I thought it turned out fairly well! I would increase the butter to 3/4 to 1 cup in the crust/crisp portion instead of the 1/3 cup. I used 1/2 cup, and it was still a little dry, not crumbly. Also, I think the recipe has too MUCH crisp/crust. You could also leave the butter at 1/2 cup and cut the flour and brown sugar back to 2 cups each instead of 2 1/2 cups. Now for the RHUBARB portion, it was a bit sour in combination with the sweet of the crust. Also just a tad runny after I let it cool awhile (1 hr), so maybe increase the corn starch to 5 T (I used 4 T instead of 1/4 cup). And lastly, I increased the baking time to 40 to 45 minutes. :-) Be sure to place something on the rack below the baking pan as this recipe does seem to bubble over like a pie would.
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I thought it turned out fairly well! I would increase the butter to 3/4 to 1 cup in the...