Reviewed: Jul. 21, 2011

This reminds me of the rhubarb cake my Grandma used to make. I did substitute applesauce for the shortening. This is very very good. Yummy!!

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Reviewer:

megan

Reviewed: Jul. 16, 2011

I wish I had added more rhubarb- (I put in about 2 cups) since that was the taste I was craving. However a good coffee cake as it was.

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Reviewer:

Dida

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: Logan, Utah, USA

Reviewed: May 25, 2011

I just got done making these. I took suggestions from other reviews - substituted the walnuts with oatmeal, shortening with applesauce and replaced the sour cream with one cup cherry yogurt and one tbsp baking soda (realized I was out of sour cream!). It was very good - I don't think my family would have noticed the changes if I hadn't said something.

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Reviewer:

web98

Reviewed: Apr. 30, 2011

This recipe is very moist and has good flavor. It lacked the rhubarb taste I was looking for. I would make it again but I would add more rhubarb and I would mince the walnuts so they could be in every bite

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Reviewer:

soupy

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Cooking Level: Intermediate

Home Town: Dover, New Hampshire, USA

Living In: Rochester, New Hampshire, USA

Reviewed: Jul. 16, 2010

This was delicious! Didn't change anything!

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Reviewer:

Jenny

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Reviewed: May 30, 2010

Good! Easily lightened wi/Stevia. Used less fat/more fruit. Big hit wi/even a careful dessert eater like my husband

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Reviewer:

phishgurl

Cooking Level: Intermediate

Home Town: Shaftsburg, Michigan, USA

Living In: Idaho City, Idaho, USA

Reviewed: May 7, 2010

I have made this recipe a few times and it is always delicious. Tonight I served it like cake with ice cream on top (rather then cutting into squares). I used oatmeal as a topping instead of walnuts in order to make them nut-free. This one is always a crowd-pleaser!

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Reviewer:

Pammer

Cooking Level: Intermediate

Home Town: St. Thomas, Ontario, Canada

Living In: Burlington, Ontario, Canada

Reviewed: May 7, 2010

This recipe is fantastic! I did add 2 1/2 c. of rhubarb as many suggested and it was great! Almost like a coffee cake, great for the morning with a pot of coffee!

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Reviewer:

knorts

Reviewed: Apr. 30, 2010

This is definitely more a cake than a bar. I made it with the 3 cups of rhubarb, 1/2 strawberries for color, and I added a small egg...batter felt dry. VERY good choice. Will make it again!!

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Reviewer:

Donnaloo

Reviewed: Jan. 19, 2010

This was excellent. I used the extra rhubarb and since I didn't have any shortening, I substituted apple sauce. It made the squares really moist. Next time I will try a few more walnuts and possibly add a small amount of coconut. My rhubarb was from the freezer and I thought it worked well.

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