What I like about Claire is how authentic she feel. She's not the hyper active ones that tries to make funny quips and jokes all the time. She's just natural.
Yes, I like her because she is who she is. None of the usual torture many women force themselves through to get in front of a camera. It's just her skills and her. ❤
i think she might’ve said something about how the longer the homemade vanilla sits the better and she got sent that vanilla? something about saving the homemade vanilla but also yeah kinda alarming
Imagine you knew nothing about this show, you went to Walmart (or whatever large store) and you saw someone wearing a shirt that says “Sugar is a wet ingredient, Vinny.” You would heavily judge that person.
I've made this cake four times now and it's my go to rhubarb recipe! It's the perfect amount of sweet but not too sweet! I'm baking through Dessert Person this summer and this was my first recipe!
When I was a kid, we would get a little container and put sugar in it and run across the lawn over to the rhubarb plants in early summer, pick a stalk, and eat it by just mashing the end of the stalk into the sugar and biting it off. This is the correct way to eat rhubarb.
Rhubarb is possibly my absolute favorite thing for desserts. Pies, cakes or pastries, I don't care I just love it. Always making my rhubarb pie on the more tart side so that the accompanying homemade vanilla custard mixes beautifully with its sweetness.
I just made this recipe yesterday and the cake is already half gone! Major success. I veganized it and it worked out wonderfully, so if anyone wants to try that: I replaced the 2 eggs with 1/3 cup of store bought apple sauce and the Greek yoghurt with vegan coconut yoghurt. I don't think we have vegan Greek yoghurt here. It worked perfectly and tastes soo good. Obviously I can't compare it to the "regular" version but I don't know how it could be any better :) *coconut based yoghurt, and the cake does not taste like coconut. I'm sure soy or others would work great as well.
I made this for the second time last weekend, it's a great recipe! This time, however, I skipped the orange zest and added a tea spoon each of cardamom and dried ginger because I love their flavour together with rhubarb.
As soon as my life gets back together, I’m gonna make this! Rhubarb out in the garden…This looks like a fabulous recipe! I love your 3-ways of adding rhubarb to the cake! Also the orange zest will add beautiful flavor to it.
I think this is the best episode of Dessert person yet! Claire seems to be hitting her stride and getting more even more natural and at ease. love to see it.
I’m from the Philippines and your videos come out at night in our time here. All I can say is your videos are absolutely the best way to end my day. Thanks, Claire for another great video!
I made your rhubarb cake this week and it was soooo freaking good. I didn’t have any red rhubarb stalks to lay on top of the cake so it didn’t look as pretty as yours but it caramelized and it was delicious I thank you for your existence
Think I'll be making this, I normally make Rhubarb Crumble with my Rhubarb. You can used the leaves to give your pots a "spring clean" - boil leaves in water in the pan, and the acid's released remove water marks and leave the pan shiny :)
I made this twice already. Second time i made it, I made two. It’s amazing. I put in a little more rhubarb and you need to cook it more then. But it really is still good even undervalued. Gooey goodness!
I just got my copy of Dessert Person! It's so beautiful and wonderfully written, but it's also nice to have these videos to do a bake along with Claire!!
When you live in the other side of the world, you are just entering winter, and you saw Claire making beautiful things with summer produce, and you can't wait 6 months until those produce are available where you live 😭
I love rhubarb. Thank you for not ruining it with strawberries. My grandma used to make a rhubarb sour cream pie that's one of my favorite things in the world.
You're the only American cooking channel, along with Joshua Weissman, whose recipes are not sickeningly sweet or fatty. I've tried a bunch of your recipes, and they remind me of what my family would bake in France. My friends and family also love everything I've made following your book !
Hi Claire! My boyfriend and I humbly request a video for the All Allium Quiche recipe. We love everything we’ve made from your book so far, but I am intimidated by the warning paragraph ahead of that particular recipe (lol) and would love a video to help us tackle it. Thank you so much you’re so amazing xoxo
I have never had rhubarb in my life. Now that I know that Claire has blessed me with a recipe to try, I think I'll go for it! Many thanks Claire! I wish you all the success and great things for you in the future!
Listening to these videos is the perfect background for studying, your voice is so soothing and there usually aren't any loud noises or dramatic increases in volume like with music or other videos.
@@TherealDanielleNelson Why so defensive? There was literally no shade or attitude in my reply so there's no need to come back like that. The original person actually wasn't asking who the editor was, just that they were a genius, but you came back with an incorrect reply, so you were the relevant person to reply to and I figured you'd be interested in that info seeing as you cared enough to respond at all. Or do you just prefer to go though life being wrong about stuff? If we're going to be giving props I actually just think it's important that the person actually get them. Literally nothing at all for you to be mad about...
Yes the eggy milky vanilla custard balances the rhubarb. I bet there's a recipe using boxed cake mix and a layer of boxed vanilla pudding on the bottom and rhubarb. Not recommending the mixes, but I bet it exists and would be fast.
I already made this cake twice and it is sooo good!! I used 200g of sugar instead of 250g bcs my family doesn't really like that sweet stuff and it was perfect for us! What is vital tho is the demerara sugar in the pan and on top (it gives such a pleasant little crunch) ( i also used a bit less orange zest to taste the rubarb more)
Yesterday I made this cake exactly as written and it is SO good! There's nothing like making a new recipe and trying it out on your guinea pig friends. I wasn't sure how it would go over with our guests so I made a strawberry blueberry sauce to serve with it. It didn't need the sauce, it is perfect as is. We loved it!
I’m not that into sweet stuff but I LOVE rhubarb everything. Lemonade, pie, cocktails, sour jelly candy, cheesecake, jam, scones, compote, cake, dried and sprinkled on plain full fat yoghurt … I’ll have rhubarb any way I can get it and somehow it’s good in absolutely everything
I felt like I saw way more of Claire's personality in this episode and I loved it lol I live in the Caribbean and I've never seen Rhubarb in my life yet somehow I wanna try this recipe. Hopefully I will someday! Thanks Claire! Love your channel 😍
Ooh, I love this recipe from the book and have made it several times. 100% the same experience where I test it several times, put it back into the oven and still end up with an underdone center. No matter, my girlfriend loves that part and the cake is all together lovely.
I’ve started to watch the videos since the beginning since her first video and I just received my Dessert Person book and never been more excited. Plus I love how she imitated a chicken running
Only tangentially related, but the pie-plant mentioned in the last Laura Ingalls Wilder Little House book, Those Happy Golden Years, is actually rhubarb, something I learnt just today.
That was the first time I’ve/We’ve seen her use vanilla extract that she didn’t remove from her “home made vanilla extract” extract jar. Do you need some , Claire? I have some that I made 5 months ago. May not be exactly ready though. I’d be happy to send it to you.
Haha I noticed it too, I also noticed she made sure she showed the brand name. As a streamer that is always trying to be PROACTIVE about stuff I use on stream to get a sponsorship, maybe she really loves that brand and is trying to get sponsored by them. Can't blame her! A little extra money goes a long way and helps you create numerous income streams. :o) Heilala also has a Chef section on their website. Who knows *shrugs* might be something there.
I made this today and substituted the flour with Bob's Red Mill Gluten Free 1 to 1 Baking Flour and it is SO delicious. This is my new favorite recipe! I'm lucky to have two rhubarb plants in my garden so I'll be able to make this year round with my homegrown rhubarb.
I learned how to cook 2 years ago and while I’m very new still, when I watch your videos while making dinner I always feel like it turns out better 💜 I’m a little frantic in the kitchen and you calm me down
I'm finally getting my copy of Dessert Person from my parents' house where it was delivered. And their very French selves were delighted by the beauty of the book, recipes and pictures. Can't wait to have it in my hands !
Thank you so much for your wonderful videos! I truly appreciate your thoughtful recipes as well as the artistry of the whole team. Love to you and kitties. 💓
In Scandinavia rhubarb is super popular. U can make a rhubarb crumble super tasty. Just swap out the apples from cobbler recipe and take out the cinnamon. For rhubarb and cut like Clair did in the video and dust the rhubarb with corn starch or potato starch. So it's lightly coated. Mix with sugar and bake as a apple crumble
I have always considered myself a cook but not a baker, and I never cook for other people so I always am afraid to do so. I had an event at work and brought SIX Dessert Person creations. Everyone raved about what a good baker I am. I did share the secret that I'm not a good baker, I just do what Claire tells me ;) And fyi this does work with frozen rhubarb, though the topping is not as impressive. Thank you Claire!!!!
I use the zest/sugar trick when I’m making anything with lots of citrus flavor like my lemon rosemary cupcakes. I pulse mine in the food processor (which is super loud) and the flavors are delicious! Much more vibrant than just using juice. Love that you’re doing the same thing here 😍😍
Thank you for a recipe that gives rhubarb the respect it deserves. I almost passed over this video expecting the all too frequent addition of strawberries. I should have trusted you. Sorry, Claire. Can't wait to make this gem.
This is my dad's favorite cake. He gets it for Father's day and his birthday. We use my great-grandma's recipe, and he'd be so disappointed if I changed it even a tiny bit. I don't know a lot of people that make true rhubarb cake! Loved this!
![Lethal Company Music Video 🎵 "Follow The Orders" [VERSION A]](http://i.ytimg.com/vi/QeooZB4Z7RA/mqdefault.jpg)
Chickens. Coming soon.
Mmmmmm chicken
Chicken Rhubarb pot pie? 😳
Yummy I love chicken
I think this means we get to SEE her live chickens.
Claire Saffitz x Chicken Person or Claire Saffitz x Dessert Chicken?
"Sugar's a wet ingredient Vinny, we know this", has such a strong primary school teacher energy.
Vinny uses round scissors and berol handrwiting pens.
@@jpjapers fuck those pens were terrible
Do NOT bake with paste!
@@gethinthomas5135 Its all about those blue fineliners
@@jpjapers 😂😂
I'm loving that we get to hear more of Vinny.
What I like about Claire is how authentic she feel. She's not the hyper active ones that tries to make funny quips and jokes all the time. She's just natural.
*Stares in Al*son Rom*n *
Yes, I like her because she is who she is. None of the usual torture many women force themselves through to get in front of a camera. It's just her skills and her. ❤
Exactly!
We need a “What Vinny Learned” video where he shares pro tips and spills tea
Yessss
It'd be good to learn from someone closer to our level.
claire: *uses store-bought vanilla extract*
me: girl is everything okay
i think she might’ve said something about how the longer the homemade vanilla sits the better and she got sent that vanilla? something about saving the homemade vanilla but also yeah kinda alarming
"Sugar is a wet ingredient, Vinny" should be a merch!
Imagine you knew nothing about this show, you went to Walmart (or whatever large store) and you saw someone wearing a shirt that says “Sugar is a wet ingredient, Vinny.”
You would heavily judge that person.
@@aclonymous Joke's on you, I heavily judge *all* people.
YES
Definitely on some cookware: towels, aprons, maybe measuring cups.
For the longest time I thought the title song lyrics were "du dudu dududu dudu she's a person", and I'm just gonna continue singing that.
Love it!
i thought it said ‘these are for fun’
Just laughed so hard I drooled. Ohhhh wow thanks for that. So funny. 🤣
i thought it was "these are her son" for way too long
Cry laughing
satan works hard.
but chicken-running claire works harder
I've made this cake four times now and it's my go to rhubarb recipe! It's the perfect amount of sweet but not too sweet!
I'm baking through Dessert Person this summer and this was my first recipe!
When I was a kid, we would get a little container and put sugar in it and run across the lawn over to the rhubarb plants in early summer, pick a stalk, and eat it by just mashing the end of the stalk into the sugar and biting it off. This is the correct way to eat rhubarb.
....and wear the leaves for hats! Haven't thought of this for 50 years..☺
Ah, the memories of simpler times!
Memories of my childhood!
Same!
Gonna do this, thanks.
Props to the editor Kyu for this video, it started with the nail, but when we got to the hands claping noise i lost everything, congratulations
Rhubarb is possibly my absolute favorite thing for desserts. Pies, cakes or pastries, I don't care I just love it.
Always making my rhubarb pie on the more tart side so that the accompanying homemade vanilla custard mixes beautifully with its sweetness.
Rhubarb crumble is my favourite.
I just made this recipe yesterday and the cake is already half gone! Major success. I veganized it and it worked out wonderfully, so if anyone wants to try that: I replaced the 2 eggs with 1/3 cup of store bought apple sauce and the Greek yoghurt with vegan coconut yoghurt. I don't think we have vegan Greek yoghurt here.
It worked perfectly and tastes soo good. Obviously I can't compare it to the "regular" version but I don't know how it could be any better :)
*coconut based yoghurt, and the cake does not taste like coconut. I'm sure soy or others would work great as well.
Claire: Sugar's a wet ingredient, Vinny. We know this.
Me looking away: Yea... We all knew this
Can we just appreciate Vinny filming in a nearly 90 degree apartment while smelling all the baked goods constantly?
“Let’s talk about what rhubarb is, cause I think people don’t really know.”
Thank you. At this point I was too embarrassed to ask 🤣
I love how Claire leaves in all her mistakes or less than best choices. It's so real. I'm here for it! :-)
I made this for the second time last weekend, it's a great recipe! This time, however, I skipped the orange zest and added a tea spoon each of cardamom and dried ginger because I love their flavour together with rhubarb.
The editing of this episode was top-notch-super funny but not distracting.
I needed this, this morning.
not even 10 seconds in and it’s already out of context material
I veganized this recipe and it was so good! I used two flax eggs, vegan greek yogurt, and vegan butter.
As soon as my life gets back together, I’m gonna make this! Rhubarb out in the garden…This looks like a fabulous recipe! I love your 3-ways of adding rhubarb to the cake! Also the orange zest will add beautiful flavor to it.
Also I'm excited to see the guests planned for Dessert People
Just bought your book, Claire! So excited to try the recipes!
I think this is the best episode of Dessert person yet! Claire seems to be hitting her stride and getting more even more natural and at ease. love to see it.
Claire’s videos are such a wealth of information! I’ve been baking for years and I still learn something new each time!!
I love how Claire has the same problems as we do and she executes her ideas just as we would. The whole can situation 😂😂😂
yes, absolutely!
I’m from the Philippines and your videos come out at night in our time here. All I can say is your videos are absolutely the best way to end my day. Thanks, Claire for another great video!
I made your rhubarb cake this week and it was soooo freaking good.
I didn’t have any red rhubarb stalks to lay on top of the cake so it didn’t look as pretty as yours but it caramelized and it was delicious
I thank you for your existence
The red nail polish and the chicken run impression are killing me. I love em.
Anyway heya notif peeps! 🔔🔔
Think I'll be making this, I normally make Rhubarb Crumble with my Rhubarb. You can used the leaves to give your pots a "spring clean" - boil leaves in water in the pan, and the acid's released remove water marks and leave the pan shiny :)
I made this twice already. Second time i made it, I made two. It’s amazing. I put in a little more rhubarb and you need to cook it more then. But it really is still good even undervalued. Gooey goodness!
I just got my copy of Dessert Person! It's so beautiful and wonderfully written, but it's also nice to have these videos to do a bake along with Claire!!
The nicest thing I've ever seen in a recipe!: "measured from the top'. Very thoughtful of you. Thank you!
🌹😊
When you live in the other side of the world, you are just entering winter, and you saw Claire making beautiful things with summer produce, and you can't wait 6 months until those produce are available where you live 😭
How are there no comments about the editor's rhubarb kitty and croissant kitty??? They made my entire day 🥺
Claire is such a natural expert and her video editor is hilarious (the nail thing made me laugh) - I love Dessert Person
The editing on this one is brilliant
I love rhubarb. Thank you for not ruining it with strawberries. My grandma used to make a rhubarb sour cream pie that's one of my favorite things in the world.
the "hullo" at 9:38 just brought my love for Claire to its next level
My favorite time of the week :)
You're the only American cooking channel, along with Joshua Weissman, whose recipes are not sickeningly sweet or fatty. I've tried a bunch of your recipes, and they remind me of what my family would bake in France. My friends and family also love everything I've made following your book !
I love that you explain WHY you do what you do, including the chemistry. Thank you!
I made this for my mum who’s a huuuuge rhubarb fan, she loved it and so did I! Make this cake!!
0:07 Claire doing Naruto run. Love.
Rhubarb + strawberry is POWERFUL
Hi Claire! My boyfriend and I humbly request a video for the All Allium Quiche recipe. We love everything we’ve made from your book so far, but I am intimidated by the warning paragraph ahead of that particular recipe (lol) and would love a video to help us tackle it. Thank you so much you’re so amazing xoxo
Love your channel, I decided to learn how to bake during quarantine and recently discovering your channel has been an amazing treat.
nothing brings me more joy than these videos
You used to live 19 minutes away from where I'm growing up in St.Louis. Claire love your content keep it up
I love that you keep all the ‘keeping it real’ moments, in the video!
I have never had rhubarb in my life. Now that I know that Claire has blessed me with a recipe to try, I think I'll go for it! Many thanks Claire! I wish you all the success and great things for you in the future!
Listening to these videos is the perfect background for studying, your voice is so soothing and there usually aren't any loud noises or dramatic increases in volume like with music or other videos.
I've never clicked faster, srsly. Always look forward to Claire!!!
I am appalled why Claire didn't use her own vanilla extract...
Literally came here for this. I need to know WHY
Same
I wondered that too!
YES!!!
She said it went bad
Whoever edits this videos is a genious.
Agree
@@TherealDanielleNelson Vinny is directing, but Kyu Nakama is the editor for this video, per the description box. They do great work.
@@AllegraVivace I wasn't the one who asked. Yeah, I gave a wrong answer, but you didn't need to @ me with the right one.
@@TherealDanielleNelson Why so defensive? There was literally no shade or attitude in my reply so there's no need to come back like that. The original person actually wasn't asking who the editor was, just that they were a genius, but you came back with an incorrect reply, so you were the relevant person to reply to and I figured you'd be interested in that info seeing as you cared enough to respond at all. Or do you just prefer to go though life being wrong about stuff? If we're going to be giving props I actually just think it's important that the person actually get them. Literally nothing at all for you to be mad about...
@@AllegraVivace That wasn't defensive....
Dessert person is honestly my favourite book to read rn
Insanely good! Thank you, Claire, for another winner.
Rhubarb and custard is a classic combo that I've discovered since moving to the UK!
Yes the eggy milky vanilla custard balances the rhubarb. I bet there's a recipe using boxed cake mix and a layer of boxed vanilla pudding on the bottom and rhubarb. Not recommending the mixes, but I bet it exists and would be fast.
I already made this cake twice and it is sooo good!! I used 200g of sugar instead of 250g bcs my family doesn't really like that sweet stuff and it was perfect for us! What is vital tho is the demerara sugar in the pan and on top (it gives such a pleasant little crunch)
( i also used a bit less orange zest to taste the rubarb more)
Everyone needs a person like Claire to inspire them! Love the positive energy she brings!!
Whenever I hear Rhubarb I remember that old book/movie about a cat named Rhubarb who inherits a baseball team.
Ripe for a remake no doubt.
Liking solely because Claire imitated a chicken running.
I feel like not enough comments are talking about the editing at 9:55.
I could watching this forever. So calming.
Yesterday I made this cake exactly as written and it is SO good! There's nothing like making a new recipe and trying it out on your guinea pig friends. I wasn't sure how it would go over with our guests so I made a strawberry blueberry sauce to serve with it. It didn't need the sauce, it is perfect as is. We loved it!
I’m not that into sweet stuff but I LOVE rhubarb everything. Lemonade, pie, cocktails, sour jelly candy, cheesecake, jam, scones, compote, cake, dried and sprinkled on plain full fat yoghurt … I’ll have rhubarb any way I can get it and somehow it’s good in absolutely everything
Cabin episode next week, my body is ready.
I felt like I saw way more of Claire's personality in this episode and I loved it lol I live in the Caribbean and I've never seen Rhubarb in my life yet somehow I wanna try this recipe. Hopefully I will someday! Thanks Claire! Love your channel 😍
Maybe you could get it canned or bottled somewhere. You would probably have to modify the recipe to account for the extra water. Good luck!
I am literally addicted to her videos AAAAAAAAAAAA
The slapping sound effect *chefs kiss*
Editor's cat cam was cute
Ooh, I love this recipe from the book and have made it several times. 100% the same experience where I test it several times, put it back into the oven and still end up with an underdone center. No matter, my girlfriend loves that part and the cake is all together lovely.
I got my copy a week ago and I already made the cookie recipe and received very nice compliments. Thank you Claire!!
I’ve started to watch the videos since the beginning since her first video and I just received my Dessert Person book and never been more excited. Plus I love how she imitated a chicken running
No such thing as too much rhubarb! My Grammy used it in a lot of veggies and fruits. Love it!
Only tangentially related, but the pie-plant mentioned in the last Laura Ingalls Wilder Little House book, Those Happy Golden Years, is actually rhubarb, something I learnt just today.
I love rhubarb - every christmas I make strawberry and rhubarb shortcake, served with custard and whipped cream, it's the best.
That was the first time I’ve/We’ve seen her use vanilla extract that she didn’t remove from her “home made vanilla extract” extract jar. Do you need some , Claire? I have some that I made 5 months ago. May not be exactly ready though. I’d be happy to send it to you.
I noticed the same thing!
Haha I noticed it too, I also noticed she made sure she showed the brand name. As a streamer that is always trying to be PROACTIVE about stuff I use on stream to get a sponsorship, maybe she really loves that brand and is trying to get sponsored by them. Can't blame her! A little extra money goes a long way and helps you create numerous income streams. :o)
Heilala also has a Chef section on their website. Who knows *shrugs* might be something there.
Claire’s comment of chickens coming soon seems so ominous for no reason 😭😭🗿
THE CHICKENS ARE COMING
Precise, methodical and hilarious.
I made this today and substituted the flour with Bob's Red Mill Gluten Free 1 to 1 Baking Flour and it is SO delicious. This is my new favorite recipe! I'm lucky to have two rhubarb plants in my garden so I'll be able to make this year round with my homegrown rhubarb.
Anyone else thinks Claire’s voice is relaxing and watches her videos before falling asleep
I learned how to cook 2 years ago and while I’m very new still, when I watch your videos while making dinner I always feel like it turns out better 💜 I’m a little frantic in the kitchen and you calm me down
I'm finally getting my copy of Dessert Person from my parents' house where it was delivered. And their very French selves were delighted by the beauty of the book, recipes and pictures. Can't wait to have it in my hands !
Claire is looking beautiful, healthy, and glowing. We fucking love to see it.
Thank you so much for your wonderful videos! I truly appreciate your thoughtful recipes as well as the artistry of the whole team. Love to you and kitties. 💓
I've actually never had rhubarb so I'm really interested in trying this out. Looks pretty.
Just eating it raw and dipping it in sugar is sooooo good
In Scandinavia rhubarb is super popular. U can make a rhubarb crumble super tasty. Just swap out the apples from cobbler recipe and take out the cinnamon. For rhubarb and cut like Clair did in the video and dust the rhubarb with corn starch or potato starch. So it's lightly coated. Mix with sugar and bake as a apple crumble
@@Diabolus1978 rhubarb crumble is the best
@@Diabolus1978 crumble, cake, lemonade, jam. Scandinavian rhubarb culture is the best. Best time of the year!
You're either a rhubarb person or not. I'm definitely...not
I thought this said “Reuben Cake” at first and it really looked like a sideways Reuben sandwich in the thumbnail 🤪😅
That's way more Ordinary Sausage content than Claire hahaha
Glad I'm not the only ons
I honestly clicked on this thinking it was a pastrami sandwich ...
I saw a really thick slice of bacon at first…
@@Mike_Hogsheart Same, I seriously thought the top of the cake was a slab of bacon.
I have always considered myself a cook but not a baker, and I never cook for other people so I always am afraid to do so. I had an event at work and brought SIX Dessert Person creations. Everyone raved about what a good baker I am. I did share the secret that I'm not a good baker, I just do what Claire tells me ;)
And fyi this does work with frozen rhubarb, though the topping is not as impressive.
Thank you Claire!!!!
Yeayyy it’s finally my favorite time of the week!
I use the zest/sugar trick when I’m making anything with lots of citrus flavor like my lemon rosemary cupcakes. I pulse mine in the food processor (which is super loud) and the flavors are delicious! Much more vibrant than just using juice. Love that you’re doing the same thing here 😍😍
Hi queen!!!! Sending love and light from Ohio! Thanks for giving us our weekly endorphin and serotonin rush, known as Claire Saffitz!
I love the cat cam at the end! 😻
Yeah! Give me those post production effects!
Thank you for a recipe that gives rhubarb the respect it deserves. I almost passed over this video expecting the all too frequent addition of strawberries. I should have trusted you. Sorry, Claire. Can't wait to make this gem.
after watching these i had to buy the book i’m super excited for it to come
This is my dad's favorite cake. He gets it for Father's day and his birthday. We use my great-grandma's recipe, and he'd be so disappointed if I changed it even a tiny bit. I don't know a lot of people that make true rhubarb cake! Loved this!