I want to give this the highest possible review, since this is a great dessert, even though I feel the amounts and baking time are off. My family also makes this, but we do the following: use 4c rhubarb, sprinkle over prepared cake batter, put 1c sugar over rhubarb, pour 1c heavy whipping cream over all, and bake for 1hr. Easy as 4-1-1-1! I love the simplicity and yet complexity of the moist cake, custard-y bottom, sweetness with tangy. I think if you only used 2c rhubarb, you would lose the fresh, tangy rhubarb flavor in all the sweetness. It's great served hot or cold, with vanilla ice cream or cool whip or by itself.
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I want to give this the highest possible review, since this is a great dessert, even though I...