The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Aug. 31, 2009
I thought this was good, but not sensational. But served it to several ladies who were THRILLED to have a different use for rhubarb, so I've passed the recipe around quite a bit.
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Atlantic, Iowa, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Aug. 16, 2009
Made a half portion of the recipe in an 8x8 pan and cooked it for 40 minutes. Cooked up high and filled the pan completely. Instead of rhubarb I substituted blueberries and cooked them with the strawberries for 2 minutes. Pulsed the butter, sugar, flour and cinnamon with 1/4 cup mixed nuts in a mini food processor to make the topping. Brought it to a reunion where people said that it would be perfect with a cup of coffee. My husband felt that it needed a bit more sugar which I attempted to cut back on in all three steps of the recipe. Next time I'll try it just the way it was written. A tasty treat that can be made lower fat with egg beaters and skim milk. Thanks for sharing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Aug. 9, 2009
Wonderful recipe. I did a couple of things to change it. I always find myself doing that. First I cut the butter in half and substituted it with a half cup of applesauce. I added a quarter cup of ground flax seed to the cake recipe and a half cup of oats to the topping. It turned out wonderful and moist. I took some other reviews tips and ended up cooking it for around 60 min because of the thickness. I will definatly make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jun. 20, 2009
This was absolutely delicious. I made only a few minor changes; I added about 1/8 t. of cinnamon to the fruit mixture, and used 3 cups of rhubarb and about 1 & 1/2 cups fresh sliced strawberries. I will definitely make this recipe again and again, it was WONDERFUL!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jun. 16, 2009
This is REALLY good! Will definitely make it again! Thanks
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: May 18, 2009
This is the best rhubarb recipe I've ever made. It's amazing!! The rhubarb/strawberry mixture is sweet and tasty. The top is crunchy. The only change I made to the recipe is that I used fresh, sliced strawberries (1 pint) instead of frozen ones. I added just a smidgen of water to the pot when I started cooking the strawberries and rhubarb so they wouldn't burn. I also had to bake it for 55 minutes instead of 45.
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Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA
Living In: Rockville, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: May 10, 2009
Yum! I followed the recipe exactly and it's delicious - even my picky 3 year old ate his whole piece.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: May 9, 2009
SOOOO GOOD! My husband loves strawberry rhubarb and this is the first time I made him something. Not only did he love it but my family who claims to hate rhubarb loved it. I give this receipe rave reviews becuase I certainly got rave reviews from 6 people. Totally a winner.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Mar. 3, 2009
Incredible!! Like another review I also used 3 eggs and doubled the vanilla. I didn't have buttermilk on hand so I used 2% milk and a tablespoon of lemon juice to substitute. Also sprinkled a little cinnamon on the top. Amazing!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Oct. 11, 2008
FANTASTIC!!! I have made this twice now, the first time I followed the recipe exactly except I substituted 1/2 c. applesauce for 1/2 c. of butter, a substitute I always make. I took it to work and my co-workers loved it, even the picky doctor I work for. The second time, I used frozen raspberries and sliced fresh peaches, wonderful!! The cake is so moist!! Oh yeah, I also add some cinnamon to the crumb topping and in top of the fruit!! Thanks for the recipe, definately a keeper:)
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jul. 20, 2008
Excellent - I had some homemade rhubarb and strawberry pie filling and was tired of pies but in this recipe it was perfect. I added 3 tbsp of tapioca to the pie filling to thicken as it cooked. The other reviews are right on.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jul. 13, 2008
Delicious! - is the word my family used over and over again after eating this cake. I used ingredients that were available at home; a pint of fresh strawberries, sliced and sweetened with sugar; a can of pineapple slices, drained and cut into tidbit size pieces to replace the rhubarb; 3 eggs (instead of two) with 2% milk and a tablespoon of apple cider vinegar in place of buttermilk; and I Can't Believe It's Not Butter (margarine) instead of butter. I also increased vanilla extract to 1 tablespoon. It all worked wonderfully together. Great recipe!
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Cooking Level: Expert

Home Town: Carmel, California, USA
Living In: Santa Clara, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jul. 5, 2008
EXCELLENT! I made this coffee cake for July 4th weekend. Everyone loved it. Moist, delicious and different. Will definately make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jun. 19, 2008
I made this recipe for Mother's Day and have been asked to make it for every function since! It is the best!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jun. 8, 2008
Delicious! Crunchy, moist, and tender in all the right ways, this cake would work great for breakfast or an after dinner dessert. I would recommend using just baking soda (not baking powder) since the mix already has plenty of acid in it. Also, it took me about 35 minutes of preparation time plus 50 minutes of cook time to complete it for the first time. Definitely worth the effort!
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Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA
Living In: Lyme Center, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: May 8, 2008
I was looking for a recipe to use up my frozen rhubarb and strawberries and this one was excellent!
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Cooking Level: Expert

Home Town: Wausau, Wisconsin, USA
Living In: Oshkosh, Wisconsin, USA

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