"A crispy tart-n-sweet recipe that is easy to make and a great way to use all that delicious rhubarb." — DMSMITH
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2 1/2 cups
quick cooking oats
2 1/2 cups
We have contacted the submitter of this recipe, and there was a typo in the amount of butter. We have changed it to 1/3 cup. We apologize for any inconvenience.
I read all the reviews first, but was still confused by the amount of butter. 1/3 cup is too little and the rhubarb was still crunchy after 35 minutes of baking. I would double the cooking time and add more butter for the topping. A little more cornstarch for the sauce wouldn't hurt either.
I thought it turned out fairly well! I would increase the butter to 3/4 to 1 cup in the crust/crisp portion instead of the 1/3 cup. I used 1/2 cup, and it was still a little dry, not crumbly. Also, I think the recipe has too MUCH crisp/crust. You could also leave the butter at 1/2 cup and cut the flour and brown sugar back to 2 cups each instead of 2 1/2 cups. Now for the RHUBARB portion, it was a bit sour in combination with the sweet of the crust. Also just a tad runny after I let it cool awhile (1 hr), so maybe increase the corn starch to 5 T (I used 4 T instead of 1/4 cup). And lastly, I increased the baking time to 40 to 45 minutes. :-) Be sure to place something on the rack below the baking pan as this recipe does seem to bubble over like a pie would.
I thought the pie turned out just fine. But I have to say.. like some others who have used this recipe, I had to add a whole bunch of butter to even form a dough. I tripled the amount of butter the recipe suggests. It's still kinda crunchy but I don't think it's dry. This recipe is great. For the bakers who thought the rhubarb was too sour compared to the sweet crust... leave out a little sugar from the curst and for the rhubarb -> place all the chopped rhubarb in a microwavable bowl, pour a little water on the bottom of the bowl, microwave the rhubarb for 2-3 minutes on high in one minute intervals. The steam from the water should make the rhubarb a bit softer and not so sour after baking it in the oven. I also put a little more corn starch on the sugary mixture, it wasn't runny at all when I tasted the pie the following day. I cooked the pie for 45 minutes. Thank you for this easy recipe, it's delicious.
I think the flour should be reduced to 1/3 cup! Way too much topping/crust for this recipe. Cook the cornstarch mixture until it turns clear. If not cooked long enough, the acid from the rhubarb breaks it when it bakes. I also baked it longer.
This is wonderful! The crust is yummy...I had plenty of it, and used some of it on top of an apple pie. I highly recommend trying it, especially for someone who's never eaten rhubarb before.
I read all your warnings before starting this recipe. I added about 1 1/2 cups of butter for the topping/crust- 1/3 is not enough! It tasted good but the center was runny and some of the rhubarb was still crunchy (baked for 30 min.) Next time I will add more cornstarch/flour to the center and bake it for a little longer (or cut the chunks of rhubarb finer.
When I took this crisp out of the oven it had pools of butter on top. I thought three cups seemed like a lot, but followed the recipe anyway. It has a good taste. I am going to try using three sticks next time I make it.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 279
** Calories from Fat: 30
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