I'm not really sure how to rate these... pretty low I guess. The taste was amazing. And I will use this crust recipe for many things. Delicious! But even despite cooking much longer than suggested, the bars were still on the runny side. I temped them and they were at a temperature higher than needed to cook eggs, so they were not going to get stiffer than that. It reminds me a lot of pecan pie filling, but the rhubarb is too wet (I used fresh) so I just could not get it to fully set. I had a tasty but messy dessert that I did not feel comfortable serving to guests (rhubarb juice can look a bit greenish, so this really was not appetizing looking at all.)
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I'm not really sure how to rate these... pretty low I guess. The taste was amazing. And I will...