I made this exactly as the recipe calls for and it was perfect! I was wanting a great made-from-scratch stove top vanilla pudding recipe and this is it! (I will note that I was a little startled because the volume of milk/sugar/cornstarch increased quite a bit right around the time it thickened and began to bubble. If I hadn't been paying close attention it would have boiled over. After the egg yolks were added the volume settled back down).

Reviewed On: Aug. 15, 2011

I took the advice of other reviewers and decreased the nutmeg to 1/4 teaspoon and increased the cinnamon to 1 teaspoon. I kept all the other ingredients exactly the same and it came out perfect! The topping was the best I have tried and I will be using it as my new 'go-to' recipe for crumb topping on muffins and such. It was very easy easy and quick to make. You could even skip the cooking and put this in the freezer for a later date.

Reviewed On: Jan. 20, 2011

Very yummy. I used a little more rhubarb than called for since I did not want to waste what I had on hand. The cooking time was longer for me as well. I kept it in the oven until it bubbled. This recipe is very adaptable. You can add a little more sugar, water, or cinnamon and it still comes out great. The result was more like a crisp rather than a pie though. If you want this to be more like a pie then you need to at least double the rhubarb and add a couple tablespoons cornstarch to the sugar water mix. But recipe is excellent as is!

Reviewed On: May 30, 2009