Rhubarb Pie IV

The sugar to rhubarb ratio was correct for my rhubarb. The flour amount used in the recipe was too much which made my pie too dry. Also I needed 6 cups of rhubarb to fill my crust. I used rhubarb from my freezer that I thawed prior to filling my pie crust. Did that make the difference? I like the simplicity of this recipe and the rhubarb filling had good flavor, just too dry.

I have made this recipe several times. The pies have always turned out wonderfully.

The first time I made it, it was fabulous. However, I then made it for a family get-together and it was soupy, had clumps of sugar, and the rhubarb ended up crunchy. I followed the recipe as I did the first time so I have no idea what happened. I will not make this recipe again.

I mixed it in a bowl and added cinnamon before putting it into the crust. Easy and everyone that ate it in the office party loved it!

This is a great and easy recipe. Keep in mind that early rhubarb is juicer then end of season. You may have to adjust the flour by cutting back one tablespoon later in the season.

So easy… my family just raved about it. The only thing I did differently is allow the rhubarb with flour and sugar mixture to sit overnight before baking. (I didn’t have enough time to finish it in one day) … no sogginess here… just perfect.

I used this recipe and made mini fried pies. I used a standard pastry recipe, cut into small rounds. Added filling, folded over and sealed. Then deep fried for 3 min. They were SOOOOOO good. The only change I made to the recipe was that I added lemon juice.

I’ve made Rhubarb Pie IV several times in the last couple years. Making it for my husband for Father’s Day today. (It’s his FAVORITE!) Thank you MBARTLEY for the recipe!!

Made as written, gone in minutes-great pie

Wow! Great and easy and soooo good! Just like my mother made. I followed others recommendation and decreased flour to 3/4 cup and added 1/2 tsp og cinnamon and nutmeg. Excellent! Thank you for this recipe.

This was really easy!! I did make some changes as suggested in other reviews. I used 1/2 cup of flour instead of 3/4. I also mixed the rhubarb, flour and sugar together (with a little cinnamon, and nutmeg) in a bowl, then I poured it into the pie crust. I also made 8 steam slots instead of 4. I will certainly make this again.

I made this pie on Saturday and it turned out great – everybody liked it. Great recipe – will make it again soon. I mixed the flour and sugar together in a bowl and added the rhubarb; mixed well. I added the mixture to the prepared pie crust.

This pie was very tasty and amazingly tasty. I’ve never made Rhubarb pie before. I spread the rhubarb over the bottom and topped with the flour- sugar mixture. It helped the top crust remain very crispy and flaky. I wanted to mention with the flour sugar mixture on top of the rhubarb, no sauce bubbled through the vents. I liked the thickness of the pie. When you cut the pieces, the filling didn’t ooze out. It kept its shape like a custard pie. It took two of us a couple of days to eat.

Delish! I made two pies: One exactly as written and one modified with suggestions as I really wanted to review the recipe and wanted to review it as written. As written: came out good. No big issues with clumping as some suggested. I made sure the sugar and flour were well mixed before sprinkling on top. As modified: I added cinnamon and salt reduced flour and combined in a bowl and dotted it with butter. I found I didnt really need the butter and could have used the measured amount of flour. Next time I will use the salt and cinnamon and the listed amount of flour and sugar but will also add an egg mixed in to give it a little more binding and wont use the butter. Good recipe as written or modified to your preferences.

Way too much flour! It made the rhubarb thick & floury tasting. Pretty easy recipe though next time I will try it with less flour! I would think that 1/4 cup would be plenty and not take away from the rhubarb taste.

Easy and tasty! I will definitely make this again.

This pie was so awesome that I made a second one right away. DEFINITELY a keeper!

Absolutely delicious! Like other raters, I cut the flour back by just a little and added some cinnamon. Thank you for this wonderful recipe that will be made in my family for years to come!

This is a five-star recipe with some simple modifications. I took tips from other reviewers and reduced the sugar by nearly half, added a 1/2 tsp of nutmeg, and decreased the flour in the filling. I also sprinkled the sugar over my rhubarb ahead of time and allowed it to set, then added the flour and mixed together before pouring it in the pie shell. I used turbinado (raw sugar) instead of white sugar. This pie was a big hit at the bake sale and I loved it, too.

Very easy but the filling came out much too thick. My rhubard was very thin and perhaps that was the problem. I followed the recipe exactly.

Used 5 cups rhubarb. Also layered 1/2 rhubarb, 1/2 sugar mixture, rest of rhubarb, rest of sugar mixture. Turned out good for my second-ever pie. Will use this recipe again. Baked 40 min.