The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 31, 2009
Very good. I've made it with a combination of rhubarb and strawberries also and liked it both ways.
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Cooking Level: Expert

Home Town: Appleton, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 5, 2009
Very good. My neice and I made this and it was easy and delicious!
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Cooking Level: Intermediate

Home Town: Wasilla, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 4, 2009
This was absolutely delicious and I will be making it again tomorrow. This time I will also add peaches. I have celiac disease so I substituted the cup of quick cooking oats with gluten free rice chex.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 31, 2009
Very good! Like others, I added extra rhubarb and added cinnamon to the topping, but next time I would substitute splenda for probably half the sugar in both the rhubarb and the crust. I'd also probably try whole wheat flour to make it just a little better. Yummy though!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 23, 2009
Apparently the only times I make dessert - is for a church dinner...This got lots of compliments. I didn't have time to go to the store - and just started to use up the rhubarb in my freezer - but I didn't have enough. After reading the reviews, to make up the six cups, I ended up with: rhubarb, strawberries and peaches(2-2-2). Cinnamon and Allspice also went into the crumble. This came out great. It seems like no matter what you throw into this dish, it will come out great! Enjoy playing with this recipe, and thank you Carolyn for sharing!
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Cooking Level: Intermediate

Home Town: Elmira Heights, New York, USA
Living In: Ellijay, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 18, 2009
I increased the amount of fruit to six cups - 4 cups of frozen rhubarb and 2 cups of blackberries. I only added 1/2 cup of sugar. This turned out great for me with the above changes!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 4, 2009
I also increased the amount of rhubarb. It was delicious. Next time I might try adding a few chopped up apples. Thanks for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 22, 2009
As with other reviewers, I increased the rhubarb to 6 cups. (FYI, I used frozen rhubarb and it worked perfectly.) I think I could increase it even further next time. You do not need to add any more sugar to the mix. I used the full amount of better suggested in the original recipe and was extremely happy with the crunchy crust it produced. Definitely a keeper.
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Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 21, 2009
Very nice recipe! I increased the rhubarb from 3 cups to 8 cups, decreased the white sugar from 1 cup to 1/2 cup, and used a baking dish slightly smaller than 13x9. The amount of topping was perfect. I'll have fun experimenting more with this one!
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Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 5, 2009
My boyfriend has never had Rhubarb before so I wanted to surprise him. This recipe was a hit. Next time I will add additional fruit like peaches.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Jun. 26, 2009
I added frozen strawberries (what I had on hand) and more sugar to sweeten it up. I made it for a get together and it got rave reviews!
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Cooking Level: Intermediate

Living In: Wasilla, Alaska, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Jun. 22, 2009
I doubled the fruit and added a bit of cinnamon. I thought it was delicious and recieved many compliments. If anyone ever hands me a wad of rhubarb again i'll definitely make this!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jun. 21, 2009
I like lots of crispy topping and this recipe fits the bill perfectly. Love it!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jun. 14, 2009
With morning coffee; dessert after supper (with ice cream); or just a spoonful on the way by the baking dish! (The calories don't count if you're standing up or on the move, right?.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jun. 13, 2009
I have made this many times and even rhubarb haters love it!
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Cooking Level: Expert

Living In: Rosetown, Saskatchewan, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jun. 12, 2009
Thanks Carolyn great receipt! Quick and easy and my wife loved it. I used the left over rhubarb from the pies and doubled the crumble. Moved to the top rack of the oven to darken the crumble. This also freezes well.
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Jun. 11, 2009
I halved the recipe and it tasted great over vanilla ice cream. I did not use all the crumble and ended up wishing I had used even less. Little too buttery for me, so I will cut back on that next time. Definitely a keeper but it won't hurt to do some tweaking.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Jun. 11, 2009
FYI... 1 pound of rhubarb = approximately 3 cups diced. Agreed with others on amount of rhubarb, butter, and sugar.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Jun. 10, 2009
the only change i made was adding an extra cup of rhubarb otherwise it was great!!!
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Cooking Level: Expert

Living In: Quincy, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jun. 6, 2009
Well -- I upped the rhubarb to 8 cups and added some chopped walnuts to the topping -- it's fabulous and friends think I should bring it to all pot-lucks when the fruit is in season. A topping of whipped cream or vanilla yogurt adds an extra dimension.
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