A smashing success--everyone loves it! Same crumb topping my mother always used on her apple pies--also good with chopped pecans added. I have made this several times now using My No Roll Pie Crust #51537, pre-baked. I use frozen rhubarb as we rarely have fresh available--just make sure it's completely thawed--about 1 1/4 - 1 1/2 16 oz bags = 4 cups--cutting the pieces to even size. This one is best eaten the first day, in my opinion. Yummmmm!
Perfect. Just like my German Grandma used to make.
This pie is delicious! Must set first before serving, otherwise runny. Made night before and everyone loved it. My dad even took a piece home!!
The flavor was outstanding in this pie, sweetness didn't overpower the tang of the rhubarb - it was a perfect balance between tangy, sour & sweet. But the consistency was VERY soupy. I'm not sure why - I followed the directions exactly. Unfortunately the runny filling will eliminate this recipe from my cookbook.
Very good and a nice change from the customary rhubarb pie. Thanks for sharing it.
In a word: AMAZING!!! So simple, but delicious. Made this for my Grandma one day. She has multiple rhubarb recipes and decided this was also a keeper!
Really easy and tasty pie as written. I did add about 1 t of vanilla and cinnamon to the second pie and it was YUM!
Simple recipe to follow with ingredients on hand. I was a little short on sour cream and substituted 1/4 c of vanilla yogurt to make up the difference. Delicious and beautiful pie, the crumb topping is especially terrific!
Great dessert choice anytime! The whole family went crazy for this!
Voila! I've been searching for this recipe since 1999 when I tried it in a northern IN cafe. This is as good as it gets! Thanks for sharing. - - From a confirmed Rhubarb lover