Recipe by J. Glenn Kunzler
"I modified this recipe with an extra 1/4 cup white sugar. I also added a modifier so that you can make extra streusel to smash around the bottom and sides to form a crust. The crumble on the top is extremely delicious!"
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1 1/4 cups
1 1/2 cups
packed light brown sugar
If you like rhubarb, this is a good one. I made mine in a 7 x 11 size pan instead of a 9 x 13 pan as the recipe only calls for 3 cups of rhubarb. Rhubarb cooks/bakes down a lot and I wanted a thicker dessert. I also used 1 cup of sugar omitting the need for the extra ¼ cup especially since the topping has another cup of sugar in it. The bake time and temp is spot on for this recipe. We enjoyed it warm the first night with vanilla ice cream and room temp the next evening. It was good both ways, but the topping is definitely better on the first night as it crunchier, which is how my family likes it. On the second day the topping absorbed the liquid from bottom layer, although still very good, just not as crunchy. A very good dessert that I will be making again with all the rhubarb I froze this season. Thanks, Glenn for sharing your recipe.
I started writing my take on this recipe and I accidentally hit enter, so I will try again. First time making this and I guess I thought it was going to be like it looks in the picture; a lot of rhubarb in a serving. It turned out to be more like candy. It was thin, dry and awfully sweet. I'm not trying to say it was really bad, cause my friends still ate some, it just wasn't as fruit filled as I thought it was going to be. Maybe it's supposed to be a thin type of dessert.
I used this recipe as a starter for the basics and then tweaked it..thank you for the base recipe! For those interested I added a full tsp of cinnamon wherever it called for a 1/2...I love cinnamon. I used 1/2 cup of sugar and the rest stevia natural sweetener (18 of the little scoops)... I added 1 cup of apples (gala) and 1 1/2 cups strawberries.. the topping I used just a bit less brown sugar and just under 3/4 cup of butter. There is LOTS of topping!! I just finished tasting it and I'm so happy there is a whole pan left to eat!! its amazing. possibly sweeter due to the stevia and strawberries..it doesn't even need ice cream! mmmmm.. thumbs up!
I doubled the crisp and took Glen's suggestion of putting a bottom layer and top later on it. I baked the bottom at 375 for about 15 mins until it was slightly browned on the sides. Then I added the rhubarb and finally the last layer of crisp. As I was making this I was thinking the ratio of rhubarb to crisp was going to be way off but let me say this was not the case! It was a cross between a crisp and bar and it was so good! By doubling the crisp I ended up with way to much, even with the bottom layer so maybe next time I'll only make 1 1/2 of the original recipe. Thanks Glen! Great recipe!
I really like this recipe. I did not add the egg and instead added extra flour. I also added an extra cup of rhubarb. Perfect!!
YUM! But what's not to like with butter and brown sugar! I used about 5 cups of diced rhubarb to cover bottom of 9 x 13 and kept the other ingredients the same. Also used slightly less butter for top - a little over 3/4 cup. Very good and very sweet!
made the recipe as written and added 1 1/2 cups frozen strawberries. Excellent!
Pretty good recipe, but far too sweet and not enough rhubarb. I would at least double, possibly triple the amount of rhubarb, cut the sugar down to 3/4 cup of each (white and brown) at most, and increase the cinnamon a little.
* Percent Daily Values are based on a 2,000 calorie diet.
Glenn's Rhubarb Crumble
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 148
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