Just didn't care for this one and if it wasn't for the filling, which is definitely worthy of five stars, I'd rate this even lower. I knew I wouldn't like the nutmeg, especially 1/2 tsp. in addition to a teaspoon of cinnamon, so I left it out. The recipe called for almond extract, something I didn't think was a good match for this cake so I used vanilla. The topping didn't appeal to me so I made my own, using 6 T. sugar, 1/4 c. flour, 1/2 tsp. cinnamon and 2 T. butter, and I was more than pleased with the result. The cake batter was a weird consistency, bits of cold butter that floated around in a not very thick batter. The end result was okay, but the wonderful filling and the topping I substituted deserved something better than this cake batter which requires far too much tinkering.

Awesome! I made a couple minor changes, but otherwise stuck to the recipe. I didn't add walnuts and I used frozen blueberries instead of rhubarb (didn't have any on hand). I thought the almond extract tasted a bit strong, next time I'll try vanilla.