Very simple and very good! This recipe will definitely help use up the few bags of frozen rhubarb that must go to make room for the spring crop. If the cake is this good with frozen rhubarb, I imagine it will be wonderful with fresh picked.
I also used plain yogurt (whole milk) in combination with a few tablespoonfuls of sour cream. Added ~1/8 teaspoon of freshly grated nutmeg to the batter.
Moist and delicious! Thank you, Oma!
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4 users found this review helpful
Very simple and very good! This recipe will definitely help use up the few bags of frozen...