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Crispy Rhubarb Pie
SUBMITTED BY:
Pam
PHOTO BY:
ELLEN666
"Yummy rhubarb pie excellent with whipped or ice cream. This recipe has been handed down for three generations!"
RECIPE RATING:
Read Reviews
(60)
Review/Rate This Recipe
Original recipe yield 1 - 9 inch pie
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 1/2 cups diced rhubarb
1 tablespoon all-purpose flour
1/2 cup white sugar
1 recipe pastry for a 9 inch single crust pie
1/4 cup butter
1/2 cup packed brown sugar
1/2 cup crushed cornflakes cereal
1/2 cup all-purpose flour
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DIRECTIONS
Combine rhubarb, 1 tablespoon flour and white sugar. Mix well and place in pie shell.
Melt the butter or margarine and mix with 1/2 cup brown sugar, crushed corn flakes and 1/2 cup flour. Mix in a bowl and pat down on top of pie. Bake in oven at 350 degrees F (175 degrees C) for about 40 minutes. Turn off oven and leave the pie in the oven for another hour. Serve warm.
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REVIEWS
Reviewed on Aug. 29, 2002 by MIHAELA
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MIHAELA
Aug. 29, 2002
Easy and very good.
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14 users found this review helpful
Easy and very good.
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Reviewed on Nov. 1, 2004 by
JENNIFER72_00
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JENNIFER72_00
Nov. 1, 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.
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9 users found this review helpful
I can't say enough about this recipe. It was fantastic! It's like rhubarb crisp and rhubarb...
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Reviewed on Feb. 23, 2006 by TAMMERSANN
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TAMMERSANN
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.
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8 users found this review helpful
Fabulous pie. I've never done rhubarb without berries before, so I was hesitant. It tasted...
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Reviewed on Jun. 15, 2003 by GUILLEGAN
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GUILLEGAN
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!!
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6 users found this review helpful
I also doubled the topping. I had all the ingrediants ready and realized I did not have pie...
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Reviewed on May 10, 2006 by jceternity
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jceternity
May 10, 2006
this was awesome and so incredibly easy to make. It was my very first time making rhubarb and it turned out delicious. Definitely making this one again!!
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5 users found this review helpful
this was awesome and so incredibly easy to make. It was my very first time making rhubarb and...
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Reviewed on Aug. 27, 2003 by SKYDROP
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SKYDROP
Aug. 27, 2003
I LOVED IT!!! Just fabulous. I used graham wafer crust because I can't make a pastry dough to save my life, and it was just like apple crisp only with rhubarb! Yum
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5 users found this review helpful
I LOVED IT!!! Just fabulous. I used graham wafer crust because I can't make a pastry dough...
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Reviewed on May 21, 2003 by
AJRHODES3
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AJRHODES3
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.
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5 users found this review helpful
This is an excellent pie in terms of flavor and ease of preparation. I enjoyed it because it...
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Reviewed on Oct. 16, 2005 by SKYA
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SKYA
Oct. 16, 2005
I love this pie, but I add strawberries to help mute the tart flavour a little. Make this all the time! Thanks!
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4 users found this review helpful
I love this pie, but I add strawberries to help mute the tart flavour a little. Make this all...
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Reviewed on Mar. 14, 2004 by EMERALDMIST
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EMERALDMIST
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!!!
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4 users found this review helpful
This recipe turn my non rhubarb loving husband into a ravinous rhubarb-pie eating monster! I...
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Reviewed on Aug. 27, 2003 by Nancy
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Nancy
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!
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4 users found this review helpful
Very Good!! After reading the other reviews I also doubled the topping, but will lessen the...
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