Reviewed: Nov. 15, 2009

This was a good recipe. I made it in a 9x13 pan and baked an extra 9 min. ... worked fine for me. Also, added a couple grates of nutmeg, as someone else suggested - added yummy flavor.

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mary1947

Cooking Level: Expert

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Reviewed: Aug. 2, 2009

Could use more rhubarb but was well enjoyed as it was. Kept moist over a week! I might try using 1/2 white sugar as I feel the brown sugar hides the rhubarb flavour.

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pamjlee

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Living In: London, Ontario, Canada

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Reviewed: Jul. 24, 2009

Made this when my husband needed to bring breakfast to work -- I received emails from his co-workers RAVING about this cake. The only change I made was to use almonds instead of walnuts, since that's what I had. It's moist, delicious, and very rich.

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rosenicole

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Reviewed: Jun. 13, 2009

My fiance and I thought this cake was VERY GOOD! I made a few changes to make it a little healthier and I would do the same next time. 1/4 c shortening + 1/4 c unsweetened applesauce instead of 1/2 c shortening - 1/4 c egg beaters instead of 1 egg - 1 c white flour + 1 c whole wheat flour instead of 2 c white flour - used reduced-fat sour cream

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Lisa

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Reviewed: Jun. 9, 2009

This was tasty in my opinion however a little too tart for two members of the family. It stayed nice and moist and the streusel was very good. I will probably make it again and just add a bit more sugar to the cake part to please those who aren't as into the rhubarb taste! Very easy and a good breakfast!

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VTmom

Cooking Level: Intermediate

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Reviewed: Jul. 11, 2008

My family and I really liked this coffee cake. I doubled the recipe because my eyes were too big at the farmer's market and I ended up with over 4 cups of rhubarb. In that case, the temperature needs to be adjusted accordingly, without burning the streusel on top. Also, I added fresh grated nutmeg for some spice and it revved up the flavor tremendously. I highly recommend that addition.

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angelfeeshy

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Reviewed: Jul. 10, 2008

This is so wonderful!!!! So easy and although it makes two cakes, it is not too much. I took one to work and it was gobbeled up in moments. The other I am saving for my family. Yum!

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PHILLYJH

Cooking Level: Expert

Home Town: Red Oak, Iowa, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Jun. 8, 2008

I made this cake for a family picnic & everyone loved it. I have since made it again. I added 1 tsp. of vanilla. I will definitely make this again.

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srs in sd

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Reviewed: May 21, 2008

I needed a recipe that used 2 cups of rhubarb and wanted a coffee cake. This is a very easy recipe to make and the taste is wonderful! My 3 year old even helped make the cake.

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Kathy H

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Reviewed: May 2, 2008

This recipe is a no-brainer with a lot of flexibility. I've used it several times, adding this or that extra fruit (like plums--whatever's in season), adding a little pumpkin, substituting tofu for the egg (as a binding ingredient), yogurt for the sour cream, apple sauce for part of the shortening, oil for shortening etc. My co-workers like it. I just need to be sure to adjust the sugar accordingly, too. Make the recipe right the first time, and then you'll have a pretty good idea about what the batter's thickness is supposed to be. The next time, you can tweak this and that and add more flour if the batter is too thin.

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