Crispy Rhubarb Pie

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Most Helpful Positive Review

Jun 15, 2003

I also doubled the topping. I had all the ingrediants ready and realized I did not have pie dough... What to do? I am known for "winging it" soooo... I buttered my glass pie pan real slick and sprinkled cinnamon and sugar over it. I then cut the crusts off of some white bread and smooshed it into the bottom and sides of my pan. I then followed the recipe. It turned out yummy. Usually the crust does not stay intact when I try to serve it. The bread not only turned a lovely brown, and served up intact but the little cinnamon on the bottom was just right! And to top it all... It was a cinch to make!!

—GUILLEGAN

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Most Helpful Critical Review

Aug 29, 2006

The topping was really good, however, we just didn't think rhubarb is a good as other pies.

—johnnabonna

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79 Ratings

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Nov 01, 2004

I can't say enough about this recipe. It was fantastic! It's like rhubarb crisp and rhubarb pie all in one but better than both. I followed the directions exactly and used the "best ever pie crust" recipe on this site for the crust. I used frozen rhubarb and drained it well after thawing so that my pie wouldn't be too wet. It was perfect.

—JENNIFER72_00

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Aug 29, 2002

Easy and very good.

—MIHAELA

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Mar 14, 2004

This recipe turn my non rhubarb loving husband into a ravinous rhubarb-pie eating monster! I did use a 9 inch pie plate. Added an extra cup of rhubarb and 1/3C xtra sugar and tsp extra flour. Then for the topping I used Rice Krispies and just about doubled all toppings also. Baked it in a gas oven for additional 30 minutes, then shut off and let sit for an hour also. Nearly divine! I planted extra rhubarb this year for this pie alone!!!

—EMERALDMIST

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Feb 23, 2006

Fabulous pie. I've never done rhubarb without berries before, so I was hesitant. It tasted great, and the topping is one I will use on other pies in the future. I used some extra corn flakes because I like lots of crispiness with my crumble topping. Tasty.

—TAMMERSANN

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Aug 27, 2003

Very Good!! After reading the other reviews I also doubled the topping, but will lessen the amount of butter next time. We found it to be a bit greasy on top, but very tasty! Not too sweet and not too tart...Just Right! Thanks for sharing, Pam!

—Nancy

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May 21, 2003

This is an excellent pie in terms of flavor and ease of preparation. I enjoyed it because it was not "too sweet" as some rhubarb pies can be. I used Honey Nut Corn Flakes and added about 1/4 cup more than recipe called for and had just wonderful results. And I especially appreciated that the crispiness of the topping was maintained over until the second day of serving . . . a real plus for smaller families who do not consume an entire pie at one meal. I will definitely make this one again and again. Thanks for sharing the recipe.

—AJRHODES3

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Nutrition

Calories
315 kcal
16%

Carbohydrates
46.9 g
15%

Cholesterol
15 mg
5%

Fat
13.4 g
21%

Fiber
2.1 g
8%

Protein
3 g
6%

Sodium
177 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Crispy Rhubarb Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 315
Calories from Fat: 121

% Daily Value *
Total Fat 13.4g 21 %
Saturated Fat 5.5g 28 %
Cholesterol 15mg 5 %
Sodium 177mg 7 %
Potassium 199mg 6 %
Total Carbohydrates 46.9g 15 %
Dietary Fiber 2.1g 8 %
Protein 3g 6 %
Sugars 26.7g
Vitamin A 5 %
Vitamin C 8 %
Calcium 8 %
Iron 18 %
Thiamin 19 %
Niacin 18 %
Vitamin B6 6 %
Magnesium 5 %
Folate 25 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.