The reviewer gave this recipe 3 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 2, 2008
This was pretty yummy, although I think I'll keep looking for a better rhubarb cake / bread recipe. A bit too sweet for my liking (even though I reduced the sugar to 2/3 of the original !) Great texture; I used slightly less rhubarb (it was all that I had), and baked muffins instead of a cake, which worked really well!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 16, 2008
I made this receipe for our friends and family up at Camp one weekend. Had rave reviews, everyone loved it. Good receipe. Wouldn't change a thing.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 26, 2008
I did not care for this recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 19, 2008
Pretty good cake, but replace rhubarb pie as my favorite rhubarb recipe? No way!
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Photo by Splashme

Cooking Level: Expert

Home Town: Johnstown, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
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Reviewed: Sep. 16, 2008
Beyond excellent! Only thing different was I omitted sugar and nutmeg to the top. In place I put the nutmeg inside. For a topping I made a mix of butter confectionary sugar, a tad lemon juice and 2 Tbsp. strawberry jam. I spread it on the warm cake (not hot) It just a bit more than a glaze and was a wonderful compliment to the rhubarb. Next time I will add a crumble top and use for a coffee cake. It was gobbled up in no time at all. Two from are coffe group that don't eat rhubarb loved it!
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Photo by nrgizrbune41

Cooking Level: Expert

Home Town: Western, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Sep. 15, 2008
Easy and turned out great....I took it to a potluck and didn't have any leftovers! I used frozen rhubarb, defrosted it and drained off all but 1/3 cup of the liquid, and it turned out great~
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 14, 2008
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.
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Cooking Level: Expert

Home Town: Quebec, Quebec, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 13, 2008
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.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 7, 2008
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.
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Cooking Level: Intermediate

Home Town: Bellingham, Washington, USA
Living In: Songtan, Kyonggi-Do, South Korea

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 5, 2008
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
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lj_
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 3, 2008
FANTASTIC! Moist, flavorful & quick to make - a good use for the rhubarb in my garden! Thanks!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: May 20, 2008
Fabulous! Very moist as everyone stated.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: May 19, 2008
scrumptious! moist! easy!
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deb

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: May 15, 2008
Like it ,like it,like it ..
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
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Reviewed: Oct. 7, 2007
I love rhubarb and thought this recipe was great. It was really moist and the brown sugar added a nice flavor.
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Photo by ALIGHTCOMINGON

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Sep. 19, 2007
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.
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Cooking Level: Expert

Home Town: Rocky Mountain House, Alberta, Canada
Living In: Edmonton, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 7, 2007
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.
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Lu

Cooking Level: Expert

Home Town: Green Bay, Wisconsin, USA
Living In: Shiocton, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 1, 2007
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!
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Photo by V. L. Hartman

Cooking Level: Intermediate

Living In: Auburn, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: May 22, 2007
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!
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Photo by Allrecipes

Cooking Level: Intermediate

Living In: Yarmouth, Nova Scotia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: May 3, 2007
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.
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Cooking Level: Expert

Home Town: Swindon, Wiltshire, England, U.K.
Living In: Par, Cornwall, England, U.K.

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