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Oh boy this is good ! It disappeared so fast I had to make another one the next day which I sharec with my neighbors also. This cake is really moist and tastes like "Rhubarb Pudding" my gramma used to make in the early 40's. It is very easy to make and the neighbor I shared with said she had to drop by to see what i was baking.. grammajune

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June Lerch March 22, 2002

Yum Yum Yum! That's what I said when I took it out of the oven and I haven't stopped saying it since. Just like the one my mom used to make! Thanks Lennie.

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Miss Erin January 22, 2002

This was my first rhubarb cake and the first time my grandkids had ever tasted rhubarb. When I served it with whipped topping, they all said it was delicious. Thanks for a good cake!

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Sharon123 July 29, 2002

Very soft and moist cake.My family loved it.Gone by breakfast.

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jump June 08, 2002

Oh, Lennie! This is to die for!! :o) I have never even heard of rhubarb until I married 11 years ago, and I had my MIL's strawberry rhubarb pie. I fell in love instantly! It is my favorite pie! I simply HAD to try this, especially since it had a familiar name in the title! LOL My family went nuts over this! So moist and delicious and I had almost everything on hand. Thanks for another first prize winner in our family!!

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Wendy W88 July 30, 2002

Other than substituting cinnamon for nutmeg, cuz I didn't have nutmeg, I followed the directions as written & everyone loved this cake. Rhubarb was available at the Farmers Market & one bunch for a lousy $2.00 made the 4 cups perfectly. I just asked the seller & he told me to pick the smallest redist stalks, and said that would make the 4 cups. How would I know. Anyway, thank you for this recipe. It made me the hit of the neighborhood when I gave it out to my friends.

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dancinlynn July 18, 2014

I was able to use gluten free flour in this recipe, and it still came out great! Thanks for sharing such a tasty recipe.

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bakedapple42 June 01, 2014

Very Good. Even hubby who doesn't like rhubarb liked it. Thanks

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sherrirod May 10, 2014

Fabulous cake. I'm throwing away all my other rhubarb cake recipes. This cake is moist, delicious, and slices neatly into attractive servings. I beat the sour cream directly into the butter/egg/sugar mixture. then folded in the flour mixture. I also substituted cinnamon for nutmeg in the topping, and added 1/2 cup chopped toasted pecans. My cake took 50 minutes to bake in a heavy ceramic baking dish. I also think it serves 16 rather than 12, since each slice is so rich.

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Dancing Dianne July 13, 2013

Great Great Great! I have been looking for a recipe for all that rhubarb that didn't leave a strange taste in your mouth. The dough tasted great so I was ready for a great cake and this recipe didn't disappoint. I did add half sour cream half marionberry yogurt and 1 cup currants with 2 cups rhubarb (I will increase that next time) and I also switched up the flour to 1 cup regular and 1 cup teff flour. I also made a bit sweeter topping to include 1/2 cup packed brown sugar, 1 tablespoon all-purpose flour, 1 teaspoon cinnamon<br/>1 tablespoon butter, softened - next time I may leave out the butter. The cake was a bit pudding like which we loved. The kids ate it as it came out of the oven and again for dinner. I will add all the rhubarb next time or split half and half with the currants.

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Ceezie June 20, 2013
Wendy's Rhubarb Stir Cake