I must have done something wrong. The dough was so sticky, I had to keep throwing flour at it just to roll out. Then, I couldn't roll it up once it was full of rhubarb, because the rhubarb kept ripping and poking out of the dough. It should be made on wax paper to facilitate rolling up. I finally dumped everything willy nilly in the 13x9 pan and then poured the syrup over and it came out with a nice crust, but all gooey and sticky and yucky at the bottom. It looked awful. My husband ate the top baked portion with the rhubarb, but even the dogs wouldn't touch the slimey bottom.
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