Rhubarb Crisp

We have contacted the submitter of this recipe, and there was a typo in the amount of butter. We have changed it to 1/3 cup. We apologize for any inconvenience.

I thought it turned out fairly well! I would increase the butter to 3/4 to 1 cup in the crust/crisp portion instead of the 1/3 cup. I used 1/2 cup, and it was still a little dry, not crumbly. ...

I thought the pie turned out just fine. But I have to say.. like some others who have used this recipe, I had to add a whole bunch of butter to even form a dough. I tripled the amount of butter ...

I read all the reviews first, but was still confused by the amount of butter. 1/3 cup is too little and the rhubarb was still crunchy after 35 minutes of baking. I would double the cooking time ...

This is wonderful! The crust is yummy...I had plenty of it, and used some of it on top of an apple pie. I highly recommend trying it, especially for someone who's never eaten rhubarb before.

I think the flour should be reduced to 1/3 cup! Way too much topping/crust for this recipe. Cook the cornstarch mixture until it turns clear. If not cooked long enough, the acid from the rhub...

I read all your warnings before starting this recipe. I added about 1 1/2 cups of butter for the topping/crust- 1/3 is not enough! It tasted good but the center was runny and some of the rhubarb...

When I took this crisp out of the oven it had pools of butter on top. I thought three cups seemed like a lot, but followed the recipe anyway. It has a good taste. I am going to try using three s...

I cut the recipe in half, and used more butter (1/2 cup), less than 1 cup white sugar, and 1/4 cup cornstarch (by mistake I added too much, but it worked just fine!). I also microwaved the rhub...