I’m going to be honest. I totally poached this recipe from Deb over at Smitten Kitchen. It’s an awesome recipe.
I made this the friday before Mother’s day, intending to serve it both to Kim, and Craig’s mom and grandmother. I had one piece and left for work. Then Boris helped himself to the remaining 8 pieces while I was away.
I don’t usually like crumbly toppings on stuff, but the crumbs cook down into this cake, so there’s no worry of too many runaways. I wouldn’t change the recipe a bit. Except maybe put in a ginger spiked seedless raspberry reduction instead of the rhubarb. But probably not, I really like rhubarb.