Rhubarb Pie

Best rhubarb pie I ever baked. And best one I've ever tasted, including the ones I used to get on my grandma's farm on summer vacations. That's when I came to love rhubarb pies, but this blows the socks off any other pie recipe. The crumble top seemed goopy, but once it was in the fridge a while, it hardened up. I had been tempted to add more flour, but glad I didn't. It was perfect. Additionally, I didn't let the rhubarb sit in the mix, as some other reviews suggested. But I did make a point to be sure to layer the cornstarch mix as I was putting the rhubarb into the pie shell. I used the extra butter from the stick (that I used in the topping recipe) to slice and lay on top of the filling before adding the crumble top. This pie is the perfect mix of sweet, salty, tart and even a surprise of buttery, which gives it almost a caramel/toffee hint. I used rhubarb a friend brought back from his visit to his family farm in IL. He loves rhubarb pie as well, and only ever says "It's all right" to my cooking. But I talked up this pie, and he admitted "It's pretty good"--which is high praise. He even went so far as to add that he prefers this crumble top to a regular pie crust top (he likes caramel). It was simple and delicious.

Had a bag of rhubarb in the freezer but the bag ended up being only about 4 cups. I desperately wanted to make this pie because it was so simple so I used 2 cups of blackberries to even out the recipe. WOW. This turned out absolutely amazing and the blackberries were a perfect addition, not as sweet as strawberries and they complimented the tart rhubarb wonderfully. A definite showstopper for Thanksgiving potluck this year!

I bought some rhubarb at the farmer's market and my hubby wanted rhubarb pie. As I had never made straight rhubarb pie before I went looking for a recipe. This one turned out perfectly. I was a little short on rhubarb but close enough not to change the rest of the ingredients. I also took another reviewers suggestion of leaving the fruit for 15 minutes before pouring into the crust. Easy pie to make and so good. I highly recommend it.

I made this a few weeks ago. I probably kicked in some extra rhubarb because mine HEAPED up in a dome. I also added some sliced almonds to the crumble topping. It was an absolutely gorgeous pie and probably the best rhubarb recipe I have ever made or even tasted. Wish I had a place to put a plant!

Oh my - the Experts here are just killing me. LoveBakingCookies - don't gild the lily. Try this as is. It does NOT need spices. I bet you salt dinner before tasting when you're a guest, too. JesseBe, maceration is needed IF the pie isn't baking for 90 minutes! Plenty of time to produce juices! It's not needed here. GrannyCox - relax! I don't know where you got the idea of 6 hours!! 90 minutes of baking time +prep. That's all. Relax. It's easy (and delicious) as pie. Try it as is.

Oh my - the Experts here are just killing me. LoveBakingCookies - don't gild the lily. Try this as is. It does NOT need spices. I bet you salt dinner before tasting when you're a guest, too. JesseBe, maceration is needed IF the pie isn't baking for 90 minutes! Plenty of time to produce juices! It's not needed here. GrannyCox - relax! I don't know where you got the idea of 6 hours!! 90 minutes of baking time +prep. That's all. Relax. It's easy (and delicious) as pie. Try it as is.