Rhubarb Pudding Cake Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Aug. 4, 2012
Wonderful recipe. Thanks for sharing!
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Cooking Level: Intermediate

Home Town: Burlington, Vermont, USA
Living In: Kingston, New York, USA

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Reviewed: Jun. 8, 2012
Liked this recipe, just may cut down on the sugar next time. It wasn't pretty, but good tasting.
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Cooking Level: Expert

Home Town: Harlowton, Montana, USA
Living In: Sumner, Washington, USA

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Reviewed: May 18, 2012
Wow! I've always avoided rhubarb desserts, but this one changed my mind completely. I will be making this one over and over.
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Home Town: Herman, Nebraska, USA

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Reviewed: May 17, 2012
perfect.
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Reviewed: May 12, 2012
Wow! Very good. Absolutely one of the best rhubarb desserts I have ever tasted. I added a splash of almond extract and a pinch of nutmeg as I do with all rhubarb desserts.
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Cooking Level: Professional

Reviewed: Apr. 30, 2012
Love this recipe - Made it exactly as stated but would change a couple of minor things next time: 1) I would increase rhubarb as others suggested and 2) I would decrease the sugar a bit. I'll have to play with the amounts in the batter and the topping and see what happens. I think between those two changes this will become an absolute fave in our family. The flavors of cinnamon and rhubarb are great together and I love the thin crunchy top layer and the ooey-gooey bottom - super d-lish! Thanks Mindy!
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Cooking Level: Intermediate

Home Town: Brule, Wisconsin, USA
Living In: Red Wing, Minnesota, USA
Reviewed: Nov. 23, 2011
Great with ice cream. Really quick and easy and so delicious. I've used fresh Rhubarb, but if I use frozen rhubarb, I need to thaw it before the baking process, right?
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Reviewed: Sep. 25, 2011
I made this recipe exactly-- no changes and it tasted so good with ice cream!
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Reviewed: Sep. 22, 2011
Very disappointing. Last year I used a different recipe which was much better. This was almost gummy and too sweet.
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Cooking Level: Expert

Home Town: Brooklyn, New York, USA
Living In: Simferopol, Crimea (Autonomous Republic), Ukraine

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Photo by mominml
Reviewed: Aug. 10, 2011
I haven't found a more delicious way to use up rhubarb yet. This was a terrific dessert warm out of the oven with vanilla ice cream on top. The topping has a little cinnamon crunch, and the rhubarb is creamy and not too sweet. I hope I can get my hands on some more rhubarb to make this one again.
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Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA
Living In: Moses Lake, Washington, USA

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