Great base--just had to make some changes due to ingredient issues. Was just making a small dessert for 4 of us and had more berries than rhubarb so I ended up with 1 c. chopped rhubarb and about 3 c. sliced berries. I used Agave Nectar instead of honey but still used the 1 T. suggested. I did do 2 t. of cornstarch and 1 t. lemon juice per others suggestions. For the topping, I just halved everything but I did use Sucanat mixed with the brown sugar (1/2 & 1/2). In case some are looking for ways to incorporate more natural sugars into a dessert---this worked great. My husband & I topped it with vanilla yogurt & loved it. The kids loved it plain. I think I would melt the butter next time. Worth keeping!

After reading several reviews and desiring a no refined sugar/whole grain option I made the following adjustments and my kids RAVED. (I was worried they'd taste "the healthy".): For the 1 1/2 c. all purpose flour I substituted 1 c. whole wheat pastry and 1/2 c. oat flour. For the sugar I substituted 1 c. sucanat natural sugar. I added 1/2 t. of baking powder because of the oat flour. I used 2 eggs instead of the 1 egg and 2 egg whites. Per others suggestions I substituted applesauce for the apple butter and olive oil for the vegetable oil. Totally by accident, I chopped too many walnuts so the topping was very nutty but everyone loved that! I freeze muffins to put in my kids lunches--thawed by lunch & they love it. Thanks for adding to my options!