I am now asked to bring this to every summer gathering! It is wonderful! Thank you so much for posting.
I have made several rhubarb recipes for my husband and he told me this was the best he has ever had! It was easy to make and tasted wonderful. Even my picky kids liked it.
i made it with splenda and brown sugar splenda -- my DW who hates rhubarb ate three pieces of it -- thanks for sharing -- i will definitely be making this again
I made this for work and it was a hit. I did not change the recipe at all. Very very good.
I loved it and it was easy to make
It was really the best like I used to make. I did add double the rhubarb cause that's what I had, cut down to 3/4 c white sugar, 1/2c brown sugar and 1/3 c melted butter. I don't like it too sweet. Served with vanilla ice cream. This is a keeper; thanks.
So, so, so, so good! I have lots of rhubarb and my neighbors bring me more rhubarb because their wives won't bake rhubarb desserts for them. It is so delicious and so easy to make. When my husband has potluck at work, this is the dessert his boss requests. I make two double batches for the potluck and both big pans come back empty. I follow the recipe exactly and everyone LOVES it.
This was super easy! My eight year old made a half batch. She forgot to halve the butter and oats and sprinkled sugar on top. It tasted absolutely delicious!
This was a great and simple recipe. Put it together in less than 5 minutes. It seems other reviewers don't understand the concept of opinion vs. judgment - don't give a low rating based on the limitations of your personal taste, and also don't seem to bake very often - as in noticing the ratio of any two ingredients being too high or too low for said personal taste. <br/>At any rate, great recipe, easy to follow instructions. This will be my go-to for probably more than rhubarb crisp.
I'm sorry to say this but I'm really surprised at the amount of 5 stars given to this recipe. The 4 cups of rhubarb only filled the 8x8 pan 1/4 of the way up the side in it's raw state. Once cooked there would have been maybe 1/2 an inch of filling. I went and cut 4 more stalks which gave me close to 7 cups and raised the rhubarb level to about 2/3 up the side of the pan and, of course, I need to increase the other ingredients that went into the filling. Also not mentioned in the recipe is a sitting time (30 mins for me) to allow the sugar (I used a sugar - Splenda mix -1/4 sugar to 3/4 Splenda) to draw out the juice. That's important because it keeps the filling from being dry and the thickened juice is an excellent part of a crisp. There is also way to much sugar in the topping for us so I used 1/4 cup Splenda Brown and 1/4 cup Splenda. I use Splenda because I'm diabetic but it measures and sweetens exactly like sugar and I would use the same changes if I were using sugar. With more rhubarb and less sweetner this make a dessert that we well enjoyed.