The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jul. 10, 2009
This cake was fabulous! I was slightly disappointed that the high amount of sugar made the rhubarb hard to taste, but I got over that! The streusel doesn't stay on top, it all falls to the bottom. We ended up making ours into a kind of upside down cake. This cake would also be good with apples I think. Anyways, no major changes other than I think I'll cut back on the sugar a bit next time. Great cake though!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Jul. 7, 2009
My husband would eat this daily if I made it. Very moist, perfect blend of tastes. I would have rated 5 stars but I did add 3 1/2 cups of rhubarb. That makes it 5 stars in my book!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jul. 2, 2009
Loved this recipe but changed a few things. Replaced the white sugar with brown in the batter, added banana (2 cups) as I was out of rhubarb, and way less butter and sugar for the topping! Have already made twice and my hubby loves it1
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jul. 1, 2009
This was a GREAT cake. I doubled the amount of rhubarb, but found it was a bit mushy in the middle (my fault). Next time will make it with only 3 cups. I found like another reviewer said, some of the brown sugar topping sunk to the bottom, but we liked it anyway...kind of a suprise at the bottom. Excellent recipe and was even better the next day! Thanks! Update: July 1, 2009...Made this again for Canada Day and it turned out perfectly. Used 3 cups of rhubarb and baked a little longer than recipe calls for...perfect and golden brown. My Dad and Mom loved it! Thanks again!
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Cooking Level: Professional

Home Town: Peterborough, Ontario, Canada
Living In: Bowmanville, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jun. 30, 2009
HOLY COW! This is delicious!!! Kinda like coffee cake with a kick. I acquired about 5lbs of rhubarb, so I'm trying out a bunch of different recipes and I'm definitely making another cake... maybe two more. ps. i used the vinegar and milk mixture and it was fine. i was a bit scared because my cake doesn't look good (i may have done the topping wrong. i don't think you're suppose to melt the butter. oops.) but the look was deceiving. did i mention it's delicious!
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Cooking Level: Intermediate

Living In: Casper, Wyoming, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jun. 29, 2009
Great! Made this for a bake sale and it was a hit!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jun. 17, 2009
DELISH! wonderful coffee cake! I pretty much doubled the rhubarb and I am so glad I did. I am already planning when I can make this again!
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Cooking Level: Beginning

Home Town: Dayton, Ohio, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jun. 15, 2009
I only had 2 cups of rhubarb so I couldn't put more in like others suggested and mine was not fully mature so it wasn't that tart so I also only used a cup of sugar like others suggested. I used 1/2 white flour and 1/2 wheat flour and I added 1 teas of cinnamon like others suggested. Also I added to the topping 1/4 cup ground Flaxseed (b/c I try to hide that in anything I can so my kids get some good things in them) and 1/2 cup oatmeal and the topping was the best part of the cake. It was defiantly a nice sweet crunch that went well w/ the moist cake. The cake tasted wonderful and everyone loved it but you didn't taste the rhubarb as much as we all would of liked. My dad eats rhubarb raw and he defiantly wanted more of a rhubarb taste... it was more like a spice cake. And as soon as I tasted the cake I knew I've made this cake before using chopped Granny Smith apples. It's one of my favorite fall desserts so you can definatly add different fruit... the tarter the better! Next time I'm definatly going to use 3 to 4 cups of rhubarb. But even this way I don't have any left and even the people who swear they hate rhubarb loved this cake. Thanks for the recipe! It's defiantly a keeper!
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Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Jun. 11, 2009
There isn't a crumb of this cake left, my husband and daughter liked it a lot. I gave it 4 stars because I really prefer the rhubarb stir cake recipe on this site.
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Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Jun. 11, 2009
Don't try putting it into muffin cups. The batter is too cake like and not muffin like for that. They overflow and make a mess. Next time I will put it in the proper pan. Only change I made was adding a cup more rhubarb and topping it with a bit of cinnamon sugar. Very moist.
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Cooking Level: Intermediate

Living In: Riverview, New Brunswick, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Jun. 10, 2009
Amazing cake! I agree that a little more rhubarb definately adds a lot, the batter is great but a little to much topping for my liking. Warning this cake won't last long ;)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Jun. 8, 2009
As many suggested, used 4 cups rhubarb, cut back on the sugar a bit. I guess I didn't mix enough flour in with the rhubarb as it all sunk to the bottom. The topping mostly stayed on the top where it shoud be!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.77 star rating.
Reviewed: Jun. 4, 2009
The taste was there, used 3 cups rhubarb and vinegar/milk substitute for buttermilk, however like another reviewer, the topping went to the bottom of the cake which made a mushy consistency and not sliceable the way a cake should be--left looking for more "cake" in the cake-the oatmeal added may help this but wanted to try the original recipe first and was not looking for an oatmeal topping Experienced as a baker, but looking for suggestions to keep topping on top!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jun. 3, 2009
This recipe is excellent! Loved it! Only change I made was to double the rhubarb to 4 cups & cut in approx. 1 inch chunks.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jun. 2, 2009
This cake is soooooooooo good! "How good is it?" you ask? It is soooooooooo good, that when a friend took it to a pot luck last weekend, the few remaining pieces were stolen! The culprit returned with empty pan in hand the next day, saying she just couldn't help hersef.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: May 27, 2009
This was an easy and delicious cake. I listened to the reviews of many and used 3.5-4 cups (approx.) rhubarb instead of 2 cups and otherwise followed the recipe as written. The cake turned out VERY moist- a cross between coffee cake and pound cake. The flavors improve the next day and so on. (If it lasts that long.) I followed the suggestions for the buttermilk substitution also :)
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Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA
Living In: Beavercreek, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: May 26, 2009
Made this today with rhubarb just cut from the garden. DH, who states he "doesn't like rhubarb just ate 2 large pieces after brunch, then I "busted" him in the kitchen sneaking another piece. -changes: used 1 rounded cup of sugar, and 3 cups finely diced rhubarb. Great recipe. Will take to Mom's later-if there's any left!
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Cooking Level: Expert

Home Town: Goldendale, Washington, USA
Living In: The Dalles, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: May 25, 2009
4 CUPS of RHUBARB makes this cake so moist. I had never had rhubarb cake before - always rhubarb crisp. This is a keeper!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
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Reviewed: May 25, 2009
This is a great recipe! The brown sugar topping adds the perfect finish to this cake. It really good right out of the oven if you are like me and can't wait to taste it! It never lasts long at our house so I try and make at least 2 at a time. Don't skimp on the 2 cups of rhubarb.I leave my chunks a little big also so you get that great tart flavor with each bite! YUMMY!!!!
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Living In: Rhinelander, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: May 23, 2009
Absolutely Amazing - this is like the BEST cake ever - I cant believe how good it it - you wouldn't think so because - Rhubarb? - not exactly my idea of "yummy" but it totally works in this recipe - i made it one night and then finished it the next night and I'm making it again tonight. Whoever created this recipe is GENIUS!!!!! LOVE IT!!!!!!!! SOOOOOOOOOOO GOOD!!!! Try it :)
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