This recipe is a keeper! I lost my favorite rhubarb recipe and needed a new one. This recipe is just as good as my lost favorite, if not better. I used slightly more than 1-1/2 lbs of rhubarb and cut it up without measuring to see if it was 8 cups. I took someone's comment that it was too thin when baked in a 9" X 13" pan, so I used a deep dish 9" X 9" pan--it fit perfectly and wasn't too thin. I adjusted the topping, based on personal taste: I left out the flour, reduced the dark brown sugar to 1 cup and the butter to 1/4 cup. The topping worked out beautifully. Thanks, beetgreens, for a great recipe!
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This recipe is a keeper! I lost my favorite rhubarb recipe and needed a new one. This recipe...