Soooo easy....and "eat yourself sick" good! I changed it up a SMIDGEN by adding: a sprinkle of cinnamon, and about 1/2 teaspoon of Mexican vanilla. Ohhhhhhhhh myyyyyyyyy!! My husband, (a farm guy raised on summer rhubarb dishes) asked if there was a way to give it 6 stars...LOL ENJOY!
This is very easy to make and delicious. It has a very sweet dense cake bottom but the rhubarb is still tart.
Delicious only changes: I added 2 tsp ground ginger and baked for 50 min. Yummy very easy to make. Will make this again.
This was very good and very easy to make. I will probably use a little less sugar next time as it seemed a bit sweet to me but other than that it was great.
Very interesting recipe. I too was skeptical about the water but it worked. Following others' advice I cut the sugar down to 1 c. and it was still plenty sweet. It was definitely pudding-y not the drier cobbler consistency I half-expected. Next time I will increase the amount of rhubarb or try it in a smaller dish. The rhubarb was too sparse for my tastes.
what smelled great and actually tasted good was a floating mess of cake... after 40 min the crust was browning on the edges but the whole dish was floating in liquid.... what a waste!
easy and tasty. I added a little vanilla and cinnamon. I was worried about the water but everything set up great. Just a little plain for my taste (definitely more a cobbler than a pudding)
Good and easy. I was uncertain about dumping the water mixture on top but it turned out great. I took the advice of others and reduced the sugar by about 1/2 cup and it was plenty sweet. I might cut back even more next time.
Way too sweet and I used half the sugar called for. The boiling water seemed to make the batter portion gooey and not really baked in parts. I think if you cut down on the sugar you should also reduce the water. Simple yes but not a great use of rhubarb.