Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition


  1. Combine flour and powdered sugar; cut in butter until mixture resembles coarse crumbs.
  2. Press into the bottom of a greased 11-inch x 7-inch x 2-inch baking pan.
  3. Bake at 350 degrees F for 12 minutes.
  4. For filling, combine the first four ingredients in a bowl.
  5. Stir in rhubarb; pour over a warm crust. Bake at 350 F for 35-40 minutes or until wooden pick inserted in center comes out clean.
  6. Cool on wire rack.
  7. Serve warm if desired.
  8. Store in refrigerator.
Most Helpful

This was pretty good, but I think next time I'll add some brown sugar or something, to "kick up" the crust portion a little. The "filling" was excellent with a little lemon zest added in. I just think the crust is a little tasteless. A few alterations, and this could make a great, tasty, low-fat new way of enjoying the taste of rhubarb deserts, without a ton of fat.

Karen DeHaas May 08, 2002

This was so easy to make, and a hit with the taste buds too! It makes a nice change from Rhubarb crumble or pie. It's going to become a family favourite. Best served warm with extra thick double cream!! Yummy!

Tulip-Fairy May 31, 2002