This is a high-fat, high-calorie dish, but it tastes SOOOO wonderful. I had to substitute pecans for almonds since that was what I had on hand and my butter was a bit too soft so I had to plop, not crumble on the topping. Cook time in my oven was also closer to 60 minutes, but this recipe was well worth it.

Reviewed On: Nov. 21, 2007

As written, I have to give this 4 stars (actually 4 and 1/2) because I found the cookies a bit too salty, but otherwise perfect. I also added about 1 teaspoon of Pampered CHef's cinnamon plus (cinnamon, nutmeg, allspice). I used butter flavored Crisco and chopped walnuts (no raisins). My daughter helped chop the walnuts and ended up pulverizing half of them, so I actually had something more like walnut flour. I cooked the first batch for 12 minutes and the following batches for 10 minutes (since they went onto a hot stone they required less baking time). The cookies are pleasantly crisp on the outside and amazingly soft and chewy on the inside. Next time, I am going to try to reduce the salt to 3/4 teaspoon and see if that helps.

Reviewed On: Sep. 5, 2005

My husband, who claims to HATE rhubarb pie, loved this. It is very easy and tastes great, especially warm with a scoop of vanilla ice cream.

Reviewed On: May 30, 2005