great recipe... and so easy! I line the baking sheet with parchment paper 1st and don't even have to wash the sheet... I do find that if you are rolling them out, you need to add about 1/4 - 1/3 cup more flour... I've never tried these with whole wheat flour, but I think I will next time

Reviewed On: Apr. 10, 2007

WOW this is so good! I've made this last summer and the summer before, and I'm waiting (impatiently) for the weather to warm up to the point where the rhubarb is growing again. this is undoubtedly one of my favourite dessert recipes ever. Normally I make it as writen with 2 substitutions... oil instead of butter (no pesky trans fats!) and non-fat yogurt instead of sour cream. I have on ocasion used other fruits... it works well with blueberries, raspberries or strawberries, and I am thinking of trying is with Bananas or grated carrot.

Reviewed On: Mar. 29, 2007

I doubled up on this recipe and gave 1 pan to a friend... and we were surprised at how good it was! I used low fat yogurt instead of sour cream, and grated nacho cheese blend instead of mozzerella... but it was absolutely amazing! I'd suggest mixing all the ingredients except the cheese together too... then pour it in a dish sprinkle the cheese on and bake until the cheese is pretty =)

Reviewed On: Feb. 19, 2007