Reviewed: Aug. 5, 2009

I followed others recommendations and went with four cups of rhubarb, which definitely was a good choice. Also, instead of just serving the vanilla icing with the cake, I poured it over the cake and let it soak entirely into it. Doing this gave it a really sweet bottom, a tart top, and the whole consistency was like a muffin loaf. It was a big hit with everyone here.

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Noah Cawein

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Reviewed: Jul. 12, 2009

I think my husband just ate half this cake in a sitting! It's SO good! I didn't have 4 cups of rhubarb so I used 2 cups rhubarb and 2 cups strawberries. I added 1tsp of vanilla to the cake batter and I used brown sugar for the crumble and added a little cinnamon - other than that, I wouldn't change a thing!

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MIKALA79

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Reviewed: Jul. 9, 2009

Most Excellent! Loved this cake. But instead of just pouring the sauce on individual pieces, I put knife holes all threw the top, and poured the sauce on the whole cake, letting it go all threw it. it's very most done like this.

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Bonnie

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Reviewed: Jun. 21, 2009

Quite good! I doubled the rhubarb as suggested and it seemed like a good amount. I also wish I would have gone with my gut and cut the sugar in the vanilla sauce because it was WAY too sweet -- I tried toning it down by adding 1/2&1/2 (had used up all my evaporated milk) but it was still over the top and now it took too long to thicken. I added a splash of brandy which was a yummy addition, and then cut the vanilla down because the buttery/brandy flavor was great as it was. I eventually caved and added a little cornstarch and water to thicken it because it was just taking too long. Overall this was very popular - I just dropped a star for the necessity of adding rhubarb and cutting the sugar.

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MrsJPS

Cooking Level: Intermediate

Living In: Waukesha, Wisconsin, USA

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Reviewed: Jun. 19, 2009

I thought this cake was amazing!!! Made a few substitutes, due to lack of specific ingredients & taste - will share the following: 1. substituted whole, plain yogurt for the buttermilk 2. Added couple dumps of ground cinnamon to cake & topping 3. Spread a layer of chopped walnuts underneath crumb topping 4. (Sauce) Substituted cream for the evap. milk, pure maple syrup for the sugar, and accidentally melted butter/syrup first. Added cream & vanilla. Turned out AMAZING!! HIGHLY RECOMMEND! Thx for sharing.

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Brandy Svensson

Cooking Level: Expert

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Reviewed: Jun. 8, 2009

This cake turned out great - the cooking time was perfect and it was nice and moist. The only thing I changed was the topping - I used brown sugar and added a tsp of cinnamon. I also left out the vanilla sauce, and everyone still loved it!

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gen24

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Reviewed: Jun. 5, 2009

This cake was awesome!!! They served this at a women's retreat and everyone had to have the recipe. I am not a huge rhubard fan but have to make this cake for the next BBQ I go to. If you don't make the vanilla sauce you are really missing out it is fabulous and what gives it the last 2 stars from all of us.

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sherart

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Reviewed: Jan. 27, 2009

A really moist cake. My topping sank into the cake. It didnt look like the picture but tasted great non-the-less!

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RUTHCOOPER

Cooking Level: Expert

Living In: Thornton, Ontario, Canada

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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: Intermediate

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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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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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