This pie is fantastic! The easy to follow directions make this a breeze to prepare. I LOVED the crumb topping to which I couldn't resist adding a few generous dashes of cinnamon to. With a scoop of ice cream this makes THE perfect springtime dessert. Most definitely a keeper!
This was super simple and really really good. My only change was to add about quadruple the lemon juice (my mistake) and my kids thought it might have been even better with the extra kick. I agree that the crumb topping is fabulous.
I always have lots of rhubarb from the garden but never any strawberries on hand so it was so nice to find a pie without strawberries. The flavor and consistancy were so good and I'm not even a big rhubarb fan. I think the crumb topping is what made this a five star. THANKS!
The filling is basically the same one I use with the addition of strawberries. I truly enjoyed the crumb topping for a change. This was the first rhubarb this season so it tasted especially good.
I made a strawberry rhubarb pie as I didn't have enough rhubarb. I followed the suggestion to use only 2 Tbl flour and some cornstarch, but unfortunately my pie did not set completely. The pie tasted good anyway.
I tried this recipe over the weekend with fresh rhubarb. I followed the recipe exactly, and we thought the amount of sugar was just right. The only problem was that the first day, it tasted fine; but after that, the pie tasted somewhat like flour. We will have more rhubarb in a couple of weeks, so I will try again and see how it turns out. We liked the fact that it wasn't too sweet.
AWESOME!!!! This is a delicious pie!! I only changed one thing and that was decreasing the amount of flour to approx 2 Tbsp and using a bit of cornstarch in its place..I found the pie set much better this way. The crumb topping is excellent and the overall flavour makes it seem like you were in the kitchen for hours..lovingly slaving to prepare such a treat...but its So easy and quick to make! I will use this recipe for a very long time to come!! Thank you :)
yummy, yummy pie! Loved the crumb topping and the filling as well. Definitely sweet enough but not too sweet. I used mean chef's sour cream pastry with some sugar added as the pastry crust and it was great! thanks for posting!!
I found it to be one of the best crumb topped versions for rhubarb pie. I found it easier to make the topping using chilled butter rather than softened but either way works. It was definitely sweet enough for my family and I wouldn't change a thing in the list of ingredients! The filling sets up as the pie cools so don't worry if it looks a little liquidy at first. It was also very easy to make.