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This recipe came along at the perfect time, since I had both rhubarb and buttermilk to use up. The only thing that I did differently was add about a teaspoon of pumpkin pie spice to the cake batter because I thought the extra spice would be pleasant with the rhubarb. It had a nice coffeecake-type texture once baked, and tasted equally good warm and cold. I was sort of expecting the cake to be a bit sweeter than it was (judging by the topping ingredients), but it had a nice tartness to it. This would be a nice addition to a brunch menu, I think.
It must be me. This tastes good but for some reason the topping all fell to the bottom of the cake and I ended up with a bit of a sticky mess. The top of the cake was smooth and looked like any plain cake. I baked it until it came away from the sides and was almost a dark brown - about 48 minutes. As it cooled it became obvious this wasn't what it was supposed to look like and when I cut a piece, it had a stick fruit and caramel bottom layer. I turned the cake out on a rack and the bottom looked a bit lunar but was decidedly wet and not fully cooked. It left a fair amount in the pan too. But it does taste good. maybe next time I will try cooing about 55 minutes. Don't know why the topping fell to the bottom though.
I'll definitely make this rhubarb cake again...loved it! Next time I will follow the recipe as written, except to reduce the amount of cinnamon...personal taste. Thanks Lezlie...
All I can say is Wow! Fantastic cake, I love the sweet tast of the cake yet the tart of the rhubarb. So easy to make yet it taste like I slaved for hours. I did add a few chopped nuts to the top
Absolutely scrumptious!!! My sister made this for dinner tonight and it was delicious with simple ingredients. Highly recommend this recipe....Thanks!
I made this for our memorial day celebration and have never had so many compliments on a dessert -- I'm always the one who makes the desserts, so I've served lots of different ones. Every person at the gathering, including the ones who said they don't like rhubarb thought this cake was amazing. As another reviewer indicated, it is a fantastic moist and delicious cake. I'm interested to know if anyone has tried this with a different fruit and what the result was.
This was a fantastic moist and delicious cake! It had the texture and flavor of a coffee cake, which I loved. I made it exactly as directed and it did really take on that 'lunar' look. I think it would be great with any fruit - apples, blueberries, peaches....!
My mother had this same recipe Magazine and used to make this cake when I was younger. It is my alltime favorite cake as I'm not a huge fan of overly sweet cakes. The topping is just sweet enough to mellow out the tartness of the rhubarb, while the rhubarb tones down the sweetness. I've been looking to find the recipe for this cake for years and was absolutely thrilled to find it here!!
What a great cake...and it does take on a lunar look when baked. I was given some fresh rhubard today and decided to try this recipee. Definitely a keeper. Wouldn't change a thing.
I really liked this recipe, mainly because the cake was very moist and the flavor was wonderful - kind of custardy, actually. If I made it again, I'd probably tone down the cinnamon a little bit; it overwhelmed the flavor of the rhubarb (if I hadn't put it in myself, I might not have been able to taste it!) Of course, if you really love cinnamon, that's not a problem :)