Reviewed: May 13, 2012

so good!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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Reviewer:

JoAnn Gestson

Living In: Delano, Minnesota, USA

Reviewed: May 6, 2012

Simple to make, and delicious. I added a tsp of pumpkin pie spice to the flour mixture, and doubled the topping.

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1 user found this review helpful

Reviewer:

leashells

Reviewed: May 5, 2012

Fantastic, I didn't have any sour cream so I used 8 oz of strawberry yogurt and it was delicious. I also used brown sugar for the crumb topping and it turned out great!

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Reviewer:

Paula

Reviewed: Apr. 9, 2012

Excellent!! I used Daisy lite sour cream instead of regular and my family loved it! I also made one with frozen strawberries and it was great too!

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Reviewer:

GPOSBORN

Reviewed: Apr. 6, 2012

It sounded a little lame when I was looking at the recipe.. but I really wanted to try something new. This is my favorite thing to make with rhubarb now.

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Reviewer:

lynnbabcock

Reviewed: Mar. 3, 2012

Very nice but the topping is too much and too sweet. My son said it was like eating sugar cubes! Next time, I will cut it back for sure.

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Reviewer:

ophelia

Supporting Member (Click to learn more about Supporting Membership)

Home Town: Saskatoon, Saskatchewan, Canada

Reviewed: Mar. 3, 2012

EXCELLENT CAKE! MY TOPPING ENDED UP ON THE BOTTOM TOO BUT WAS SO MOIST AND DELICIOUS! DEFINITELY A KEEPER FOR THE RECIPE BOX :)

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Reviewer:

alleymack

Reviewed: Feb. 5, 2012

Very simple and very good! This recipe will definitely help use up the few bags of frozen rhubarb that must go to make room for the spring crop. If the cake is this good with frozen rhubarb, I imagine it will be wonderful with fresh picked. I also used plain yogurt (whole milk) in combination with a few tablespoonfuls of sour cream. Added ~1/8 teaspoon of freshly grated nutmeg to the batter. Moist and delicious! Thank you, Oma!

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Reviewer:

emb

Cooking Level: Expert

Reviewed: Jan. 25, 2012

I used frozen rhubarb. The bottom of the cake was too wet. It didn't become soggy even after a week. I just didn't like the texture. I may try it in the summer with fresh rhubarb.

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Reviewer:

Lizzie H

Cooking Level: Expert

Living In: Ravenna, Ohio, USA

Reviewed: Oct. 16, 2011

Delicious rhubarb cake. I followed the instructions exactly and was very pleased with the outcome. This would be good as a dessert cake, but also as a morning coffee cake.

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4 users found this review helpful