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Absolutely wonderful. Thanks!

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Maggie in Minnesota June 04, 2009

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.

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what's for supper? April 05, 2009

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!

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Mrs. Duncan Mahogany August 02, 2008

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

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Roger/OH February 17, 2008

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!

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mandagirl June 10, 2007

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.

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KennKonn June 07, 2007

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!

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~Leslie~ May 21, 2007

Delicious pie, Marg! I will be making one myself when my rhubarb is ready.

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Irmgard May 20, 2007

Followed directions exactly, but the pie was so sweet and sugary we couldn't eat it. We ended up dumping all but 2 pieces. I would recommend adding less sugar.

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jdreino June 20, 2006
Rhubarb Crumble Pie