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My review
Rhubarb Cream Pie
Jean
"This recipe was passed down from my grandmother and enjoyed whenever served."
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Ingredients
servings 317 calsOriginal recipe yields 8 servings (1 - 9 inch deep dish pie)
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{{model.addEditText}} PrintNutrition Facts
Per Serving: 317 calories; 9.6 g fat; 54.8 g carbohydrates; 4.3 g protein; 70 mg cholesterol; 176 mg sodium. Full nutrition
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Read all reviews 3140 Ratings
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Most helpful positive review
2/27/2007
This is almost identical to my grandmother's recipe, but hers calls for 3 cups rhubarb, only 3 T. flour and two eggs. This might eliminate the spill-over encountered by another reviewer. It sh...
Most helpful critical review
5/3/2004
This is an old recipe -- I know my grandma used to make it. However, when I make it EVERY TIME it is RUNNY! So soupy you can't really even cut it but have to "scoop it out." It's still delish...
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2/27/2007
This is almost identical to my grandmother's recipe, but hers calls for 3 cups rhubarb, only 3 T. flour and two eggs. This might eliminate the spill-over encountered by another reviewer. It sh...
6/1/2004
What a wonderful pie! In fact, my fiance cannot have enough of it! ;)... The only thing negative about this pie (except the fact that it disappears too fast!) is that the "custard" almost alway...
8/4/2003
I changed this recipe just a little and it turned out great. Instead of 4 cups of rhubarb, I used 2 cups rhubarb and 2 cups sliced strawberries. After 50 minutes the pie was nice and brown and...
10/19/2006
I used frozen rhubarb, so I pre-cooked the fruit, flour and all splenda in micro at High for about 9 minutes, stirring at 3 min. intervals. I added 2 TBLS cream to the eggs and stirred that into...
6/4/2002
This pie is so good. I made it for my dad because he requested it, not knowing there really was such a thing as rhubarb cream pie. The hardest part of making the pie is the crust. The best pa...
7/9/2008
I just went to a family reunion-lots of farm wives with rhubarb recipes that are "just in their heads" They wont share. Now I've found one that will hold up to theirs. Fantastic!!
5/23/2002
My mother-in-law has been using this same recipe since she was in college! I just made it for the first time yesterday. I made two! It took under five minutes (once the rhubarb was chopped) and ...
5/3/2004
This is an old recipe -- I know my grandma used to make it. However, when I make it EVERY TIME it is RUNNY! So soupy you can't really even cut it but have to "scoop it out." It's still delish...