Sour Cream Rhubarb Coffee Cake Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: May 23, 2012
I loved it!!
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Photo by Kaymalove09

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

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Photo by Molly
Reviewed: May 26, 2012
Loved how simple this recipe was to make, but disappointed in the cake portion. I made this exactly as written, but I think the bake time is about 10 minutes too long for a 13 x 9 pan. I was busy and didn't check the cake as it was baking so it baked the 45 minutes. I most definitely will try this again (and update my results) but I think it would have been done at about the 35 minute mark. The batter is very thick when you put it in the pan and is a thin layer. Next time I'm going to bake in an 11 x 7 pan.
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Photo by Molly

Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA
Living In: Fort Wayne, Indiana, USA
Reviewed: Nov. 18, 2012
I used vanilla yogurt and some lime juice in place of the sour cream. I also added cinnamon and vanilla in the cake and subbed half whole wheat flour for the white. I baked it in a 10 inch round pan since a previoud reviewer said the stated pan was too big. The 10 inch was a bit too small, the cake ended up being really tall. Next time I'll try the stated pan. We will definately make this again!
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Photo by Lece

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada
Living In: Stockholm, Stockholms, Sweden

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Reviewed: Jul. 21, 2013
Batter was very thick, needed to be spread in the pan. I worried there was something wrong, but the cake turned out tasty. I used a 9x13, and felt this was right. I used 3 cups of rhubarb, and would make it again this way.
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Reviewed: Sep. 9, 2013
The recipe was delicious. I added 3 cups rhubarb and about 1/3 cup chocolate chips. I also baked it for only 35 minutes and it was perfectly done. Great dessert for all times of the day!
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Reviewed: Oct. 7, 2013
It turned out very good nice and moist
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