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Almost every home in our part of the country has a rhubarb patch, so we're always on the lookout for new rhubarb recipes. I've been making this particular recipe for a long time - I discovered it in a cookbook I received when my husband and I were married in 1950. It's one of my favorites.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutritional Facts 1 serving (1 each) equals 230 calories, 9 g fat (5 g saturated fat), 23 mg cholesterol, 131 mg sodium, 37 g carbohydrate, 2 g fiber, 2 g protein.
Originally published as Crumb-Topped Rhubarb in Country Extra March 1993, p51
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Reviewed on Jun. 04, 2013 by SHARIANN
I followed the recipe step-by-step and I ended up with a soupy mess. I baked it at 350 for 65 minutes and it never did set up. What an awful waste of fresh rhubarb and ingredients! :-(
Reviewed on Jun. 28, 2011 by lurky27
So easy & so delicious!
Reviewed on Jun. 06, 2011 by tea-talk
Quick and easy and very very yummy! I might use a little less butter next time because I like my topping dryish, but really really good!
Reviewed on Jul. 07, 2010 by shanadid
this was very quick and easy to make, and very delicious, a big hit with everyone!
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