Made this for our family yesterday with fresh rhubarb from my uncle's garden and it was a hit. We made a few adjustments though. We doubled the recipe and cooked it for a total of 55 minutes. We changed the topping as well by adding some sugar and some oats which gave it sweetness and variety. We also added three (keep in mind this was the doubled recipe and we probably should have only used two) eggs to the rhubarb mix for a slightly more custard-y taste. All in all, the recipe worked out well.
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Made this for our family yesterday with fresh rhubarb from my uncle's garden and it was a hit....