Reviewed: May 11, 2011

My sister-in-law has an awesome tort recipe, but she wasn't home for me to get it, so found this one. It is just as good as my sister-in-laws, if not better. Shhhh don't tell her. This was very good. Thanks for sharing.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Connie Lea

Reviewed: Nov. 22, 2010

This was not that great the night that I made it, when it was still warm. I was worried that I would just end up throwing out a huge pan full of dessert. Fortunately this morning I pulled it out of the fridge (where I stored it wrapped in plastic wrap_not foil) and it was delicious! The meringue really held up and the fruit was soft and sweet instead of slightly crunchy. Even the crust tasted bettter! I highly recommend making this and leaving PLENTY of time to chill in the fridge and let everything mesh, possibly even the night before.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

mookmonk

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Tad

Cooking Level: Expert

Living In: Spokane, Washington, USA

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Teresa

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BJREEVE

Cooking Level: Intermediate

Home Town: Lantzville, British Columbia, Canada

Living In: Nanaimo, British Columbia, Canada

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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

ABQKieslings

Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

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).

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

maestro_mommy

Reviewed: May 28, 2008

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

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

jennainwisconsin

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.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

megan

Cooking Level: Intermediate

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.

Was this review helpful? [ YES ]
3 users found this review helpful