This is really good but it does need all the sugar (I tend to decrease) I used brown sugar only for both amounts. I also think it needs more butter which I did increase a lot. I used a rice flour mix to be gluten free (1 cup white rice flour to 1/2 tapioca starch). I still prefer Rhubarb Crisp: a Celebration of Summer! over this one.
This was super easy and yummy! I cut it in half and baked in a 9"-pie plate (it was the perfect size). I followed the (halved) recipe exactly, using 1 lb of rhubarb (4 cups of rhubarb = about 1 lb). I might add another Tbsp of butter to the topping next time so it sticks together more but otherwise this was perfect - the amount of sugar was right on. Thanks so much for the recipe!
This was great! Finally a receipt for a large family without having to adjust it! Very tasty and easy to make! Not a lot of clean up and all the supplies are always in my house! Thanks for sharing. Made 2 today and will make more tomorrow!
I made this tonight for dinner and it was absolutely heavenly! It came together quite quickly and easily and tasted oh so yummy! I cut the recipe in half and got one nicely sized casserole out of it. I did half the amount of sugar used as well, but next time Ill use the whole amount, I think, because my rhubarb was very tart. Still very tasty, though! The fruit melted into some kind of compote and the topping was very nice and crunchy! A superb combination! Thanks so much for sharing this gem of a recipe with us, RascalMama! Made and reviewed for one of my "babies" in Spring PAC 2009.