this pie is so very good believe me it does'nt last very long very got to hide it to get a slice this tastes very good refrigarated with whip cream or ice cream
Absolutely wonderful. Thanks!
I substituted 1/2 c sugar with 1/2 Splenda for baking, and reduced the remaining sugar to 1/2 c. This recipe is great - I've been searching for a plain rhubarb crumble as so many are fruit blends. Excellent - thanks for sharing.
Oh boy!! This is a really, really good pie. Sweet, tart, decadent! I used my own pie crust and followed the recipe exactly. This is not going to stay around long here! Thanks Country Lady!
Wonderful pie. I have made three of them in the last 3 weeks and rhubarb hasn't even came in season yet. Thank you for the wonderful recipe
We enjoyed this rhubarb pie more than the traditional 2 crust pie. The only change I made was to omit 1/4 cup of the sugar. Awesome recipe!
I made two of these with my own pie crust, one is in the deep freeze waiting for my mother in law. I cut the sugar back to 1 cup and next time would cut it back a little more. I made 1 1/2 batches of the topping to cover each pie. I had to bake it 15 minutes longer then the 40 minutes suggested. Overall the taste of the pie is really good, a little sweet for my taste but if I cut it back next time it would be perfect. Thank you for sharing a great recipe.
This pie was amazing...or in th words of my husband, INCREDIBLE! We loved this and will make at our home often I am sure. Thanks Marg!
Delicious pie, Marg! I will be making one myself when my rhubarb is ready.