Recipe by MAP
"A cobbler-like consistency."
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1 1/2 cups
Soooo easy....and "eat yourself sick" good! I changed it up a SMIDGEN by adding: a sprinkle of cinnamon, and about 1/2 teaspoon of Mexican vanilla. Ohhhhhhhhh myyyyyyyyy!! My husband, (a farm guy raised on summer rhubarb dishes) asked if there was a way to give it 6 stars...LOL ENJOY!
what smelled great, and actually tasted good, was a floating mess of cake... after 40 min, the crust was browning on the edges but the whole dish was floating in liquid.... what a waste!
This is very easy to make and delicious. It has a very sweet dense cake bottom but the rhubarb is still tart.
Delicious, only changes: I added 2 tsp ground ginger and baked for 50 min. Yummy, very easy to make. Will make this again.
Very interesting recipe. I, too, was skeptical about the water, but it worked. Following others' advice, I cut the sugar down to 1 c. and it was still plenty sweet. It was definitely pudding-y, not the drier cobbler consistency I half-expected. Next time I will increase the amount of rhubarb, or try it in a smaller dish. The rhubarb was too sparse for my tastes.
This was very good and very easy to make. I will probably use a little less sugar next time as it seemed a bit sweet to me, but other than that, it was great.
easy and tasty. I added a little vanilla and cinnamon. I was worried about the water but everything set up great. Just a little plain for my taste (definitely more a cobbler than a pudding)
Good and easy. I was uncertain about dumping the water mixture on top but it turned out great. I took the advice of others and reduced the sugar by about 1/2 cup and it was plenty sweet. I might cut back even more next time.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 227
** Calories from Fat: 16
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