I have a huge rhubarb plant, and have been trying everything to use it up. This was delicious- brought it to a friend's place, and everyone raved over it. I had to bake it for much, much longer than the recipe said, though. Also, I subbed in half the oil with plain yoghurt, and next time I'll add more rhubarb. However, absolutely delicious!

This is my favorite coffee cake. The whole family loves it! It freezes well, so you can eat one and save one for another time. I've tried a lot of rhubarb recipes from this site, (it's the one thing that will grow in our garden) and this is the best!

This was delicious. I substituted olive oil for vegetable oil since I was all out and added a dash of nutmeg and a dash of cinnamon. The amount of rhubarb was perfect in the recipe, not to much, not to little. I love nuts of all kind, and I personally would add more almonds on the top when I made this again! I would definetly make this again!

Our whole family loved this! I did substitute almond extract for the vanilla and apple sauce for half of the oil, but otherwise followed the recipe. It needs about 10 more minutes baking time if you use a 9x13 pan instead of 2 9" round pans (which I didn't have). Fabulous!

Great recipe. Everyone who has tried it in our family loves it...even the ones who hate rhubarb have requested seconds.

I followed the recipe exactly. I had to use frozen rhubarb because it was not available fresh at my grocery store. This did not bring the recipe down though. I ended up with two beautiful cakes that I was proud to share. The flavor and texture is even better the next day!

I used half whole wheat flour and chopped, slivered almonds (all I had). I found the recipe quite bland, I prefer alot more flavor. I would say it needs at least double the rhubarb.

I like this recipe with 3 cups of rhubarb and yogurt instead of milk. It takes about 45-50 minutes to bake then. I also only use half the sugars and it's still plenty sweet.

Alright, I thought this recipe was a 3 or 4 (good but not amazing), but everyone told me it was a 5. I used 2 cups rhubarb, 1 cup strawberries (one does not exist without the other, no?), and at least 3x the topping (but only 2 tb butter). Baked it for 40 min in a 9x13 pan and people raved. Who knew? They even asked for the recipe...thanks for the post!

This cake was excellent! The only change I made was to make it in a 9x13 baking pan, rather than two smaller pans. Very moist, excellent flavor.

I really enjoyed this dessert. Yummy.

I made this for my mother to take to work where it was a hit. I veganized it by substituting 1/4 c. soy yogurt for the egg, and soy milk for the regular milk. I also added about 2 cups of rhubarb and didn't add nuts to the batter. My topping was a mixture of walnuts, oatmeal, granola, white sugar, and enough margarine to make it crumbly (about 2 tbsp). I also baked in a 13x9 baking dish. When it was cool I put a powdered sugar glaze on it, because all breakfast things taste better with sugar glazes :)

This was really good, however, I changed a few things. I added 3/4 c coconut, 1 tbsp cinnamon and 1 cup of blueberries. I made muffins instead. I also added coconut to the crumb mixture along with the almonds and cinnamon. I ate 3 of them....yummy!!

I like this recipe. Tried making it after reading all the reviews as well as reading some other rhubarb cake recipes on this site. Some reviewers thought this didn't have enough rhubarb and suggested increasing the amount to 4 c, in addition to substituting almond extract for the vanilla extract; however some had problems with a soggy cake. I thought I would try a different approach and cut down on the competing flavors and a little sugar and see if maybe I could draw out more of the rhubarb flavor. My substitutions were: 1 1/4 c. brown sugar, 1/3 c. oil, 1/3 c. applesauce, (vanilla extract was perfect for our taste at 1 tsp.), 2 c rhubarb, 4 strawberries, chopped. All in all I was pleased with the result, which was a moist cake that presented really well and tasted like rhubarb and almonds, flavors my family really enjoys. I guess if you are looking for a recipe that emphasizes just rhubarb, I would suggest you keep looking, but if you want a unique cake that has several complimentary flavors I would highly recommend this recipe.

i made this recipe one day when i had some extra rhubarb on hand and it turned out wonderful. i ended up baking it with walnuts instead of almonds in a bundt pan, which worked well. of course i put the topping on the bottom of the pan, so when you flip the cake out, the mixture is on top.

I made this for work today in a 9x13 pan exactly as is--topping was pretty, everyone loved the almonds in it. No one would know there was rhubarb in it if I didn't put the recipe near the cake. Next time, I will decrease the sugar (or add more rhubarb) and try it in a springform pan.

Very moist and sweet! My husband accidentally bought cane sugar instead of brown sugar, but it tasted just fine. I also put did 1/2 white flour and 1/2 whole wheat. I also added a touch of cinnamon. All in all it was very delicious.

Wonderfully moist and delicious! Non-rhubarb eaters loved it too! I followed other suggestions and substituted applesauce for most of the oil, increased the amount of rhubarb to close to 4 cups, added 1 cup strawberries, used almond extract in lieu of vanilla, and used Splenda Brown Sugar Blend for baking. What a hit at work! Yummmmmmmy! Will make again and again.