Yummy rhubarb pie excellent with whipped or ice cream. This recipe has been handed down for three generations!

Pam
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine rhubarb, 1 tablespoon flour and white sugar. Mix well and place in pie shell.

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  • Melt the butter or margarine and mix with 1/2 cup brown sugar, crushed corn flakes and 1/2 cup flour. Mix in a bowl and pat down on top of pie. Bake in oven at 350 degrees F (175 degrees C) for about 40 minutes. Turn off oven and leave the pie in the oven for another hour. Serve warm.

Nutrition Facts

314.7 calories; 3 g protein; 46.9 g carbohydrates; 15.3 mg cholesterol; 176.6 mg sodium. Full Nutrition

Reviews (77)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/15/2003
I also doubled the topping. I had all the ingrediants ready and realized I did not have pie dough... What to do? I am known for "winging it" soooo... I buttered my glass pie pan real slick and sprinkled cinnamon and sugar over it. I then cut the crusts off of some white bread and smooshed it into the bottom and sides of my pan. I then followed the recipe. It turned out yummy. Usually the crust does not stay intact when I try to serve it. The bread not only turned a lovely brown, and served up intact but the little cinnamon on the bottom was just right! And to top it all... It was a cinch to make!! Read More
(53)

Most helpful critical review

Rating: 3 stars
08/29/2006
The topping was really good however we just didn't think rhubarb is a good as other pies. Read More
(2)
88 Ratings
  • 5 star values: 65
  • 4 star values: 17
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
06/15/2003
I also doubled the topping. I had all the ingrediants ready and realized I did not have pie dough... What to do? I am known for "winging it" soooo... I buttered my glass pie pan real slick and sprinkled cinnamon and sugar over it. I then cut the crusts off of some white bread and smooshed it into the bottom and sides of my pan. I then followed the recipe. It turned out yummy. Usually the crust does not stay intact when I try to serve it. The bread not only turned a lovely brown, and served up intact but the little cinnamon on the bottom was just right! And to top it all... It was a cinch to make!! Read More
(53)
Rating: 5 stars
11/01/2004
I can't say enough about this recipe. It was fantastic! It's like rhubarb crisp and rhubarb pie all in one but better than both. I followed the directions exactly and used the "best ever pie crust" recipe on this site for the crust. I used frozen rhubarb and drained it well after thawing so that my pie wouldn't be too wet. It was perfect. Read More
(39)
Rating: 5 stars
08/29/2002
Easy and very good. Read More
(21)
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Rating: 5 stars
03/14/2004
This recipe turn my non rhubarb loving husband into a ravinous rhubarb-pie eating monster! I did use a 9 inch pie plate. Added an extra cup of rhubarb and 1/3C xtra sugar and tsp extra flour. Then for the topping I used Rice Krispies and just about doubled all toppings also. Baked it in a gas oven for additional 30 minutes, then shut off and let sit for an hour also. Nearly divine! I planted extra rhubarb this year for this pie alone!!! Read More
(17)
Rating: 5 stars
08/27/2003
Very Good!! After reading the other reviews I also doubled the topping but will lessen the amount of butter next time. We found it to be a bit greasy on top but very tasty! Not too sweet and not too tart...Just Right! Thanks for sharing Pam! Read More
(15)
Rating: 5 stars
02/23/2006
Fabulous pie. I've never done rhubarb without berries before so I was hesitant. It tasted great and the topping is one I will use on other pies in the future. I used some extra corn flakes because I like lots of crispiness with my crumble topping. Tasty. Read More
(15)
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Rating: 5 stars
05/22/2003
This is an excellent pie in terms of flavor and ease of preparation. I enjoyed it because it was not "too sweet" as some rhubarb pies can be. I used Honey Nut Corn Flakes and added about 1/4 cup more than recipe called for and had just wonderful results. And I especially appreciated that the crispiness of the topping was maintained over until the second day of serving... a real plus for smaller families who do not consume an entire pie at one meal. I will definitely make this one again and again. Thanks for sharing the recipe. Read More
(13)
Rating: 5 stars
08/27/2003
I LOVED IT!!! Just fabulous. I used graham wafer crust because I can't make a pastry dough to save my life and it was just like apple crisp only with rhubarb! Yum Read More
(11)
Rating: 5 stars
05/10/2006
this was awesome and so incredibly easy to make. It was my very first time making rhubarb and it turned out delicious. Definitely making this one again!! Read More
(9)
Rating: 3 stars
08/29/2006
The topping was really good however we just didn't think rhubarb is a good as other pies. Read More
(2)