I’m not sure I would have rated this four stars had I not made some fairly dramatic changes to the recipe. I did NOT expect a “topping” so laden with butter it was downright soupy. No way were you going to “sprinkle” this. I had to add flour to make it a streusel topping – a half cup did the trick, although I think reducing the sugar by about 1/4 cup would have made this even better. I can’t help but think that since the submitter instructs that you SPRINKLE the topping over the rhubarb, something is amiss. Either there’s an error in the amount of butter, OR flour was meant to be added and was somehow overlooked. As for the batter, because I had it to use, and because I LOVE using it because I know what it does for the taste, texture and moistness factor, I used buttermilk rather than milk. However, that substitution isn’t as easy as that – in order to adjust the balance of alkali to acid when substituting buttermilk for milk I reduced the baking powder to 1 tsp. while at the same time adding 1/2 tsp. of baking soda (which is 4 times as powerful as baking powder!) The final result (a true experiment that luckily panned out) thoroughly pleased me. The cake had a moist crumb that was more light and fluffy than dense. As expected, the buttermilk contributed its characteristic tenderness and moisture. As for the topping, it still wasn’t perfect but adding the 1/2 cup flour saved it. Again, I think reducing the sugar by 1/4 cup just might have made this perfect.
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I’m not sure I would have rated this four stars had I not made some fairly dramatic changes to...