Ecxellent recipe. I made a birthday cake for my brother's vegan feast, and it was almost unfair to receive so much praise from the guests, when the recipe is right there online for anyone to use. A very easy recipe, too! The only changes were apple cider vinegar instead of white and I doubled the amount of cocoa (which may have been even too much.) It was a layer cake with berry syrup--the dough was light and fluffy and delicious. Thank you so much!

Reviewed On: Nov. 15, 2011

Delicious! Next time I make sure to have fresh ginger on hand--had to use ginger powder. Kicked it up a little with paprika and mustard seed powder for a bit of extra warmth, since I was also using a green chile pepper instead of jalopeno. It really is a versatile recipe! My picky husband loved it even though he usually is not into meals that look like baby food. Oh, and the crunchy blanched pieces of broccoli for garnish, cut small, into the plate they go right before you serve. Definitely a keeper!

Reviewed On: Oct. 11, 2011

Great recipe! I cut the rhubarb really fine (not thicker than 1/4") and it cooked perfectly, no precooking or cornstarch needed. I wrapped the edges with foil at the beginning and baked 10-12 minutes longer -- the consistency was perfect, the pie held together when cut and wasn't runny like some people complained. I did add just a bit more sugar, because it all depends on your berries and rhubarb--both were too tart for me. Also, didnt do the top crust--just a lattice top. Helped it cook better, I believe...Anyways, it came out gorgeous--A definite keeper!

Reviewed On: Apr. 28, 2010