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Rhubarb Pie

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Recipe photo courtesy of Lisa Cohen

Because it is so often used in pies, rhubarb is sometimes called "pie plant." For best results, make this pie the day before you plan to serve it.

Source: Everyday Food, May 2005
Total Time Prep Servings

Ingredients

Directions

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  • ezradot
    29 NOV, 2013
    Had a bag of rhubarb in the freezer but the bag ended up being only about 4 cups. I desperately wanted to make this pie because it was so simple so I used 2 cups of blackberries to even out the recipe. WOW. This turned out absolutely amazing and the blackberries were a perfect addition, not as sweet as strawberries and they complimented the tart rhubarb wonderfully. A definite showstopper for Thanksgiving potluck this year!
    Reply
  • kuroca
    5 NOV, 2012
    I bought some rhubarb at the farmer's market and my hubby wanted rhubarb pie. As I had never made straight rhubarb pie before I went looking for a recipe. This one turned out perfectly. I was a little short on rhubarb but close enough not to change the rest of the ingredients. I also took another reviewers suggestion of leaving the fruit for 15 minutes before pouring into the crust. Easy pie to make and so good. I highly recommend it.
    Reply
  • Fuzzyredsocks
    8 JUL, 2012
    I made this a few weeks ago. I probably kicked in some extra rhubarb because mine HEAPED up in a dome. I also added some sliced almonds to the crumble topping. It was an absolutely gorgeous pie and probably the best rhubarb recipe I have ever made or even tasted. Wish I had a place to put a plant!
    Reply
  • _Basia
    26 MAY, 2012
    Oh my - the Experts here are just killing me. LoveBakingCookies - don't gild the lily. Try this as is. It does NOT need spices. I bet you salt dinner before tasting when you're a guest, too. JesseBe, maceration is needed IF the pie isn't baking for 90 minutes! Plenty of time to produce juices! It's not needed here. GrannyCox - relax! I don't know where you got the idea of 6 hours!! 90 minutes of baking time +prep. That's all. Relax. It's easy (and delicious) as pie. Try it as is.
    Reply
  • _Basia
    26 MAY, 2012
    Oh my - the Experts here are just killing me. LoveBakingCookies - don't gild the lily. Try this as is. It does NOT need spices. I bet you salt dinner before tasting when you're a guest, too. JesseBe, maceration is needed IF the pie isn't baking for 90 minutes! Plenty of time to produce juices! It's not needed here. GrannyCox - relax! I don't know where you got the idea of 6 hours!! 90 minutes of baking time +prep. That's all. Relax. It's easy (and delicious) as pie. Try it as is.
    Reply
  • LoveBakingCookies
    20 JUL, 2010
    Good recipe, but the rhubarb filling should have some spices in it.
    Reply
  • sandiegogirl
    9 JUN, 2010
    Great! As good my Grandmothers recipe...tart and sweet at the same time. Yummmm!
    Reply
  • poppyseeds
    16 MAY, 2010
    This pie is delicious and super easy! The filling does need to sit for 15 minutes or so before being poured into the crust.
    Reply
  • JesseBe
    22 APR, 2010
    If you are used to making your own pie crust, this is the most simple recipe. I have made it several times. It is the best. You must however let the filling sit for 15 minutes after you mix all the ingrediants, then still again, before you put in the shell. I don't know why she doesn't say to do this. The pie will be ruined if you don't.
    Reply
  • ure
    8 APR, 2010
    iam looking four to trying this recipe it sound good
    Reply

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