The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Sep. 28, 2009
This was so good! I only used 3 cups of rhubarb (it's all I had) and I used 1/4 tsp of nutmeg and 1/4 tsp of cinnamon and added tbsp of butter to the topping.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Sep. 8, 2009
Excellent! I didn't have enough rhubarb so I did 2 1/2 C Rhubarb and 2 1/2 C Apple. I also added 1 tsp cinnamon right into the batter. I also followed advice and stirred more butter into the top. Everyone at the brunch loved it, I will definitely make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Sep. 2, 2009
Very yummy. I used 5 cups of fresh rhubarb instead of 4. I used the nutmeg in the batter instead of in the topping, and I used cinnamon in the topping. Since other reviews noted that the batter was very stiff, I alternated the additions of flour with the sour cream, so it was easier to mix. Nice with real whipped cream.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Aug. 12, 2009
Spectacular!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jul. 8, 2009
This is one of the best Rhubarb recipies I have made. Thanks for the GREAT recipe!
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Cooking Level: Intermediate

Home Town: Eau Claire, Wisconsin, USA
Living In: Champaign, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jul. 8, 2009
I had to half this recipe due to a shortage of baking pans, and it still came out perfect! I also replaced half the nutmeg with cinnamon and the kitchen smelled wonderful while cooking. My boyfriend, who is not big on deserts, actually stated this one was a keeper! We also found the flavour much more developed the next day, but day one was scrumptious too! :-) Thanks for the recipe and great review tips!
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Cooking Level: Intermediate

Home Town: Montague, Prince Edward Island, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jul. 7, 2009
This cake was very moist. I did add a bit extra rhubarb because I had a little left over. I should have baked it a litle longer. But the moistness made it tast fresher longer. I also cut down on the brown sugar. Only used a cup. Its a bit more tart as a result, but we love the taste of rhubarb, so it was perfet for us. Thanks!
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Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 29, 2009
This cake was just okay for me, hubby didnt care for it. Was one of the few things I have even sent to work with him where he brought home some. Probably wouldnt make again. Thanks though!
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Cooking Level: Intermediate

Home Town: Troy, Michigan, USA
Living In: Westland, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 24, 2009
Very good cake! I used whole wheat flour instead of AP, 3 cups of rhubarb because that is what I had, 1 tsp baking powder and 1/4 tsp baking soda to make it more cakey and less muffiny which a reviewer had noted. I also used 1/2 the sugar for the topping. My cake was baked in 32 minutes not 40.
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Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada
Living In: Burlington, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 12, 2009
Very tasty little cake, although a bit on the tart side. As others suggested, I substituted plain low-fat yogurt for the sour cream and cinnamon for the nutmeg; I also used just under half whole wheat flour, which worked fun. The batter is thick, and I did have to increase the cooking time a bit, but the cake still turned out nice and moist. Overall, a nice little cake that I would make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 10, 2009
Excellent recipe! I used 2 cups of rhubarb and 2 cups of strawberries and it turned out really well. Will definetly make it again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 3, 2009
Tastes more like muffins than a cake to me, but still good! Maybe it'd make a good muffin batter then someday! :)
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Kz
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Cooking Level: Intermediate

Home Town: Canby, Minnesota, USA
Living In: Mitchell, South Dakota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 3, 2009
Cake was very moist and the sugar crust was very good. I did increase the amount of rhubarb by 2 cups as I like the flavor a little more tart. It was perfect
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 1, 2009
I made this cake just as the recipe suggested but found I needed 5 additional minutes cooking time. Not too sweet, super moist with a slightly crisp sugar coating on the top. Really good I used 1/2 inch slices of rhubarb and will cut the rhubarb 1/4 inch next time. Definately a keeper!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Photo by Dawn-Faith
Reviewed: May 28, 2009
This cake is so amazing, and everyone who I have shared the recipe with LOVED it. A real keeper I will be making every spring!
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Photo by Dawn-Faith

Cooking Level: Intermediate

Home Town: Mill Valley, California, USA
Living In: Vienna, Wien, Austria

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: May 26, 2009
Great cake. I used about 3 cups of rhubarb as that is what I had. I also added some butter to the topping as suggested in earlier reviews. This cake is as good as the reviews say. I brought it to work this morning and everyone loved it. I also used cinnamon rather than nutmeg and added about 1/2 tsp to the batter as well. I will definitely make this again. I want more now.
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Cooking Level: Intermediate

Living In: Hamilton, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: May 16, 2009
DELICIOUS! I used frozen rhubarb, thawed, but didn't drain it. It made the cake supremely moist (which is what I was aiming for)! I added 1 tsp. cinnamon to the batter and also sprinkled about 1/2 tsp cinnamon on top along with the nutmeg and sugar. The ladies in my MOPS group loved it!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Mar. 23, 2009
This, by far, is the best coffee cake in my recipe collection. I was raised on ranch/farm cooking, and rhubarb had a place of honor in our baking recipes. I add 1 cup of toasted, chopped pecans for crunch. Thanks for sharing this treasure of a recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 16, 2009
This was Fantastic. I took it to work and the pan was wiped clean. I did make one subsitution. I didn't have any sour cream on hand so I used 1 cup plain low fat yogurt. It came out great! This is a keeper!
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Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 2, 2008
This was pretty yummy, although I think I'll keep looking for a better rhubarb cake / bread recipe. A bit too sweet for my liking (even though I reduced the sugar to 2/3 of the original !) Great texture; I used slightly less rhubarb (it was all that I had), and baked muffins instead of a cake, which worked really well!
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Cooking Level: Intermediate

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