I'm not the hugest fan of rhubarb, but even I loved this recipe. I didn't measure out the fruit in cups; just used 3 good-sized stalks of rhubarb and a 1-pound container of strawberries. I cut the sugar down to 3/4 cup and added an extra TBSP of flour, because I have had major problems in the past with overly-runny rhubarb pies. I tossed the fruit in the flour/sugar and let it sit while I made the topping, to draw some of the juices out. Did not change the proportions of the topping. I split the recipe between two 9-inch pie pans and cooked for an extra 15 minutes, until the topping was nice and crisp! Excellent consistency, didn't run at all and I loved the buttery topping!

Reviewed On: Jun. 4, 2009

FANTASTIC recipe! I used Golden Delicious apples because they were what I had in my fridge, and did a few things differently. I mixed the 1 tsp cinammon with 2 tbsp sugar. I tossed the apples in this mixture before putting them into the 8x8, then drizzled with about 1/4 cup water. If I made this again I would probably leave out the water altogether, as it was fairly moist (but Golden Delicious tend to give off more juice than Granny Smith). I used 1/2 cup brown sugar and 1/2 white, and whisked it together with the flour. I then added the butter (cold and cubed) and cut it into the mixture with a pastry cutter until it formed typical pea-sized bits, that way the topping was more "crumbly." I baked at 375 for about 50 minutes before the topping was as crispy as I liked. This was so buttery, crispy and fast to put together. Would be delicious with a scoop of vanilla ice cream! It is a tastier, easier version of apple pie! Can't wait to make it again!

Reviewed On: May 28, 2009

These are definitely some amazing scones! They have an incredibly light and fluffy, almost biscuit-like texture, with the sweet buttery taste of shortbread. I cubed the butter and then used a pastry cutter to cut it into the dry ingredients till it made "pea-shaped" crumbs, per usual. Followed the advice to put the egg into a measuring cup and then add milk to the 1 cup line. I used milk (not the cream that other reviewers suggested) and thought the consistency was perfectly fine. I split the dough into two halves, adding 1/2 cup dried cranberries to one half and 1/2 cup chocolate chips to the other, then stirred these ingredients into the dough. Turned each half out onto a generously floured surface, sprinkled the ball of dough with flour and patted it down into a circle 1/2 inch thick. I did not knead the dough and did not find it necessary, because I am 100% satisfied with texture of the finished product. Each half made 8 scones. As I always do with scones, I brushed the tops with eggwhites and sprinkled with cinnamon sugar mixture before putting them in the oven -- it's a delicious final touch!

Reviewed On: May 28, 2009