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"Delicious! I used swiss chard instead of spinach, because it's fresh in the garden right now. Also I used Pepper jack cheese instead of cheddar, and left out the cayenne. Didn't sprinkle any mozzarella cheese on, but I'm sure that it would be good on it. Thank you for sharing this wonderful recipe."
"I haven't actually tasted this recipe yet, but I made it and took it to a Mother's Day picnic the other day and received a lot of compliments on it. I did make a couple of changes - I made the crust in a pie pan, and only used half of the filling. I'm going to make another crust this morning and use up the extra filling."
"I love easy recipes, and this one seemed easy enough to get my attention. I didn't change a thing in the recipe - it's wonderful! I'd even think that people that aren't fans of rhubarb would like this cake. The rhubarb and sour cream combine to make a wonderfully moist cake that isn't overly sweet. Thanks so much for sharing!"
"Absolutely wonderful! I did use the butter/oil combination as suggested by other reviewers - and added some coconut and dried fruit after baking. I didn't stir during baking so that I had lots of big clumps when it cooled."
"This is a super easy recipe with wonderful flavor. I cut down the amount of ritz crackers that I sprinkled over the top, but otherwise followed the recipe exactly. Thanks for the recipe...I'll DEFINITELY be making it again!"