Reviewed: Jul. 22, 2011

This is wonderful! I put pecans in because I didn't have almonds and it was great. Just made it again for a party and everyone raved about it.

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Reviewer:

dw8506

Reviewed: Nov. 5, 2009

This is an excellant cake. The only changes I made were I used stewed rhubarb instead of the sliced, I had stewed the rhubarb for dessert one nite and had stewed left. I did use oatmeal and coconut in the topping. This is going to be a dessert that will be used often. Thanks

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Reviewer:

Sue.W.

Reviewed: Jul. 25, 2008

This was very good and very sweet, even though I cut back on the sugar to 1 cup, as others have recommended. I baked mine for the full 35 mins. and it could have used more time. I think part of the problem may have been that the rhubarb developed a bit of a juice sitting in the sugar waiting to be added in. I think next time, I would drain the juice, although possibly that helped with the flavor. We loved the flavor, it was just a little TOO moist and didn't cut neatly.

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Reviewer:

BABSKITCHEN

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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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Reviewer:

ROBYNBNB

Cooking Level: Expert

Home Town: Hinton, Alberta, Canada

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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Reviewer:

BORNTOBAKE

Cooking Level: Expert

Living In: Champaign, Illinois, USA

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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Reviewer:

AUNTIE JUNE

Cooking Level: Expert

Home Town: Kennewick, Washington, USA

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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Reviewer:

SJANAE76

Cooking Level: Intermediate

Home Town: Ashtabula, Ohio, USA

Living In: Mentor, Ohio, USA

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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Reviewer:

Flashsmith

Reviewed: Jun. 10, 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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Reviewer:

TINPEST

Reviewed: May 28, 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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5 users found this review helpful