Really, really delicious! This cake is definitely sweet and rich. I could've sliced mine even thinner and been happy. I didn't change a thing with the batter. The only tiny thing I added (per the suggestion of another review) was a little bit of kosher salt. Probably not enough to even taste it, but next time I may add a little more. The caramel sauce is delicious, but I think it's too much. Next time I would definitely half it because I threw a lot out. I used a bundt pan and it took about 85 minutes to cook fully. Came out with no problems and didn't go over the edges at all. I served it with vanilla ice cream and the hot caramel sauce. It's very decadent, relatively easy to make and tastes delicious!

Reviewed On: Jun. 19, 2011

I have never made a rhubarb pie, so I had no idea if it would be any good. Being from the midwest, I've had rhubarb pies/crisps quite a few times. It's one of those things that is so specific, you don't know if everyone will like it. I decided to try this recipe and it was absolutely delicious!! And, very, very quick to prepare and easy to make. The topping really gives you the best of both worlds - pie and crisp. I used a premade pie crust and it worked great (put tinfoil around the sides, take off about 15 minutes or so before the pie is done). I was worried about the rhubarb being too tart, so I added a bit of brown sugar to the white sugar/rhubarb mix. It set up perfectly, went great with vanilla ice cream and everyone loved it. Thanks for a great, simple, delicious recipe!!

Reviewed On: Sep. 4, 2010

I used to eat at Killer Shrimp quite a bit. The thing that is great about this recipe is that it's a great base to something that I thought would always remain a mystery. Everyone has a different memory of what Killer Shrimp tasted like, so I'll tell you how I did the recipe. I added a lot more garlic than was called for. I just kept tasting and adding. Next time, I would half the tomato paste - I ended up adding more beer (another change I did) because I thought the tomato flavor was too strong. I also added thyme because I thought I remembered little sprigs of it floating around, and I think it added to the dish. I put in a few more dashes of the celery seed, added a little more butter (mostly to cut the tomato taste) and also used a little cayenne pepper because that kick was missing for me. I do not think that Worchestershire sauce was in the original - I added a litte, but could tell it was going to be overpowering. Just my opinion. All in all, this is a great, decadent dish. Thank you for posting it! And, apologies to the purists out there for modifying. The basics of this recipe are great - season to taste!!

Reviewed On: Aug. 1, 2010