Dutch Rhubarb Pie Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: May 28, 2014
This is a wonderful pie. I like streusel toppings rather than top crusts. The only thing I did differently was added some chopped walnuts to the topping mix. I'll definitely be making it again.
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Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA
Living In: Winona, Minnesota, USA

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Reviewed: May 5, 2013
Easy and delicious! I added strawberries for extra flavor and used a pre-made crust.
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Reviewed: Jun. 18, 2012
I don't know what more you could ask for. I cheated and used a store bought crust and it was still really good. I used frozen raspberries and it worked fine. It has a great consistency. Many pies turn out too runny. This was perfect even right out of the oven. I followed others advice and cut the nutmeg down to 1/8 of a tsp. Even with that little bit, you could still taste the nutmeg although it was very pleasant in my opinion, but you didn't need more than that. The only thing I would do differently next time is bake it in the bottom of the oven as the crust didn't get as done on the bottom and sides as I would have liked. The flavor of the filling and the crispy top made up for it though. It is a beautiful pie. The amount of sugar didn't seem like much for two sour fruits, but it tasted great. I'd definitely make it again.
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Reviewed: Apr. 9, 2012
This was the best Rhubarb pie ever... I didn't want to add any other fruit so I only used rhubarb and it was wonderful. I added extra rhubarb and a little extra sugar to make up for not putting raspberries in and it was perfect. This will be my only rhubarb pie recipe from now on.
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Cooking Level: Expert

Home Town: Wolfville, Nova Scotia, Canada
Living In: Timmins, Ontario, Canada

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Reviewed: Jun. 6, 2011
This is a very nice recipe. The texture of the Filling was great and held itself very well. The Recipe lost 2 stars for me because the quantity Of the nutmeg overpowered the rhubarb. I will Try this recipe again but will use 1/2 of the Amount listed.
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Cooking Level: Intermediate

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Reviewed: Jun. 4, 2010
Amazing pie! I didn't have raspberries on hand, so I used strawberries instead...I'm not usually a big pie fan OR a big rhubarb fan and I had to go back for seconds! I will definitely be making this recipe over and over again!! Thanks Pam for a great recipe!
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Reviewed: May 9, 2010
This is absolutely delicious! I made it with strawberries and rhubarb because that is what I had. I was looking for a rhubarb pie without a top crust. I was a little worried that the rhubarb would be underdone without the top crust, but it was perfect. This is the best recipe for streusel I have seen as well--turned out perfectly (it usually doesn't for me). Next time, I will use cinnamon instead of nutmeg, only because I prefer the taste.
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Photo by Christi Brownell Kortuem

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA
Living In: Two Harbors, Minnesota, USA


 
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