Had to bake it longer than indicated & be sure to place a sheet of parchment paper underneath as all that butter seemed to drip over the sides and would've smoked up had I not lined the baking sheet with parchment. I thought it tasted so much better cold (personal preference). Thanks for sharing, this is a really nice recipe and used up the last of my summer rhubarb.
The best recipe you could use, same as my great grandma's recipe that my mom and many other family members used
Delicious! I wanted to try a new version of my favorite pie! This was perfect. I made 3 changes: used 5 cups of rhubarb, 1 C of sugar and a dash of cinnamon. I also used a silicone crust shield after 30 mixtures to prevent the edge from over browning. It was perfect, didn't overflow and had a beautiful finish to the shape of the pie. It was gobbled very quickly and making it again!
Delicious! This is the first time I made rhubarb pie, and we all loved it! I used a 9.5" pyrex pie plate, and the filling fit perfectly. I subbed 1/4 cup brown sugar in the crumb topping, and added about 1 tsp cinnamon to the filling, a scant 1/2 tsp cinnamon to the topping, and 1.5 tsp vanilla to the filling. So yummy; thanks!<br/><br/>Update: This pie also make terrific blueberry pie! I use about 5+ cups (I also increase the rhubarb when making rhubarb pie). My husband prefers double crust blueberry pie, and the filling and bake time still work perfectly!
Wonderful pie, this will turn non-rhubarb pie lovers into rhubarb lovers (my husband). When I asked if he wanted me to make a rhubarb pie he answered with "just like the last one you made?" This is a very good pie recipe.
Fabulous pie, easy to make and so very delicious. This is a definate keeper, I"ve already made it a second time.
i only do one rhubarb thing every year, and this will be it from now on! i had a slice for breakfast and one for lunch ~ thanks for the recipe!
This was an absolutely amazing pie, really lovely! My filling overflowed a bit but it came out gorgeous. We probably used half as much rhubarb as it called for (we picked it from the yard and had only about 2 cups worth of diced to work with after harvesting). But the balance for us was perfect. Great instructions and the topping is AMAZING - will definitely use it again in future pie recipes.
Fantastic says it all. This recipe gets 10 stars, because I made two pies. One as posted, and the other completely with Splenda. Topping too. It was made for our next door neighbour who is diabetic. He said: 'Amazing pie. I ate half of it last night'. Can't ask for a better review than that. Thanks FlowrBx, for a wonderfully tasty treat that can be enjoyed by everyone.
My 86 year old father-in-law loves Rhubarb Pie more than anything. Think it is not only the taste but the memory of his Mother making it for him. I had her recipe and decided to surprise him with it last weekend. Time came and I didn't have one ingredient - time being short I search Zaar and chose this recipe. Kudos all around! A rousing success with all. This will be my go to recipe going forward! Thank you.