This is a good recipe for using all the rhubarb I have this year. I thought it just needed some tweaking. The adjustments I made are: use 1/2 tsp vanilla and 1/2 tsp almond, replace 1/2 the flour with whole wheat (you hardly notice), didn't put the almonds in the batter, 2 1/2 c rhubarb (my husband and I both agree that it still needed more), replace 1/2 the oil with applesauce (I think it wound up moister that way), and used egg powder & powdered milk (both reconstituted) in place of the egg and milk. Can you tell I'm trying to use my food storage too? :) I think it turned out great, but my husband wanted walnuts instead.
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This is a good recipe for using all the rhubarb I have this year. I thought it just needed...