Reviewed: Jun. 28, 2011

This pie is wonderful!! I doubled the crumb topping like others suggested, and I used a little more rhubarb, about 4 1/2 cups, and it turned out perfect. Will definately be making this again!! Thanks!

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Reviewer:

Miss Diane

Cooking Level: Expert

Living In: Hancock, Wisconsin, USA

Reviewed: Jun. 22, 2011

Awesome! 2 things: definitely double the topping per other reviewers and if you are using a deep pie dish like I did, you can increase your filling as well by at least a cup of rhubarb (don't forget to add an extra dash of sugar and flour to the mix as well). Delish!

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Reviewer:

meg k.

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Cooking Level: Expert

Home Town: Wilmette, Illinois, USA

Reviewed: Sep. 4, 2010

I have never made a rhubarb pie, so I had no idea if it would be any good. Being from the midwest, I've had rhubarb pies/crisps quite a few times. It's one of those things that is so specific, you don't know if everyone will like it. I decided to try this recipe and it was absolutely delicious!! And, very, very quick to prepare and easy to make. The topping really gives you the best of both worlds - pie and crisp. I used a premade pie crust and it worked great (put tinfoil around the sides, take off about 15 minutes or so before the pie is done). I was worried about the rhubarb being too tart, so I added a bit of brown sugar to the white sugar/rhubarb mix. It set up perfectly, went great with vanilla ice cream and everyone loved it. Thanks for a great, simple, delicious recipe!!

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Reviewer:

rachelcue

Reviewed: Aug. 22, 2010

I did not have any type of flake cereal at home so instead I ground up walnuts and used in place and it turned out delicious!

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Reviewer:

ethala26

Reviewed: Jul. 27, 2010

great recipe. I had never made a rhubarb pie before and hadn't had good luck with crisps so I wasn't sure how I'd do. I've made 4 pies now with this recipe and every one of them have been fabulous :)

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Reviewer:

Justine

Cooking Level: Intermediate

Home Town: Pine City, Minnesota, USA

Reviewed: Jun. 8, 2010

As a fan of rhubarb pie, I was excited to try this one! I had to make one substitution-frosted flakes for corn flakes. I did double the topping as people noted and I added a bit less brown sugar since the flakes were frosted! Yummy! Tart and sweet!

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Reviewer:

vantel

Reviewed: Jun. 1, 2010

I was sold when I read very few changes to the original recipe. This was a hit at a Memorial Day picnic. I believe it will even convert those who think they don't like rhubarb.

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Reviewer:

Deidre

Reviewed: May 4, 2009

I didn't have enough rhubarb so I added about a cup of strawberries to the mix. Used a pre-made crust from Trader Joe's and added extra crispy topping. MAN was this good. I'm usually not a pie lover but this was amazing. We ate almost half the pie when it came out the oven. Will make again and again. So simple and delish!

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Reviewer:

rhettsgirl1

Reviewed: Jun. 28, 2008

Made 2 pies with this recipe to take to work. Rhubarb is my favorite kind of pie. The filling was wonderful, kinda sweet and kinda tart, just like I like. I was not, however, a fan of the cornflakes in the topping. They gave what I thought was an odd texture, not really crispy. Was I supposed to crush the flakes? I'll make this again but leave out the cereal.

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