Reviewed: Jun. 10, 2009

This was very good, and a bit different. A great way to use up an abundance of rhubarb. Shared w/ in-laws and they loved it. Leftovers were a nice treat the next day, too.

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Tad

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: May 12, 2009

I don't know what I did but it didn't come out cake-like at all. It was like a rhubarb pie and was soft like a fruit pie filling. I even baked it longer because it didn't "set". I'm afraid to cut into it.

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Teresa

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Reviewed: Apr. 20, 2009

I REALLY liked this, and so did everyone else. My only complaint was that I didn't have quite as much rhubarb as the recipe called for, so it wasn't as rhubarby as I'd have liked.

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BJREEVE

Cooking Level: Intermediate

Home Town: Lantzville, British Columbia, Canada

Living In: Nanaimo, British Columbia, Canada

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Reviewed: Oct. 9, 2008

This was my first rhubarb recipe, and it was pretty good! However, I didn't like the topping, and instead would suggest using whipped cream. The pie itself was definitely good, though. For a more traditional pie taste for those who may have never had rhubarb before, add a little more sugar to the recipe and vanilla extract.

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ABQKieslings

Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

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Reviewed: Aug. 14, 2008

Loved it, great hit. Shouldn't have cut back on topping or crust, despite having less rhubarb than called for (still used 9x13 pan).

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maestro_mommy

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Reviewed: May 28, 2008

Excellent Recipe. I left out the Meringue and instead added a brown sugar oatmeal crisp topping.

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jennainwisconsin

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Reviewed: May 27, 2008

Excellent recipe. I wasn't sure about the meringue, but the whole combination of crust, custard and meringue is perfect. I added strawberries and it was delicious. Will definitely use again and again.

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megan

Cooking Level: Expert

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Reviewed: May 25, 2008

My grandmother made this dish and I always loved it. My favorite way to have rhubarb. I was very easily able to cut this in half and fit it into a pie dish.

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Char

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jan. 15, 2008

Excellent cake!!!

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Isa Kiehnle

Cooking Level: Intermediate

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Reviewed: Aug. 1, 2007

I cut the sugar as suggested by another reviewer. I only added 2 1/2 cups. Other was too sweet, this is better.

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Sweet Pickles Mom

Cooking Level: Expert

Home Town: Coon Rapids, Minnesota, USA

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Reviewed: Jun. 19, 2007

Made this last evening with the overabundant rhubarb pick from the garden....great because it uses 8 cups of rhubarb. It was rich & superb. I would cut back the sugar next time thoug as it was very sweet...or maybe try some Splenda with the sugar. Definitely a keeper.

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FARMERLOU1

Cooking Level: Expert

Home Town: Glovertown, Newfoundland, Canada

Living In: Conception Bay South, Newfoundland, Canada

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Reviewed: May 30, 2007

After offering to make a dessert for a dinner party last week, I had tons of rhubarb in the garden so I chose this one. I can't tell you all the mishaps I had making this. First I didn't realize how much 8 cups of rhubarb was so I had to keep sending my son up and down the garden to get more. Then, I have a fan assisted oven and thought I overbaked it at every stage. I honestly wasn't going to bring it. To top it all off it fell over in the car on the way there. I begged my sis in law not to serve it until someone brave tasted it, but there it was on the dessert table next to all the fancy tarts and chocolates. Do you know everyone was bugging me for the recipe?! I think any dessert that can take that much abuse and still taste so good deserves 5 stars!

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kaly

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Reviewed: May 19, 2007

The recipe was good, but not exceptional. I gave it 4 stars probably because I don't care for meringue much. I'd give it 3 days max for storage as it gets kind of slimey (yes, I refrigerated it).

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HOODOORIDER

Cooking Level: Expert

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Reviewed: May 15, 2007

Great rhubarb recipe

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JIMJOA

Cooking Level: Expert

Living In: Marathon, Wisconsin, USA

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Reviewed: May 14, 2007

Delicious! I used Splenda because my diabetic mom was coming for dinner, and did 1/3 strawberries / 2/3 rhubarb. Will use real sugar next time - I just can't get over that slight Splenda aftertaste. Can't wait to make this with real sugar!

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Jackie

Cooking Level: Intermediate

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Reviewed: Jan. 16, 2007

My brother in law loved this torte. We printed out the recipe because it called for 8 cups of rhubarb. It was worth it.

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SASSIBLD

Cooking Level: Expert

Living In: Wittenberg, Wisconsin, USA

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Reviewed: Sep. 12, 2006

Quite delicious - however, I didn't have enough rhubarb in my garden so I substituted some strawberries (2 parts rhubarb, 1 part strawberry). I love straw and rhubarb, and I found it was really great!

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A. Taylor

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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Reviewed: May 29, 2006

My family are big rhubarb crisp fans but this recipe was a nice alternative. I wasn't sure about the meringue on top but it complimented the rhubarb mixture nicely. It was my first time making meringue - it took longer to form stiff peeks than I expected.

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MJP1

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: May 25, 2006

this gets a 4 star rating because the quanties are simply too large for a 9x13 pan. next time I make this I will use only 4 eggs and cut down the milk used to 2/3 cup.otherwise it is a very tasty dessert. (or use a larger pan, like a lasagna pan for example.)

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