Delicious Cake with less oil
I went back to my June 2013 magazine to find this recipe after reading in another issue that it was the most pinned of that issue. Since I have two rhubarb plants successfully moved from Maine to CT, and since I wasn't allowed to harvest any stalks last year, I was excited that this year produced a bumper crop.
My only issue with the recipe was the 2/3 cup of olive oil and the amount of brown sugar. I followed the recipe exactly except for reducing the olive oil (used light) to 1/4 cup, cut the brown sugar to 1/2 cup, and added an 8 oz. cup of chunky applesauce from a six-pack of cups. I also sprayed a bit of whipped cream on the cake before serving. My husband, famous for giving my culinary attempts an adequate rating, deemed it very good!
Pros: Seemed to be just fine with modifications, fruity, moist, delicious