flour. When you eat rhubarb pie, you want to taste rhubarb, right?
This is the recipe Grandma always made, but she would often sub in two cups of halved strawberries. I only used 1 cup of sugar as even that seemed like a lot for this. During the last few minutes of baking, the topping bubbled over a bit, so I was SO glad I put a pan on the lowest rack to catch any drippings. Like Grandma's hand-written recipe says, I just kept it at 400 the entire time...baked beautifully in about 45 minutes.
This pie turned out perfectly, I followed the instructions to a T, and absolutely delicious! I was looking for a rhubarb pie recipe which would be similar to what my Grandmother always made years ago, and I do believe that this is it. Thank you for posting this. I will make many more. :)
yum yum yum!! I used a store bought crust because I had it on hand, and I used about 5 1/2 cups of rhubarb per others notes... otherwise I did this pie EXACTLY as it says. SOOOO yummy. No mushy crust, not too sweet... this was my first attempt at rhubarb anything, and I took it to a friends house who'd never had rhubarb before... she loved it! came back for seconds! This is a winner!! Will attempt to eventually make my own crust, but will keep coming back to this recipe :) SOOOO simple and so good. Thanks Carol!!
Simple and simply wonderful! It looked like too much sugar but it wasn't (glad I didn't cut down). The pie was tart and tasty. Try it!
This pie is sooo good!!! I love the flavor and the crispy crust on the bottom is perfect. This was the first real pie i've ever made, and I feel like a pastry chef! My first one was last year. Now I make one every 2 weeks(in season) or when I can get to the farmers market!! I'm growing my own Rhubarb but it takes several years before you can harvest it!!!
Wow -- perfect balance of tart and sweet. Lovely crispy crust. But as another reviewer said, you really need to put tinfoil around the edges for the first 15 minutes of cooking (at the higher temperature) or they'll be burnt. In my oven, anyways!
GREAT pie! I modified a few things though. I used 1/2 c. splenda and 1/2 c. real sugar (a little tart, which I like). I sprinkled 1/2 the sugar/flour mixture on the bottom, 1/4 halfway through the rhubarb, remaining 1/4 on the top. I skipped the butter per other reviewers' suggestions. Instead of a double crust, I just made an extra 1/2 recipe of crust, which was sufficient to make a lattice. I brushed the top of the lattice with milk. I baked covered in foil for first 15 minutes at 450, then turned down to 350 and uncovered for 45 minutes. About 15 minutes before the pie was done, I sprinkled a few tablespoons of water on the pie because I did not see liquid bubbling (I think more moisture escapes through a lattice top than a double crust). This caused the pie to be sufficiently moist without being runny at all. I let sit for 2 hours before cutting.
By far the best rhubarb pie I have ever made!!! I have made this one three times now. For the people who were getting the granulated sugar...make sure you sift the flour and sugar together good before putting it in the pie, that should take care of the problem.
I've never been able to make pie crusts, so I bought the already prepared. This recipe created a better rhubarb pie than I had from Marie Calendar's. Excellent and easy
This was my first attempt at a rhubarb pie and first time taste testing anything rhubarb. I'm hooked!!!!!!! Recipe was simple and the results were wonderful!
I only used 1 c. of sugar and it was still really sweet. I'm a vegan, so I used Earth Balance instead of butter. It was really good!
Okay, this was almost too easy, but I made this pie according to the directions. I cheated and used store-bought crust. Literally took me 5 minutes to put the pie together. Kids loved it! It was very tasty. I used green rhubarb, which doesn't look as pretty as red, but tastes great!
Truly top notch. Never made Rhubarb pie before, and I wowed a bunch of dinner guests. Eaten with gusto in no time flat!
Lots of folks out there do not like rhubarb pie. Don't know why, they just don't. But that is not the issue here, you know, other folks. Now I like rhubarb pie. It probably that southern gene in me. And this pie is one of the best that I have ever tasted. Carol....you go girl!
This was great. I remembered my Mom's pies growing up..tart yet sweet...good eats! I started growing my own rhubarb planning ahead for my 'own' pies. My good friend (neighbor) had company come in from out west. I knew he had not had a good rhubarb pie for years because he always admired my rhubarb crop growing beside the house. I made your pie and took it over(I kept one for me). They all loved it...what was not eaten that night was consumed for breakfast the next morning. My daughter-in-law tasted mine (never had it before) and discovered a new love... thanks for sharing
Very good! I have made different versions, a lot of them with egg and this is better by far. Nothing to mess with the great taste of the rhubarb and not too sweet. My husband loved it! Make sure to put some foil on the bottom rack just in case it runs over. I made it exactly as the recipe said and used store bought crust.
Best Rhubarb pie ever! My father's favorite pie is rhubarb- he loved it! I added 2 tablespoons of cinnamon as the last step before the butter.
Thanks for sharing this recipe. Now I have something to use all that rhubarb for! Great recipe.
I love rhubarb pie and this recipe is the same one that I got from my mother. Fresh rhubarb in our local grocery store is quite expensive now. (lucky you if you have your own) One pound of fresh will be about 3 cups if you don't have to trim it too much.
1-1/3 cups of sugar seems like a lot. I used 1/2 cup of Agave (organic sweetener) and it was delicious. Next time I'll try 1/4 cup.
This is the BEST rhubarb pie. I've made it three times now. I can't believe how quick & easy it is to make...yet the rave reviews made me feel like I'd spent hours on it. A few suggestions: leave out the butter - you won't miss it at all. Use a deep dish pie crust or slightly less rhubarb (when using a regular crust mine spilled over a bit). Don't mix the fruit together with the flour/sugar mixture. Trust me :)
We made this the other week for my Dad and it was fabulous! Best I have had and so simple. We used frozen rhubarb, 2 - 12oz bags. Next time we may even use more, we like it tart, so we did not add anymore sugar. Can't wait to make it again!
This truly is a delicious pie. To add red to my green rhubarb I sprinkled just a dusting of strawberry jello on the fruit before adding the butter and top crust. Fabulous raves from friends and family. Getting requests to remake daily and I have baked 6 Rhubarb pies this season.
This was absolutely perfect. It wasn't too runny or too tart. We loved it!
This is a terrific rhubarb pie recipe. Nothing fancy just a darn good pie. I made exactly as directed.
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.
I made this today for my 90-year old mom -- it's her favorite pie. I come from a family of pie makers, so I've made lots of pies. This is one of the best I've ever made. The suggestion to put the sugar/flour in the bottom makes a fabulous pie. My previous rhubarb pies tasted good but were usually pretty runny/soupy. This one held together beautifully. I followed the directions pretty closely and my mom (and I) both loved it!!
Followed recipe exactly and turned out great!
Absolutely wonderful.I did add 1 1/2 cups sliced strawberries & increased the flour to 7 1/2 tbsp. It was perfect. Just sweet enough, just tart enough,& it was not runny, not floury tasting. I will make it again, with & without the strawberries. I also want to try other friut pies & do the sugar ,flour mixture the same way to see if the bottom crust turns out the same way. This is a definite KEEPER thanks for the recipe!
Lovely pie - putting sugar mixture on the bottom crust definitely kept it from getting soggy. However, the sugar on top didn't work out so well, I would suggest putting the layer of sugar on the bottom crust and then mixing the remainder with the fruit. As written, I just got chunks of sugar on the top, the distribution wasn't there.
Good recipe but WAY too sweet for me. My mom used to grow rhubarb and make a much tarter version of this pie. This is not really a criticism as we all have different tastes. That said, I can't wait to make this pie again using about half the sugar that was called for here. That way you can taste the rhubarb and you get a nice sweet and tart flavor.
Delicious! I love how the bottom crust was crisp, not soggy. I used 4 cups of rhubarb I had in my freezer and I could not tell any difference between frozen and fresh rhubarb. Super easy to make and yummy. Great recipe to use for all my frozen rhubarb! :) Thank you Carol!
Simply wonderful! No changes nor adaptations needed. This one is a real keeper: neither too sweet nor too tart. Thanks a lot for sharing.
Rhubarb does not get ripe. You can use the stem if it's only a few inches long. That way you can have rhubarb pie in March if the weather has been favorable. Also, it should not be harvested after July. It needs the rest of the summer just to itself. I once gave a neighbor a big armful of rhubarb in July, and the plant was dead the next year.
Excellent as-is, no changes needed!
There's rhubarb growing in the garden and we decided to start experimenting. Best. Pie. Ever. I minced it really tiny and used a little more that the four cups it calls for.
i thought this was a little tart for my taste, but this was the first time i'd ever made this type of pie.
Delicious! I was a bit skeptical about making this without any strawberries and using frozen rhubarb instead of fresh, but it tasted GREAT! I used the exact amt of sugar the recipe called for and I thought it was the perfect amount. So did my husband. :)
This recipe is rated 5 stars for a reason!
easiest recipe I've tried and I have been using it all summer with rave reviews. Thanks for the 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)!
Oh my goodness. This pie is life changing. With such simple ingredients, I thought it would come out bland, but it was AMAZING! My hubby and I gobbled up the WHOLE deep dish pie in under 24 hours. This pie is even BETTER after it has been sitting in the fridge for several hours. This pie will have you sneaking down the kitchen in the middle of the night to have a second slice! HIGHLY recommended!
I've made this pie twice now and it has turned out perfect both times! Best Rhubarb pie recipe I've ever had! My husband loves that you can still taste the tartness of the rhubarb, which makes it perfect paired with vanilla ice cream! Thanks for sharing! :)
This is the third time I have made this pie this week, I use the Never, Never Fail Pie Pastry from this site and add a little extra flour to stop it from sticking. It always turns out better than perfect!!!
Spectacular. Because of the flour/sugar combination that's poured into the crust before and after the rhubarb, the filling is not at all watery. The pie doesn't run when cut. The flavor is great- not too tart and not tooo sweet.
Excellent -- this made the crispest bottom crust I've ever had in a pie. The key is in the way that the sugar/ flour mixture is divided and placed. Genius! My husband thought it was the best rhubarb he had ever had (and he grew up with rhubarb bushes and will not concede this on any other pie over his mother's amazing pies). I like my rhubarb pie a bit more tart so I will reduce the sugar slightly next time, but my family thought it was perfect just the way it was.
Perfect rhubarb pie recipe!
This is the best and easiest pie recipe ever! Everyone loved it last year at Christmas and now it has been requested this year for Thanksgiving. I made it several times and followed the recipe exactly using frozen rhubarb (thawed and drained/dried) and store bought crust - it was great. All of the tips for covering the crust edges, egg and water brushed on the top with sugar were helpful too. I did make one with a few drops of almond extract and it was very yummy if you like that flavor. I'm going to try one with a little of the cinnamon as somone suggested.
Very easy and delicious! One of the best rhubarb pies I've had. I made mine with 6 cups of rhubarb, 8 T flour and 1 3/4 C Sugar. I dotted with butter and baked as directed.
This is the greatest rhubarb pie recipe ever! Everyone loves it. It has come out perfect every time - never watery.
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!
I made this delicious pie for a neighbourhood dinner. Both my husband, who LOVES rhubard and our neighbour who isn't a fan, LOVED this recipe. If this recipe can please both fans and foes, it is a keeper. I will be making this again and again. The crust stayed nice and flaky as I sprinkled part of the sugar mixture on the bottom. I also used a little red food colouring to keep things red.
...used frozen fruit instead of fresh; granular Splenda instead of sugar (adding 1/3 cup extra for more sweetness and using 2 tbsp. more of flour to compensate for the absence of the thickening effect of real sugar),mixed up the sweetener and flour with the fruit before putting into the crust, and used an extra tbsp. of butter... ...the pie came out PERFECT!!!...thank you, thank you, thank you!!! - from me (who's never had a rhubarb pie before) and my husband (who's been "belly-aching" for a rhubarb pie - not readily available from where we are - for quite sometime).
Best Rhubarb Pie recipe I've ever made! I added 1/2 tsp. cinnamon and an additional Tbsp. of flour as I've always had a problem with a runny rhubarb pie in the past. Will make again!
I have wanted to make a rhubarb pie for my husband of 26 years after hearing about the ones his Grandma use to make but you know how that goes. I have had this particular recipe saved for a few years and finally decided to make it when his Mom gave me some rhubarb she had grown. I went exactly by the recipe and used Perfect Pie Crust II from this site also. He wasn't home when I made it, so I sent him a picture on his phone and he was worried it wouldn't still be warm by the time he got home. His words after savoring the first piece: "I really hate to say this being she was my grandmother, but this is better than hers. It has the perfect amount of tart versus sweet. He thanked me numerous times for bringing so many great memories back to him. I will definitely be making this for him often. Thank you so much, Carol!!!!!
I just opened an account to leave my feedback for this recipe, it is the best Rhubarb pie recipe by far, it will be my only rhubarb pie I make from now on. Thank you for sharing it.
This is the WORST pie recipe I have ever made. I am a pastry chef, and never have I encountered a recipe that so disabuses the beauty of the very ingredient which it is supposed to highlight. After reading other reviews, I decided to follow the specific instructions to sprinkle the sugar/flour mixture on the bottom of the pie, and then again over the top of the rhubarb. While I put even more rhubarb than the recipe in fact called for, the centre of my pie was nothing but sugar - completely overpowering the rhubarb! If you care at all about preserving the rhubarb flavour in your pie, FIND ANOTHER RECIPE.
I was really pleased to find that this pie held together really well. Tasted just like my mom's except hers was always runny. I'm going to add some strawberries to it next time.
I made this with Splenda! I'm sure it's better made with sugar, but it turned out ok; actually much better than ok. My boyfriend requested rhubarb pie for his birthday and he's diabetic. That's the only reason I made it sugar-free. He loved it. I sprinkled Splenda on top, but that didn't work. I also used frozen rhubarb, therefore baked the pie an extra 20 minutes.
My mother-in-law has a gluten allergy and this is the only time she will eat anything containing flour! She says it is worth the inevitable reaction. We have an orange tree in the backyard and Sometimes I will add some grated orange peel and a smal amount of the orange juice for a different twist!
This is a very solid recipe but I did have crunchy sugar on the bottom crust. It definately is better the next day.
This is the recipe my great aunt (1890-1974) used to make; thank you! Until now I've only found silly combos of strawberries and rhubarb! Again, thanks.
I've been making Rhubarb Pie for 30 years, but this recipe is far and away better than the one I've always used. My kids, who thought they hated Rhubarb Pie, absolutely loved this one. Thanks for sharing it!
I totally messed this up, mixing the sugar into the fruit, and yes it did come out very wet. Everyone still loved it, said it tasted like their mom's. I certainly will follow the recipe next time!
This is a very easy recipe. I followed it exactly, and the results were most pleasing. Very tasty, not too sweet. Thanks!
This is THE new family recipe for Rhubarb Pie! It is perfect, and no soggy bottom crust! I will probably be trying this technique on other fruit pies. It worked beautifully! The things I changed were, I used 6 cups of Rhubarb. I always use 6 cups of fruit for my fruit pies, as I like a fuller pie. I used 1/2 sugar and 1/2 granulated 0 calorie sweetener together equaling 1 1/3 cop as suggested for 4 C. Rhubarb, (as we like tart pies) and used 1/3 Cup +1 Tbls Flour because of the extra fruit. I like a tart fruit pie. Did everything else just the same. You should try this recipe. We will be using this ALWAYS! Thank you Carol for sharing your Mom's wonderful recipe!
It is hands down the best rhubarb pie I've ever had! I agree with the reviewers who reinforce NOT mixing the sugar/flour with rhubarb beforehand! The sugar on top and bottom of filling makes a wonderful sweet crispy crust that makes this pie extra delicious!! Made it exactly as above and would not change a single thing!
I would like to add another great tip.....When making the pie crust I always use the crisco recipe but I subsitute the water for orange juice(only with rhubarb pie). I also put about two tablespoons of orange juice dotted around the rhrbarb after you place the rhubarb in the pie. This cuts down the tart tast and makes a balanced taste. Just try it once and you will see!
Exceptional....both sweet and tangy enough...followed the recipe to a 't' and didn't need to change a thing. Definitely found our family Rhubarb pie recipe, thank you so much for sharing!
Great! filling stays in place after cooled
I have never had rhubarb before and I wanted to make one for my grandpa since it is his favorite pie. I searched very carefully and I am so glad I chose this recipe. He loved it and he is a tough critic. I used my own pie crust from this site and even to me (never tasting rhubarb before) this pie was surprisingly good & so easy to make.