Reviewed: May 20, 2012

This was a very easy pie to make. I added a cup of strawberries and 1/2 Tbsp more of the cornstarch. Pie was very light, sweet n tangy. I will make this again for sure. I would be interested in trying to use a light sour cream, sugar substitute and a light butter. Make it a little more "diet":)!! Ha-ha!!

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Reviewer:

Jenru

Reviewed: Jul. 20, 2011

This was spectacular! Refreshing, exciting and worth it.

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Reviewer:

Mia

Reviewed: Jul. 7, 2011

I've been baking a lot of rhubarb this summer. Of the six dishes so far, this one lingered longest. However, we also discovered that the longer it sat, the better it tasted... The sour and the tart make for an interesting combination.

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Reviewer:

AndyW

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

Reviewed: Jul. 2, 2011

This recipe was easy to make and got rave reviews at a potluck I was just at. Personally I don't need so much going on with a pie but it really was pretty tasty! I used the No Roll Pie Crust I recipe from this site and it all come together so fast.

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Reviewer:

Heather Joy

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Reviewed: May 12, 2011

I made this for a friend's birthday dinner (she isn't big on cake) and it was a huge hit!! Everyone loved it and wanted more. I did use fresh rhubarb, which was very flavorful and colorful, but since I didn't have QUITE enough I threw in some frozen strawberries. I should add that the pie came out just a tad runny, but honestly it didn't detract from the overall taste. My guess is that culprit was my lackluster oven rather than the recipe, anyway. Will definitely make again!

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Reviewer:

catnaps

Cooking Level: Beginning

Living In: San Francisco, California, USA

Reviewed: Jul. 10, 2009

This pie is very good. I didn't use the crumble top, I just put a regular crust on top AND I used 4 cups of rhubarb instead of the recommended 3 and it turned out great! I quite liked the flavor that the 2 spices add to it! This is a keeper!

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Reviewer:

mommy22

Reviewed: Sep. 5, 2008

This pie was delicious. I used frozen rhubarb and it worked out just great, I did find the lemon zest a bit pungent and would omit next time but I am a purist when it comes to rhubarb - no strawberry or lemon nonsense for me.

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10 users found this review helpful