Reviewed: Jul. 1, 2009

Thank you for the great recipe. I followed the advice of a few other reviewers and doubled the recipe for a 9 x 13 pan and baked for 1 hour 20 minutes. It was very good- custardy and crunchy. Perfect. I am throwing away all my other rhubarb recipes!

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moojava

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Reviewed: May 31, 2009

This was super yummy and easy too. I used fresh rhubarb from the garden (about four cups) and cooked for about five minutes longer than stated. Thanks poster-I'll make this again.

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Karen

Cooking Level: Intermediate

Living In: Everett, Washington, USA

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Reviewed: May 28, 2009

The BEST rhubarb dessert I have ever had!! I used 5 cups of rhubarb instead of 3 and baked for an hour. Will definatly make again! This was awesome!

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alwaysgameforsomethingnew

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Reviewed: May 27, 2009

Great rhubarb dessert. The crunchy topping along with the tart center and cooky tasting crust are a great taste combination. I doubled the recipe and used 8 cups of fresh rhubarb, as we like lots of rhubarb. I baked it for 1 hr and 20 mins. till it was nice and golden on the top. A must rhubarb dessert that I will bake again soon.

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Cindy

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Reviewed: Apr. 27, 2009

I am usually leary of making something with only one review for company, but I did. I was so good that even a guest that said he didn't like rhubarb said it was delicious. I doubled the recipe to use 9 x 13 pan. I had 8 cups of frozen rhubarb and used it all. It took 1 hr. and 20 min. to bake because of the thickness and the juice of the frozen fruit. So be patient with the baking part. You have to be sure that bottom crust is done. The crust takes like shortbread. I will definately make this again.

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Janet Hayton

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Reviewed: May 29, 2007

Even though I screwed up the recipe, it still turned out Great! I forgot to put the topping on for some reason before I put it in the oven, so about ten minutes before it was supposed to be done, i put on the topping and put the broiler on low for about 4-5 minutes. It was really yummy. I also used 4 cups of rhubard.

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