Reviewed: May 19, 2013

I followed the suggestions that others did - 6 cups of rhubarb and 1.5 cups of sugar...and it was divine! My husband *loves* rhubarb and said this was a definite keeper! Ice cream or plain.... it always taste like more!

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Reviewer:

Jennie

Reviewed: May 11, 2013

Delicious! I doubled the rhubarb and the flour it was mixed with, but not the sugar. The topping was made as written. Next time I will add some cinnamon to the topping.

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Reviewer:

Stincuzzi

Cooking Level: Intermediate

Reviewed: Apr. 24, 2013

I tried this recipe as written and even cooked it an extra 5 minutes but the topping never browned and tasted as if it had not been in the oven at all- 1 1/2 C flour and 1. C oatmeal uncooked. I think it was because the rhubard juice is suppose to bubble up but it never did. The 3 cups of rhubard cooked down to 1/4" at the bottom of the 9 x 13 pan. After reading the 150 comments on this recipe all adding more rhubarb,

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Reviewer:

annette

Reviewed: Apr. 17, 2013

Wonderful! I only had 3 cups of rhubarb so I cut the topping in half and baked it in a smaller pan. Added a dash of cinnamon and 1/4 c. chopped pecans to the topping. It was fantastic. And so easy!

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Reviewer:

Stacy S.

Reviewed: Sep. 2, 2012

Carolyn- This is a wonderful recipe! I did read some of the reviews and its unfortunate that some of the 1 star reviews show up at the top. After reading the 1 star review, I believe they should be removed only because this recipe says RHUBARB CRUNCH, NOT RHUBARB STRAWBERRY CRUNCH. Just a note to people leaving reviews. Rating someone's recipe low because you did not follow it, is just plain not nice. There is no call for strawberries because it is not strawberry rhubarb crunch... Duh! We made this and it turned out perfect! The topping was perfect, even like the picture. Not sure why other "cooks" had such a difficult time? Oh well, everyone is a critic. 5 stars all the way, I love the tart with a hint of sweet and obviously by looking at the recipe, this is what it is supposed to taste like. Everyone I shared the dessert with loved it! Thank you for sharing this with us. Wouldn't change a thing on this RHUBARB Crunch! :)

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Reviewer:

Rob Thompson

Cooking Level: Expert

Home Town: Pelican Rapids, Minnesota, USA

Living In: Moorhead, Minnesota, USA

Reviewed: Aug. 25, 2012

I also used 6 cups rhubarb, 2 cups sugar, 5 T flour. For the topping I added cinnamon. I put some of the topping on the bottom of the pan. I would use less butter. Maybe 1/2 or 3/4 cup of butter next time.

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Reviewer:

jhalverson

Reviewed: Aug. 22, 2012

EXCELLENT!!! I did use 6 cups of rhubarb, increased the flour from 3 T to 5 T and increased the sugar to 1 1/2 cups (part brown because it sounded good).

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Reviewer:

Perpetual Mama

Reviewed: Jul. 28, 2012

This is delicious. I made it with the suggestions everyone else made. Next time I am going to make it in a smaller pan. 8X8 instead. It was a little thin but the taste was excellent!

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Reviewer:

Didi

Cooking Level: Expert

Reviewed: Jun. 22, 2012

This is a good recipe IF you make the changes suggested but NOT if you use the full amount of salt suggested in the changes. It is MUCH too salty that way and my whole family commented that it was tasty but much too salty.

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