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    You are in: Home / Recipes / Topsy Turvy Nutty Rhubarb Cake Recipe
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    Topsy Turvy Nutty Rhubarb Cake

    Average Rating:

    3 Total Reviews

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    • on May 28, 2011

      I love the rhubarb topping but found the cake part to be too rubbery especially on the outside, the very center wasn't too bad. The cornflakes did get soggy quickly too.

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    • on May 28, 2011

      Congrats on this creation! I adored the the rhubarb part of the cake. Also loved the almond flavor with the rhubarb and the macadamia nuts. But the cake was a bit too spongy and dense in my opinion and the corn flakes became soggy in no time at all (thankfully I only put them on half the cake - then just put nuts on the rest).

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    • on May 28, 2011

      This cake was amazing! It was very easy to make thanks to your detailed and easy to understand directions, quite impressive to look at and soooo tasty! The tangy rhubarb with the crunchy sweet nutty topping was a perfect match! We all loved it and could not get enough of it! :)
      Due to personal preference I reduced the sugar quite a bit using only 1/8 cup in the fruit layer and also 1/8 cup in the cake. That way the cake was sweet enough for us.
      In my topping I used honey roasted cornflakes and really thought that the little touch of honey was great.
      THANK YOU SO MUCH for sharing this great creation with us, chef and good luck in the contest!
      Made and reviewed for RSC #16 May 2011.

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    Nutritional Facts for Topsy Turvy Nutty Rhubarb Cake

    Serving Size: 1 (126 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 255.3
    Calories from Fat 79
    Total Fat 8.8 g
    Saturated Fat 3.3 g
    Cholesterol 29.7 mg
    Sodium 93.8 mg
    Total Carbohydrate 38.4 g
    Dietary Fiber 1.6 g
    Sugars 24.0 g
    Protein 6.9 g

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