Reviewed: Feb. 14, 2012

I loved this! I followed what a few others had posted and used 6 tablespoons of grapefruit juice. I also made my frosting with grapefruit juice, cream cheese, vanilla, and powdered sugar. It was delicious!

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Reviewer:

Anna.H

Home Town: Eden Prairie, Minnesota, USA

Living In: Burnsville, Minnesota, USA

Reviewed: Jan. 17, 2012

My hubby loved these. I think though that the cooking time was a little off. At 30 minutes I checked and the middle was still very jiggly. I had to give them an additional 10 minutes. I decorated them with the "Really Good Frosting" recipe from this site. Thanks for posting the recipe.

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Reviewer:

pelicangal

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Cooking Level: Expert

Living In: Brookings, Oregon, USA

Reviewed: Jan. 4, 2011

Really nice base, but I'm not liking the grapfruit in it. I ended up substituting some applesauce for shortening (1/2 C Apple, 1/4C Shortening) I also added some of the pulp. Maybe I put too much grapefruit flavor to it. Cake came out beautifully moist and fluffy with a nice crunch to the top. I also used an 8x8 pan and lowered the temp to 325 and baked for probably double time.

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Reviewer:

2GirlsMom

Cooking Level: Intermediate

Living In: Jupiter, Florida, USA

Reviewed: Mar. 13, 2010

These were surprisingly interesting. I took the suggestion of others and doubled the grapefruit juice. The batter was quite lumpy (which had me worried) but the "bars" (I would call them cake) came out extremely moist and yummy, with no lumps. I am also going to make a grapefruit frosting (grapefruit juice, cream cheese, powdered sugar, vanilla, milk) to put on top.

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Reviewer:

kvaughan6213

Reviewed: Mar. 10, 2010

This recipe is fantastic, and thanks to other reviews, I did make some changes, although the biggest change was due to only having 1 egg in the house . I doubled the juice and zest and used butter, not shortening; then I cut the flour to 1 1/2 cups, cut the soda to 1/2 tsp., just a sprinkle of salt (because the butter was salted), and used 1 tsp. ginger. Baked them in a 6x10 pan for about 20 minutes, testing with a toothpick. They turned out totally perfect; and the ginger, in my opinion, is a much better complement than cinnamon. A nice, clean taste that showcases the grapefruit-ginger combination.

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Dakota Gourmet Wannabe

Cooking Level: Expert

Living In: Bismarck, North Dakota, USA

Reviewed: Feb. 22, 2010

Tasty but not what expected. It was more of a cake than a bar or brownie. I also had to double the cook time as well as the grapefruit juice. I used grapefruit juice and powdered sugar for the frosting, and still didn't get much of a grapefruit flavor.

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Reviewer:

Regina

Reviewed: Feb. 18, 2009

Tasty, but there wasn't much of a grapefruit flavor even with an entire grapefruit in the batter and another one as icing on top.

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Reviewer:

Hannah

Cooking Level: Intermediate

Home Town: Burlington, Ontario, Canada

Living In: Flagstaff, Arizona, USA

Reviewed: Jul. 20, 2008

I had a grapefruit that I needed something to do with and this was so easy to make. Pretty tasty, next time I'll probably double the juice and zest for a bigger kick. I used powdered sugar and juice for a thin icing. Yum!

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Reviewer:

Bethany

Cooking Level: Intermediate

Home Town: Sumter, South Carolina, USA

Living In: Warrenton, Virginia, USA

Reviewed: Jun. 13, 2008

I did not care for this recipe. I will never make them again they have an awful raw taste to them.

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Reviewer:

momto2

Cooking Level: Intermediate

Living In: Cedar Park, Texas, USA

Reviewed: May 1, 2008

These cake bars are very good. I used the zest of a whole grapefruit, but the grapefruit flavor was still very subtle. To add a bit more, I took the suggestion of another reviewer and made an icing for the cake out of additional grapefruit juice and powdered sugar. Thanks for the recipe.

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