Reviewed: Dec. 30, 2006

I've made rhubarb crisps and crumbles in the past and thought I'd give this recipe a try as it seemed to have some good reviews, but I feel as if this recipe falls a little flat. While it is simple to make and I liked the idea of having a 'crust' on the bottom, the overall flavor of the crumble was rather bland and not as crisp as I would've liked. The flavor could've been greatly improved by substituting brown sugar in the crust/crumble and possibly even some cinnamon or nutmeg in the crumble mix as well. The warm crumble pie tasted good with ice cream, but I probably won't use this recipe again.

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dannie77

Cooking Level: Expert

Living In: Grand Forks, North Dakota, USA

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Reviewed: Jun. 20, 2006

Great fast easy recipe! I always have so much rhubarb, and I never know what to do with it. Now I do! I'm going to try adding some other fruits next time, like strawberries and blueberries that someone else had suggested. YUM!

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Jennifer Klem

Cooking Level: Intermediate

Living In: Moncton, New Brunswick, Canada

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Reviewed: Jun. 11, 2006

Very very good! I made two pies, this one and another from this site, "Rhubarb Cheesecake Pie," and I liked this one better. Even though this one uses less sugar in the rhubarb mixture, it wasn't as tart as the other. I used a prepared, pre-baked pie shell, and I only made half the crumble (except I forgot to halve the butter, but I didn't even realize it until I re-read the recipe just now). I used 1/4 c Splenda on the rhubarb, but used the called-for amount of white sugar in the crumble. I also threw in a few strawberries with the rhubarb. I will definately make this one again. Easy and good!

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JHUBB

Cooking Level: Intermediate

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Reviewed: May 20, 2006

Great recipe. I added a jar of homemade strawberry jam instead of the sugar with the rhubarb and it was great. I cooked it for 50 minutes so it would bubble up over the top crumble. I took it to a dinner party and everyone loved it. I did not cook the bottom crumble part as others have - it didn't need it.

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CALLIEW

Cooking Level: Expert

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Reviewed: Oct. 30, 2005

Rhubarb is difficult to find - but when you do, grab some and make this dish. My wife and I both love rhubarb, but due to the difficulty of finding it we have not had a pie in over 4 years. Being the adventurous cook I am, I found this recipe, tried it - needless to say, this is a winner.. It went down a storm, and the dessert my wife had purchased went to the garbage.

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Patrick

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Reviewed: Jun. 10, 2005

This recipe was very dry, too many dry ingredients and not enough wet ones. Way too much sugar, but I guess it suits for an obese society, such as ours.

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TBEARING

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Reviewed: May 7, 2005

This was a great recipe and the crumble is supertasty. I would double the filling if I made it again as there just isn´t enough fruit as it is.

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RALNEG

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Reviewed: Jun. 29, 2004

Great pie. I made it with 2 1/2 cups of rhubarb and 1 cup of strawberries. I absolutely loved it, and will definately make it again!

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KEVPIANO

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Reviewed: Jun. 7, 2004

This pie was awesome. It was so easy. I didn't use any of the crumb mixture for the crust. I used a ready made crust and cooked it before adding the filling to it. The crust stayed really crisp. I also added one finely chopped peeled granny smith apple and a cup of sliced strawberries to it and one tablespoon of flour to thicken the filling. I put about 2/3rds of the crumb mix on the top and over the edges of the cooked ready made crust so the edges wouldn't burn. I cooked it for about an hour, until the filling bubbled over. It is definitly a keeper as my husband is very fussy about pies and he loved it.

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GRAMMASUE

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Reviewed: Jun. 8, 2003

Yum! Oats are nice and crumbly like you would expect. I didn't MELT the shortening, just softened it; the direction to melt and then to "cut in" is a bit confusing! That turned out OK, with a lot of patting down dough. It is not neccesarily "crisp" but it is a "crisp" if that makes any sense; if you do really want a crisp crust, bake the bottom seperately first.

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OCTOVUS

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Reviewed: May 7, 2003

Very good, I added 1 cup frozen blueberries along with 4 cups of rhubarb & 3 cups strawberries, a delightful combination. I also added cinnamon and a pinch of nutmeg to the topping. Yummy

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ILKA

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Reviewed: Oct. 3, 2002

I have made this now two summers in a row, and really like this recipe! As someone who is somewhat pie crust impaired, this crumble type crust is a good alternative. The only things I have done to change the recipe is to add more rhubarb, if I happen to have a larger amount--and to add a pinch of nutmeg when putting in the cinnamon.Thanks for a really quick and great tasting rhubarb recipe!

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Julienne E.

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Reviewed: Jun. 11, 2002

This recipe appealed to me since it does not have a rolled crust- so easy, so good. I baked longer than called for so juice bubbled through crust.

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STINKY151

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Reviewed: Jun. 7, 2002

For my first attempt at making anything with rhubarb, I'd say this recipe was the easiest. Just an FYI though....I suggest baking the pie shell a bit before you put in the ingredients so that you have a crispier pie in the end!

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