Remembering that my mom loves rhubarb, though I've never had rhubarb crunch, I knew there had to be such a thing, so I settled on this one from allrecipes. It's awesome! As many reviewers recommmend, go with six cups of rhubarb and only 1/2 cup of butter, which provides more than adequate butter flavor for the cruch level. My only (minor) complaint is that the crunch level turned out thicker than expected. Next time, I may only use enough crunch mixture to create a thin layer, so it is not as thick as it was this time. Great recipe!

i made Rhubarb Crunch , it was yummy Good . my husband loved it ,it's even better with ice cream

This was my first rhubarb cooking experience .. AWESOME! Thank You for sharing! Just the right amount of topping to mix well with the rhubarb!

Great with 4 cups of rhubarb and 3/4 cups of sugar in a 8 x 8 pan. I only used 1/2 of the topping ingredients and it was yummy!!

This was my first taste of rhubarb. I only had enough to half the recipe. I thought it was AWESOME! Rhubarb is my new favorite. This is a great recipe. My husband asked for more but since I only had half the amount, he didnt get seconds. I beat him to it. Reheats great.

The flavor balance was excellent, but the juice from my rhubarb soaked up into the "crunch" layer and made it wet. Next time I think I'll bake the crunch alone on a cookie sheet then sprinkle it generously on top of rhubarb cooked on stovetop and served warm.

You need to change it to 6 cups of rhubarb. I like to double the topping but cut the butter in half. it is a very wonderful crust with salt, cinnamon, and nutmeg. I like to use this topping for apple crisp.

This is so good. I loved it and my husband loved it too. If you like rhubarb try this recipe and serve it warm with a little bit of vanilla ice cream and you won't be disappointed.

This was very good, I used 6 C. rhubard and 2 C. sugar plus 1 tsp. cinnamon and 1/2 tsp. salt. I also sprinkled some sugar and cinnamon on the top. My husband loves rhubard so it was fun to try something new.

This recipe is ok, only one thing, like the others have said, you really have to modify the ammount of rhubarb and butter you put in. It is also a great idea to put in about 1/4 tsp of all spice and 1/4 tsp of cinnamon. I am not a rhubarb fan, probaly wont make this again.

This recipe is FIVE stars with the following revisions: double the rhubarb, add 1 tsp cinnamon and 1/2 tsp salt. Chopped walnuts would also be a nice addition. This recipe is now in my family's all-time favorites cookbook.

I spent many summers in Sweden when I grew up and this recipe reminds me of those summers with my grandma! This is a great recipe, but I did in fact follow the suggestions to increase the Rhubarb to 6 cups and I added just a bit of salt (1/4 tsp) as well to offset the tartness a little! Fantastic with vanilla ice cream or a dollop of whipped cream.

This recipe is great, I followed some of the suggestions and use 6 to 8 cups of rhubarb and 2 cups of sugar. I make this every yr now and have passed this on to a few others that love it as well.

My family loved it! I (with the exception of using more rhubarb, because I didn't want to waste the extra that I had) used the exact amounts of each ingredient. However, because of my daughter having a little softball injury I had to let my topping sit for a while. This of course because of the butter looked more like plain old dough instead of a crumbly topping and not wanting to waste the ingredients I'd already used spread it on top of the rhubarb and it actually turned out perfect. For those that mentioned using the amount of butter in the recipe didn't make a crunchy topping this did when mixed more like dough.

I love rhubarb/crunch/crisp dishes, but this turned out WAY too sweet even after I changed the rhubarb amount to 5 cups! Plus the topping is so much that it seemed to overpower the rhubarb part of the dish. Not sure I would use this recipe again. Unless cutting down on the sugar and the topping.

With the modifications this recipe was great. I doubled the fruit, and added 1 cup of packed brown sugar and 1/4 cup of white sugar for the filling. I should of left it at 1 cup as that is plenty. I also added about 2/3 cup of butter like some suggested. Personally I think it needs the full cup as it was slightly dry. Great, simple recipe and I'll make this one again.

I love rhubarb, and this is a great, easy recipe! I used 6 cups rhubarb, 1/4 t allspice, just 3/4 c butter.