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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Reviewer:

NISHKA4

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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Reviewer:

GUILLEGAN

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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Reviewer:

MRS. MCAL

Reviewed: May 22, 2002

Very good and as simple as it gets.....

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Reviewer:

GENE PETER

Home Town: San Clemente, California, USA

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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Reviewer:

KATER-SKATER

Reviewed: Mar. 29, 2002

Very yummy, a nice change from traditional pumpkin pie.

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Reviewer:

WILSONDC

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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Reviewer:

ALASKA GIRL

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Juneau, Alaska, USA

Reviewed: Aug. 14, 2001

This is a keeper! Very good either with pie crust or in 8X8 pan without crust.

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Reviewer:

CAROLCHO

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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