I've had this recipe for over twenty years, and have made it nearly every Spring since. Hope you enjoy this quick and easy recipe as much as my family has.
Delicious, I did add some fresh strawberries to the rhubarb....mmmm good!! Served warm with a scoop of vanilla frozen yogurt or ice cream...delish!
Read MoreThis was just ok. There was really no "pouring over the rhubarb". It was more like dropping it and spreading it, like a biscuit topping. I am glad I tried it, but I probably won't make it again.
Read MoreDelicious, I did add some fresh strawberries to the rhubarb....mmmm good!! Served warm with a scoop of vanilla frozen yogurt or ice cream...delish!
I was happy to find a rhubarb cobbler recipe here, and tried this one, and it tasted good. However, the topping didn't have enough liquid in it, so I added more sour cream and a bit of water; otherwise it didn't even have enough liquid to mix the flour properly. Next time, I would probably add some brown sugar crunch topping of some sort to add a bit of interest. It was very easy to make, though, and everyone scoffed it up with whipped cream on top.
This was just ok. There was really no "pouring over the rhubarb". It was more like dropping it and spreading it, like a biscuit topping. I am glad I tried it, but I probably won't make it again.
Neither of us cared for this at all. The fruit part was much too thick; no juiciness at all. Ditto on the topping. I had to add some milk to the batter not only to mix it, but even more to make it "spreadable" as the recipe directed. The finished topping part was, how shall I call it, almost rubbery. Also, the ratio of topping to fruit was off - too much topping, not enough fruit. Hate to rate it like this, but it just wasn't to our liking.
Really yummy! I used frozen rhubarb. I didnt have walnuts so I used slivered almonds. Definately will make again.
Last year I made it and it was nice. I replaced 3/4 cup of white sugar with brown. This year I have made it twice. The first time it was terrible but my husband ate it anyway. So, the second time i made it, the cake part was good but the rhubarb part was watery....I sucked it out from under the cake part with a straw.
If you must use rhubarb, this is a great recipe. It's a pleasant, not too sweet dessert. I used 5 stalks rhubarb to get the 4 cups chopped and an extra egg made the topping spreadable without tasting egg-y.
I made this with a few modifications and it was fantastic. The first modification is that I used vanilla bean Greek yogurt instead of the sour cream, and I also didn't have enough white sugar, so I used brown sugar in the cake part. I also added about 1/3 cup of water to the batter because it was too dry. I also used two bags of frozen rhubarb, rather than fresh. It turned out very well, and even the kids, who were skeptical at first, ended up loving it. Thanks for sharing the recipe! We'll definitely make it again.
