6 Reviews | Be the first to review!
Reviews
jm903b on 5.19.2010
Just made this and it was WONDERFUL! I LOVED the crumble topping! Served it slightly warm with vanilla ice cream. YUMMY!
mkt5529 on 6.15.2010
Perfect combination of sweet and tart! The crumble topping makes this pie awesome. My husband said this was the best pie I’ve made. Thanks, Very Culinary!
dulcimerhope on 6.21.2010
Delicious! Perfect balance of sweet and tart. And the crumble topping makes it easier to prepare than a lattice pie. Thanks for this great recipe.
mochamamma on 7.24.2010
I just made this today and it turned out GREAT! I did use raspberries instead of strawberries (it usually bugs me when people write a review and say they changed a major ingredient – sorry!). It tasted very much like a pie from the Grand Traverse Pie Company here in Michigan and that is really saying something. If you use thawed rhubarb, drain excess water and add an extra tablespoon of cornstarch, it was perfect.
brynna on 6.5.2013
SO GOOD! I wasn’t thinking and put the pie on an UNrimmed baking sheet. Don’t make this mistake! The juices ran over and onto the bottom of the oven where they smoked and burned. Once I smelled what was happening, I quickly took it out and put it on a rimmed baking sheet instead. Problem solved.
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9 Comments | Be the first to comment!
Comments
sanibean12 on 5.2.2010
Oh, how I love this pie. Have hubby off checking MIL’s rhubarb patch now so I can make later. YUMMY!
WenDee Riffe on 5.3.2010
Love~~Love~~LOVE this pie!!!! This is a “keeper”!!!!!!
Very Culinary on 5.5.2010
@sanibean12 – I miss my neighbors with the rhubarb. Our current neighbors just have weeds. Waaaaa!
@WenDee – Yea! I’m thrilled to hear it. When rhubarb is plentiful, I make this pie once a week. I’m not kidding.
confusedhomemaker on 5.6.2010
This reminds me of a recipe that my Grandma has, yum!
polwig on 5.6.2010
I love Rhubarb and strawberries… great recipe…
irishkpf on 5.10.2010
I made this pie as part of Mother’s Day dinner. It was SOOOO yummy! The next time I make it, I am going to reduce the amount of sugar used in fruit to 3/4 c.
nk119 on 5.10.2010
I just made this recipe. I’m not a fan of the strawberries with rhubarb,but it was just enuff not to take over from the rhubarb. I had 2 small pie shells,so I made 2. I just had a piece with a scoop of vanilla ice cream and the pie was till a tad warm…..DELISH! thanks
Very Culinary on 5.12.2010
@irishkpf – I made it again for Mother’s Day, too! Such an easy go-to pie when rhubarb is in season. I am so thrilled you liked it.
@nk119 – So glad it worked out for you. And good call on the vanilla ice cream!
dulcimerhope on 6.21.2010
One change I’ve made: I bake it at 400 degrees for 20 minutes and then lower the temperature to 350 and bake for 30-45 minutes more. (Total bake time of less than one hour — much quicker!)
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