The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 19, 2009
This is sooooo good-I added some strawberries & I might broil it for a bit next time to crispen up the top a little. Serve with ice cream or cool whip.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 10, 2009
I've made this several times this season and it's a tremendous hit. This is the best, tastiest use of rhubarb! Fast and easy! Hubby gives it 5 stars too. I used a few TBL's more sugar is all. Rhubarb is quite tart and the little extra sugar was just right for us.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 6, 2009
I really liked the different topping used in this recipe, found it crisper and crunchier and enjoyed the contrast of that with the soft rhubarb. I did, however, double the amount of rhubarb and added almost a cup of fresh raspberries as part of the mix, and piled it into my 9x7 deep dish glass casserole, using the same amount of topping ingredients as are in the recipe. This was very special indeed, whether topped with good vanilla ice cream or whipped cream. I sprinkled a little extra cinnamon on top before baking, and it filled my whole kitchen with a wonderful aroma! My favorite use of rhubarb EVER!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 3, 2009
fantastic with vanilla ice cream.
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Cooking Level: Expert

Living In: Ramsey, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 19, 2009
A great use for rhubarb from the garden. I only had 2 cups of rhubarb (it looked like more until I picked it) so I added a cup of fresh raspberries. Cut the cinnamon in half because it seemed like too much for the amount of filling and I was afraid of ruining it. Served with French vanilla ice cream. Thanks!
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Cooking Level: Expert

Home Town: Toronto, Ontario, Canada
Living In: Hamilton, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 5, 2009
Great way to use rhubarb, very easy to make. Serve warm with ice cream.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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Reviewed: May 31, 2009
Amazing! I picked this recipe over other rhubarb crips because it seemed to have less sugar and butter. To make it healthier I used whole wheat flour and flax seed instead of white flour in the topping. I also added some sliced almonds. It turned out so good! Not to sweet, not too buttery. I served it heated with vanilla ice cream and we just gobbled it up!
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Cooking Level: Expert

Home Town: Iowa City, Iowa, USA
Living In: St. Cloud, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: May 3, 2009
Pretty good. I doubled the recipe and replaced two of the cups of rhubarb with mixed berries. If I make it again, the only thing I'll do differently is to add more rhubarb and berries and less of the topping (as parts of it were very thick).
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 20, 2009
Not amazing but very easy and tasty. Made as directed except I added an apple. Served with cornish cream ice cream, yum!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 16, 2009
This turned out delicious. I increased the rhubarb (I used fresh) by 1 cup; cut down the sugar to 1/3 cup; add juice of one lemon to rhubarb mixture. The crumb topping was great, although I think I will add almonds to this next time. Great recipe, super easy, wonderful with ice cream. I will make this again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 3, 2009
It was excellent! This recipe is a keeper!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 29, 2008
I love making rhubarb pie so I had thought this would be just as good. We did not care for this recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 2, 2008
Great flavor. Next time make in 8X8 pan as others have suggested. Maybe less topping so it won't be so thick. Adding strawberries sounds like a treat for next time.
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Cooking Level: Expert

Home Town: Harlowton, Montana, USA
Living In: Sumner, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 22, 2008
amazing!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 16, 2008
I made this recipe in an 8x8 baking dish and substituted 1 cup of rhubarb with fresh strawberries. It was fabulous. I highly reccomnd this simple recipe! I will make it again and again
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Cooking Level: Intermediate

Living In: Oshawa, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 9, 2008
I cannot believe how simple but good this is. We made it two days in a row and my young children who would not normally eat rhubarb DID!! The only thing I would do differently is double the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 6, 2008
Yummy. And easy, too! Baked in a 9"x9" pan based on other reviews. I've made this several times, sometimes adding sliced apples or strawberries. Next time, I think I'll toss pecans or almonds in the topping.
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Cooking Level: Expert

Home Town: Columbus, Ohio, USA
Living In: Chantilly, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 5, 2008
It's OK but was way too sweet for our liking. Three cups of rhubarb is not enough for a 12x8 dish. We used a 9x9 and the layer of rhubarb was still very thin. Definitely needs more rhubarb. Thanks for posting it Betty but we will keep on looking for one that better suits our taste.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 4, 2008
This rhubarb crumble is so yummy it doesn't even need the extra calories and fat from cream or ice cream. I followed the recipe except to add an additional half-pint of raspberries and pint of blueberries. The sweetness from these berries combined with the tartness of the rhubarb and the subtle crunch of the topping are really heavenly together! Also was a beautiful colour when cooked. Thanks for a great rhubarb recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 17, 2008
Just the right amount of tart/sweet. Made to exact recipe; perfect with Ice Cream. The cinnamon adds a nice flavor.
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