Wasn't sure how sour cream added to anything rhubarb would taste, nevertheless, this cake is superb. The combination of brown sugar, sour cream and butter with the fresh rhubarb makes for a wonderfully delicious flavor that goes well with coffee &/or tea. The nutmeg mixed into the sugar topping, in my opinion, adds a unique flavor. For those whom don't care for the pungent flavor of nutmeg, substituting cinnamon would work just fine. The next time I make this delicious cake, will plan to cut down on the added brown sugar by just a bit (approximately 1/4 cup) as a matter of personal preference.
Would give this recipe 5 stars.
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Wasn't sure how sour cream added to anything rhubarb would taste, nevertheless, this cake is...