Reviewed: Jun. 26, 2008

This was delicious. I substituted olive oil for vegetable oil since I was all out and added a dash of nutmeg and a dash of cinnamon. The amount of rhubarb was perfect in the recipe, not to much, not to little. I love nuts of all kind, and I personally would add more almonds on the top when I made this again! I would definetly make this again!

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Reviewer:

ajepsen42

Reviewed: Jun. 21, 2008

Our whole family loved this! I did substitute almond extract for the vanilla and apple sauce for half of the oil, but otherwise followed the recipe. It needs about 10 more minutes baking time if you use a 9x13 pan instead of 2 9" round pans (which I didn't have). Fabulous!

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Reviewer:

Kris

Cooking Level: Expert

Reviewed: May 3, 2008

Great recipe. Everyone who has tried it in our family loves it...even the ones who hate rhubarb have requested seconds.

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Reviewer:

mamacooks

Cooking Level: Expert

Home Town: Jacksonville, Illinois, USA

Reviewed: Feb. 6, 2008

I followed the recipe exactly. I had to use frozen rhubarb because it was not available fresh at my grocery store. This did not bring the recipe down though. I ended up with two beautiful cakes that I was proud to share. The flavor and texture is even better the next day!

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Reviewer:

JodiA

Reviewed: Feb. 3, 2008

I used half whole wheat flour and chopped, slivered almonds (all I had). I found the recipe quite bland, I prefer alot more flavor. I would say it needs at least double the rhubarb.

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Reviewer:

AbbasGirl

Cooking Level: Expert

Home Town: Sherwood Park, Alberta, Canada

Reviewed: Sep. 8, 2007

I like this recipe with 3 cups of rhubarb and yogurt instead of milk. It takes about 45-50 minutes to bake then. I also only use half the sugars and it's still plenty sweet.

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Reviewer:

Reviewed: Aug. 16, 2007

Alright, I thought this recipe was a 3 or 4 (good but not amazing), but everyone told me it was a 5. I used 2 cups rhubarb, 1 cup strawberries (one does not exist without the other, no?), and at least 3x the topping (but only 2 tb butter). Baked it for 40 min in a 9x13 pan and people raved. Who knew? They even asked for the recipe...thanks for the post!

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Reviewer:

RWLEVINSON

Cooking Level: Intermediate

Living In: Davis, California, USA

Reviewed: Jul. 29, 2007

This cake was excellent! The only change I made was to make it in a 9x13 baking pan, rather than two smaller pans. Very moist, excellent flavor.

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Reviewer:

ADELSITE

Reviewed: Jul. 23, 2007

I really enjoyed this dessert. Yummy.

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Reviewer:

MJVON

Reviewed: Jul. 18, 2007

I made this for my mother to take to work where it was a hit. I veganized it by substituting 1/4 c. soy yogurt for the egg, and soy milk for the regular milk. I also added about 2 cups of rhubarb and didn't add nuts to the batter. My topping was a mixture of walnuts, oatmeal, granola, white sugar, and enough margarine to make it crumbly (about 2 tbsp). I also baked in a 13x9 baking dish. When it was cool I put a powdered sugar glaze on it, because all breakfast things taste better with sugar glazes :)

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