This is so yummy. For the syrup, I used 1/2 cup of splenda and 1/2 cup sugar. I really like how easy this recipe was. And the taste is wonderful. Thanks BarbryT :) Made for PRMR.
Very good! I made these in ramekins only b/c I had 2 cups of rhubarb instead of 4 so I split the recipe in half and divided everything between 3 ramekins. It did overrun the top (fortunately I had put a cookie sheet under them). I baked for 35 minutes. I used half the white sugar for the syrup mixture as we prefer the tartness of rhubarb coming through. Thanks BarbryT for sharing. Made for PRMR.
This is a great dessert! We love rhubarb and this recipe is just wonderful. So very easy and just the right amount of sugar to the rhubarb. I love the bottom crust, too! Thanks for sharing.
A very well-crafted recipe, made as directed. Loved it! Thanks, BarbryT. Made for PRMR.
definitely a make again recipe!!! absolutely delicious
Really good and easy to make. DH even thought it was apple instead of rhubarb. Thanks.
I made this as directed and it is divine!! I LOVE rhubarb and this is completely wondeful! It goes in my KEEPER RHUBARB COOKBOOK for sure! Glad you posted this! Made for PAC 2007 - YUMMY!!
First, I have to say that I recently decided I wanted to try rhubarb for the first time. My first attempt was ok, but was a coffee cake style recipe with a few chunks of rhubarb, but I wasn't even sure what it tasted like when I ate it, since it was overwhelmed by the cake. I love apple crisp, so I figured I couldn't go wrong here...and I was RIGHT!
This was wonderful, amazing, and fantabulous - a taste sensation! And everything a rhubarb crisp/crunch should be! :) It is also dangerous... because I want to eat the whole pan-full at once, all by myself! LOL I used just over 1 lb. of rhubarb and otherwise followed the directions to a T. Thanks soooooo much for the recipe Barbara!
Very nice desert to end the evening and the aroma around the house, while it was cooking was wonderful. The only change I made was I used 1/2 a cup of sugar instead of the whole cup of sugar for the 'sugar mixture' as it was going to be too sweet for our family and I don't mind a little sourness from the rhubarb. I cooked it at 180oC and it was perfect tasting crunch or crumble as we call it in Australia. Thank you BarbryT