I also skipped out on the crust and added 1/4 cup oatmeal to the topping. My boyfriend said it is one the best desserts I've ever made! He made me promise to make more immediately :)
I used palm sugar instead of sugar, as I have blood sugar sensitivities. Followed the recipe exactly outside of that.
This was very tasty, though we did find it somewhat overly sweet. Next time I will cut back on the sugar. I made it more as a crisp/custard dessert rather than pie. I skipped the bottom pie crust and added 1/4 cup of oatmeal to the topping. I also used frozen strawberries, so my filling was a bit runny. Use a bit more flour or some cornstarch if using frozen berries.
Excellent pie!!! Delicious!!! We loved it! At first if not completely chilled it was a little loose,but firmed up later and was most yummy!!! I will definitely make this again and again and again!!! I made this for the Farm Women Cooking with Andi of Longmeadow Farm! Woo hoo Andi!! This one is a keeper! Jelly :)
Wonderful yet simple! Thanks to your grandma! And you to share it!
Wow!! I made this exactly as the recipe instructed and it was absolutely delicious! I had never made (or eaten) anything with rhubarb, so I decided to try it. Well, I will definitely be making this again, many times!
Words can't even describe this pie! The other day was just my first time even hearing about rhubarb and I was really curious about it. Then I saw Rachel Ray use it in a savory dish and she talked about how it is often used in pies. So, I looked it up and let me tell you, I couldn't have been happier with the results. It was simple and just beyond delicious! Thank you!
This was really wonderful! I used what fruit I had on hand: 3/4 C rhubarb, 1 1/4 C strawberries and 1 C apple. The apple was a nice filler and definately didn't take away from the sweet strawberry and tart rhubarb. I was really impressed with the way the pie set. I do believe one comment from the crowd was "this is the best pie I've ever had" So thank you, great recipe!!!
We rhubarb lovers all said - "awesome' too! What a great tasting pie - that toping makes for great presentation! Looks so good and tastes even better. Love 'grandma' recipes. Made this as posted and also made using 2 1/2 cups rhubarb and 1/2 cup strawberries (that's all the strawberries I had left on hand) and guess what - we loved that one too! Than you Leslie, another recipe to my rhubarb favorites.
Love it! Love it! Love it! Who knew pies could be this simple? I've always shied away from making pies because the process always seemed so daunting. No more! This is the first pie i ever made and since the first one, I've made it 7 more times given rhubarb is in season. My husband can't get enough of it. It's that good! The only modifications I've made to suit my personal taste is I've cut the sugar in half since the strawberries this season have been fairly sweet and I add 1 tsp of vanilla. Not sure if vanilla is really necessary...it's more habit than anything else. I once used frozen rhubarb and had to add an extra tablespoon of flour to the batter to combat the extra moisture. But other than that, it comes out perfect everytime! I can't wait to try other fillings in the future. Thank you very much for sharing this recipe.