Tasty but not as ginger-y as I'd wanted, even after adding extra ginger. Warm & comforting...and does my house ever smell good!

Reviewed On: May 25, 2005

I made this with a graham cracker crust instead of pastry. I was looking for a good, custard-y rhubarb pie, but ended up with more of a rhubarb tart. It would be delicious as a bar, but there really wasn't enough custard to fill up the pie pan. I think I'll use a recipe that calls for more eggs & more milk next time.

Reviewed On: May 25, 2005

I loved this recipe. I lowered the temperature to 375, and used cinnamon baking chips instead of the chocolate. I also used 1 tsp. of Pumpkin Pie mixed spice instead of the individual spices. I took 2 dozen of these to a Girl Guide camp and the girls prefered these over the store-bought muffins! I will make another batch tomorrow...they're perfect for rainy autumn weather.

Reviewed On: Nov. 1, 2004