Delicious and easy! Will definitely be making this recipe in the future. We've had rhubarb growing in our garden for a while now and I finally got around to doing something with it. I am really glad I did, because this was a very easy recipe to make, and it tastes, oh so good! This considering the fact that I did not even use new rhubarb shoots, but older stems. The filling still turned out really well. The pie took 55 minutes to bake instead of 45 as it says in the recipe, and the pastry (I used Krusteaz) on top still did not look brown (gotta remember to whisk with egg next time!), just pale yellow, but I made sure that the pie was cooked through by sticking a knife into the filling part. Also, the pie is very leaky once you cut it, it may be because it needs to go into the fridge after it cools, or perhaps I should add a bit more flour to the filling next time. I did not find the pie to be too tart unlike some other users. I think 1.5 c sugar is plenty for 3 c rhubarb. The most enjoyable part of making this (other than tasting it) was weaving the top crust. All in all, just stick with this straight forward recipe and you can't go wrong!