I was initially drawn to this recipe because of the minimal fat. I adapted the recipe a bit to try and make it a little healthier: I used 1/2 the amount of sugar (by using Splenda brown sugar) and used whole wheat flour in both the cake and topping. I added 2 tbsp of egg white as I found the cake batter a little dry. And I also used 2 tbsp of apple sauce instead of the oil for the topping. It was REALLY more like a paste, so I had to put it on top by spreading it out by hand. I also baked them in muffin trays as they're a little more portable, but my rhubarb chunks were a little large, so they tended to collapse a bit. I also added the cinnemon as well as ground cloves and allspice into the topping. But VERY moist and delicious cake! Will DEFINATELY make again and look forward to adapting even more!

Reviewed On: May 16, 2009

Fabulous dinner and was able to prepare it the night before, then just pop in the oven. Took someone's suggestion regarding the noodles (soaking them for 20 minutes so they're flexible, but not floppy, so very easy to handle)which was always the part I hated. Will definately make again and next time will add spinach!

Reviewed On: Mar. 23, 2009

Very delicious and easy to make. Didn't calculate properly, so ended up with a LOT of left overs, but made a good sandwich!

Reviewed On: Mar. 23, 2009