Fantastic! Didn't change a thing except I used frozen strawberries instead of fresh. The crunchy topping is very thick, but I personally like that.
My fiancée who hates rhubarb looked like he was going to cry after I told him the next morning that I took the leftovers with me to work (so we didn't consume all the calories). I used less sugar than what was called for and rhubarb out of the garden. Wouldn't change a thing
Very very good, I have made this twice in less than 24 hours. The 2nd time I made it I added a handful of butterscotch/chocolate chips to the top, it was great both ways. I did use 4 cups of rhubarb and 4 cups of strawberrries.
I loved this crumble! I used 3/4 cup of each sugar instead of the full amount, and it still came out really well.
Just prepared this recipe and very good starter. I doubled the strawberries and rhubarb. Added 1 1/2 tsp of cinnamon, dash of salt, 2 T lemon juice and few grates of nutmeg. Also added a 1/2 tsp of cinnamon to topping.
Delicious! If you add a few spices like cinnamon or nutmeg to the topping it's even better!
Used 4 cups of each fruit, 1/4 cup flour and 3/4 cup sugar. Also, to topping added a pinch of salt and a few dashes of cinnamon. You will be surprised how much flavor those additions provide. Upon making this a second time I followed the recipe except for omitting the strawberries, doubled the rhubarb portion and adding 1.5 ounces of strawberry jello instead. The topping is so buttery and crunchy, THE BEST!!!
This is the most awesome recipe!! Made it for dessert for a family dinner (tripled the recipe....big family!) and it was totally gone! It was easy to make, and tasted delicious! Wish I could have given it 10 stars :)
Was very easy to make. Tastes great. Also, it freezes well. I did add more fruit then was called for.
This would have been a 5 star had it just been a Rhubarb Crisp but when you add those strawberries you need to adjust the sugar. I like to follow recipe as written first time then adjust for my taste. I made 2 9x9 but did add more fruit to fill 2C rhubarb 2C strawberries per 9x9 made one for friends birthday next time will cut back sugar or use larger ratio of rhubarb, maybe no sugar in fruit mixture and keep topping the same.
Very generic (overly sweet) with even extra fruit added. There are much better things to do with rhubarb if you ask me. The topping is overbearing. If you're a real rhubarb lover you might want to try something else.
This was AMAZING. I followed some of the tips that others had. I put in 4 heaping cups of the rhubarb and strawberries, reduced the sugar just a little, and only used 3/4 C. of butter in the crust. HUGE hit with everyone!! Would definetly make again. Thanks for the recipe!!!
I am not a fan of rhubarb, but I got some with my CSA and had to find something to make with it. I am so glad I found this recipe because I didn't want to make pie. The texture of the oat topping was a welcome change from boring old pie crust, and such a nice compliment to the fruit layer. I made it exactly as written and it was great. Thank you Michelle!
Just made this and it is so delicious! The only thing I did different is add about a tsp of cinnamon to the strawberry rhubarb mixture....excellent!
Great recipe - I had family members begging for the recipe. However, I would add some cinammon to the crumble portion just to spice it up!
Excellent! Both of my roommates hate rhubarb, but they liked it a lot. The recipe is super sweet so I would cut down on the white sugar to 3/4 cup. Eat with ice cream for the perfect dessert!
This was really good! I had never cooked with rhubarb before and didnt really know what to expect, but this turned out great! I used 3/4 C sugar in the fruit, and accidentally made a bit more topping than was called for. This threw off the fruit/crisp ratio slightly, so next time I will use more fruit :-) Also, added a few dashes of ground nutmeg and cinnamon to the topping and melted the butter instead of trying to "cut" it into the topping mixture. A keeper.
I know that many comments refer to the huge amount of topping, but I have to say that that is my favorite part! This recipe, made as-is, deserves 5 stars. No changes necessary in my opinion. Yum!
We loved this! I had enough rhubarb, but only had 2 1/2 cups strawberries so I added 1/2 cup fresh bluberries. I think it made this dessert even more interesting in taste and appearance. Although 1 cup of butter is A LOT, I used it and, of course, that made it even more special. I will make this one again!
This was sooo delicious. I used closer to 4 cups of strawberries - to use up what I had; For the topping I reduced the flour to 1 cup kept everything else the same except added a generous teaspoon of cinnamon. We loved this recipe, the perfect combo of tart and sweet. I always make my 'crunch' recipes in a deep casserole dish, not a baking pan; this one used the large French White dish and it was perfect. No complaints about too much topping from us - that's what makes a crunch a crunch!
I really enjoyed this recipe a lot, and I used last years frozen strawberries which were slightly freezer burned and it worked out great! However, be careful when you scale this recipe... the original measurements are in the recipe itself so it can be confusing. Also, be sure to make extra because these portions are pretty small.
I made this for just the two of us tonite so I cut the recipe in half and it still made a lot. We really liked it--sweet and tart.
This was wonderful!! I added an extra cup of strawberries and increases the flour with the fruit a tablespoon. Also added cinnamon to the topping. It turned out WONDERFUL! This recipe is a keeper.
I have made this recipe several times and have received rave reviews...I serve it warm with vanilla ice cream. The combination of flavors is a definite hit...Delicious!
Yum! I really liked the topping on this. I only used 3/4 cup of the white sugar, as I prefer my rhubarb on the tart side, and the strawberries I had were pretty sweet.
Loved this recipe! I reduced the sugar a bit and it was still sweet and delicious!
I used 4 cups rhubarb and 4 cups strawberries, left other ingredients the same and it turned out perfect. No need for any spices it is perfect the way it is. Thank you for sharing!
I am the only one in the family who will eat fruit desserts (I know CRAZY kids!) so I made an 8 x 8 pan and cut the crunch mixture in half. Kept the fruit mixture the same amount. It turned out perfect although I might add some spice to the mixture next time. Yummy and just what I was hoping for!
I made this with quick oats instead of rolled oats and the "crunch" part turned out more like cake than anything else. The crunch part was a little bland. Use rolled oats and I'm sure it will turn out better.
WOW! I was looking for a quick and easy dessert to make for a family gathering. When I found this recipe I was curious, and my husband is always harping at me because everything I cook is too complicated. I tried this and thought it was great! I doubled the recipe and the crumble - there was a lot of it and I ended up throwing some of it away. When it was baking the house smelled absolutely wonderful, and despite myself I had to try some. And I don't even like rhubarb! What a delicious treat and thank you for posting this great recipe! Corrie in Washington State
I made this super easy dessert last week and it was scrumptious! I cut the recipe: strawberries, rhubarb and cornstarch and water by 1/3, the white sugar and topping ingredients by 1/2. I baked it in a 9x11" pan. It was more than enough for 6 people when served with vanilla ice cream.
This turned out fabulous! I did up the fruit to 4 cups of each and only did 3/4 cup of sugar in the fruit mixture. Everything else stayed the same and it turned out wonderful! I should add that I only used about 3/4 of the total topping and it was the perfect amount.
I only had frozen rhubarb and strawberries, made double the quantity so there was lots of lovely crumble and I froze some portions. When I make it again I will use more rhubarb than strawberries as it was a wee bit sweet for my taste but a really good recipe.
This recipe was easy to make and tasted great. (I halved the ingredients bc it was too much for 2 people.) On the flip side, it was a bit to sweet for me. Next time I will reduce the sugar that is mixed in with the berries.
Delicious, had only one stalk of rhubarb, which was a half cup, and no strawberries, so i substituted the missing fruit with raspberries.
I'm 13 and I'm the baker in the house and the oven is about to start beeping. So far i messed up once. I used an eletic mixer instead of a pastery mixer. My bad. I'm using the leftover topping for a larg cookie for my dad. 5 stars for this recipe.
Made this for Father's Day yesterday. EXCELLENT!!!! I did add an additional cup of strawberries and the rhubarb. Also added some cinammon to the topping. Perfect amount of topping and the fruit! Will definately make this again! Thanks Michelle!
Love it, but too much topping. Also will use more strawberry and rhubarb next time.
This was a quick and tasty recipe. You could add another cup of strawberries to make it more fruity.
What a fantastic use for rhubarb! I used 1/2 spelt flour, cut down on the butter and used coconut oil (solidified) to make up for the butter. Next time I make it, I will cut down on the sugar, probably by 1/2. This disappeared so quickly I may be making it again very soon!
I followed the recipe exactly and I think it had too much flour. Besides that it was very good, but next time I will only use 3/4 cup flour and maybe even increase the butter a little.
I followed the recipe and there was three times the amount of crust as the strawberry rhubarb mix. My dad seemed to like it but the rest of my family didn't want another bite of the thing...it looked delicious but I couldn't eat it because its not gluten free..
I used frozen rhubard from the grocery store and frozen strawberries from last years garden and boy did it come out tasting great. Very easy to make. I warmed up the leftovers in the microwave(high for 1 min) and it tastes like it just came from the oven.
First, I admit, I cannot take the credit for baking this one, but I found the recipe for my hubby's niece, Tammy while we were on vacation in Wisconsin. She baked it exactly as written and it came out wonderfully. She needed a little bit longer bake time, but that could have been her oven. I'll be making this the next time I can find some rhubarb in Florida.
I went to the Saturday market yesterday and got some rhubarb..Not knowing what to make I tried this dessert..I followed it to a T and it was simple to make, what an excellent receipe..Thanx, Michelle!! It has been added to my list of favorite dishes.
I been making this for years. Everyone request it in the summer to family gatherings. I add additional strawberries.
This is perfect, easy, can feed a lot of the neighborhood and will get five stars at the State Fair with vanilla ice cream on top. This is better than pie (and easier).
I love the combination of rhubarb and strawberries and this is a great way to eat it! Made it 2 or 3 times and will make it again.
What an great recipe!! My Mom loves strawberry rhubarb pie, so for her anniversary this year, I gave her the choice of the pie, or this crunch. She chose the crunch, & it was wonderful!! The only complaint I have is that the prep time was a lot longer than 15 mins!!! I used fresh rhubarb, & stawberries, & it took me about 30 mins! Even with the extra time, it was worth it, I got more than one excellent rating from my family! We'll be making this again & again!!! Thanks
This was wonderful. I made it in a 9x9 pan instead of 9x13 so it was a little thicker. Delicious. I just had to look the other way as I added all that butter!
This is a very yummy way to use up the extra rhubarb that is so plentiful this time of year. I did find that there was too much of the topping even with the addition of some extra berries - 3/4 cup of oats, 1 cup brown sugar, 3/4 cup flour and 1/2 cup marg. worked perfect for me. I will enjoy this recipe for years to come!
very delish!!! this is definitly a keeper ... very easy ... love, love, love EASY! made a few substituions, like 1/2 white flour for whole wheat, 1/2 white sugar for Splenda, used Splenda-blended brown sugar, Olivio instead of butter, and increased fruit to 4 cups ... 2nd time, only made changes to topping: added 1C chopped Pecans, increased Oats by 1/4 cup, used unsalted butter; next time w/follow same adjustments, except will decrease brown sugar to 3/4 cup and w/probably add 1/2 tsp salt (see photos #21 and #22); by patidee
Excellent flavor for both, filling and crunch. I made half the topping. Substituted a mixture of whole grains / flours for all purpose flour.
As suggested by others, I halved the topping and baked it in a 9x9, and used only 1/2 cup sugar. I also added baking time because it looked so liquidy, but I'm not sure I needed to - it seemed to dry up (in a good way) as it cooled.
This recipe is good as written, but not great. I advise doing as some other members mention and add a little cinnamon and possibly some nutmeg, it needs a little something for flavor. I found that it was not too sweet for me and liked the amount of topping in the recipe itself. So the only addition I would make would be the spices.
Wow...I've had & made lots of different versions of rhubarb crisp over the years, but this one is by far the best. Love the addition of strawberries. Made it exactly as the recipe call for. My husband loved it. Makes a large pan, so makes for great leftovers. Thanks Michelle for the terrific recipe!
What a wonderful dessert--delicious and EASY!!! I followed the recipe to the letter, and the guests raved. Try this recipe--you will not be disappointed.
Absolutely delicious. Used four cups of strawberries and rhubarb. Didn't even last one day in our house!
Nothing but rave reviews for this one. I cut back on the topping by using only 1 stick butter, 1 cup oats, 1/2 cup bro sugar and 1/2 cup flour. That was plenty. Wife can't get enough of it.
made this into a pie by throwing a pie crust down, the filling on top, and crumb topping. yumyum!
I made this last night. Since some other reviewers mentioned issues with the crunchy topping, I used the topping from Apple Crisp II (times 1.5%) since I know that one works and I love it. This is delicious! It didn't come out of the oven until after my kids were in bed but when I was putting some into a container this morning to bring to work with me, I gave my 8 year old a taste and her eyes just about popped out of her head. Darn it, I guess I will have to share with them. I must plant some rhubarb next spring so we can enjoy this often. Thank you, Michelle. My waistline may not thank you but my taste buds surely do!
I'm an avowed chocoholic, but I couldn't stop eating this. The crumble topping is also delicious on apples and other fruits.
Took this up to fire station my husband works at and all the guys gobbled it up, they loved it. I did 5cups of berries and 3cups of rhubarb. Yum!!
Very tasty. Took others advice and decreased the white sugar. I also added an extra 1 cup of each fruit. Made extra of the topping because my family likes it thick. I Definately would make this again. Its easy and quick to prepare.
This recipe is great. I made it as written, except I added more fruit. It does make a lot of crunch topping as another reviewer said but I like it that way. I did not feel it needed anything else. It turned out perfect as written. It is also very sweet but again, I prefer it that way. Very easy. I will definitely make this again.
Delicious! I took the advice of other reviewers and reduced the sugar (I used 3/4 c). I may even use less next time. For the crumb topping, I made half of what the recipe called for, as others had suggested, but I needed to make the other half of the recipe to get a nice crumb layer in a 9x13 pan. So if you're going to use a 9x13 pan, definitely make the whole recipe of crumb topping.
I used the first of my rhubarb in this dish and it turned out nicely. I added cinnamon to the topping and used about 1/4 c less sugar in the fruit layer and it still came out sweet enough. I'll probably make it again.
Very good! I followed the advice of previous posters and increased the amount of fruit in the recipe!
This is wonderful. We liked it even better the second day, warmed just slightly in the microwave. The flavors had mellowed a bit. We also tried this with blueberries one time. Another time we used raspberries and added chopped walnuts to the topping. Good with a little ice cream or whipped cream. This is a favorite!
Delicious. I did double the filling and cooked it for an additional ten minutes. I think next time I would add just a bit less sugar. It was "in your face" sweet.
I made 1/3 of this recipe to use up some strawberries. I used all strawberries, and no rhubarb. For my mini version I used probably 3 cups total of strawberries due to the reviewers who said there wasn’t enough fruit. I also gathered from the reviewers that this makes way too much topping, so I cut the amount in half. I also halved the sugar and flour that’s mixed with the berries. I baked mine for about 35 minutes. I would say my little batch yielded at the most 4 servings, so I doubt the full recipe would serve 18 – more like 12. This was very, very good. The crumb topping gets nice and crunchy. Would be wonderful served with a scoop of ice cream or a dollop of whipped cream. I wouldn’t hesitate to make this again, but with my modifications.
I thought this was good basic recipe and can be made as is. I did make it, except for the white sugar measurement, as described, but I need to reduce the butter and sugar for health reasons. Next time I will make the following changes: 1) Reduce the amount of white sugar to 2 tablespoons of Turbinado sugar. 2) substitue whole wheat pastry flour 3) Reduce butter to 1/2 cup. When assembeling, I'm going to use a 9 inch pie pan, use half of the topping and press it in the bottom for a crust. Bake for 10 minutes, remove and spread the fruit, and sprinkle the rest of the topping over it. Return to oven and bake for the remainder of the time. It was great with the vanilla ice cream, but I may use melted white chocolate or Royal icing and drizzle it on prior to serving. Still, this is good recipe.
Made this for my neighbors b'day party last night. Everybody LOVED it, was gone with people having seconds before everybody had firsts!! Everybody asked for the recipe, I don't want to tell them how easy it was! Will make another one today, just for us!
Loved the recipe. Tweeked it by adding 2 cups of blueberries, 1 cup of strawberries, with the 3 cups of rhubarb. Great with ice cream. I will make it again to serve at the next family gathering. Two thumbs up. - Helene
I made a few changes, 4 cups each of strawberry & rhubarb and cut the topping in half and added 1/2 cup of pecans. Used a slightly bigger baking dish. Made for Father's Day, served it with French Vanilla Ice Cream and everyone enjoyed it!
Very quick and easy! delicious. received lots of compliments on this. a keeper for sure. Will be making this a lot this summer.
Tasty and so easy and quick to make. I halved the recipe, increasing the rhubarb and strawberries to 2 cups each, and then baked in a 7" x 11" pan, sprayed with a quick shot of oil. Made a nice sized dessert for my family of 4.
This recipe is too sweet. It could probably handle 2 more cups of fruit (don't add anymore sugar or flour). The topping is very sweet as well... next time I will cut the sugar in half and add some cinnamon & nutmeg. The topping as written here is a little bland. There is a lot of the topping as well... increasing the fruit might help with that.
Amazing ~ I'll definitely make this again... could not get enough of the topping. I've already borrowed the recipe for the topping and added it to my favorite rhubarb crisp (without strawberries!!!). Thanks for sharing this recipe.
YUMMMMMMMMMY!!!! I made this at work and it came out great. I have a classroom of disabled adults and everyone did a great job helping me make this. I took another reviewers advice and added cinnamon, nutmeg, cut back the sugar, increased the fruit and halved the amout of topping. We served it at a Memorial Day luncheon we had with our friends. Thank you for a keeper.
I cut the sugar down to 1/2 cup and used 4 cups each of strawberries and rhubarb. I followed the suggestion of a fellow reviewer and also added the zest of 1 orange, a few grates of nutmeg, and 1 tsp of cinnamon to the filling along with 5 tbsp of flour instead of 3. Overall I thought the recipe was just ok. It tasted pretty tart, so maybe I would stick to the original 1 cup of sugar next time. I used all of the topping for a 9 x 13 pan, which seems to be enough...maybe I could have used a little less but I don't think it's 2 times more than needed as some other reviewers suggested.
Awesome recipe! It fit 2 10inch pie pans perfectly! Perfect amount of filling and topping! I must admit I did use a little more fruit as I really like that part!
What a wonderful dish. I made it exactly to the recipe and thought it was well balanced for our taste! We will be making this again!
Easy to make and totally delicious. The only change I made based on previous reviews was to use 1/2 cup sugar. Perfect!
