Simply made, simply delicious! I am a gramma now & truly appreciate some of the old-fashioned, quick & easy to make desserts . Thank you 🙂
Delicious,e asy, awesome. Forgiving on amount of fruit — I tend to have more. Great when warm with ice cream. Good for morning snack too. I use an oval baker. Pretty.
Excellent recipe. I did double it for a 9×13 baking dish. Added 1 more cup of rhubarb to bring to 5 cups. All other ingredients just doubled. I have found out that letting rhubarb desserts cool completely is more to my liking. The flavor/ tartness is much better.
This is absolutely delicious and easy. I’m making it for the third time in 2 weeks. Cut it in half twice and that worked out. I couldn’t find rhubarb but used blackberries and strawberries once, however my favorite right now is strawberries and peaches. Excellent the next day, too!
A few years ago, I made different versions of this for different occasions. It was always delicious! I do think more fruit would be helpful but my boyfriend liked all the cake. I just made it for the first time in awhile, with what I have on hand – nectarines and blueberries, with a big pinch of lemon zest. Can’t wait!
I was surprised at how easy this recipe was to put together, and more surprised at how outstanding the results. I ommitted the strawberries, and only used rhuabarb for the recipe. I also cut down the sugar in the rhubarb filling to 1/4c and in the cake to 1/3c. With these changes, the level of sweetness was perfect. This will definitely go into the regular rotation.
I only had four stalks of Rhubarb left in my garden, substituted margarine for the butter, rice milk and I used a glass loaf pan. I also cooked it at 350 for 45 minutes with the rest of our dinner. It was fantastic!
- 2 cups strawberries, chopped
- 1 3/4 cup sugar, divided
- 3 tablespoons butter, softened
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