The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 26, 2009
This recipe is identical to my mom's and she is from Wisconsin. It's the best way I have ever had rhubarb. Ocassionally, I don't have enough rhubarb, so add some apple pieces (not strawberries like most people), because I feel the baked texture is closer. Love, love, love.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 26, 2009
It's okay, not the best I've had but it wasn't too bad.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 9, 2009
Very good!!!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 6, 2009
Excellent recipe. I only used 1/2 c flour for the crust. And I definitely did not need as much rhubarb as called for. Still, very delicious. The cornstarch mixture really makes a difference.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 4, 2009
Oh my gosh! I made this and I don't think it lasted 2 days in the house!! So good, I can't wait until I have more rhubarb to make it again!!
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Cooking Level: Beginning

Living In: Bismarck, North Dakota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 5, 2009
Great! I reduced both types of sugar by almost half cup and substituted whole wheat flour for white. Turned out really well.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: May 14, 2009
I made this exactly like the recipe and it was absolutely delicious! My husband is demanding that I make it again and it's only been two weeks since the last batch.
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Cooking Level: Expert

Home Town: Indianola, Iowa, USA
Living In: Fort Wayne, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 8, 2008
This recipe was wonderful. I did add more rhubarb as others suggested, and used twice as much cornstarch so that the crunch was thicker and not runny. I will make this again and again and have recieved requests from two different people for the recipe. TY
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Cooking Level: Intermediate

Home Town: Wisconsin Rapids, Wisconsin, USA
Living In: Fairbanks, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 23, 2008
I've never liked rhubarb cobbler, but my family loves it so I made some. I couldn't keep out of it! It was SO good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 17, 2008
I was looking for this recipe! My husbands grandma used too make it, but she passed before anyone could get it from her. This is the exact recipe she used to make. My husband and my boys LOVED it!! 8 thumbs up!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: May 29, 2008
Simple and delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: May 28, 2008
Very easy and quick to make. I thought the crust on bottom got very hard. The flavor was great, especially the next day. The topping wasn't as cruchy as I like. personally, so I would maybe just use less of it. Overall, I loved it. Heated in microwave with a scoop of vanilla ice cream- Perfect!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.64 star rating.
Reviewed: May 20, 2008
Way too sweet. I couldn't taste the rhubarb at all -- just sugar. Next time I will use half the sugar.
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Living In: Salmon Arm, British Columbia, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Apr. 30, 2008
Very tasty. I used a multigrain hot cereal. I ate a huge portion for lunch.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Apr. 30, 2008
Excellent! I followed the recipe exactly as posted except that I used a food processor for mixing the dry crust ingredients and cutting in the butter. I put the ingredients in the processor in half-batches. This saved a lot of time and took the guesswork out of dividing the crumb mixture for the bottom and the top. Of course, doing it this way did grind up the oats, but it turned out perfectly. Excellent combination of sweet and tart. Thank you, Charlene, for posting this great recipe for all that rhubarb in the garden!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 16, 2008
Delightfull! I added a bit of maple syprup in place of some of the sugar. Served with FF Cool Whip. Comfort food!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 23, 2007
This stuff is amazing. My great-grandmother cooked a lot with rhubarb, so we were looking for something to take to my parents' 50th anniversary adn tried this, thinking the adults, but not the kids would like it. Every single person loved it. My advice would be to press the bottom lawyer of crisp down really hard, which makes it nice and crunchy. We served it with vanilla bean ice cream and it was just the bomb!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 23, 2007
No leftovers!! :-( It was my first time cooking with rhubarb and it was the perfect combo of sweet and tang. It was a little mushy inside but everyone gobbling it up said they liked it that way.
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Cooking Level: Intermediate

Home Town: Warren, New Jersey, USA
Living In: Lansing, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 27, 2007
I have been making rhubarb crunch since I was a child (I'm now 59!) I have occasionally tried other recipes, but I always come back to this one. It was a favorite with friends and family in the US and now I'm asked for the recipe in England. The ingredients can be found anywhere and it's easy to make.
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Cooking Level: Expert

Home Town: Madison, Minnesota, USA
Living In: Waterfoot, Lancashire, England, U.K.

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: May 27, 2007
My husband said this recipes is better than his grandma's. The amount of sweet is nice with the amount of tart.
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