The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 25, 2009
Aye ka-crumba!!!! This pie is off the charts. Served it to my staff for a lunch. This is a keeper!!!
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Cooking Level: Professional

Home Town: Richmond, Virginia, USA
Living In: Port Hueneme, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 28, 2009
So easy and so good! Made it for a Harvest Supper and it was the first pie finished off! My family is begging for another one. Used frozen strawberries and rhubarb from this summer's garden and it came out great. I did add a tablespoon of cornstarch, per the other reviewers' suggestion,and it came out just right, moist and not overly juicy.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 23, 2009
This was quite delicious, but I had to cut the sugar to 3/4 cup--otherwise it was way too sweet for my tastes. It also took a lot longer to bake than the recipe instructs--it took about 65 minutes. It was a huge hit at work, though!
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Liz

Cooking Level: Expert

Home Town: Duluth, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Aug. 26, 2009
Also works wonderfully with fresh peaches! Just cut down the sugar.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
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Reviewed: Jul. 25, 2009
I missed the part where you have to bake it for 10 minutes at 400. I guess that would explain my under cooked crust and slightly crunchy rhubarb and runny sauce. I still had it in for 45 minutes but at 350. I'd give this another try; the flavor was good.
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Photo by Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jul. 22, 2009
This was my first rhubarb pie, have never been much of a fan, but hubby really liked it so I thought I would give it a try. Well I am now a big fan too. This recipe was EXCELLENT!! We ate the whole pie, just the 2 of us. Another great one to add to the recipe box.
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Dundas, Ontario, Canada
Living In: Waterford, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jul. 16, 2009
This is a great recipe! Very easy and the outcome was fantastic.
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Cooking Level: Expert

Home Town: Presque Isle, Maine, USA
Living In: New Vineyard, Maine, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jul. 15, 2009
Our new home came with a rhubarb plant in the garden. I had no idea what to do with it until I found this recipe. I've made it several times now and everyone that has tried it absolutely loves it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jul. 14, 2009
It takes a bit longer to bake for me, but what a wonderful recipe - we have made it twice and everyone LOVES it, especially my 4 year old son!! The only change for me is I use a refrigerated crust - Pilsbury has the best one and it's delicious!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jul. 6, 2009
This was my first attempt at a strawberry rhubarb pie and it came out fantastic! Like other reviewers, I cut the sugar to 3/4 cup, added 1 TBS cornstarch, and threw in a few extra strawberries. This is a really good recipe and will make again!
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Plainfield, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jul. 5, 2009
made twice to rave reviews! added corn starch to aid thickening
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jul. 1, 2009
This is my new favorite pie! I did have to bake it a bit longer than the recipe calls for, but it is worth the wait.
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Cooking Level: Expert

Living In: Batavia, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 30, 2009
This is quite literally THE best pie I have ever made. It was so easy and its pretty much impossible to screw it up. If you arent a rhubarb fan (which i didnt think i was before this pie) you will change your mind after this... guaranteed! Thanks for the amazing recipe paula!
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Photo by sarahbear

Cooking Level: Intermediate

Living In: Green Bay, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 27, 2009
This was really a wonderful pie that my family just loved. The first time I made it it turned out perfectly (although I turned off the oven when it was done and forgot about it for about 15 minutes)! The second time I made it I took it out when I thought it was done and it was runny... so just a tip to maybe let it cook longer than you think it needs to be.
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Cooking Level: Intermediate

Home Town: Newberg, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 24, 2009
Excellent! We used a deep-dish pie shell, otherwise it would have been way too much filling. I also added a little extra flour and some cornstarch to avoid overly runny filling. Here's a great tip my mom gave me for cutting in the butter for the topping (works great with sodabread recipes too) - you grate the chilled butter with a cheesegrater, and then mix it in with your fingers. It is soooo much easier than trying to cut it in with a fork or knife.
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Photo by Julia

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 21, 2009
Wow! This was sooo good! I did add a tsp. of lemon juice to the fruit mixture, 1/2 tsp nutmeg, for a 1/3 of the flour I used w.w (3 Tblsps total, 1 extra then recipe called for). I used the full 1 lb package of frozen rhubard thawed, my strawberries were also frozed but thawed. For the topping I did not have butter so used margarine def would've been better w/butter. I added 1/2 tsp powdered nutmeg & ginger & a full tsp cinnamon. I would def make this again! Thank-you!
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Photo by debra1986

Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 19, 2009
This is a very good pie, and much easier than the traditional. Great with vanilla ice cream.
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Cooking Level: Intermediate

Home Town: West Memphis, Arkansas, USA
Living In: Dunlap, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 16, 2009
Terrific! Following reviewers' advice, I omitted the egg, decreased the sugar to 3/4 cup, and reduced the butter in the topping to 6T. I also added a little extra flour to the filling, which helped it firm up nicely. Definitely a hit at my house!
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ARJ

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 16, 2009
The pie was good but didn't really care for the crumb topping. Didn't taste like grandmas with that topping. Overall though my son liked it, don't get me wrong though NONE of it went to waste. =)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 15, 2009
delicious. Make sure your rhubarb pieces are small enough. I only sliced into 1/2 inch pieces and they would have cooked more thoroughly if I had diced into 1/4 inch pieces.
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Photo by AMYK

Cooking Level: Expert

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