Reviewed: Aug. 4, 2012

Wonderful recipe. Thanks for sharing!

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Reviewer:

PJETTE57

Cooking Level: Intermediate

Home Town: Burlington, Vermont, USA

Living In: Kingston, New York, USA

Reviewed: Jun. 8, 2012

Liked this recipe, just may cut down on the sugar next time. It wasn't pretty, but good tasting.

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Reviewer:

52GLASSACT

Cooking Level: Expert

Home Town: Harlowton, Montana, USA

Living In: Sumner, Washington, USA

Reviewed: May 18, 2012

Wow! I've always avoided rhubarb desserts, but this one changed my mind completely. I will be making this one over and over.

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Linda Kruse

Home Town: Herman, Nebraska, USA

Reviewed: May 17, 2012

perfect.

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BlueMoonGirl

Reviewed: May 12, 2012

Wow! Very good. Absolutely one of the best rhubarb desserts I have ever tasted. I added a splash of almond extract and a pinch of nutmeg as I do with all rhubarb desserts.

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Reviewer:

hazelnut

Cooking Level: Professional

Reviewed: Apr. 30, 2012

Love this recipe - Made it exactly as stated but would change a couple of minor things next time: 1) I would increase rhubarb as others suggested and 2) I would decrease the sugar a bit. I'll have to play with the amounts in the batter and the topping and see what happens. I think between those two changes this will become an absolute fave in our family. The flavors of cinnamon and rhubarb are great together and I love the thin crunchy top layer and the ooey-gooey bottom - super d-lish! Thanks Mindy!

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Reviewer:

Caroline

Cooking Level: Intermediate

Home Town: Brule, Wisconsin, USA

Living In: Red Wing, Minnesota, USA

Reviewed: Nov. 23, 2011

Great with ice cream. Really quick and easy and so delicious. I've used fresh Rhubarb, but if I use frozen rhubarb, I need to thaw it before the baking process, right?

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Reviewer:

gigithefree

Reviewed: Sep. 25, 2011

I made this recipe exactly-- no changes and it tasted so good with ice cream!

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Reviewer:

Cowgirl

Reviewed: Sep. 22, 2011

Very disappointing. Last year I used a different recipe which was much better. This was almost gummy and too sweet.

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Reviewer:

chossid

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Simferopol, Crimea (Autonomous Republic), Ukraine

Reviewed: Aug. 10, 2011

I haven't found a more delicious way to use up rhubarb yet. This was a terrific dessert warm out of the oven with vanilla ice cream on top. The topping has a little cinnamon crunch, and the rhubarb is creamy and not too sweet. I hope I can get my hands on some more rhubarb to make this one again.

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