Reviewed: May 26, 2012

It was very good but the center didn't cook all the way in the 9 by 9 pan. Maybe it would work better in 9 by 13?

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Reviewed: May 24, 2012

Absolutely fantastic recipe! I doubled the rhubarb to make it extra moist and tart, but otherwise the recipe is perfect. Everyone most enjoys the lovely vanilla sauce, as the cake is not overly sweet and the sauce adds exactly the right touch! A lovely addition to my list of favourite recipes. Thank you!

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Sammy

Home Town: Kitchener, Ontario, Canada

Reviewed: May 14, 2012

This was a great cake. I used 4 cups of Rhubarb and 1 cup of evaporated milk. The sauce you can eat alone, its great

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Deb H

Reviewed: May 14, 2012

Doubled rhubarb and added extra sugar - will try the vanilla sauce next time, but cake was delicious with vanilla ice cream!

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Jennifer C.

Home Town: Plymouth, Minnesota, USA

Living In: Minnetonka, Minnesota, USA

Reviewed: May 8, 2012

Doubled the rhubarb, as other comments suggested, and it's a dream!

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aelizbet

Reviewed: May 3, 2012

This is, indeed, a "Special Rhubarb Cake"! Rises beautifully, easy to make, and is delicious! Even my husband who states he doesn't like rhubarb enjoys this cake! This is a winner that I will be making again and again. One revision I made as another reviewer did as well: In the streusel topping, I used brown sugar instead of white. I also substituted just a bit of oats in with the flour. Fabulous. Thank you for sharing this delightful dessert!

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BRIGHTPURPLE

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: May 3, 2012

This is ABSOLUTELY AMAZING!! The only substitution I made was using brown sugar in the struesel topping instead of white sugar - & the Vanilla Sauce is TO DIE FOR! Trust me - if you've got the ability to get your hands on some rhubarb - give it a try! :) *user review not responsible for weight gained by eating entire pan*

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apotheca

Reviewed: Oct. 1, 2011

This is a great recipe! I put 4 cups of rubarb , next time I think I am going to put 5 cups because my husband LOVES rubarb. The other thing that I changed is the omount of the evaporated milk; I put a can of 12oz because it was to sweet in the original recipe. Thanks so much for this recipe.

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Milenka

Reviewed: Jul. 11, 2011

I'd put more rhubarb in it. So good!

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Jocelyn

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

Living In: Edmonton, Alberta, Canada

Reviewed: Jul. 9, 2011

This cake is very easy to put together. I actually doubled the recipe and baked it in two 8 x 8 pans. My only trouble came with the vanilla sauce. For whatever reason, after it came to a boil, I still couldn't get it to thicken and it will extremely liquefied. I ended up poking holes in the cake and pouring a thin stream over the cake. I'm hoping that the longer it sits, the more the sauce will "harden". Either way, it certainly looks pretty. Thank you, Biena!

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