Total TimePrep: 15 min. Bake: 45 min. + cooling
I had no oats so changed the topping a bit but still a new favorite now!
Very good! I added a little more flour and made 1.5x the topping like other reviews suggested. Will make again!
Loved finding a easy crumble recipe to use up lots of rhubarb. I cut the sugar (3/4 cup white and 3/4 cup brown) and it was still on the edge of too sweet. Used cornstarch instead of flour and it's still a super juicy crumble - better as an ice cream topping than on its own. Will def make again with some other tweaks.
We loved the sweet/sour combo of the berries and rhubarb. To "healthy" it up a bit we used coconut oil in place of the butter, agave in place of the sugar, and added flax seed and chia seed to the topping. Thank you- Delish!
I halved this and it was still really good, but very juicy. If I make it again, I may try a different thickener, or just more flour, but the flavor was really, really good, and my three year old, who normally won't eat stuff with rhubarb, really liked it!
This was a delicious easy way to use my rhubarb. I will make it again. I used pecans which added a good flavor to this recipe.
I noted the comments and doubled the oatmeal topping and increased the flour in the fruit filling. The topping was perfect but with ten cups of fruit, the recipe needed more thickener to deal with the juice. I wonder if cornstarch would be a better choice.
Always great to find a nice recipe to use up my rhubarb. I decided to 1 1/2 crumble topping to help prevent soggy top and it worked out well for my tastes. No other changes. Will def make again.
@LeLimey...i lived in Penzance for a few years for school...my gran is from Cornwall, my husband is from Scotland...i absolutely miss the custard you are talking about *sighing* love love loved it..even a cup of tea tastes better over there...probably the water :D