Reviewed: Jun. 27, 2009

This is very good, I changed the recipe just a little... I changed the 3 cups of rhubarb to 1 cup each; rhubarb, Strawberries, and Granny Smith Apples. This turns out so good it get ate right up. My family loves it.

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Mr. Mom

Cooking Level: Expert

Living In: Bellingham, Washington, USA

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Reviewed: Jun. 10, 2009

I have a new love for rhubarb so I'm always looking for a good recipe and this one is VERY good. I like mine a little sweeter so a little extra sugar and cinnamon makes it perfect for me

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hrpantze

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

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Reviewed: May 30, 2009

Very yummy. I used a little more rhubarb than called for since I did not want to waste what I had on hand. The cooking time was longer for me as well. I kept it in the oven until it bubbled. This recipe is very adaptable. You can add a little more sugar, water, or cinnamon and it still comes out great. The result was more like a crisp rather than a pie though. If you want this to be more like a pie then you need to at least double the rhubarb and add a couple tablespoons cornstarch to the sugar water mix. But recipe is excellent as is!

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WINTERLOVE79

Cooking Level: Intermediate

Home Town: Lubbock, Texas, USA

Living In: Chicopee, Massachusetts, USA

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Reviewed: May 14, 2009

I didn't care for this recipe as written. Not enough fruit even though I used more than required. I didn't care for the "crust" - and pre-baking it didn't help. If anything a regular pastry crust would be better but I won't be making this again.

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COOKINKIWI

Cooking Level: Expert

Home Town: Auckland, Auckland, New Zealand

Living In: Milton, Ontario, Canada

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Reviewed: Apr. 16, 2009

Husband is from Ireland where rhubarb grows wild, its his favorite. He really liked this and so did the rest of us. Now that I made it twice I agree you can adjust the topping amt according to your taste, and less butter and more rhubarb sounds like a good idea. I used frozen rhubard as I live in the desert, I didnt drain it, just let it thaw and omitted the water.

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notyouraveragegranny

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Socorro, New Mexico, USA

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Reviewed: Jul. 17, 2008

my family loveeeeeees this!!!!

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kborg

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Reviewed: Jul. 16, 2008

this was very good i did add more sugar to the rhubarb so good sweet sour and crunchy i love it.

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liliya P

Cooking Level: Expert

Home Town: Anoka, Minnesota, USA

Living In: Ramsey, Minnesota, USA

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Reviewed: Jun. 30, 2008

This is delicious. I use at least four cups of rhubarb.

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Beth

Cooking Level: Intermediate

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Reviewed: Jun. 22, 2008

I would make it a 10 if I could. I love rhubarb and always make pies and cakes in the Spring when it is available. I have never made anything with rhubarb that either my husband or I liked better. I am going to make it for the third time this season tonight with the last of my own rhubarb. Thank you so much for a great recipe!

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KONWAL

Cooking Level: Expert

Home Town: Western Springs, Illinois, USA

Living In: Sturgeon Bay, Wisconsin, USA

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Reviewed: May 26, 2008

Excellent flavor, very nice consistency. I wanted to make a pie but was too lazy to make a crust. This recipe worked out great - like a 'crisp' in a pie plate. I cut back my sugar slightly only because I didn't have the full amount of rhubarb.

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MACLEOD26

Cooking Level: Intermediate

Home Town: Mifflintown, Pennsylvania, USA

Living In: Jacksonville, Florida, USA

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Reviewed: May 12, 2008

wonderful! so easy and good. since i used frozen rhubarb the first time i made this, i did not add the tablespoon water. i plan on using real rhubarb next time. i also added more butter on top to brown up the crumble. the whole thing was gone within 10 minutes at the family get together. even my picky father liked it!

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bloom2

Cooking Level: Intermediate

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Reviewed: Mar. 8, 2008

I had never tasted rhubarb, but my British husband loves it and wants to grow it in the garden, so I chose this recipe to try it out. Extremely easy recipe and very tasty. Will definitely make this, again.

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Theresa in Bexhill

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

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Reviewed: Jul. 14, 2007

Recipe is good... I too changed it up a little bit though... I never put a bottom crust and I used brown sugar for the crumble rather than white. Also, I threw in a few strawberries just for added flavor... it was a hit with my guests!!

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starstrukd26

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Reviewed: Jun. 26, 2007

I ended up making quite a few changes to this recipe because it seemed too dry and too plain. I put nutmeg and cinnamon into the crumble as well as using brown sugar. I also used firm butter for the crumble. It was very good this way.

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JOLENE

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Reviewed: Jun. 18, 2007

First time I've ever cooked with rhubarb. This recipe was delicious and easy to make.

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Lynn M

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Reviewed: Jun. 16, 2007

Loved this so much I made some of the crumbly topping in place of a top crust for a traditional strawberry-rhubarb pie. It was great both ways.

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MOMMYCHERYL

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Reviewed: Jun. 13, 2007

I was very dissapointed with this recipe. I thought it was very bland. It lacked A LOT of flavor. I agree with another reviewer to subsitute the white sugar with brown sugar. I also added strawberries to mine and that helped with flavor. The berry mixture was good, however I don't think I will make this again.

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LISSALU

Cooking Level: Intermediate

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Reviewed: Jun. 13, 2007

Yummy! I doubled the rhubarb after reading the reviews and used brown sugar instead of white for the crumble. It was delicious. I actually baked it on the timer for 30 min and then let it sit in the oven for 2 hours, as I had to go out unexpectedly. I was expecting a disaster because of this, but only the very, very outside edge was ruined. The pie was wonderful! I have a ton of rhubarb in my freezer and intend to try this again and see if it turns out as good with frozen rhubarb as it did with the fresh.

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Jekka S.

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Reviewed: Jun. 9, 2007

I agree with others that there need be no bottom crumble, it all should go on the top. And I added cinnamon to the crumble mixture. Serve warm, with cream. Lovely.

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Princetonbound

Cooking Level: Intermediate

Home Town: North Delta, British Columbia, Canada

Living In: Princeton, British Columbia, Canada

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Reviewed: Jun. 3, 2007

I did not melt the shortening, as the directions said to "cut it in" which typically needs hard shortening. I also doubled the fruit according to others, and made 1.5 times the topping and used all of it for the top, skipping the bottom crust.

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Heather Kelley

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Rhubarb Crumble Pie

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