My husband loves rhubarb pie, but didn't have a recipe for me. The crumbly top totally made this one! I added a little more flour to the pot to make the insides set up a bit more, the first time it came out kinda thin. But other than that, it was fantastic! Totally keeping this recipe in the books! I made one yesterday, and was asked to make it again today!

I really dont care much for rhubarb pie but my daughter loves it. I thought i would try a new recipie and i now love it too. The topping really makes the pie. I baked it at 400 and it came out very crunchy but do be careful when cooking the filling. It dose scorch very easely

This pie is delicious! The filling has a tartness that is well complimented by the sweet topping. The pound and a half of rhubarb equals about 6 cups for those who don't have a kitchen scale. The 350 degree temp seemed low for a pie, so I cooked it at 375 degrees for 45 minutes. I am going to try 400 degrees for 35 to 40 minutes next time as I think it will make for an even crispier bottom crust.