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I made this in a bundt pan last week for the first time, and my household guests ate it up with huuuuge raves! It was fantastic!! Tonight i made it differently, substitutung half the oil with applesauce, and baking in two loaf pans for 45 minutes, and that turned out just right for that size. This is a wonderful autumn celebration cake!!! I was worried also the first time because the crusty outside was so hard......until the glaze did its magic! This time I poked the cake while it was still slightly warm, and i didn't have to jab so hard.

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Rhubarb Sauce II

Reviewed: Apr. 25, 2008

Because of the previous reviewers' suggestion, I also put a squirt of vanilla in at the end. In addition, I used 1/3 cup brown sugar instead of the white, and added a dash of cinnamon. I also have made this substituting a cup of frozen cranberries for a cup of the rhubarb. Yummmm!!!!!

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