Reviewed: Aug. 6, 2009

We are not huge Rhubarb fans, but we had such an abundance of rhubarb, so we decided to try this recipe. It is fabulous! My whole family loved it. The topping was so good! I will definitely make this one again!

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KamiShay

Cooking Level: Intermediate

Home Town: Fort Myers, Florida, USA

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Reviewed: Jun. 21, 2009

This was truly delicious. I only had 2c of rhubarb so I scaled the recipe to 2/3 and used a 9.5 inch round glass pie plate, and it was a perfect size. Other than that, I followed the directions exactly, baked it for the time suggested, etc. I think it actually would have been even better if I scaled it to 1/2 (so have 4c rhubarb in the original recipe instead of 3). Thanks for a great recipe!

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01778

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Reviewed: Jun. 15, 2009

I can't believe how good these were! I bought some at the market just to try and my family loved it, especially my Aunt and she said she normally doesn't like Rhubarb.

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Pam

Cooking Level: Intermediate

Living In: Pottsville, Pennsylvania, USA

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Reviewed: Jun. 14, 2009

Excellent! There was some free rhubarb in my church kitchen today, and this was my first experience cooking with rhubarb. The cake is deliciously moist, tangy, and tender.

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K Winters

Cooking Level: Beginning

Home Town: Queen Creek, Arizona, USA

Living In: Blacksburg, Virginia, USA

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Reviewed: Jun. 12, 2009

Will definitely make this again. Very moist and tasty. Used 1 tsp. of cinnamon in the topping but would add more next time. Had compliments about the crunchy topping but I found it a bit sweet. I'll tinker with that the next time I make it. Still it's a five star recipe for sure.

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Annie B

Cooking Level: Expert

Living In: London, Ontario, Canada

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Reviewed: May 30, 2009

Very Good had some right when I took it out of the oven. I had to cook it a little bit longer (10 min's) ovens are different you know. My husband will love it. Very easy to make and top was nice and crispy. The lady who said her topping was not crispy must have put too much butter in it. Sooooo Goooood TY for sharing recipe.

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Sharon Sinklair

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Reviewed: May 30, 2009

A good cake. Not as flavorful as I expected, thus 4 stars, but my hubby gives it 5. He loved it! The sour cream really keeps it moist. I may try to spice it up a bit more next time.

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Casey V

Cooking Level: Intermediate

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Reviewed: May 28, 2009

My husband doesn't like pies, so this caught my eye. We liked this cake. It's sweet, but the rhubarb offsets it well. This receipe is going in my book, thanks! I will also try this in the fall using diced apples in place of the rhubarb and some brown sugar. Yummy!

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KARENPAULA

Cooking Level: Expert

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Reviewed: May 27, 2009

This was really good! The topping was amaaaazzzing! I cooked it for the full 45 minutes but I really don't think that was enough because mine came out more bread pudding-ish than it did cake-ish. Still good though, and that's why I left it. I most likely will make this again, it's a great way to use up the overabundance of rhubarb that we have!

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jm.helle

Cooking Level: Expert

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Reviewed: May 25, 2009

This was wonderful! Such a great recipe for rhubarb--I halved the recipe and baked in a 9" cake pan and it turned out fabulous. I upped the amount of rhubarb just because... what a hit at work! So moist and the great flavor of rhubarb is nicely complimented with the sugary crumbles on top. Yumm....

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FNCHEF

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Prior Lake, Minnesota, USA

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Reviewed: May 24, 2009

Wow! It did turned out excellent. Everyone loved it and the men had 2nds. I doubled the topping portion like I always do for any strusel.

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ehickey

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Reviewed: May 21, 2009

Delicious! Very moist. This was a big hit at my book group last night. I only did one thing differently. I added the cinnamon to the crumb topping mix instead of sprinkling it on top, about 3/4 teaspoon. I made the crumbs in the food processor.

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WeezaG

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Reviewed: May 17, 2009

This cake is so awesome! I made it just the way it is written and took it to church. Everybody loved it!

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Boyce D

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Reviewed: May 16, 2009

I was initially drawn to this recipe because of the minimal fat. I adapted the recipe a bit to try and make it a little healthier: I used 1/2 the amount of sugar (by using Splenda brown sugar) and used whole wheat flour in both the cake and topping. I added 2 tbsp of egg white as I found the cake batter a little dry. And I also used 2 tbsp of apple sauce instead of the oil for the topping. It was REALLY more like a paste, so I had to put it on top by spreading it out by hand. I also baked them in muffin trays as they're a little more portable, but my rhubarb chunks were a little large, so they tended to collapse a bit. I also added the cinnemon as well as ground cloves and allspice into the topping. But VERY moist and delicious cake! Will DEFINATELY make again and look forward to adapting even more!

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DOORDANA

Cooking Level: Intermediate

Home Town: Kamloops, British Columbia, Canada

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Reviewed: May 13, 2009

WOW! I am very impressed with this recipe. It was absolutly fabulous--moist, sweet, chewey, with a crunchy topping. Just awesome! Will make with half brown sugar next time (and all brown sugar in the topping) and put a little cinnamon in the batter as well. Thanks so much for this great recipe, I will make again and again!

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BIFAERIE79

Cooking Level: Expert

Home Town: Poulsbo, Washington, USA

Living In: Platteville, Wisconsin, USA

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Reviewed: May 12, 2009

What a winner! Noticing the recipe called for no fat, I was tempted to add a 1/2 stick of butter and I'm so glad I didn't and stuck to the recipe as written, only adding 1 tsp. of vanilla to the batter. This was SO nice and moist with a perfect amount of rhubarb. Any more, I fear, might have made this soggy rather than cakey, particularly after the first day. I was afraid of glopping on the cinnamon by shaking it over the topping, so rather than take a chance I mixed maybe 3/4 tsp. of cinnamon in with the topping ingredients. Good call I think! This is simply a great, old fashioned coffee cake - nice balance of rich, moist cake, delicately flavored with rhubarb and topped with a buttery, crackly, streusel. Grandmas always seem to know how to do it best!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: May 12, 2009

Easy, simple and delicious! I didn't have sour cream on hand so I substituted plain yogurt. I used 3/4 cup of packed brown sugar instead of white sugar (personal taste preference) and also added 1/4 cup of chopped walnuts to the topping. I'll make this again.

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