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Reviewed: Jun. 14, 2006

I would honestly give this a 10 if i could. I love rhubarb anything, but have never found a cake recipe that was great untile today!! I used less sugar, more coconut and walnuts. Thankyou, thankyou.

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ROBYNBNB

	Cooking Level: Expert Home Town: Hinton, Alberta, Canada
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Reviewed: May 6, 2006

Definitely a moist cake and like other reviewers, reduced the sugar by 1/2 c. Also OK to sub half the white flour for whole-wheat flour. No need to grease pan. Omitted topping too. Didn't need it. Sprinkled black walnuts on top since we process our own nuts yearly.

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BORNTOBAKE

	Cooking Level: Expert Living In: Champaign, Illinois, USA
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Reviewed: Aug. 30, 2005

What a wonderful recipe. In just the past two weeks I've made it twice. Everytime people commented on how good it was and asked for the recipe. People could not believe it was rhubarb cake. I did do one thing different. After baking the cake according to the recipe, I made a the following frosting like my mom always did. Combine 6 Tbsp. melted butter, 2/3 cup brown sugar. 1/4 cup cream, 1 cup coconut and 1/2 tsp. vanilla. Spread on cake. Brown lightly under broiler. Thanks for the recipe.

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AUNTIE JUNE

	Cooking Level: Expert Home Town: Kennewick, Washington, USA
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Reviewed: May 3, 2005

Mmmmmmm, nummy! This is excellent. Still warm from the oven, and delicious. Would be good with some vanilla ice cream. I wouldn't have minded more rhubarb, but I used all that I had. Probably had more than the recipe called for too! :) I love rhubarb. The only changes that we made were: omitted nutmeg, almonds and coconut. (I'm out of nutmeg and almonds and my son didn't want coconut in it.) I also added 1/2 cup of flax meal for added nutrition. Oh, and I didn't have any buttermilk, so I added 1 tsp. vinegar to 1 cup of regular milk.

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SJANAE76

	Cooking Level: Intermediate Home Town: Ashtabula, Ohio, USA Living In: Mentor, Ohio, USA
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Reviewed: Aug. 26, 2004

Oh So good warm with whip cream! Just as good the next day cold with coffee! I doubled the rhubarb & cut 1/2 cup sugar out. Topping was just enough. I didn't have any almonds so I put in a little almond extract. We love the tid bits of cocoanut. really makes this cake special. I only had one egg so I put in a t. baking powder and it is so light and fluffy I might do it this way every time! Real butter is a must if you want that rich taste. Oh, and the finished cake is very pretty with a golden brown top. Nice looking (quick and easy) company cake for us that have loads of rhubarb!

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Flashsmith


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Reviewed: Aug. 9, 2003

One cake wasn't enough!! I've made two more for my family and have taken three to work...and this all in the last week!!! This recipe is going to be a summer-time staple at our house!!!

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TINPEST


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Reviewed: Jul. 29, 2003

More importantly my husband loved it. He ate 1/2 of the pan in one night. It stayed very fresh. Did leave out the coconut,almonds, and nutmeg as my son has a nut allergy. He loved it too....

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SHUSH52


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Reviewed: Jul. 29, 2003

I made this and the neighbors all came over and it disappeared, it's very good.

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Shawna

	Home Town: Spokane, Washington, USA
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Reviewed: Jul. 29, 2003

This was about the best rhubarb cake I've tasted. My husband loved it, I shared it with a neighbor and he called and raved about it. I also added coconut to the topping mixture. This is a recipe that I will make again.

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CANDYA


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Reviewed: Jul. 29, 2003

Very good cake. However, you wonder where the taste of rhubarb is gone... too much cinnamon for my European taste (I'm French), but a great base recipe for an every day cake !

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MARIEMB


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