Original recipe yields 12 servings
Based on a 2,000 calorie diet
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 far...
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.
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-...
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.
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 mi...
It is very sweet. I would add a tab bit of salt and cinnamon if I made it again. Someone suggested baking it longer, I think that would be a good idea too.