Recipe by Jill Saunders
"My family really loves this recipe. Hope you have good luck with it!"
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1 1/2 teaspoons
I made this for my husband last night and we both thought it was pretty good. The topping needs a little bit more sugar and it may be good with a bit of rolled oats. For those of you who don't like it so tart, but don't want to add more sugar, you can try a species of rhubarb called 'Strawberry' or 'Cherry.' Most people have what's called 'Victoria.' It's only red from the ground to about half-way up the stalk and is green for the rest. The strawberry version is a dark red from the ground to the leaf. The red version is much sweeter. It is still rhubarb so it's still tart but not nearly as much as the 'Victoria.'
The filling was great - I added some blueberries to the mixture too. I didn't care for the topping - it was more cakey for my liking. If I make it again I would down size the pan to an 8 x 8 so you would get more filling with each bite.
I doubled the recipe and used a 9 x 13 inch pan. Even though the recipe was doubled, I could have used more rhubarb. I used Splenda instead of sugar in the rhubarb itself. It was very good tasting, but next time would like to tweak it a little and use more rhubarb and not so much cornstarch because it did become too dry.
This was fabulous! My kids thought they hated rhubarb because it grows in the garden -- they cleaned their plates. I topped it with ice cream while warm. One thing to note -- the recipe summary says this cooks in a 9x13, but the actual recipe says a 9" square pan. I used the 9" square and the ratios seemed perfect (topping to contents). The topping was very good, too! I will make it again and again.
Great recipe! I used an 8" pan, 2 cups of rhubarb and 2 cups of strawberries. very easy to make and was very tasty! I will definitely be making again.
This is a great summer dessert, especially served warm with vanilla ice cream. Even my rhubarb-hating husband liked it! Next time I might put a pinch (or two) more salt in the flour mixture. I recommend using Penzey's Ceylon Cinnamon in this recipe, that particular unique cinnamon really enhances the flavor of the rhubarb filling. It takes a good recipe for rhubarb to thrill me, and this one did it.
I made this in a ceramic pie plate that is a bit bigger than a deep dish pie plate and it was the perfect size. I made mine with frozen rhubarb so I omited the water when cooking the fruit. I pre-baked it before supper and then popped it back into the oven during supper so that it would be nice and hot for dessert. Everyone loved it.
I would absolutely double this recipe if you're using a 13x9 pan. In fact, next time I will triple the fruit portion and double the topping portion. The whole family loved this...even the rhubarb haters!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 66
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