Rhubarb Pie IV

Rating: 4.34 stars
59 Ratings
  • 5 star values: 36
  • 4 star values: 14
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 2

This is the easiest rhubarb pie recipe that I ever tried. Hardly any work at all. Enjoy!!!!!!!!!

By MBARTLEY
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • Pour rhubarb into the prepared pie crust. Combine flour and sugar; sprinkle over the rhubarb in the crust. Cover with top crust making sure to cut 4 steam slots into the top of it. Brush the top with egg.

  • Bake in preheated oven for 30 to 45 minutes.

Nutrition Facts

Per Serving:
407 calories; protein 4.4g 9% DV; carbohydrates 64.4g 21% DV; fat 15g 23% DV; cholesterol 23.3mg 8% DV; sodium 290.8mg 12% DV. Full Nutrition

Reviews (49)

Read More Reviews

Most helpful positive review

3girlsgram
Rating: 5 stars
04/21/2007
This is a great recipe. Just like the one my Mother-in-Law always made! The only thing I do different is to place the cut up rhubarb in a bowl and then add the flour sugar mixture. Mix it well. This keeps the flour and sugar from clumping together. I also dot with butter before adding the top crust. Read More
Helpful
(112)

Most helpful critical review

motherhood.ca
Rating: 3 stars
06/23/2005
This pie was super easy to make. It tasted great! I just found the sugar/flour mixture settled to the bottom and made too thick of a sugary crust at the bottom. I may try less sugar next time or mix in some softened butter to stick it to the rhubarb better before filling the pie. Read More
Helpful
(17)
59 Ratings
  • 5 star values: 36
  • 4 star values: 14
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
3girlsgram
Rating: 5 stars
04/21/2007
This is a great recipe. Just like the one my Mother-in-Law always made! The only thing I do different is to place the cut up rhubarb in a bowl and then add the flour sugar mixture. Mix it well. This keeps the flour and sugar from clumping together. I also dot with butter before adding the top crust. Read More
Helpful
(112)
samaasla
Rating: 5 stars
09/03/2007
Awesome pie!!!!! My roommates LOVED it!! Tangy yet sweet....i added a little bit of cinnamon too....but oh so easy to make!!! Oh yes instead of putting the flour on top of the rhubarb i mixed the flour sugar and rhubarb all together first then but it in the pan....more even distribution of flour and sugar Read More
Helpful
(53)
Janet Beglinger Elliott
Rating: 5 stars
06/01/2005
This is a great pie! I was out of OJ and went in search of a recipe with ingredients I already had in the house. I came across this one and made it this afternoon. We had it for dessert tonight and everyone in the family (all 6 of us) love this pie. We love rhubarb and its nice not to have the flavor cammoflaged by something else. I'll make this one again many times this summer! Thanks Michelle great recipe! Read More
Helpful
(42)
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jwatson
Rating: 4 stars
11/30/2007
I enjoyed this pie and would make again with a few minor adjustments. It was a little to thick so I would reduce the flour by a couple Tablespoons. I would also at 1/8 -1/4 teaspoon of salt to bring out the rhubarb flavor. And I might even reduce the sugar a bit. This is a good basic recipe that's easy to tweak to your personal preference. I recommend it! Read More
Helpful
(24)
motherhood.ca
Rating: 3 stars
06/23/2005
This pie was super easy to make. It tasted great! I just found the sugar/flour mixture settled to the bottom and made too thick of a sugary crust at the bottom. I may try less sugar next time or mix in some softened butter to stick it to the rhubarb better before filling the pie. Read More
Helpful
(17)
Concon
Rating: 5 stars
05/11/2005
Wow what an awesome rhubarb pie. I made it for supper and it was gone before bedtime. Thanks Michelle for sharing the recipe with us. Our family absolutely loved it. Read More
Helpful
(12)
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Dottie
Rating: 3 stars
07/28/2007
The flavor was good but there was much too much flour in this recipe. When I was putting the filling in the crust Iused a slotted spoon to just use the Rhubarb and there was still too much flour. Made for a very firm pie. We like a little moisture. Would be great with less flour. Read More
Helpful
(11)
Fujiko
Rating: 5 stars
05/19/2007
YUM! This is easy and excellent the best combination! I added a dash of nutmeg and it added the perfect touch. Read More
Helpful
(8)
CKE
Rating: 5 stars
06/13/2007
I had never made a rhubarb pie before and found this very easy to make. It tastes great! Read More
Helpful
(7)
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