Read the reviews before making it, so I knew I could sub some things. I used 4 cups rhubarb, and 2 cups fresh raspberries instead of the jam. I also used whole wheat pastry flour rather than all purpose. This was delicious; just the right blend of tart and sweet! I also used an 8 x 8 pan. Might have been able to put in another cup of fruit or rhubarb, as it cooked down quite a bit. I also baked it longer, as I used a glass pan and reduced the temp by 25 degrees. Yum! Will definitely make again!
Comments and Reviews 1-4 of 4
lollypaul Posted: 07/11/10
inwinecountry Posted: 05/06/09
This was awesome. I live by myself so I made a single serving and baked for 30 minutes. I used morello cherry fruit spread because that's what I had on hand. I served with fat free julie's organic vanilla frozen yogurt. '
flowerpot916 Posted: 06/13/09
When my neighbor offered me some rhubarb from his garden, I set out to find the perfect recipe! Thanks to all who rated this recipe and their advice! I also used fresh strawberries in place of the jam, using 4 cups of rhubarb and 2 cups fresh strawberries. I also baked in 8x8 pan. Served with Julie's Vanilla Bean Frozen yogurt! Super delicious recipe!!! Will definitely make again soon!
fishies3 Posted: 05/31/09
This was really fantastic and super simple. I omitted the jam and used fresh strawberries instead- I wasn't measuring specifically but I think I used almost three cups of strawberries and about four cups of rhubarb. I love rhubarb just alittle on the tart side and this recipe was not too sweet for me. I will make this again!