Reviewer:

Reviewed: May 23, 2011

This was really great. I used 2 cups of strawberries and 3 cups of rhubarb. I like the little orange flecks in the cake. YUM!

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7 users found this review helpful

Reviewer:

maicalani

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

Reviewed: May 8, 2011

This was good, but too a little too sweet. I had more rhubarb than the recipe called for, about 6 cups (and used a 9x13 pan) but didn't increase the sugar and still thought that I should've used less sugar. I loved the orange flavor, though!

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8 users found this review helpful

Reviewer:

halliejo

Reviewed: Aug. 5, 2010

This is a wonderful cake so light and fresh tasting.

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7 users found this review helpful

Reviewer:

karlee

Cooking Level: Expert

Reviewed: Jun. 22, 2010

My mother-in-law is diabetic so I completely replaced the sugar with Splenda and it turned out wonderful. It would be interesting to see how that changes the nutritional info.

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10 users found this review helpful

Reviewer:

GoHawks!

Reviewed: Jun. 13, 2010

Very, very good! I recommend this to anyone who loves strawberry rhubarb pie. The orange zest adds a little kick to this very moist cake.

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8 users found this review helpful

Reviewer:

ajdj0486

Reviewed: Jun. 12, 2010

I gave this 5 stars for taste. It's a little messy serving to guests but once they taste it I don't think it matters what it looks like. A great combination of flavors for sure.

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6 users found this review helpful

Reviewer:

Char

Reviewed: May 11, 2010

There is really nothing I would change in this cake! The only thing I did to make it a like more healthful was to substitute some of the white flour with whole wheat...they'll never know the difference!

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6 users found this review helpful