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Rhubarb and strawberries are a great match. You can substitute half the rhubarb with an equal weight of quartered berries.

Source: Everyday Food, May 2009
Total Time Prep Yield

Ingredients

For the Streusel

For the Cake

Directions

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Reviews

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452
  • Gourmet12b
    17 MAR, 2015
    This recipe got my attention because it looks similar to the crumb cake my mother used to bake. It goes without saying that I had to try it immediately, however, I had no rhubarb. So, I improvised and used about 1/2 cup of strawberry preserves instead of the rhubarb filling. It turned out great and the taste was even better the day after I made it!
    Reply
  • haleforty
    11 MAY, 2014
    this is definitely more of a coffee cake than a bar. for a delicious rhubarb bar recipe, use this: http://retrolillies.wordpress.com/2014/05/09/rhubarb-streusel-bars/ it uses streusel too, which is great!
    Reply
  • MS12001970
    20 JUN, 2013
    Hi Sarah Ok, how many cups is 1/2 lb. Looking forward to making his recipe. Lynnette
    Reply
  • kjrst9
    30 MAY, 2012
    I was quite disappointed in this recipe. This is due in part that I was expecting one thing and go something quite different, based on the fact that the recipe is a misnomer. This is a cake, not a crumb. I should have been clued into this when a "streusel" topping was shown that isn't a streusel at all (melted butter does not make a streusel). I was expecting something like a crisp with a cakey bottom layer. But, it wasn't. Will not make again. Flavor good, product not a crumb bar.
    Reply
  • ALFOOCH
    14 MAY, 2012
    This is a nice recipe but all agreed that it needs more fruit and less crumb topping. The flavors are great so i think if I make it again I'll use a 8 X 11 pan and double the rhubarb part.
    Reply
  • thestrodeleys1
    10 MAY, 2012
    LOVE this recipe! Can't wait to make it again now that rhubarb is in season.
    Reply
  • ogljo
    3 AUG, 2011
    This is a great showcase for the rhubarb flavor and it was simple to make. I would possibly halve the topping amount since it seemed a little too dry, a dollop of whipped cream would take care of that though. I tried it hot and cold and I prefer the rhubarb cold but the cake warm, oh well, it was yummy any way I ate it. I will make this again.
    Reply
  • sueh617
    14 JUL, 2011
    I made this using 1/2 strawberries and 1/2 rhubarb since we love this combo. We did love this quick and easy recipe. I have also made the Blackberry Crumb which is the exact recipe except for fruit plus a few other items. The rhubarb recipe is better written and easier to read while cooking, in my opinion, with crumb topping ingredients given separately from the cake ingredients. I will make this again with other fruit of the season.
    Reply
  • catrichins
    30 APR, 2011
    These are luscious... if you like rhubarb... this is a keeper recipe.
    Reply

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