This is a very moist cake, perfect either warm as dessert with ice cream, or as a brunch or afternoon tea snack.
Grrrr-EAT stuff! Following the advice of others, I made the following modifications: Used five cups of rhubarb instead of four; cut the nutmeg in half and added a quarter teaspoon of cinnamon to the topping. For those of you who are wondering about using frozen rhubarb, I did -- but I thawed it first. I drained off all but about a quarter cup of the liquid that was created as it thawed. This helped with the stiffness of the dough in the final stage and didn't seem to affect the finished product at all. From what others are saying, my batter was probably a lot easier to spread in the pan. As for results: I took the cake to my parents' house on a visit and everyone there really liked it -- even my dad, who isn't the easiest guy to please! I will definitely make this again; the recipe is going into my file. Thanks, Deb! - 01 Jun 2007 (Review from Allrecipes USA and Canada)
WARNING: the batter consistency will be as thick as cookie dough, but it is supposed to be that way! I double and triple checked to make sure I had this recipe right the first time I made it because it was so thick. 2nd WARNING: Wait to eat it!!!! The first piece I tried was right after it cooled and it was blah. The next day it was AWESOME! Make this the day before and you won't be disappointed. - 26 Feb 2006 (Review from Allrecipes USA and Canada)
I served this cake today for our weekly afternoon tea and we were amazed by how delicious it was. The only comment I have to make about preparation is four stalks of rhubarb equals four cups of chopped and I had not expected the batter to be so stiff and at first thought maybe it would not rise. By the time I got all the ingredients in the bowl except for the sour cream it was real stiff. But it all turned out very good. . the rhubarb gave this cake a tartness which was delicious with the sweetness of the brown sugar in the recipe. - 18 Jun 2000 (Review from Allrecipes USA and Canada)