Press down a bit on top and bake for about 15 minutes or until golden and crisp. Cool on the tray and then transfer to a rack to cool. Store in an airtight container. Cut the rhubarb into 2 inch ...

Using Unripe Rhubarb: Use ripe rhubarb as unripe rhubarb can be too tough and tart. Skipping the Cornstarch : Cornstarch helps thicken the filling. Without it, the filling will be too watery.