1 Review

Loved this! Hard to believe it's made with wheat flour and splenda and NO OIL. 1/4 C butter is not a lot for a cake of this size. Easy and so yummy. When I tasted the batter I thought it would be too sweet, but it was perfect baked with the rhubarb. I didn't change a thing. Thanks!

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jackieblue May 14, 2008
Made over Rhubarb Coffee Cake