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Re: Reducing the butter...       05/24/03 07:15 PM Edit Reply Quote TessLouise Reged: 01/21/03 Posts: 540 Loc: Nashville, TN Just wanted to report, I made the rhubarb crisp with 4 tablespoons butter and no egg whites and it worked fine, though I scored the topping with a fork to get the "crumbly" look. Also, I would up the baking time (I created the recipe when we had our old oven, which baked unevenly)--I'd bake it for 30-35 minutes at 350 degrees, until the top is browned. Print     Remind Me     Notify Moderator

Entire thread Rhubarb Swyers 05/19/03 04:09 PM Re: Rhubarb Essence 05/24/03 07:43 PM Re: Rhubarb TessLouise 05/20/03 10:48 AM Re: Rhubarb *Melissa* 05/16/04 04:15 PM Re: Rhubarb torbetta 05/17/04 02:18 PM Reducing the butter... Heather 05/20/03 11:00 AM Re: Reducing the butter... TessLouise 05/24/03 07:15 PM Re: Rhubarb Heather 05/19/03 04:42 PM Re: Rhubarb Essence 05/30/03 08:26 PM Re: Rhubarb louise 05/24/03 10:49 PM Re: Rhubarb Heather 05/27/03 11:49 AM

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