I followed the recipe EXACTLY as written, but I think some of the proportions seem off. 1 cup of butter in that shortbread crust made it absolutely soaked and dense, nothing resembling a cookie crust. And 8 cups of diced rhubarb seems like too much. I had quite a bit chopped up and it measured only 6 cups, which was plenty because the custard barely covered it. I baked it exactly as directed but my custard never set and I couldn't get the knife to come out clean even after an hour. I finally pulled it out of the oven as the top was getting very brown and even starting to crack. So I added the meringue layer and crossed my fingers. The flavors are nice but the consistency was too soupy for my taste. I might try as little as 1/4 cup butter in the crust layer and stick with 4-5 cups of rhubarb because I think it releases liquid during baking and interferes with the custard and crust to make it all soggy. I'm open to advice here because apparently I've done something wrong.
I actually got to try this in person made by Debber and it is soooo good!!! I loved that she added strawberries to it as well. I am excited to try and make this for this 4th of July weekend! Thank You Debber
My mouth waters just from reading this! Can't wait to try it.
Ohmigawd. My favorite rhubarb recipe has just changed; this is IT. 10 stars--20...more! Debber, this is just incredibly wonderful (but you already know that.) 'ZAAR WORLD: This is incredibly wonderful! If you like rhubarb you will think you have died and gone to heaven. Plus, now I know how to grow rhubarb...is it too late for this season? Thanks Debber.