This was delicious. I used 4 T. of grapefruit juice and the zest of a whole grapefruit. I iced it with powdered sugar mixed with grapefruit juice to a drizzling consistency with about 1/4 tsp. of almond extract. Then I sprinkled it with shredded sweetened coconut! It was great like dense cake. I'm craving another batch!
My family and I spend part of the year in Paraguay where we have a long and abundant grapefruit (pomelo) season. I made these cake-like bars four times one week because they were delicious!
These cake bars are very good. I used the zest of a whole grapefruit but the grapefruit flavor was still very subtle. To add a bit more I took the suggestion of another reviewer and made an icing for the cake out of additional grapefruit juice and powdered sugar. Thanks for the recipe.
These are delicious! The nice grapefruit "tang" somehow blends with the brown sugar and cinnamon but doesn't get lost. I slathered these bars with a simple powdered sugar based frosting flavored with fresh grapefruit juice. Fine recipe so glad I tried it!
My hubby loved these. I think though that the cooking time was a little off. At 30 minutes I checked and the middle was still very jiggly. I had to give them an additional 10 minutes. I decorated them with the "Really Good Frosting" recipe from this site. Thanks for posting the recipe.
I had a grapefruit that I needed something to do with and this was so easy to make. Pretty tasty next time I'll probably double the juice and zest for a bigger kick. I used powdered sugar and juice for a thin icing. Yum!
This makes a gorgeous cake!! Basic enough to make a few variations in flavour-orange lemon chocolate etc. I made it as written with only one sub I used butter instead of shortening. The grapefruit flavour is subtle but gives the cake a little twang. Thanks for the recipe this will be a regular for my family!!
Ok to start with this is a cake not bars. Next the cook time is WAY too short -at first I thought that maybe they were supposed to be a little raw like brownies and then they'd get hard like a brownie in the fridge. But no they were RAW raw not gooey-good raw. SO we put them back in the over for at least an extra 20 minutes (and my oven usually errs on the hot side!) and then they were pretty good. In my books not really worth the fat in them but still good.
These were surprisingly interesting. I took the suggestion of others and doubled the grapefruit juice. The batter was quite lumpy (which had me worried) but the "bars" (I would call them cake) came out extremely moist and yummy with no lumps. I am also going to make a grapefruit frosting (grapefruit juice cream cheese powdered sugar vanilla milk) to put on top.
Tasty but not what expected. It was more of a cake than a bar or brownie. I also had to double the cook time as well as the grapefruit juice. I used grapefruit juice and powdered sugar for the frosting and still didn't get much of a grapefruit flavor.
