The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 29, 2004
I have tried this recipe using gluten free flour (brown rice flour mix) with excellent results!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

D
Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Canton, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 22, 2004
Delicious! I substituted low-fat sour cream (which I added before the dry ingredients to ease stirring), reduced the butter to 3 tbsp., used 3 cups of rhubarb and substituted cinnamon for the nutmeg. This was a huge hit for Father's Day!
Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 18, 2004
This cake is really good, the sour cream adds a nice flavor. I changed the method of mixing - I creamed the butter, sugar, egg and vanilla, then stirred in the sour cream, then the dry ingredients and rhubarb. I think the batter would have been harder to manage otherwise.
Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 17, 2004
Everyone enjoyed this cake. I used 2 cups rhubarb one of strawberries and one of blueberries. Great flavour and moist.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 13, 2004
Wonderful recipe. Four of us ate nearly the whole thing! Only disapointed that it didn't hold up real well. The few leftwovers we had lost the light, crispy texture on the top that was so wonderful when I mmade it. We served with whipped cream on top while still a little warm. Yumm!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cooking Level: Expert

Home Town: Western Springs, Illinois, USA
Living In: Sturgeon Bay, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 7, 2004
The cake was very good, very moist and not to sweet . I added some chopped walnuts and that was also very good. Thanks for the great recipe!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: May 23, 2004
If I had rated this cake right after I made it I would have only given it 3 stars. It is much better the next day. I also added cinnamon to the batter and used it again instead of the nutmeg in the topping. My whole family really liked it.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by yogamom

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: May 18, 2004
Totally fabulous cake! Great with a cuppa java after dinner. Everyone loved the sweet/sour taste. I put cinnamon in the batter and made a simple crumble topping with brown sugar, flour, butter and cinnamon. Threw in some hucklberries too. One of the best 'coffee cakes' I've ever made. Moist and delicious. Not too sweet, which is what we enjoy the most, and so easy to throw together! It even travels well in lunches. Everyone had to have a piece in their lunch today. I cooked mine a little longer than it said to. You have to use common sense and do the tooth pick test or your cake will come out mushy. Thanks Deb! I'll be making this cake often.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: May 18, 2004
An absolute hit with the family, cannot wait to make it again.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 0 stars. This recipe averages a 4.66 star rating.
Reviewed: May 10, 2004
the cake never cooked. I left it in 1/2 hr. longer. I thinkj the rhubarb made too much water. I tried to compensate, but it didn't work. I will not make this again.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 31, 2003
Mmmm...I served warm with vanilla bean ice-cream. I think it would work with fresh peaches or apples too. The batter is different than what I thought - i had to use beaters, just stirring didn't cut it. It turned out yummy though.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by TAMMERSANN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 30, 2003
I used frozen rhubarb, and my hubby just loved it! will definately make this again!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 7, 2003
I would add less rhubarb, and maybe some apples or strawberries too. The cake was too moist, almost mushy in parts and lacking in flavour.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Photo by veganinvancouver

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 2, 2003
I've shared this recipe with fellow "rhubarb fans"-the cake is great with a little whipped cream on top of each serving. I had only half of the required nutmeg, so I added a little allspice. I was concerned about the thickness of the batter, but the cake came out tender and delicious.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 2, 2003
a great moist cake.....use more rhubarb than suggested!
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 20, 2003
This cake was very good. I added a little cinnamon to the flour mixture and substituted cinnamon for the nutmeg in the topping mixture. My grown daughter came in while the cake was still warm from the oven and ate almost a 1/4 of it and then took more home. I had planned on serving it with whipped cream or ice cream, but we liked it just the way it was. We love the crunchy/crispy topping. My only problem was that I had to bake it for about another 20 minutes or so (my oven's gone wacky lately). I laid a piece of foil over it during that time so the top wouldn't get too brown, therefore moistening up the top a little, so then I put it under the broiler for a few minutes and it crisped back up again. A keeper, Thanks!
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 11, 2003
This was really, really good. I had my doubts when the batter was so stiff...almost like cookie dough...but it turned out sensational. Did substitute cinnamon for the nutmeg though because nutmeg just makes me kind of...nutty. Yup...good stuff!
Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 6, 2003
This recipe is so simple and so delicious - the cake is very moist. A great way to use up tons of rhubarb!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 21, 2002
This cake was very good. My daughter loved it with whipped creme. To me the nutmeg was a bit strong, so next time I would substitute cinnamon.
Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 19, 2002
I love the tartness of rhubarb and this recipe was perfect!! The sweetness of the cake complements the tartness of the rhubarb. My family enjoyed this recipe - will make again.
Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog


Displaying 81-100 (of 110) reviews
Page: « PREV 1 | 2 | 3 | 4 | 5 | 6 NEXT »

 

My Recipe Box (0)

view »

Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT

Most Popular Blogs

more »

Quick Links: Start a Blog | Read All Blogs

Recently Viewed Recipes

more »

Quick Links: Recipe Box | Shopping List

Top Searches

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?