Scrumptious!! Soo good. I was given alot of rhubarb today and needed a good recipe to use to bring some baking to a function I was attending and the dessert was destroyed!
I doubled the recipe and made two large jellyroll pans. I first added 2cups white flour and 1/2 cup crushed walnuts and 3cups rolled oats...with the other crust ingred. and then baked it for almost double time. I also made a few more changes...I sliced the rhubarb very thin (on the food processor) and added 9 1/2 cups of the fruit instead. I used 4 cups white sugar instead of 6 and 3 large tablespoons of cornstarch too in the filling. These changes I decided to make because of the "soggy" comment and yeah it was still too wet once the fruit saturated. Very WET! all the eggs, water from the fruit and I just wasn't sure it would all bake? or stay soupy like. So I scooped all the rubarb out of the mixture and spread it evenly over the crust and then poured the liquid mixture on top of the fruit and success! Thanks so mu
Date Posted: Jun. 7, 2006
Photography Notes: I cut two squares and overlapped one and layered with vanilla ice cream and a sprig of mint laying across.
Cooking Level: Intermediate
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