Reviewed: May 22, 2003

Exactly like an old family recipe that had been lost! Wonderful and easy to make. It was even great the following day, I did not have a soggy crust. Thank you so much for sharing!

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4 users found this review helpful

Reviewer:

SMWASIE

Reviewed: Jun. 8, 2003

This was awesome! I made it for my Mom and Dad's birthday party and everyone loved it! I replaced the flour with cornstarch. That was the only change I made. Kate

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10 users found this review helpful

Reviewer:

EASTIEGIRL

Home Town: Trenton, Nova Scotia, Canada

Reviewed: Apr. 24, 2004

Wonderful recipe, and very delicious. EVERYONE loved it, even those who don't like rhubarb!!

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0 users found this review helpful

Reviewer:

HAIZEL

Reviewed: Jun. 2, 2004

I was looking for a different recipe for rhubarb. I can't seem to make any kind of "crisp" whatsoever. I thought I would try this. My husband, who is VERY picky, said it was "alright" and the next morning half the pan was gone. I think he liked it. I didn't have any evaporated milk, so I used regular. It still turned out great, but I will use the evaporated next time just to see what the difference is. Thank you so much!!!

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1 user found this review helpful

Reviewer:

ANGBOD

Cooking Level: Intermediate

Reviewed: Jul. 3, 2004

I have made this recipe many times and always receive high praise for it. I have substituted sour cream for the milk, it was wonderful, made it even more interesting and richer.

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9 users found this review helpful

Reviewer:

NORSK2

Reviewed: Apr. 17, 2005

This recipe was alot of work for a college student but it was worth it! I substituted skim milk for evaporated milk and it was fine, even though it was probably a bit more moist than the original recipe. The meringue tasted great even though it was weeping by the time i was able to eat it. Overall it was a wonderful recipe to use up the rhubarb mom brought from home.

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2 users found this review helpful

Reviewer:

GODDESSHANNA

Reviewed: Jun. 5, 2005

This is really wonderful...I didn't change the ingredients at all. However, I didn't let the crust cool before topping with the filling mixture (just put it on right after taking crust out of the oven & popped it back in the oven); and, although the recipe doesn't specify, you should always put a meringue on top of the filling when it's hot and spread it til it touches the sides of the pan to prevent it from "shrinking" while cooling.

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74 users found this review helpful

Reviewer:

Kayla's mom

Reviewed: Oct. 29, 2005

I made this to take to a large dinner. It got rave reviews. The only thing I did different was to subsitute Splenda for the sugar. I used about 1/2 of the recommended amount and it was perfect.

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18 users found this review helpful

Reviewer:

Georgie

Reviewed: Dec. 1, 2005

OH MY!! I LOVE this recipe! I even liked it the second day better! It definitely makes an overflowing batch for lots of people. Yummy.

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1 user found this review helpful

Reviewer:

KSTUBBLE

Reviewed: Apr. 11, 2006

My mom used to make this all the time. Everyone would always ask for the recipe! She also uses Splenda when preparing for some of our diabetic relatives and it turns out great. I'm going to have to plant rhubarb this year, just so I can make this recipe! Delicious!

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2 users found this review helpful