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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Reviewer:

Esther Leclerc

Cooking Level: Intermediate

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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Reviewer:

toenacious

Reviewed: Jun. 21, 2009

I like lots of crispy topping and this recipe fits the bill perfectly. Love it!

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Reviewer:

janny

Cooking Level: Intermediate

Home Town: Victoria, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

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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Reviewer:

Donna

Reviewed: Jun. 13, 2009

I have made this many times and even rhubarb haters love it!

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Reviewer:

Shirley

Cooking Level: Expert

Living In: Rosetown, Saskatchewan, Canada

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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Reviewer:

Alan

Cooking Level: Beginning

Home Town: Woodinville, Washington, USA

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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Reviewer:

DRSPIKE

Cooking Level: Intermediate

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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Reviewer:

RBALL63

Reviewed: Jun. 10, 2009

the only change i made was adding an extra cup of rhubarb otherwise it was great!!!

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Reviewer:

kylies41

Cooking Level: Expert

Living In: Quincy, Illinois, USA

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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3 users found this review helpful