I found this recipe had a couple of flaws. First, as others have mentioned, it is too runny as written. The next time I will eliminate the butter, and try the corn starch others suggested. The suggested cooking time was not quite enough for the top of the pie in my oven, more like 45 minutes. Don't forget to shield the edges, as I almost did! I do not understand pre-cooking the rhubarb. If you pull off any outside strings that are tough when you cut the stalks, and chop the rhubard in 1/4 in. chunks, it will soften just fine.
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I found this recipe had a couple of flaws. First, as others have mentioned, it is too runny...