recipe reviews for:

Rhubarb Surprise Pie

“ This wonderful summer pie begins with a biscuit-like crust pressed into a 9-inch pie tin. Then lots of diced rhubarb are spooned in and sprinkled with strawberry gelatin mix. A cinnamon and butter streusel is spooned on top, and then this luscious pie is popped into the oven until the rhubarb is tender, and the streusel is glazed and golden.”

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Reviewed: May 27, 2011

maybe it was too warm but I had to roll the pie crust out between plastic wrap. The topping stirred into a batter and I added oatmeal to obtain crumble texture. Still the gelatin kick was a hit flavour with the kids.

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peppi2000

Reviewed: Jul. 15, 2009

I thought this made an excellant pie and was simple to make. Very tasty. I will make it again, since I grow my own rhubard Joan.

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Reviewer:

Wilbur

Reviewed: Jul. 25, 2008

Too much sugar sitting on top, though my husband liked the crunch because he didn't know it was a cup of sugar. Don't think I'll use this recipe again.

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Flashsmith

Reviewed: Jun. 12, 2008

It was great to see this recipe. I received the recipe from my mom's neighbor 30 years ago and have never seen it in print since that time!! It's been a family favorite for all these years, and every time I take it to a gathering it is also a hit. Thanks for submitting it for others to see. I've added other fresh berries along with with rhubarb which is also great.

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Reviewer:

linjud

Reviewed: May 30, 2008

This was really good! Everyone loved it, and both neighbors wanted the recipe. A really easy recipe with excellant taste. I did add 1/4 cup of sugar in with the strawberry jello mixed to combine all then poured into the crust. Thank you for the recipe!

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Reviewer:

minette

Reviewed: Jun. 10, 2007

My neighbor grows rhubarb and gave me some to use. I made this pie and shared it with him. I did use almost 5 cups of rhubarb as suggested and did use some brown sugar for the topping instead of all white. Also added the walnuts as suggested. Very very good! Served it with vanilla ice cream. Thanks!

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Reviewer:

camessana

Cooking Level: Expert

Living In: Brookfield, Illinois, USA

Reviewed: Jun. 9, 2007

This was good. The crust is very much like shortbread rather than traditional pie crust, but that's OK. I used raspberry jello instead of strawberry because that's what I had on hand. It was a bit overwhelming, but overall we did enjoy this.

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

Reviewed: May 27, 2006

This is great, I'll be making this again many times. I added 1/4 cup chopped walnuts to the crust, increased the rhubarb to 4 cups & added an extra TBSP milk in the crust. I have a rhubarb plant that is an over achiver and am always looking for new GOOD rhubarb recipes. This one fits the bill.

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Reviewer:

JACKIE880

Reviewed: Jul. 31, 2005

Great recipe. Just make sure you use the 3 cups of rhubarb (could use up to 3 1/2 if wanted to), or you won't have alot of filling to equal with the crust. I used frozen rhubarb that i had put in the freezer, came out fine. My father loved it and hubby who isn't fond of rhubarb liked it too!!. I'd make again.

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Reviewer:

Connie

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

Living In: Davis, Illinois, USA

Reviewed: May 15, 2004

This recipe is great! What a suprise. I made it to take to a get together and everyone loved it. I found that I could change the Jell-o flavor and add some brown sugar to topping for a different twist!

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