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!

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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!

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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.

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Reviewer:

katew123

Reviewed: May 6, 2012

best dish ever

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Reviewer:

knarcisse

Reviewed: Jul. 7, 2011

I made changes but it was very good. Used 5 cups of rhubarb, used splenda white in the rhubarb and splenda brown in the topping. I increased the splenda a little bit (to somewhere between 1/2 cup and 3/4 cup). I also added more oats in the topping than it called for.

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Reviewer:

jae

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Reviewed: Jun. 28, 2011

This was my first time ever tasting rhubarb, and this was GREAT! It was sweet and tart, great with ice cream. My only comment would be that I thought this amount of fruit was pretty scanty, so I will double the fruit but leave the topping the same next time, and I baked this in an 8x8 dish. Thanks for sharing!

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Reviewer:

JARRIE

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Cooking Level: Expert

Living In: Richmond, Virginia, USA

Reviewed: May 30, 2011

This was excellent, tart yet sweet. I think the oats really added to the topping.

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Reviewer:

dgessner

Reviewed: Jul. 10, 2010

This was delicious! We doubled it and used whole wheat flour, a little less sugar, a little more oats (old-fashioned kind)..that was just what we had on hand. It worked out great!! Will definitely make again.

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Reviewer:

srickert

Reviewed: Jun. 19, 2010

The topping is great for any fruit combination. I think the pan size given in the recipe is off. No way is 3 cups of fruit going to cover a 12x8. I made it with 2 cups of frozen rhubarb and 2 cups of frozen strawberries in a 9x9 and the fruit layer was still pretty thin. Will use this as my regular fruit crisp recipe, but increase the amount of fruit.

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