This recipe looked so yummy sounding, but I was a little disappointed. I did reduce the sugar to 2 cups...still tasted sweet. And I ended up baking it for about 50 minutes instead of 35. I still feel that it could have baked longer. Next time I make this, because I love Rhubarb I'm going to try putting it in the fridge for an hour or more after it cools. The shortbread crust was amazing, but the custard part with the rhubarb didn't seem to go together. Next time, I'll try mincing the rhubarb, not chopping, which I think may allow the rhubarb and custard filling to mix together better effect. I think it will also give it a more visually pleasing end result. Will try again soon!
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This recipe looked so yummy sounding, but I was a little disappointed. I did reduce the sugar...