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Rhubarb Cake I
The taste was there, used 3 cups rhubarb and vinegar/milk substitute for buttermilk, however like another reviewer, the topping went to the bottom of the cake which made a mushy consistency and not sliceable the way a cake should be--left looking for more "cake" in the cake-the oatmeal added may help this but wanted to try the original recipe first and was not looking for an oatmeal topping Experienced as a baker, but looking for suggestions to keep topping on top!
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Reviewed On:
Jun. 4, 2009
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