Reviewed: May 6, 2012

I would personally give this 3 starts, but all of my B&B guests said they liked it (no one took seconds though). I think it needs twice as much rhubarb, and I would toast the almonds before using. I followed the recipe exactly as stated except I made it in a 10 cup bundt pan (put the streusel on the bottom of the pan). It looked lovely and smelled great - it just didn't have that much flavor, which surprised me. Oh well, will try another.....

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Reviewer:

elsa

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Baltimore, Maryland, USA

Reviewed: Apr. 23, 2012

Why does this recipe need to be changed so much? It's pretty darn good just the way it is :)

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Reviewer:

KitchenWitch

Cooking Level: Intermediate

Home Town: Estacada, Oregon, USA

Living In: Eagle Creek, Oregon, USA

Reviewed: Jan. 19, 2012

Substituted apple sauce for the oil. Delicious and irresistable as promised!

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Reviewer:

Rosie Amoroso

Cooking Level: Intermediate

Home Town: Riverside, California, USA

Living In: Kirkland, Washington, USA

Reviewed: Jan. 12, 2012

Family liked it. I thought it was ok. It did not rise much, and was dense though moist. The amount of sugar and oil in it is the reason I won't be making this again.

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Reviewer:

lighthouse4life

Reviewed: Oct. 28, 2011

This is such a good recipe! I was looking for ways to use some frozen rhubarb, I didn't want to make the usual pie, muffins, or rhubarb crisp. This recipe is SO good, makes a very flavourful cake that is very moist. Also freezes well! I made a couple changes...added 1 tsp of amond extract to the batter along with the vanilla, and also added a simple icing sugar/milk glaze to the top of the cake after baking and cooling. SO GOOD! We're looking forward to trying this recipe with different fruits too, but will definately be making this again and again, this recipe now has a home in my permanent recipe file!

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Reviewer:

Constance

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Brockville, Ontario, Canada

Reviewed: Jul. 28, 2011

This was pretty and tasted good too! I increased the amount of rhubarb to 2 cups and subbed buttermilk for the milk. Turned out great!

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Reviewer:

HARTMR

Cooking Level: Intermediate

Reviewed: Jul. 7, 2011

I am always looking for new coffee cake recipes as I own and operate and All Natural Bakery and a B&B. This recipe was stupendous!!! Because we are all natural/organic, here are the modifications that I made. I freshly ground my soft white wheat into pastry flour right before I mixed it up. (Fresh ground flour makes a world of difference in whole wheat baking) I then used organic evaporated cane juice for the sugar. I used 2 cups of fresh rhubarb right from my garden. I also did not put the almonds in the cake part of the recipe only in the toping.I tripled the topping portion of the recipe and added 1 tsp of cinnamon and 1/2 tsp nutmeg as well as a 1/2 cup of the pastry four. I used 2 - 9" spring form pans sprayed with non stick cooking spray and then I dusted them with the organic evaporated cane juice before filling. I had to bake the cakes about 10 minutes longer. They turned out fabulous!!! I will definitely be using this recipe on a regular basis. Nice and moist with great flavor!! Enjoy!!

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Reviewer:

kaia

Reviewed: May 25, 2011

Delicious and easy. I followed the directions exactly and was thankful the recipe made two coffee cakes. The almond streusel topping is delicious and really dressd up these cakes.

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Reviewer:

CJTRITA

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Cooking Level: Intermediate

Home Town: Liberty, Kansas, USA

Living In: Eagan, Minnesota, USA

Reviewed: Mar. 21, 2011

Very good. Super easy. Used 2 cups Rhubard.

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Reviewer:

TKROE

Cooking Level: Intermediate

Reviewed: Aug. 28, 2010

Inspiring. I don't understand these people giving one away! We gobble them both up! They go quickly. I also put 3 cups of rhubarb in, and that makes it perfect. Thanks for the recipe! We go crazy for it.

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