Reviewed: Jun. 6, 2002

I also doubled the topping. I had all the ingrediants ready and realized I did not have pie dough... What to do? I am known for "winging it" soooo... I buttered my glass pie pan real slick and sprinkled cinnamon and sugar over it. I then cut the crusts off of some white bread and smooshed it into the bottom and sides of my pan. I then followed the recipe. It turned out yummy. Usually the crust does not stay intact when I try to serve it. The bread not only turned a lovely brown, and served up intact but the little cinnamon on the bottom was just right! And to top it all... It was a cinch to make!!

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42 users found this review helpful

Reviewer:

GUILLEGAN

Reviewed: Nov. 1, 2004

I can't say enough about this recipe. It was fantastic! It's like rhubarb crisp and rhubarb pie all in one but better than both. I followed the directions exactly and used the "best ever pie crust" recipe on this site for the crust. I used frozen rhubarb and drained it well after thawing so that my pie wouldn't be too wet. It was perfect.

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36 users found this review helpful

Reviewer:

JENNIFER72_00

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: May 20, 2001

Easy and very good.

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20 users found this review helpful

Reviewer:

MIHAELA

Reviewed: Mar. 14, 2004

This recipe turn my non rhubarb loving husband into a ravinous rhubarb-pie eating monster! I did use a 9 inch pie plate. Added an extra cup of rhubarb and 1/3C xtra sugar and tsp extra flour. Then for the topping I used Rice Krispies and just about doubled all toppings also. Baked it in a gas oven for additional 30 minutes, then shut off and let sit for an hour also. Nearly divine! I planted extra rhubarb this year for this pie alone!!!

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16 users found this review helpful

Reviewer:

EMERALDMIST

Cooking Level: Expert

Home Town: Dayton, Ohio, USA

Living In: Joyce, Washington, USA

Reviewed: Jul. 31, 2003

Fabulous pie. I've never done rhubarb without berries before, so I was hesitant. It tasted great, and the topping is one I will use on other pies in the future. I used some extra corn flakes because I like lots of crispiness with my crumble topping. Tasty.

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15 users found this review helpful

Reviewer:

TAMMERSANN

Reviewed: May 26, 2003

Very Good!! After reading the other reviews I also doubled the topping, but will lessen the amount of butter next time. We found it to be a bit greasy on top, but very tasty! Not too sweet and not too tart...Just Right! Thanks for sharing, Pam!

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15 users found this review helpful

Reviewer:

Nancy

Reviewed: May 15, 2001

This is an excellent pie in terms of flavor and ease of preparation. I enjoyed it because it was not "too sweet" as some rhubarb pies can be. I used Honey Nut Corn Flakes and added about 1/4 cup more than recipe called for and had just wonderful results. And I especially appreciated that the crispiness of the topping was maintained over until the second day of serving . . . a real plus for smaller families who do not consume an entire pie at one meal. I will definitely make this one again and again. Thanks for sharing the recipe.

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13 users found this review helpful

Reviewer:

AJRHODES3

Cooking Level: Expert

Home Town: La Crosse, Wisconsin, USA

Living In: Saskatoon, Saskatchewan, Canada

Reviewed: May 2, 2003

I LOVED IT!!! Just fabulous. I used graham wafer crust because I can't make a pastry dough to save my life, and it was just like apple crisp only with rhubarb! Yum

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11 users found this review helpful

Reviewer:

SKYDROP

Reviewed: May 10, 2006

this was awesome and so incredibly easy to make. It was my very first time making rhubarb and it turned out delicious. Definitely making this one again!!

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9 users found this review helpful