Reviewed: May 25, 2012

Hubby took this to work and everyone raved. They loved how moist it was. I usually make another recipe but thought I would try this one for a change. Both taste almost identical - the only difference between the two was sour cream instead of sour milk, and brown sugar instead of white. Could probably substitute one for the other if you find yourself short of ingredients and don't want to run to the store. I also used cinnamon along with the nutmeg in the topping, I just like the flavor more. I sprinkled some leftover chopped pecans on half of the cake for a little added crunch, which added a nice flavor.

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Reviewer:

kittymom

Cooking Level: Intermediate

Home Town: Sheboygan, Wisconsin, USA

Living In: Oostburg, Wisconsin, USA

Reviewed: May 9, 2012

This is an excellent rhubarb recipe. The dough is very, very stiff but the cake is extremely moist and delish! The only change I made was to switch the nutmeg out and use cinnamon. The topping makes a nice sugary crust on top.

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Reviewer:

JFHVT

Cooking Level: Expert

Living In: Burlington, Vermont, USA

Reviewed: Apr. 30, 2012

This recipe was absolutely delicious! I took the suggestion of one reviewer and used 5 cups of thawed rhubarb and used cinnamon instead of nutmeg for the topping. This cake was very moist and oh so tasty.

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Reviewer:

MRSDLP

Cooking Level: Expert

Reviewed: Apr. 29, 2012

Very good!! The family loved it. I did 1/4 tsp of cinnamon and a 1/4 tsp of nutmeg. It's a keeper.

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Reviewer:

sonsassy

Cooking Level: Intermediate

Home Town: Trenton, Ontario, Canada

Reviewed: Apr. 22, 2012

This cake is about as good as rhubarb gets. Very good!

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Reviewer:

shelly

Reviewed: Mar. 11, 2012

I made this with one cup freshly ground soft wheat and the rest in AP flour. I used frozen rhubarb but I think I should have thawed it first. Took a long time to cook. I also didn't have sour cram but had milk that was a little sour and needed to be used up so I used it. I think the 1/3 c sugar to sprinkle on top was too much. Only used half the amount. Came out very good although had to cook longer because of the frozen fruit. Husband liked very much.

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Reviewer:

sheri53

Cooking Level: Intermediate

Home Town: Midland, Michigan, USA

Reviewed: Aug. 4, 2011

Very yummy -

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Reviewer:

SeahawkMomma

Reviewed: Jun. 4, 2011

Easy! Delicious!

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Reviewer:

Joan

Reviewed: May 11, 2011

This cake was very good. The nutmeg was a nice change from the usual cinnamon topping. I do think it tastes best with some whipped cream or ice cream on top.

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Reviewer:

juneebug

Cooking Level: Intermediate

Reviewed: Oct. 6, 2010

This is a nice cake; great sweet and tart notes, although I feel like having a dollop of whipped cream with it is absolutely necessary. A few notes: I used frozen rhubarb and although I drained it, there was still extra liquid in the batter. It was not nearly as thick as others have said and consequently, despite halving the recipe, it required MORE than the 40 minutes cook time. It allowed the sugar on top to make a really nice crust, however. Also, don't be afraid of nutmeg! Cinnamon has become such a catch-all spice and the nutmeg gives some nice, subtle notes.

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