Crispy Rhubarb Pie69 Reviews
“Yummy rhubarb pie excellent with whipped or ice cream. This recipe has been handed down for three generations!” - by Pam
Original recipe yields 1 - 9 inch pie
- Combine rhubarb, 1 tablespoon flour and white sugar. Mix well and place in pie shell.
- 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.
Amount Per Serving (8 total)
- 315 cal
- 13.4 g
- 46.9 g
Based on a 2,000 calorie diet
Reviews (69)Rate This Recipe
"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 sprinkl..." See moreed 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!!"
"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" re..." See morecipe 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."
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