Reviewed: May 26, 2012

If you are looking for a rhubarb dessert where rhubarb is the absolute star....this might not be the one for you. This recipe is more about the "CRUNCH"! I was short on time so I melted the butter and stirred it in, verses cutting it in, and it still turned out great. If you plan on serving it warm, you might want to add a little more flour to thicken it up. Other that that I thought it was a fine recipe.

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Reviewer:

MANATEE

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

Living In: Cincinnati, Ohio, USA

Reviewed: Jul. 5, 2011

As written, I would be extremely unhappy with the way this recipe would have turned out. Luckily, I read others' reviews, and more than doubled the fruit (6 cups rhubarb, and about 1/2 lb strawberries.) I also added an extra couple of tbsp of flour to thicken, and added some cinnamon to the crumb mixture (which was great, by the way). Even if you love the topping, (which we do!) making it the original way the recipe states would be way too little fruit. Either way, everyone at my BBQ loved it served with sweetened fresh whipped cream. YUM!

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Reviewer:

penny p.

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Seattle, Washington, USA

Reviewed: Jul. 5, 2011

I made this exactly as the recipe says to and it turned out great, everyone loved it. If you really love rhubarb then you could easily add more fruit, but I don't think it's necessary.

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Reviewer:

AshieRoo

Reviewed: Jun. 30, 2011

Agree with previous posters - needs at least 6C fruit. We did the 4C rhubarb, 2C strawberries, & 1 peach. It is fabulous! Be sure to add the 1t salt & 1/4t allspice. No need to add add'l sugar. And yes, reduce the butter. GREAT for High Altitude!

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Reviewer:

mag98dlg

Reviewed: Jun. 28, 2011

I feel like the ratio of topping to fruit is too high. This tastes more like oatmeal and butter than rhubarb.

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Reviewer:

AndyW

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

Reviewed: Jun. 25, 2011

I made this by following the recipe exactly and it was gone in one evening, most of it before it even cooled. Everyone loved it.

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Reviewer:

Dawn M.

Cooking Level: Intermediate

Living In: Tacoma, Washington, USA

Reviewed: Jun. 24, 2011

I had to double the amount of fruit and cut the amount of butter in the topping to less than half. This recipe wasn't proportioned very well, but if you follow the adjustments it will be fine.

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Reviewer:

babydollmisfit

Home Town: Thunder Bay, Ontario, Canada

Reviewed: Jun. 20, 2011

This is so delicious! I would recommend, though adding more rhubarb or even strawberries and decreasing the butter a bit. I will definitely be making it again and again and again! Thanks for sharing!

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Reviewer:

MN Nice

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Cooking Level: Intermediate

Home Town: Biwabik, Minnesota, USA

Living In: Virginia, Minnesota, USA

Reviewed: Jun. 20, 2011

Just made this again to treat my co-workers, as I had some fresh rhubarb. I used 6 cups of rhubarb as another reviewer had suggested, but didn't change anything else! Everyone loved it, as usual! Quick & easy recipe! (BTW: it tastes wonderful eaten warm with a small scoop of strawberry-cheesecake ice cream on top! just sayin'...)

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