The reviewer gave this recipe 2 stars. This recipe averages a 4.58 star rating.
Reviewed: Sep. 22, 2009
this coffee cake looked wonderful, made it and it came out tuff. not sure what i did wrong. in the picture it looked wonderful mine looked like a pancake. were we suppose to use baking soda? or powder? the recipe said soda. hmmmmmm any ideas?and when you say white sugar did you mean granulated or powder?
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Aug. 23, 2009
Awesome! I couldn't get enough of this cake.
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Cooking Level: Intermediate

Home Town: Midwest City, Oklahoma, USA
Living In: Buckley, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 6, 2009
loved it! Extra rhubarb and almonds on top. so light and fluffy for a coffee cake.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 5, 2009
Excellent coffee cake, made a 1/2 batch & added a few strawberries. Will definitely make again, with or without the strawberries.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 1, 2009
Absolutely to die for! I used fresh rhubarb from my garden and couldn't wait to share it with the office staff for brunch. Can't wait to make this again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 10, 2009
I couldn't resist buying some fresh rhubarb at a market last weekend so I decided to come here and find a recipe for rhubarb coffee cake (my father being a huge fan of both rhubarb and coffee!) I used whole wheat flour and replaced the oil with applesauce. I also used walnuts instead of almonds because I find they are a more interesting taste in cakes. The result was delicious! A nice, dense coffee cake that still tastes amazing with the healthy modifications. <3
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Photo by Mediterranean Miss

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada
Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 1, 2009
These are fabulous. The almonds are a great addition.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: May 31, 2009
Very tasty. I didn't have almonds, so made it without. I'd also cut the recipe in half and baked in a pie plate. I might bake a little longer next time. Was still a little mushy in the middle even after testing with a toothpick for doneness.
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Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: May 30, 2009
A++. Fabulous. Made it exactly as written. Might add some cinnamon next time, but even without it's delicious. My husband who doesn't even like sweets thought it was fantastic.
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Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: May 24, 2009
Very good! I made half a recipe, with one whole egg, and the full amount of topping as FNCHEF recommended. It turned out great! I added some cinnamon and nutmeg to the batter, and a little cinnamon to the topping as well. One other thing I did was sprinkle the bottom of the pan with cinnamon and sugar after greasing it before I put the batter in. We didn't have any almonds on hand but it was really good without them!
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Cooking Level: Expert

Home Town: Prior Lake, Minnesota, USA
Living In: St. Cloud, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: May 17, 2009
This was barely out of the oven for 10 minutes and I had to try it. YUM! I did just half a recipe (1 whole egg, everything else worked out) and then used the whole topping recipe (of course!)...adding maybe 1tsp cinnamon to both the cake and the topping. Wow, this is easy and outstanding! I'm excited to share it with coworkers tomorrow! (PS: if serving as dessert, would be excellent with a dollop of fresh whipped cream...yum!)
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Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA
Living In: Prior Lake, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 20, 2009
Very tastey, I made this with a little less sugar and it was marvelous. As others said, it could use more rhubarb than stated, I'll try 2 cups next time.
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Cooking Level: Expert

Living In: Camrose, Alberta, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 5, 2009
After reading the reviews,I must be the only one in the world who feels strawberry does not go with rhubarb. I personally love raspberries with rhubarb so I added them for more flavor. I like this cake and think the topping is good.
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Cooking Level: Expert

Living In: Everett, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Aug. 15, 2008
Wow! What a great little recipe! I made only one change and that was putting pecans instead of almonds into it. It was something I had on hand and it came out FANTASTIC! I'm sure if any nuts would be great... almonds, pecans, walnuts... super easy, moist! YUMMY! a great hit and definitely a repeater!! Thanks for a great recipe!!! :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 27, 2008
A 5* with my alterations. I added 2.5 cups frozen(thaw) rhubarb olive oil, and almond extract, instead of vanilla and 1 cup of brown sugar. I used brown sugar for the topping and see that I forgot to add melted butter(didn't appear to need it). Put in a medium springform pan for about 50 minutes. Served with real whipping cream with almond extract as well.
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Cooking Level: Expert

Home Town: Hinton, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 14, 2008
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!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 8, 2008
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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 26, 2008
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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 21, 2008
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!
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Photo by Kris

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: May 3, 2008
Great recipe. Everyone who has tried it in our family loves it...even the ones who hate rhubarb have requested seconds.
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Cooking Level: Expert

Home Town: Jacksonville, Illinois, USA

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