Sorry for taking so long to get back, I'm been busy at work and baking goodies to sell.
Back to the rhubarb crust, the recipe calls is a flaky piecrust, but it never reached that point, is was raw. Flour, salt, butter, and ice water, and shortening (I used manteca vegetal, Inca) The recipe says to have it 1/4 inch thick which sounds too thick to me, but anyway, and it was baked in a ceramic dish.
I really didn't like the filling either, too syrupy for my taste, (strawberry, rhubarb, lemon juice, cornstarch, and sugar), and no I didn't cook it before.
I'm gonna go back to one that's made with eggs, with a crumble topping, it turns out better.
What I need to find is a recipe for pescado a la talla, boy I like that! The best ones are almost always at the beach.
I'm getting some sun this day of the dead. Off to the beach
Bon weekend Bor- de -laise!