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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.
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.