The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jul. 28, 2002
I loved this pie! I made it in a 12" pie pan. After reading the reviews, I doubled everything. baked it for an hour then let it sit in the oven for an hour and it made a perfect 12" pie. It was a full, sweet and tangy, crispy masterpiece. Thanks so much for sharing this recipe. I can't wait for apple season. I want to try this crispy topping on an apple pie.
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Kat

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jul. 16, 2002
excellent! Because of other reviews I doubled the topping and it was great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jul. 9, 2002
The perfect pie for 4th of July, my family loved it! I doubled the topping, and added about a cup of strawberries to "fill-in" the filling a little. Very easy too.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 6, 2002
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: May 27, 2002
I am not a big rhubarb fan but my husband is. this is a delicious and easy recipe. THe topping really adds extra sweetness that rhubarb often needs. I doubled the topping just to be sure. I would definitely keep this recipe
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: May 22, 2002
Very good and as simple as it gets.....
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Home Town: San Clemente, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: May 7, 2002
Oh my! This was my first experience with rhubarb and it was absolutely heavenly. It could use a little more topping to really cover the top but other than that it was fantastic! Thanks!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 29, 2002
Very yummy, a nice change from traditional pumpkin pie.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Aug. 26, 2001
unbelievable!I used 1 cup rhubarb and 3 cups raspberriesfor the filling. on the topping I substituted corn chex cereal. very easy and delicious! thank you
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Photo by ALASKA GIRL

Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Juneau, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Aug. 14, 2001
This is a keeper! Very good either with pie crust or in 8X8 pan without crust.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Aug. 13, 2001
I fell in love with the corn flake topping on this pie and have since used it with other fruit pies--blueberry is my favorite, but hubby maintains the original rhubarb is the best.
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Photo by Allrecipes

Cooking Level: Intermediate

Living In: Kelseyville, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jul. 19, 2001
My family loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 14, 2001
This pie was really tasty! I made it for a church get-together and they're still talking about the pie! I'll definitely make it again
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: May 29, 2001
It was easy and delicious! The topping is out of this world.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: May 20, 2001
Easy and very good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: May 15, 2001
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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Cooking Level: Expert

Home Town: La Crosse, Wisconsin, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.71 star rating.
Reviewed: May 8, 2001
I would personally throw in another half cup or so of the rhubarb.. my pie seemed a little empty. Tasty though, especially with some strawberry and vanilla ice cream on top.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 17, 2001
We had company over the night I made this pie,everyone loved it. My Aunt just had to have the recipe. Sammir
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 10, 2001
This is a very tastey pie. The topping is different but has a great flavour. I will make this one again. I used a quiche pan and added about another cup and a half of rhubarb.
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Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada
Living In: London, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Aug. 1, 2000
This was a great recipe. I had never made a pie before, and this was a wonderful recipe. Thanks.
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