The flavor was wonderful as the almond and cinnamon combination went wonderfully with the rhubarb and ginger. Its a tangy peppery sweet that's a little more complicated than your usual breakfast sweetness. I made this using a blend of splenda and sugar. Not a good idea as it may have created some odd restusts on the exterior of the damper - not sure as this was my first. Mine was brown and tender lacking any crispyness - something that often happens with sugar substitue. Nonetheless we enjoyed it thoroughly. Thanks Caroline.