This cake has 'way too much oil in it for my taste, and I tried reducing the 1.5C of oil with 1C applesauce, and 1/2C oil, and it just wasn't all that good. I suppose if you put 1C oil with 1/2C applesauce, it would make it richer, and I might have enjoyed it more, but the extra calories just aren't worth it. I think I will try another apple cake next time.

Reviewed On: Sep. 27, 2009

This was very well recieved at a party. I felt this is very much a cake recipe. I liked the topping very much. I think it could use a little more rhubarb added. Overall, very nice served as a dessert with whipped cream, or at breakfast.

Reviewed On: Mar. 23, 2008

This is an entirely delicious and new way of enjoying Rhubarb! The crust part tasted like a shortbread cookie, and the rhubarb topping was very similar to a Rhubarb Custard Pie filling. Go ahead, cut back the sugar, I used 2 1/2 cups, and that was fine for us. I used all the butter called for in the crust, and I think this was a good call, as shortbread *has* to have that really buttery flavor. I used frozen rhubarb, and that extended the baking time a good deal. Keep baking until that runny texture becomes a soft custard. Don't use a smaller pan as one person suggested, especially when using the frozen rhubarb, that made the baking time so much longer that the corners browned quite a bit. I think that adding a little more rhubarb could be a good thing, I think I will do that next time. Cut to serving size while still warm, so that the crust isn't brittle, and then allow to cool even more before serving. This allows the custard portion to firm up. Give this recipe a try, you won't be dissapointed!

Reviewed On: Mar. 23, 2008