Sounds like it's missing liquid. Do you need buttermilk, yogurt, something else in the cake?

Delicious with just a few adjustments. I used almond flour in the crumb topping, reduced the sugar to 1 cup and added 1 tsp. of baking powder to the flour mixture and increased the rhubarb to 2 cups and folded 1 into the batter and then sprinkled the 2nd on top followed by crumb topping. Baked in a 9 inch round for 50 minutes.

mmm. this is on my to-do list. but I'm waiting for the local strawberries. Rhubarb (much as I love is) causes my joints to seize -- and that's not a good thing.

Completely agree with Emily. I've also made this cake just as the recipe instructs and have gotten delightful results. Great cake to try!

Hey helen. I just made this cake this weekend myself, and was somewhat surprised that it didn't have extra liquid or leavening agent. But, the eggs do almost all the work here! Between the eggs and the melted butter, there actually is enough liquid for the small amount of flour the recipe calls for.