Reviewed: Jun. 5, 2001

The cake came out great. The sugar on top gave it a sweet crunchy crust. The cake is very moist and not overly sweet. I'm sure I'll make it again.

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15 users found this review helpful

Reviewer:

SUZZANNA

Cooking Level: Intermediate

Reviewed: Feb. 17, 2000

Wonderfully moist, uses lots of rhubarb, and not overly sweet. I make it several times a year!

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4 users found this review helpful

Reviewer:

khrynn

Reviewed: Jun. 21, 2002

This cake was very good. My daughter loved it with whipped creme. To me the nutmeg was a bit strong, so next time I would substitute cinnamon.

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21 users found this review helpful

Reviewer:

KKPETE

Reviewed: Jun. 18, 2000

I served this cake today for our weekly afternoon tea and we were amazed by how delicious it was. The only comment I have to make about preparation is four stalks of rhubarb equals four cups of chopped and I had not expected the batter to be so stiff and at first thought maybe it would not rise. By the time I got all the ingredients in the bowl except for the sour cream it was real stiff. But it all turned out very good. . the rhubarb gave this cake a tartness which was delicious with the sweetness of the brown sugar in the recipe.

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46 users found this review helpful

Reviewer:

DUSTY_OR

Reviewed: Jul. 20, 2000

I ran out of flour and had to use 1/3 a cup of bisquick, i also didn't have quite enough sour cream. Miraculously it still came out delicious! Definite repeat

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4 users found this review helpful

Reviewer:

SBK465

Living In: Seattle, Washington, USA

Reviewed: Jun. 19, 2002

I love the tartness of rhubarb and this recipe was perfect!! The sweetness of the cake complements the tartness of the rhubarb. My family enjoyed this recipe - will make again.

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13 users found this review helpful

Reviewer:

ANPAR

Reviewed: Jun. 5, 2001

This was wonderful! I was even a little short on the rhubarb, but it didn't seem to matter.

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4 users found this review helpful

Reviewer:

SROWE

Reviewed: May 25, 2002

excellent

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2 users found this review helpful

Reviewer:

Barbara

Cooking Level: Expert

Living In: Yuma, Arizona, USA

Reviewed: May 28, 2002

Just like mom used to make! My favorite growing up and now my son likes it, too. Even easier to make than mom's because it uses sour cream instead of buttermilk-easy ingredients already on-hand.

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2 users found this review helpful

Reviewer:

KPLUM

Reviewed: Jun. 20, 2003

This cake was very good. I added a little cinnamon to the flour mixture and substituted cinnamon for the nutmeg in the topping mixture. My grown daughter came in while the cake was still warm from the oven and ate almost a 1/4 of it and then took more home. I had planned on serving it with whipped cream or ice cream, but we liked it just the way it was. We love the crunchy/crispy topping. My only problem was that I had to bake it for about another 20 minutes or so (my oven's gone wacky lately). I laid a piece of foil over it during that time so the top wouldn't get too brown, therefore moistening up the top a little, so then I put it under the broiler for a few minutes and it crisped back up again. A keeper, Thanks!

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2 users found this review helpful