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I added 1/2 cup brown sugar and added 1/3 cup flour to make a firmer and thicker crust. I used fat free half and half and a drop or two of red food coloring. This was good. I will make again. I also took the advise of a reviewer regarding the crust. Thanks for posting and thanks to the reviewer.
Custard and rhubarb really compliment eachother. The shortbread crust could be a little crisper and thicker. Rhubarb lovers had seconds and thirds!
I made this a while ago and forgot to rate, sorry! I dont like rhubarb, but the people I served it to loved it and wanted the recipe for it. Thanks for posting!