Rhubarb snacking cake from Smitten Kitchen by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Kattancock on May 21, 2022

    Nice cake! It does seem like a tiny amount of batter when you spread it on the pan but it works out fine in my opinion. I did a half recipe in an 8x8 pan because I didn't have enough rhubarb for the whole thing, and used kefir instead of sour cream. I think next time I would skip the cinnamon in favour of maybe cardamom, vanilla or more ginger.

  • Lepa on May 25, 2018

    This is the best rhubarb cake I've made. My family loved it. Yes, the cake part was thin but using a metal offset spatula I was able to spread it to cover the 9X13 pan. The resulting cake was delightful. Not too sweet.

  • BigOrangeTiger on May 14, 2017

    I found this cake was tasty. I had to split it into two tins as I didn't have one big enough - I was nervous the proportions seemed wrong too but it worked out ok. It's like the rhubarb cake you might get in Germany. I've frozen one of them - if that turns out to be a disaster, I'll note it here, otherwise assume it freezes well!

  • amraub on June 03, 2012

    I wanted to love this one, but the proportions seemed off while I was putting together. The cake layer was so thin that it was very difficult to spread and I would've like to have just a little bit more. The rhubarb also ended up being a much thicker layer than described (maybe because my rhubarb was on the thin side and I measured based on weight?). Oddly, I liked the cake much more on the second day when the mixture had time to set.

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