4 Reviews

I followed the recipe EXACTLY as written, but I think some of the proportions seem off. 1 cup of butter in that shortbread crust made it absolutely soaked and dense, nothing resembling a cookie crust. And 8 cups of diced rhubarb seems like too much. I had quite a bit chopped up and it measured only 6 cups, which was plenty because the custard barely covered it. I baked it exactly as directed but my custard never set and I couldn't get the knife to come out clean even after an hour. I finally pulled it out of the oven as the top was getting very brown and even starting to crack. So I added the meringue layer and crossed my fingers. The flavors are nice but the consistency was too soupy for my taste. I might try as little as 1/4 cup butter in the crust layer and stick with 4-5 cups of rhubarb because I think it releases liquid during baking and interferes with the custard and crust to make it all soggy. I'm open to advice here because apparently I've done something wrong.

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Andyrain June 05, 2011

I actually got to try this in person made by Debber and it is soooo good!!! I loved that she added strawberries to it as well. I am excited to try and make this for this 4th of July weekend! Thank You Debber

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livabelle June 30, 2009

My mouth waters just from reading this! Can't wait to try it.

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Jemima Taffycat June 19, 2007

Ohmigawd. My favorite rhubarb recipe has just changed; this is IT. 10 stars--20...more! Debber, this is just incredibly wonderful (but you already know that.) 'ZAAR WORLD: This is incredibly wonderful! If you like rhubarb you will think you have died and gone to heaven. Plus, now I know how to grow rhubarb...is it too late for this season? Thanks Debber.

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BarbryT May 28, 2007
Good Ol' Summertime Rhubarb Custard Dessert With Cookie Crust