Reviewed: May 26, 2012

The fruit filling is fine but not enough for the size pan they recommend. The topping is terrible. There's too much butter for the dry ingredients and it turns into a gelatinous mass instead of a bowlful of crumblies to spread across the top.

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Reviewer:

ab3

Reviewed: Feb. 14, 2012

add extra fruit and double the toppin

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Reviewer:

KimKCanada

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Reviewed: Aug. 27, 2011

Pretty good recipe. I did follow along with some other comments and made this in a smaller pan. Was a little runny, but my husband devoured it!

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Reviewer:

Nicholes96

Reviewed: Jun. 19, 2011

Excellent recipe! Went over well with our company. I used a frozen berry mix in place of the raspberries. The only reason I didn't give it a 5 Star rating was it wasn't accurate in the pan size, I tripled the recipe for a 9x13 pan.

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Reviewer:

BlessedMom

Cooking Level: Expert

Living In: Red Deer, Alberta, Canada

Reviewed: Jun. 19, 2011

Very good -- would make again. I halved the recipe and made it in an 8x8 pan. Not too runny, sweet, but not overly so. Other than halving, I followed the recipe exactly.

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Reviewer:

sarahg

Cooking Level: Intermediate

Reviewed: Feb. 7, 2011

Great recipe!! I've made it with just rhubarb and we love it!

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Reviewer:

lmokeefe1

Reviewed: Sep. 11, 2010

Very good! I loved the tartness of the rhubarb and raspberries. Not quite enough topping though, I had to add a lot more oats to stretch it enough to cover the whole pan.

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Reviewer:

Sara

Reviewed: Jul. 28, 2010

Very, very yummy. I made this once as per recipe, then the next time I used apples with the rhubard and it was equally as good! This will be a staple in our house!

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