June 2015 - I've upped my rating to 5 stars as I realize that I make this cake at least once a week during rhubarb season. It's a very flexible and forgiving recipe. Here are the tweaks I've developed: I use a good 4 cups of rhubarb and only 1 c. of sugar in the batter (the streusel on top adds more than enough sweetness for the tart rhubarb). I also think it's more flavorful with a mix of whole wheat and white flour (1 c. each). Finally, adding 1/2 c. rolled oats to the topping gives it a bit more character. I try to use butter always for the streusel, but sometimes use margarine in the batter - no problem! Same with buttermilk - I use it when I have it, but if I'm out you can use milk with a teaspoon of lemon juice in it (let it sit for 5 min. before adding it to the batter). Everyone always asks for seconds and my teen boys and their 8 year old brother request it all the time.
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June 2015 - I've upped my rating to 5 stars as I realize that I make this cake at least once a...