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Yum, yum, yummy! I had some rhubarb that I needed to use and this was the perfect thing! I made enough that I'm going to share it with friends tomorrow. Made for ZWT6 LOONEY SPOON PHOODIES!
Splendid! I really like the steps to this rhubarb pie, large cuts of rhubarb and then dump the boiling water to soften them up a bit. I reduced the sugar to about 3/4c and probably used more rhubarb to fill up my deep dish crust. Once cooled, I put in the fridge and served cold, which was very refreshing on a day yesterday. Might do a few oats next time around in the topping and a little cinnamon too. Made for ZWT6.
Leslie- thank you for sharing Grandma Irene's recipe with us. This was just what I was looking for to use up the last bag of rhubarb in the freezer. Using boiling water in step 1 is a great idea because you can use fresh or frozen rhubarb with the same wonderful results. After straining the rhubarb I also patted it dry with paper towels. I too used Dutch "Koeken" Pie Crust which paired nicely with this pie. Made for ZWT 6 German/ Benelux Region.
Very Very Good. The topping was just the right amount too. Not too much or too little. Perfecto!!! Easy to make too~
Awesome pie! Wonderfully delicious just as I expect from a grandma recipe! Made as posted and wouldn't change a thing. Loved the crumble topping - makes for great presentation. This one has been added to my rhubarb collection. Thank you Leslie.
I did this pie in this crust : Dutch "Koeken" Pie Crust But I didn't bake the crust since the pie needed to be cooked 50 minutes. I melted the butter for the pie and for the topping. I had to add more flour for the topping cause it was not crumbly enough. The 50 minutes cooking was perfect. Thanks Leslie. Made for ZWT4
I baked this pie yesterday, used a double crust sprinkled with some cane sugar instead of the topping and it was delicious!! I love the sweet custard with the tart rhubarb flavour. A great rhubarb custard pie recipe Leslie!