I loved this cake recipe. It is so easy and simple. The only changes I made, I added 3 cups of rhubarb and 1 cup of raspberries. Instead of the nutmeg I added cinnamon. I served this cake with vanilla ice cream. EVEN BETTER THE NEXT DAY!!!!!! This recipe is a keeper.

I added 1/4 applesauce because the batter was so dry I could not mix the dry with the wet. I also had to add the sour cream earlier then suggested just to get everything mixed together. It turned out great in the end. Not too sweet, so it goes really nice with whipped cream.

This recipe was quickly gobbled up at our house, but could use less sugar. The next time I make it, I will use 1 1/4 c. sugar and continue to substitute 1/2 c. yogurt for a 1/2 of the sour cream.

Great recipe! used organic ingredients including spelt flour... I replaced sour cream with yogurt, also used less salt, 1/2 tsp baking soda and 1 tsp baking powder, and cinnamon/sugar topping. Tasted sour right after it was baked but was perfect the next day when flavours blended

FANTASTIC! Moist, flavorful & quick to make - a good use for the rhubarb in my garden! Thanks!

Fabulous! Very moist as everyone stated.

scrumptious! moist! easy!

Like it ,like it,like it ..

I love rhubarb and thought this recipe was great. It was really moist and the brown sugar added a nice flavor.

My church had a coffee house function and asked me to make 5 desserts and this was one of them. I got so many compliments on my baking. This dessert was very popular at the function. I added one cup of raspberries as well. One friend had 5 Servings! I served it w/ cool whip and made sure I baked it a day before serving it.

This was yummy. The only thing I did different was to use 1/2 sour cream and 1/2 yogurt (that is what I had). I also mixed the sugar with cinnamon and nutmeg and about 2 T. of butter then sprinkled it over the top. I also waited a day to eat it. It was moist and very, very good served with real whip cream. This made the favorite box.

Grrrr-EAT stuff! Following the advice of others, I made the following modifications: Used five cups of rhubarb instead of four; cut the nutmeg in half and added a quarter teaspoon of cinnamon to the topping. For those of you who are wondering about using frozen rhubarb, I did -- but I thawed it first. I drained off all but about a quarter cup of the liquid that was created as it thawed. This helped with the stiffness of the dough in the final stage and didn't seem to affect the finished product at all. From what others are saying, my batter was probably a lot easier to spread in the pan. As for results: I took the cake to my parents' house on a visit and everyone there really liked it -- even my dad, who isn't the easiest guy to please! I will definitely make this again; the recipe is going into my file. Thanks, Deb!

This cake is so good! The only thing I had to change was I baked it an extra 20 mins. Half of the cake disappeared before it even cooled off. The rhubarb I used was a bit tart but didn't subtract anything from the taste. Thanks for a great recipe! Definitely a keeper!

I made this today as a treat for my children, but judging by their dad's reaction they'll be lucky if they get any! We most definitely make again.

I really enjoyed this recipe. When it came out of the oven, it looked like it actually needed to go back in for another 10 minutes, but I resisted. I'm glad I did because the next morning the texture was perfect and still moist, but not as doughy. With the vanilla added it reminded me of a fruity bread pudding. This one's a winner!

WOW this is so good! I've made this last summer and the summer before, and I'm waiting (impatiently) for the weather to warm up to the point where the rhubarb is growing again. this is undoubtedly one of my favourite dessert recipes ever. Normally I make it as writen with 2 substitutions... oil instead of butter (no pesky trans fats!) and non-fat yogurt instead of sour cream. I have on ocasion used other fruits... it works well with blueberries, raspberries or strawberries, and I am thinking of trying is with Bananas or grated carrot.