Reviewed: May 27, 2012

This was delicious. Moist and tart-sweet. Cut sugar to 1 cup and increased rhubarb to 3 cups as other reviewers have, and used 1/2 c sugar mixed with 2 tsp cinnamon as the topping as suggested by one reviewer. Also added 1/3 cup dried cranberries for the heck of it. Yummy, will definitely make again!

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Reviewer:

Kimberliah

Cooking Level: Expert

Home Town: Saratoga Springs, New York, USA

Reviewed: May 26, 2012

This was ok. I was concerned with the ratio of sugar to flour when I read this and so only used 1 1/4 c. white sugar. It was still too sweet and I even used 3 c. rhubarb based on other recommendations. If I try this again, I'll cut down to 1 c. white sugar. I also was concerned that the ingredients didn't list baking powder. I will add 1 t. next time since it was a little flat. Nice and moist though. I think if the proportions can be straightened out, this will be a great cake to use for my rhubarb.

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Reviewer:

Kel

Cooking Level: Expert

Reviewed: May 20, 2012

I've made this cake twice over the past 2 days. The way we liked the cake best was with 1 cup of sugar instead of 1 1/2 cups, lemon zest as recommended by another reviewer, 3 cups of rhubarb. Topping we preferred was very simple: 1/2 cup white sugar with 2-3 teaspoons of cinnamon, mixed together and sprinkled over the top of the batter in the pan. I liked chopped nuts mixed in with the rhubarb too, but my family members who don't like nuts preferred plain rhubarb cake. This is a nice tender cake. It is my preferred recipe now for rhubarb cake.

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Reviewer:

mkr

Reviewed: May 20, 2012

This cake is great! Called Lunar Rhubarb Cake in Canada. I used 1c splenda + 1/2c sugar in the batter and 1/2c brown sugar and 1/4c splenda in the topping. I found this to be plenty sweet.

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Reviewer:

CINDY WAIT

Reviewed: May 12, 2012

I used 4 cups of rhubarb as others suggested, but used frozen rhubarb. When it thawed I drained off most of the excess liquid (as others have stated the cake is very moist after baking). I also cut the sugar down to 1 cup, the brown sugar down to 1/2 cup and added 1/2 cup oats to the topping. It wasn't too sweet or too moist after baking. Mine was cooked through after 35minutes, but I baked for 38minutes so the top was golden brown. Would definitely make this again!

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Reviewer:

Lorra H.

Reviewed: May 12, 2012

Took advice of other reviewers and used 3 cups of rhubarb. Great flavor. Only rated three-stars because it had more or a bread-pudding consistency than cake-like.

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Reviewer:

MaryD

Cooking Level: Expert

Home Town: Fullerton, Nebraska, USA

Living In: Lincoln, Nebraska, USA

Reviewed: May 11, 2012

Yum! I make this every year when my rhubarb comes up. This year when I made it my mother in law was visiting. She said, "This may be the best thing I have ever eaten." After making many times, the only changes I make are to increase rhubarb to 3 to 3-1/2 cups & to add the topping after baking 10-15 minutes. If you add the topping in the middle of the bake time it stays in the middle or at the top of the cake. The topping becomes crystallized and has a nice yummy crunch. My family and I look forward to this every year.

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Reviewer:

zimmerann

Reviewed: Apr. 30, 2012

I used one cup of white sugar, did the lemon juice thing to sour the milk, added four cups rhubarb and didn't put the struesel topping on (just cinnamon and sugar). Despite all these changes, the cake turned out great and I will make it again. Very adaptable recipe.

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Reviewer:

Karen

Cooking Level: Intermediate

Living In: Everett, Washington, USA

Reviewed: Feb. 23, 2012

I really like this cake, it is a nice simple recipe and you can use any fruit. I used about 3-4 cups of fresh strawberries. I didn't find this cake too sweet like few others did. I didn't make the crumble topping but other than that I followed the recipe exactly.

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Reviewer:

NEAMOSRU

Cooking Level: Expert

Living In: Tucson, Arizona, USA

Reviewed: Jan. 11, 2012

Yum, yum, yum, yum, yum! This is great warm with real vanilla ice cream! Very moist, just like I have come to expect from recipes that call for buttermilk. It is by far one of my favorite ingredients because it usually seems to deliver tender moist products. I add 4 cups of rhubarb for enough flavor. I love the sweet/tart combo. Much like a coffee cake.

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