This was pretty yummy, although I think I'll keep looking for a better rhubarb cake / bread recipe. A bit too sweet for my liking (even though I reduced the sugar to 2/3 of the original !) Great texture; I used slightly less rhubarb (it was all that I had), and baked muffins instead of a cake, which worked really well!

Reviewed On: Dec. 2, 2008

ABSOLUTELY DELICIOUS!! I have a fan oven, and baked the brownies at about 145 / 150 degrees C for 35 minutes, putting foil on top towards the end to stop them browning too much on top. I then switched the oven off and let them finish cooking in the warm oven for an hour - they turned out *perfectly* fudgy. Definitely a recipe I will use again and again and again!

Reviewed On: Jul. 7, 2008

These were nice! I used very low-fat sunflower spread in place of the butter, missed out the cranberries (I had none) and added in chopped walnuts to give it a bit more crunch! Mine took about 15 minutes to do. I'd never baked with applesauce before, so I found it a bit hard to tell when they were done. I waited until they'd gone nice and golden on top, but not too dark. I left them to cool on wire racks, although they were lovely warm! Enjoy!

Reviewed On: May 23, 2008