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Reviewed: Sep. 9, 2008

I rate this four stars only because I think it should have included a lot more rhubarb. I'm sure it would have been yummy with the vanilla sauce but what I did was use my leftover rhubarb and simmered it for about 25 minutes and added sugar until it turned into a sauce. I drizzled the sauce over the cake to give the cake more rhubarb flavor.

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melodee

	Cooking Level: Beginning
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Reviewed: Sep. 1, 2008

Excellent, sooooo good and easy!!! I followed the recipe except I added 4 c. rhubarb and cinnamon to the streusel topping. The sauce went fabulous with the cake, you must try!!!

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~EmMa~

	Cooking Level: Intermediate
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Reviewed: Jun. 25, 2008

This cake was incredibly awesome! It's so moist. I did use 4 cups of rhubarb as others suggested and it was just the right amount. I was worried about the crumb topping because it wasn't very crumbley but it turned out just right. My kids think I'm crazy but my goal is to try all of the rhubarb recipes on this site! I've been a little nostalgic lately remembering back to the days when we'd sit on grandmas back stoop with a big bowl of sugar and a fresh picked stalk of rhubarb. It was always a big deal to see who could find the one with the biggest leaf! Try this recipe; you'll be glad you did. Tried this one again with brown sugar instead of white for the topping. It was a hit with everyone at work, and I thought it was much better then white sugar.

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CDETIIHO

	Cooking Level: Intermediate Home Town: Minneapolis, Minnesota, USA
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Reviewed: May 12, 2008

This is an excellent cake!! Next time I will use 3 cups of rhubarb for extra rhubarb flavor. I also added a pinch of nutmeg. The cake is moist and dense, just the way I like it. The vanilla sauce works very well with this cake, but a little goes a long way.

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Reviewer:

TERRIZ1


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Reviewed: May 7, 2007

The cake is outstanding. I can't rate the vanilla sauce because I used strawberries with syrup as the accompaniment, but I can only imagine how wonderful the vanilla sauce would be with it. The crumb topping on this cake is perfect against the light, moisture-filled texture of this cake. (I used 1 T. lemon juice in a cup of regular milk for my "buttermilk.")

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