Yes I did try this recipe with Turkey Sausage and followed directions. I don't understand why it says to preheat oven to 400 when all has been precooked. I added some mozzarella cheez over the top for extra flavor and the whole dish came out totally overbrowned and overcooked. I can understand the cheese being over done but it was all overdone but it still tasted good. Next time, I will bake @ 350 with foil over it and uncover and add cheese and bake additional 5 minutes. Think this will solve the problem. Did anyone else have these same results?

Reviewed On: May 10, 2013

Wow, haven't had anything "rhubarb" for about 50 years except fond memories of those delicious rhubarb pies my mother used to make so I wanted to make this bread. I got the rhubarb from the produce dept and it was already sliced and I wonder if that was the problem. I followed the recipe except used low fat sour cream in place of the milk and did use cinnamon/nutmeg in the flour. I cut the rhubarb into small cubes and it made exactly 2 cups. I used 4 baby loaf pans and it took an hour to bake. The topping was as the recipe said and it didnt' sink into the bread as I added the nuts to the topping instead of in the bread mixture. Couldn't wait for this to finish baking. What a disappintment! There is no flavor to this bread. Its very moist and tastes good with butter on it but it has no particular flavor. I wonder if the rhubarb was old or what? Don't think I will make again, so sorry!

Reviewed On: Mar. 27, 2011

I am so reluctant to give this recipe less than the 5 stars but it was not exactly a CARROT CAKE! I made this for an Easter gathering of 20 people and couldn't wait for the kudos. After dessert was eaten no comments were made except that "you said this was carrot cake, where are the carrots"? Good question, although delicious, there simply wasn't any taste or evidence of the carrots - perhaps 3 cups of carrots and less pineapple, coconut, raisins, etc would have pleased my friends. Thanks for sharing!

Reviewed On: Apr. 13, 2010