Reviewed: Oct. 28, 2009

A little sweet, I lessened the sugar and used a lemon cake mix.

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Erik

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Reviewed: Oct. 2, 2009

OH MY GOSH! This was by far a great simple desert. I did use 3/4 c. whipping cream instead of 1/2 c. as called for. It was no problem. I did used 4 c. frozen rhubarb and let it drain for a about 1 hour as sugested by others. Also as suggested I cut the sugar. I used 1 3/4 c. sugar but next time I will try 1 1/2 cups. Someone said a cake mix had a store bought taste to it. I always use 1/2 milk and 1/2 water for the liquid, plus oil and eggs as specified in cake mix directions when making a cake mix. My friends never realize that it is a mix until I tell them.

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nrgizrbune41

Cooking Level: Expert

Home Town: Western, New York, USA

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Reviewed: Aug. 22, 2009

This was super easy to do. The cake to rhubarb ratio is off. Too much cake not enough rhubarb. I used three cups of rhubarb and about 3/4 cup of sugar. I like the cake with the Rhubarb Upside Down Cake I, better and it doesn't have all the added fat from the whipping cream.

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CRAZY4SUSHI

Cooking Level: Intermediate

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Reviewed: Jul. 9, 2009

I'm not a rhubarb fan but my family loves it. Hubby says it's a 'keeper'; so for now on I have to make this every spring. *Yea for me ;)

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JOBOKITTY

Cooking Level: Expert

Home Town: Wooster, Ohio, USA

Living In: Fort Lauderdale, Florida, USA

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Reviewed: Jun. 26, 2009

I followed the recipe to a T and what some called custard seemed slimy and mushy to me. Maybe it was the glass baking pan. I will stick to rhubarb breads.

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CeeFee

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Reviewed: Jun. 21, 2009

Thanks for sharing. Great recipe to find during rhubarb season. A little Reddi Whip and some mint leaves, eat warm or cold. Simply wonderful!

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COUGAR3

Cooking Level: Intermediate

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Reviewed: Jun. 6, 2009

It was good but not a five star. My husband loved the edges. I thought it could have used more rhubarb. Next time I will double the rhubarb but keep the sugar the same. I like the tartness of the rhubarb but this lacked it.

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PRINCESSKAROLY

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Brainerd, Minnesota, USA

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Reviewed: May 27, 2009

Absolutely the best! I even made it healthier by making my own yellow cake with whole wheat flour and less sugar. I used more rhubarb and less sugar in the topping. The cake was gone before it cooled off!

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LITTLELEO

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Reviewed: May 8, 2009

This is my fav. recipe for rhubarb cake! Lost my recipe...so glad it is here! Doing it non-traditional for graduation, Thank-you!!

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Ima Grandma

Cooking Level: Expert

Living In: Britt, Iowa, USA

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Reviewed: Apr. 26, 2009

Pretty good. I think nest time I'll try a cake made from scratch instead. Thanks!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Apr. 17, 2009

I am rating this cake 4 due because it is too sweet. This coming from a sweet tooth. The sugar ratio (to me) over-powers the rhubarb. When it is a Rhubarb Cake...rhubarb should be the star of the cake. The flavor of it should be forefront. Not sugar. However, it is very, very easy to make and I like the fact that it is not too custardy. The contrast between textures are spot on to me. Might be due to the fact that I left in 10 minutes longer. I definitely agree-- the recipe is a keeper but I will (like the other suggestions) increase the rhubarb to 4 cups and decrease sugar to 3/4-1 cup. The sugar already in the cake mix compensates enough but even with original recipe measurements a delicious cake. The whipping cream gives it that homey goodness. Note: I do agree that the box cake mix flavor comes thru but recipes like this--are for quick, tasty, easy desserts. This recipe perfectly fits tha' bill. If were not for the over sweetness, I would give it 5 for a GOOD BOXED CAKE recipe and it is highly adaptable to other substitutions as well as additions. Great job.

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My Passionate Palate

Cooking Level: Expert

Home Town: Flint, Michigan, USA

Living In: Lakewood, Washington, USA

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Reviewed: Feb. 7, 2009

Amazing...I'm planning on growing more rhubarb this year because this recipe is sooo good!

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Keri

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Reviewed: Aug. 19, 2008

Made this with my 8yr old neice. We had so much fun it was so easy to make! (And it gave us something to do with all our rhubarb!)

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blairstr

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Reviewed: Aug. 4, 2008

I've been making this for about a year & I love it. Yesterday I threw in a few leftover raspberries with the rhubarb. What a great combination.

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Kris C

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Reviewed: Jul. 29, 2008

My husband said this was the best rhubarb dessert that he ever had. I used 4 cups of rhubarb and only 1 cup of sugar and then added a sprinkling of cinnamon. 2nd time I made it I didn't have heavy cream so I used about 3/4 cup of half and half and it turned out great. Soooo easy!

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flowerlady

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Reviewed: Jun. 29, 2008

OK, My mom makes this with exception to a couple things. She uses 4 CUPS RHUBARB and only 1 cup sugar and 1 pint whipping cream. Seriously the best rhubarb cake in the whole wild world.

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Morgan

Cooking Level: Intermediate

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Reviewed: Jun. 9, 2008

This is an awesome recipe! I used 3/4 cup Splenda and 1/2 cup sugar, and a vanilla cake mix instead of white. OMG - it was wonderful.

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MELRN

Cooking Level: Expert

Living In: Kasson, Minnesota, USA

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Reviewed: Jun. 3, 2008

This recipe is fantastic! I have never baked anything with Rhubarb before, but a friend gave me some fress Rhubarb and I wanted an easy recipe to start with, this one was a winner! The only change I made was to put the rhubarb with the sugar in a ziplock bag first, then prepared the cake mix, this really let the rhubarb mix well. My kids (very picky) LOVED this cake!

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MEGARSIDE

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Reviewed: Jun. 2, 2008

Tart, creamy, cakey, yummy!! The best! I used a french vanilla cake mix and it was just dreamy, my family can never wait until anything cools though, so I will have to make it again. I will definately be using this as a rhubarb standby----- oh and sooo easy!

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