Excellent to use up fresh rhubarb. I cut my rhubard up fairly fine. More juice seems to come out of the fruit this way so I _did not_ have the problem others have mentioned about a very stiff batter.
But, for a 2nd try I wanted to shift things a bit more to my taste. Used only 1 teaspoon (not 1 tablespoon as in recipe) of vanilla -- having so much made it more of a vanilla cake. Also reduced sugar, used non-fat yoghurt in place of sour cream (it's hard to find here in England), used half coarsely ground whole wheat flour, and sprinkled oats over the top. Don't know about others, but it did suit our taste and while the cake didn't raise up high, the recipe still worked!
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