Thanks for this recipe which I am sure is terrific as written. However, it was also a great recipe to play with. To make it more healthy I subbed 1 C of no sugger added applesauce for 1 C of the oil, cut the sugar to 1.5 cups and made the .5 cup Splenda, and subbed 1 C of whole wheat flour for one of the cups of reg. flour. Because I was fooling with the recipe I added 1/2 teaspoon of pumpkin pie spice. I baked mine in an angel food cake pan and it took an extra 10 minutes. It was tricky to take off the tube, but worth the effort. My guests said it was very moist and asked for the recipe.

Reviewed On: Nov. 6, 2009

This is a keeper! I diced the rhubarb and mixed everything together as called for in the recipe and it turned out great. The picture prodded me to be a bit more creative with my top crust which was fun as well.

Reviewed On: May 23, 2009