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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.
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!
Soooo good and easy to make.
I was very pleased to find this recipe as I have made it many times in the past...then lost it!! Thanks Kevin for putting this one online!
Family favorite! It's just as good as a rhubarb pie, but so much easier.
These were wonderful!!! For a healthier option I substituted the 1 cup of sugar for 1 cup of vanilla Greek yogurt and 1/3 tsp. of Steviea. I do not bake and this was VERY easy!!
I let the crust bake a few more minutes because to me it seem not baked enough. I used frozen rhubarbs. The taste is so good. Thanks Kevin :) Made for Name that ingredient tag game
Yummy! Sometimes in rhubarb desserts the rhubarb gets kind of lost, but not this one! If I wanted a strawberry dessert or a cake I'd make one, but I want rhubarb and this gives it to me right up front. <br/><br/>The only change I might make next time is a tiny pinch of nutmeg. My grandmother's rhubarb custard pie, which has about a million more calories than this, always had a bit of nutmeg. Otherwise followed the instructions exactly. Except for the pan. I used a quarter sheet pan because I have no idea what kind of pan is 11x7x2. It worked fine, though I did bake it a bit less since the filling was a little more spread out and therefore thinner.
Super easy to make and they are really delicious!! I will definitely be making these again!!
It was ok ... average. With just flour, sugar & butter in the crust - there's not much flavor to the crust. (Kind of turns into a flour/sugar mush after a while) If I made it again, I'd use less sugar.