Great recipe! Recipe doesn't say exactly how long to cook the filling, so I was a bit unsure....so it cooked and cooked on a low setting...about 12 minutes until it was a nice jammy consistency. It stayed quite watery for a while, so glad I was patient. Butter is the way to go! I baked it only about 29 minutes, it seemed to brown very fast (probably from the butter) - so keep an eye on it!
These are so yummy! I mixed up the crust mixture in the food processor such that the nuts were well ground up. My family really liked them.
sally had this recipe and she had it marked good . im glad you posted this recipe
Please thank your co-worker for sharing this recipe. It is wonderful. I let it set and cut it into bars and it worked beautifully. We really enjoy the taste and will make it again soon. Thanks for sharing.
Gorgeous taste! Made with shortening (Trex for anyone in UK). Ate whilst still a little warm so not set into bars, but hopefully it will set once cold. I'd already cooked the rhubarb so just added the vanilla & cornflour. Will make this again!