Crispy Rhubarb Pie Recipe -
Crispy Rhubarb Pie Recipe

Crispy Rhubarb Pie

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"Yummy rhubarb pie excellent with whipped or ice cream. This recipe has been handed down for three generations!"

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings


  1. Combine rhubarb, 1 tablespoon flour and white sugar. Mix well and place in pie shell.
  2. 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 More Reviews

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!!

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.

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.

Aug 29, 2002

Easy and very good.

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!!!

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.

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!

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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  • 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.

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