We made this recipe Sunday with a couple of minor changes. We put a half cup of chopped pecans in the crust and instead of water on the rhubarb we stirred about 1/3 cup of sour cream into our bowl of chopped rhubarb before putting it in the baking pan. We used 4 cups of rhubarb because that is how much we had and because we had a 9 by 9 pan instead of a pie pan. We also baked a rhubarb coffee cake, which was also good, but this was more rhubarb intense.
Excellent! thanks! (I apologize to those who only want reviews using the EXACT recipe, but I like reviews with extra tips too, as long as they don't change the ENTIRE recipe.)
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We made this recipe Sunday with a couple of minor changes. We put a half cup of chopped...