This is very good- but like the other posters pointed out, there is too much lemon juice. I added 2/3 of what was called for and it was still too lemony/sour. Next time I'll just do half.

Reviewed On: Sep. 13, 2009

There were a few raised eyebrows when I decided to use this recipe for Christmas breakfast, but it was a hit! Everybody thought it was excellent. I made these individual egg bakes in muffin tins. I tore each strip of bacon in half and criss-crossed it in the muffin pan, put in some salsa, then cracked an egg on top. I broke the yolks of some of the eggs and didn't break some. Both turned out great, it is simply a matter of whether you'd like a "yolk" like a hard boiled egg, or more like scrambled eggs. As people took bites of these egg bakes, they all said, "wow!" It really is a simple and good recipe.

Reviewed On: Dec. 28, 2007

This is very good- it is a little more tart than a typical rhubarb crumble- not so sickeningly sweet. It is not so heavy on the topping either. At first I was disappointed that there wasn't enough topping to cover all the rhubarb, but found after it was baked that it was perfect. Just enough rhubarb and just enough topping. This is a keeper- the whole family raved over it.

Reviewed On: May 31, 2007