Wow, how great to be able to use rhubarb for something other than baked goods! This makes sort of a stuffing that would probably be great as a side on its on as well; taking the covering off for the last 10 minutes of cooking makes some of the bread pieces nice and crisp.

Reviewed On: Jun. 25, 2009

Very tasty little cake, although a bit on the tart side. As others suggested, I substituted plain low-fat yogurt for the sour cream and cinnamon for the nutmeg; I also used just under half whole wheat flour, which worked fun. The batter is thick, and I did have to increase the cooking time a bit, but the cake still turned out nice and moist. Overall, a nice little cake that I would make again.

Reviewed On: Jun. 12, 2009