I have made this twice and am obsessed with this recipe! The first time I made it, I followed to the T. I made the topping by mixing everything with my fingers and it came out almost dumpling like but was very tasty. The second time, I used whole wheat flour instead of white, and pulsed the whole thing in my food processor. I also used about 2 TBL less of butter and added 1/2 cup blueberries. When pulsed in the food processor, the topping is more crumbly but I felt like it was too much and would make only half. I also added the zest of one whole lemon - made it sweet and tangy at the same time. This recipe is a must make in the spring if you like rhubarb as much as I do!
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I have made this twice and am obsessed with this recipe! The first time I made it, I followed...