This recipe almost defeated me, so I may attempt it again whilst rhubarb is still in season. Firstly, it took much, much longer to bake than the recipe suggested. Next time I’ll use my glass dish which may help, but I have a feeling something was perhaps lost in translation when converting the US ingredients into UK equivalents – some things just can’t be replicated here! This may be why it was also much more gooey (and less pink!) than the original recipe showed. Making it a difficult dessert to photograph, but then I am neither a photographer nor a food blogger, just a simple and enthusiastic learner!
Anyways, the Husby and I enjoyed it and would happily eat it again, but be warned it is very sweet!