*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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. Also I think the recipe has too MUCH crisp/crust. You could also leave the butter at 1/2 cup and cut the flour and brown sugar back to 2 cups each instead of 2 1/2 cups. Now for the RHUBARB portion it was a bit sour in combination with the sweet of the crust. Also just a tad runny after I let it cool awhile (1 hr) so maybe increase the corn starch to 5 T (I used 4 T instead of 1/4 cup). And lastly I increased the baking time to 40 to 45 minutes.:-) Be sure to place something on the rack below the baking pan as this recipe does seem to bubble over like a pie would.
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 the recipe suggests. It's still kinda crunchy but I don't think it's dry. This recipe is great. For the bakers who thought the rhubarb was too sour compared to the sweet crust... leave out a little sugar from the curst and for the rhubarb - place all the chopped rhubarb in a microwavable bowl pour a little water on the bottom of the bowl microwave the rhubarb for 2-3 minutes on high in one minute intervals. The steam from the water should make the rhubarb a bit softer and not so sour after baking it in the oven. I also put a little more corn starch on the sugary mixture it wasn't runny at all when I tasted the pie the following day. I cooked the pie for 45 minutes. Thank you for this easy recipe it's delicious.
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 and add more butter for the topping. A little more cornstarch for the sauce wouldn't hurt either.
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 rhubarb breaks it when it bakes. I also baked it longer.
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 sticks next time I make it.
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 was still crunchy (baked for 30 min.) Next time I will add more cornstarch/flour to the center and bake it for a little longer (or cut the chunks of rhubarb finer.
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 rhubarb - cut up like celery - for 3 minutes stirring after 3 minutes. Baked for about 50 minutes in a 9 x 7 x 2 1/2 (tall) pyrex dish - it did not bubble over with a tall dish. Thank you so much for this recipe - I haven't had Rhubarb in a long time and this was soooooo good! Maybe I'll plant some of my own rhubarb now!
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