The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Photo by nrgizrbune41
Reviewed: Nov. 2, 2009
I loved the cake part! I didn't care for the crumble top. Most crumble topping has flour in it and will stay on top of the cake. I am going to make it next time with a favorite crumble topping recipe. I think it would be 5 star. NOTE: I also used 4 cups of rhubarb as suggested by others. As I said the cake part was perfect. Mine baked in 38 minutes.
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Cooking Level: Expert

Home Town: Western, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 1, 2009
very very good and so easy too. you cant go wrong making this cake at all..
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 28, 2009
I thought this was awesome. It was my first time cooking with rhubarb so I followed the recipe exactly. I should have taken the advice of the other posts and used far more rhubarb, but there will be a next time for sure!
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Cooking Level: Intermediate

Home Town: Neenah, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Sep. 28, 2009
Omg...SO moist and yummy! I added an extra cup of rhubarb, but otherwise, the recipe is awesome just the way it stands. By the way, if you want a crumbly top, don't melt the butter; cut it in while it is room temp. I melted it and it sank to the bottom, but it was STILL so good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Sep. 22, 2009
This was amazing! I took others advise and added twice as much rhubarb. It was more like a cobbler than a cake. So good and a must try.
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Tia
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Cooking Level: Expert

Home Town: Morton, Illinois, USA
Living In: Peoria, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Sep. 1, 2009
used 3 1/2 cups rubarb....and i think baked it longer and added oatmeal
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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Aug. 27, 2009
I thought this was a very tasty cake. I agree with other that say to add more rhubarb. I also thought it was a bit sticky and hard to get out of the pan. Not the most beautiful cake, but yummy.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.77 star rating.
Reviewed: Aug. 19, 2009
I wasn't a fan of the brown sugar topping at all. I have a sweet tooth and all, but this was waaay too sweet. I would guess that 1/4 c brown sugar would be about right. The cake part was quite good, but def. in need of that extra cup of rhubarb that some other reviewers mentioned.
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Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Aug. 15, 2009
Great recipe - rhubarb is not liked by everyone, but I served this to a crowd and everyone loved it!
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Sue

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Photo by KIMSCOOKINGNOW
Reviewed: Jul. 25, 2009
Another thing I can add to the "do again" list! This cake is wonderful. I follwed the recipe exactly, and it came out great. Moist, not too sweet, and the kids LOVED it! I made it this morning, and it's not even dinner time, and it's 3/4 gone already. I only wish I could grow rhubarb here in GA, because it's so expensive in the grocery stores. Brought a little bit back from WI last week - and only enough in the freezer for one more cake. Boo hoo!
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Photo by KIMSCOOKINGNOW

Cooking Level: Intermediate

Home Town: Little Chute, Wisconsin, USA
Living In: Kennesaw, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jul. 22, 2009
Are you kidding me?! This was wonderful! Didn't have 3 cups of rhubarb as other reviewers suggested so I added 1 cup cranberries for the tartness. Cut sugar back to 1 cup and added 1/4 oats and PRESTO...it was scrumptious!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jul. 21, 2009
A delicious light and fluffy cake. I like it because it's not super sweet, but the topping gives it a light sweetness. The topping should be made with cold butter to make it crumbly though, but that's the only thing that I would change.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jul. 20, 2009
Followed the recipe exactly. Will make again, might add more rhubarb. Delicious! Warm with vanilla ice cream would be excellent too!
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Photo by Sarah D.

Cooking Level: Intermediate

Living In: Grandville, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jul. 12, 2009
Delicious. Threw in a few raspberries I had kicking around and probably upped the rhubarb amount (I didn't measure) but stuck to the rest of the recipe.
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Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jul. 10, 2009
This cake was fabulous! I was slightly disappointed that the high amount of sugar made the rhubarb hard to taste, but I got over that! The streusel doesn't stay on top, it all falls to the bottom. We ended up making ours into a kind of upside down cake. This cake would also be good with apples I think. Anyways, no major changes other than I think I'll cut back on the sugar a bit next time. Great cake though!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Jul. 7, 2009
My husband would eat this daily if I made it. Very moist, perfect blend of tastes. I would have rated 5 stars but I did add 3 1/2 cups of rhubarb. That makes it 5 stars in my book!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jul. 1, 2009
Loved this recipe but changed a few things. Replaced the white sugar with brown in the batter, added banana (2 cups) as I was out of rhubarb, and way less butter and sugar for the topping! Have already made twice and my hubby loves it1
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jun. 28, 2009
Great! Made this for a bake sale and it was a hit!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jun. 27, 2009
HOLY COW! This is delicious!!! Kinda like coffee cake with a kick. I acquired about 5lbs of rhubarb, so I'm trying out a bunch of different recipes and I'm definitely making another cake... maybe two more. ps. i used the vinegar and milk mixture and it was fine. i was a bit scared because my cake doesn't look good (i may have done the topping wrong. i don't think you're suppose to melt the butter. oops.) but the look was deceiving. did i mention it's delicious!
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Photo by emily

Cooking Level: Intermediate

Living In: Casper, Wyoming, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jun. 19, 2009
This was a GREAT cake. I doubled the amount of rhubarb, but found it was a bit mushy in the middle (my fault). Next time will make it with only 3 cups. I found like another reviewer said, some of the brown sugar topping sunk to the bottom, but we liked it anyway...kind of a suprise at the bottom. Excellent recipe and was even better the next day! Thanks! Update: July 1, 2009...Made this again for Canada Day and it turned out perfectly. Used 3 cups of rhubarb and baked a little longer than recipe calls for...perfect and golden brown. My Dad and Mom loved it! Thanks again!
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Cooking Level: Professional

Home Town: Peterborough, Ontario, Canada
Living In: Bowmanville, Ontario, Canada

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