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I thought it was perfect. I used an 8" square pan and I am glad I did its a little thicker that way. I liked the ratio of fruit to topping. My husband thought there was not enough topping. He likes a ridiculous amount of topping though. He was a little disappointed but I think its because he prefers apple crisp to rhubarb. If you are a rhubarb fan though I think this is amazing.
So good!! I halved the recipe and baked for 33 minutes to perfection. I used all whole wheat flour. Just so you knowit is approx 6 cups in 2 lbs of chopped rhubarb.
Mmmm....mmm!! This was so delicious! I had picked and chopped some rhubarb from our yard and tossed it in the freezer to have on hand for later, but then I found this recipe. I pulled the rhubarb out the night before and whipped this up in no time the next morning, using 1.75 lbs. of rhubarb. It was really the perfect balance of sweet and sour. Loved it topped with vanilla ice cream. Thanks for sharing this quick and delicious keeper recipe!
Great comments from everyone! Including my Dad,... who said it tastes as good as my Grandma Ruth's..which is awesome!
This was a delicious recipe. I love rhubarb with it's sweet/sour flavor. Made for a family dinner and served it with vanilla ice cream, a hit all around. In fact making it again today for another get together. Rhubarb season isn't very long so we try to enjoy it as much as we can!
I have made this three times now...four counting the one in the oven. Excellent recipe with a lovely balance of sweet and tart. Thanks so much for posting Brenda!
Great. We like ours served with plain yogurt.