Confessions of a Food Junkie

Rhubarb rocks.  One of the best things about it is the fact that it's an abundant vegetable...or is it a fruit?...which means there's a lot of it and a lot of different ways to use it up.  My husband brought some home from his parents' house and I'm still trying to use it up.  I found this recipe, which was so tasty it didn't last long enough to get a decent picture of it.  Unfortunately, the picture from the original recipe (on allrecipes.com) does it no justice, and in fact looks kinda gross. 

One thing about this recipe that I didn't care for is the thinness of it.  It calls for a 11x7 baking dish, which I think is too big, hence the thinness of it.  I'm absolutely going to make it again, but use a smaller baking dish to thicken it up a bit.  I'm also going to play with the crust a little bit, and if it turns out I will re-post it for you.  I made this recipe almost exactly the way it says...notice I said almost.  I added 2 tablespoons of flax seeds to the crust.  It gave it a little nutty crunch that worked nicely with the rhubarb.  But if you don't have them, don't stress.  I happen to have them on hand because a breakfast bar recipe I've been playing with calls for them.

Here it is...enjoy!