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Nothing hides the tangy rhubarb in this lovely pie, which has just the right balance of sweet and tart. Serving this dessert is a nice way to celebrate the end of winter! — Ellen Benninger, Greenville, Pennsylvania
Nutritional Facts 1 piece equals 432 calories, 16 g fat (7 g saturated fat), 40 mg cholesterol, 225 mg sodium, 69 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Perfect Rhubarb Pie in Taste of Home February/March 1997, p31
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Reviewed on Nov. 12, 2012 by rshentges
This is really the perfect pie. Like another reviewer said, it gets better with time. The taste and texture improved every day.
Reviewed on Jun. 25, 2012 by cathy118
Best and easiest rhubarb pie I have ever made. Turns out "perfect" every time.
Reviewed on Apr. 25, 2012 by Coryskitchen
Delicious! :D It TRULY is the "Perfect Rhubarb Pie" recipe!!
Reviewed on Mar. 29, 2012 by whatever41
There is no reason to use the boiling water, never heard of this system before this. Mix the ingredients together (raw rhubarb) with nutmeg and cinnamon, tapioca will help thicken. Thank heavens for grannies.
Reviewed on Jan. 02, 2012 by iluvcupcakes786
When I made it, I followed the derections, But it came out RAW. That is terrible. I may have messed up, as well. My sorries.
Reviewed on May. 24, 2011 by lgaudet
This was too tart for my family, will add more sugar next time I make it.
Reviewed on May. 10, 2011 by Annie1227
BEST RHUBARB PIE EVER!!! Received rave reviews from my family who are big rhubarb pie fans, they all declared it was the best recipe for rhubarb pie they had ever tasted. I made recipe according to directions, but next time I'm going to remember to try to add almond extract because that sounds like a great addition. I usually prefer strawberry rhubarb pie as opposed to plain rhubarb pie, but the strawberry rhubarb pie I also made just didn't compare to the plain rhubarb pie!! Will definitely be making many of these this summer as my dad is planting rhubarb in his garden specifically for this recipe. :o)
Reviewed on May. 04, 2011 by galhall
Forgot to mention put in some cinnamon and nutmeg as well. My granny's recipe.
Forgot to mention put in some cinnamon and nutmeg as well.
Instead of white sugar, try brown sugar, sure makes this pie a lot tastier.
Reviewed on Sep. 18, 2010 by karter
I have been making this pie since I first saw it in Taste of Home years ago. I have made it for church groups and every time I do I hear "I haven't had rhubarb pie this good since grandma passed away." Now that IS a compliment. Thanks again!
Reviewed on Jun. 14, 2010 by rainirobkc
I just entered this pie in a local rhubarb contest. I used 2 cups rhubarb and 2 cups blueberries and added the almond extract. I think the boiling water does make a difference in cutting some of the tartness of the rhubarb. I also brushed the top crust with milk and sprinkled a sugar/cinnamon mixture lightly on it. I not only took 1st place in the pie category but took the grand prize. This pie is definately a winner...Raini Cacy, Anchorage, AK.
Reviewed on Nov. 10, 2009 by cmkarkos
Does anyone know what the purpose of the boiling water is? Does the pie look/taste different if using frozen vs. fresh rhubarb?Also...this seemed kinda super sweet to me. Would cutting back on some of the sugar created any problems?
Does anyone know what the purpose of the boiling water is? Does the pie look/taste different if using frozen vs. fresh rhubarb?
Also...this seemed kinda super sweet to me. Would cutting back on some of the sugar created any problems?
Reviewed on Apr. 25, 2009 by laplander
I made this pie again today with fresh cut rhubarb that my neighbor brought over. Per the previous comment, I skipped the boiling water. The addition of the almond extract is a great suggestion. DELICIOUS!
Reviewed on Jun. 10, 2008 by cookingmama1
I made this pie last week & it is EXCELLENT! Hard to believe, but my pie tasted better each day & the last piece will be finished off today - a week later! It has retained it's structure & has not gotten the least bit soggy.The only thing different that I did was not pour boiling water over the fresh rhubarb, cause I still like a bite to it; added about 1/4t of almond extract to the filling and put a cinnamon/sugar mixture on the top crust before baking.Pat6/9/08
I made this pie last week & it is EXCELLENT! Hard to believe, but my pie tasted better each day & the last piece will be finished off today - a week later! It has retained it's structure & has not gotten the least bit soggy.
The only thing different that I did was not pour boiling water over the fresh rhubarb, cause I still like a bite to it; added about 1/4t of almond extract to the filling and put a cinnamon/sugar mixture on the top crust before baking.
Pat
6/9/08
Reviewed on May. 11, 2008 by PalmSpringsGirl
I have made this recipe, and I ended my search for rhubarb pir recipes when I made this one. It is just fantastic! Don't know what the boiling water does to make this so darn good, but it is a key step. YUMMY!
Reviewed on May. 09, 2008 by laplander
DELICIOUS!!I MADE THE EGG/VINEGAR PIE CRUST - TURNED OUT VERY FLAKY!!
DELICIOUS!!
I MADE THE EGG/VINEGAR PIE CRUST - TURNED OUT VERY FLAKY!!
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