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Showing 1-4 of 4
on August 14, 2006
on December 12, 2005
By Kelly Kinser
on July 28, 2005
Yum! I could have eaten the whole pan myself! You'd never know it was low-fat--very moist. I also subbed half the sugar for baking Splenda. Very good--thanks.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on June 17, 2005
This was so easy! First time baking with rhubarb i was a bit scared but everything was fine :) But Seriously, guys, why hasnt anyone rated this yet? anyways my family thought it was very yummy. altho, as usualy i did make some adjustments: instead the oil i substituted more applesauce rounding it off to 1/2 cup applesauce, and i didnt add any walnuts coz we had none. After baking it i thought it might have needed a bit more time, but it just ends up being really moist and almost pudding-like. AND the heavenly cake smelled like those mini dounuts from the carnival coming out of the oven hehe! but everyone thought this was excellent, thanks Karen!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (1423 g)
Servings Per Recipe: 1