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Another Very Good recipes. I put this into a 8 * 8 glass baking dish. baked it for 40 minutes turned out wonderful.

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Kim1 July 15, 2002

This is a WONDERFUL dessert, easy to make absolutely delicious, the best rhubard upsidedown cake I've made. I cut the white sugar to 3/4 cup from 1 cup, left everything else the same. Doing this in the cast iron skillet was great. I love this recipe. Thanks!

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woodland hues June 13, 2003

Very good recipe. The cake is heavy and dense, as most from scratch upside down cakes are. Since no pan size was mentioned, it was baked in a 9" X 9" X 2" square pan. It took about 50-55 minutes to bake. Only changes made were to add 1 1/2 tsp. vanilla extract, and about 1/4th cup more rhubarb, as the rhubarb pieces were small. I honestly don't know if the addition of vanilla made a significant difference in the taste of the cake or not. Thanks for posting, Dancer. Will be using it again.

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o.c.gramma June 21, 2009

I thought this was a very tasty change from what my gramma made me. but I still loved grammas best. she used a lemon cake mix for the cake instead & it tasted divine.

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Chef Morganika July 30, 2007

Wonderful! Moist and flavorful, just sweet enough. A great new way to use rhubarb.

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Elisa72 June 04, 2006

A great tasting dish. A wonderful way to use up the rhubarb we had in the freezer. Thanks.

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Bluenoser January 22, 2006

Made this last night with the following changes: Added 1/2 cup strawberries, 3 cups rhubarb, margarine vs. butter, 1/2c white sugar + 1/2c brown sugar (substitute for the 1 cup white sugar), 2 Tablespoons water for the egg. I had to bake it about 10 minutes longer than the time given in the recipe (fine with me, better than too long!). Recipe was gobbled up by my husband, 3 year old, 5 year old and myself! THANK YOU!!

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Steph_40135 June 14, 2004
Rhubarb Upside Down Cake