Reviewed: Aug. 7, 2012

Super easy. I only had 2 cups Rhubarb so I add a cup of strawberries. Great heated up with ice cream.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Reviewed: Aug. 6, 2012

I MADE THIS CRUMB-TOPPED RHUBARB TODAY & FOLLOWED EXACT RECIPE USING "REAL BUTTER"...IT IS "DELICIOUS" ON TOP OF VANILLA ICE CREAM!...THANK YOU FOR THIS DELICIOUS RECIPE!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SNOOGS1

Reviewed: Jul. 28, 2012

Amazing!! Plus, it's everything we already have in the cupboard.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

althea6801

Reviewed: Jun. 26, 2012

First time I've ever made anything with rhubarb. Fast and easy recipe. I adjusted the quantities to serve 8 and used a 9x9 pan. Served it right from the oven with vanilla ice cream - wonderful!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

debideck

Home Town: Hurley, New York, USA

Reviewed: Jun. 6, 2012

Excellent, easy and delicious!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Debbie

Reviewed: Jun. 2, 2012

I thought that this was really too sour! I made for a party without trying first, and about 3/4 of it was left-over. I followed the directions exactly, other than adding in 1 cup of sliced peaches. It's just too much rhubarb for us, I guess! I still gave it 3 stars because if someone truly loved, loved rhubarb they may like this.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

caramia

Reviewed: May 31, 2012

I would give this 4.5. It was easy to make, and the flavor was great. I doubled the recipe and cut my rhubarb up small, so it fit into a 9X13 pan easily. What I really liked about it was that there wasn't as much butter used as normal crumbles, in fact, I used a few tablespoons less butter than asked, and it still cooked perfect. I will make again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Gingerbreadgirlz

Cooking Level: Intermediate

Home Town: Kelowna, British Columbia, Canada

Living In: Langley, British Columbia, Canada

Reviewed: May 22, 2012

Delicious!! I added vanilla to the pie and cinnamon in the topping as well. Served with homemade raspberry ice cream, oh so good!! Not too sweet either, it was perfect!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Lece

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

Living In: Stockholm, Stockholms, Sweden

Reviewed: May 20, 2012

Mixed rhubarb with raspberries I needed to use up and left out cinnamon. Eating our second servings righ now. Can't wait to harvest more rhubarb to make more!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Karen

Cooking Level: Intermediate

Living In: Everett, Washington, USA

Reviewed: May 7, 2012

I have made this recipe twice now. I increased the rhubarb by a cup so that it covered the entire pan. I also mixed the flour, sugar, cinnamon and salt together in a separate bowl and instead of mixing it with the rhubarb, I put the rhubarb in the pan first and then sprinkled the mixture over the rhubarb. Both times that I've made this recipe it didn't last more than a day and has become a family favorite.

Was this review helpful? [ YES ]
2 users found this review helpful