13 Reviews

Most excellent recipe. I added a bit of cinnamon to the rhubarb-sugar combo. Topped it with vanilla ice cream or some whipped cream...yum...

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momjan July 22, 2012

really easy the boys loved this cake was going to throw in frezer for him but it didnt make it that far sprinkles sugar in the raw on top made it pretty

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Dienia B. June 07, 2010

Even the non-dessert eaters loved it. Thanks!

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NDjojo August 06, 2013

I don't think I've made a rhubarb cake before and this one was easy enough for someone who doesn't have much luck in the cake baking department (I never do!) - super moist and sweet without being overly sweet. Like another reviewer, I used splenda and whole wheat flour without any trouble - although I think my cake would have been fluffier if I had used all white flour and sugar. When I added the rhubarb there was a bit of wet sugary mix that remained in the bottom of the bowl - I didn't add it for fear that the cake would become soggy; I would add it next time though. Made for ZWT6.

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Brooke the Cook in WI June 07, 2010

This cake is so good. In the cake batter I used only 1/2 cup sugar. But other than that, followed the directions. Thanks WiGal :) Made for the Zwizzle Chicks of ZWT

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Boomette June 07, 2010

What a nice rhubarb cake. We used fresh rhubarb from the garden, we did sprinkle it with sugar, but don't think it is necessary. This is a great recipe to use up leftover rhubarb. Made for ZWT6.

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morgainegeiser June 06, 2010

This was pretty easy to put together and very tasty! I had fresh rhubarb from the garden, and made this exactly as posted, using 2% milk. I was going to sprinkle confectioners' sugar on it, I was going to serve it with some fresh whipped cream, but it was perfect as it was! Not too sweet but sweet enough, and also pretty light! Thanks for sharing this favorite! Made for ZWT6 by a RedHot Renegade.

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JackieOhNo! June 06, 2010

This became a favorite at once. I used Splenda for the sugar and skim milk along with 50% white and 50% wholewheat to make it more diabetic friendly. It came out lovely and light in texture and just yummy. It's a keeper!

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Annacia May 13, 2010

This cake worked so well for me. I was terrified not to grease the tin but I had no problems there at all. My rhubarb cooked well and the resulting dessert is delish - will have more with cream tonight !!

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katew November 14, 2009

So delicious! This is easy to make and so wonderful tasting! I used fresh rhubarb from my garden. I served with and without whipped cream - delicious either way! Thanks, WiGal! Made for PRMR.

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mersaydees July 19, 2009
Erica's Rhubarb Cake