I read all your warnings before starting this recipe. I added about 1 1/2 cups of butter for the topping/crust- 1/3 is not enough! It tasted good but the center was runny and some of the rhubarb was still crunchy (baked for 30 min.) Next time I will add more cornstarch/flour to the center and bake it for a little longer (or cut the chunks of rhubarb finer.

Reviewed On: Jun. 27, 2003

GREAT RECIPE!! I took these to a PEO meeting and they were a hit. Very easy and great to keep on hand in the freezer.

Reviewed On: Jun. 11, 2002