Reviewed: May 17, 2012

This was great, despite the large butter involved. :) I couldn't get the top layer of batter to spread at all, so I ended up kind of mixing it with the fruit layer. I put on the topping, and it turned out fine!

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Reviewer:

Joel & Lauren

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Denver, Colorado, USA

Reviewed: Jan. 25, 2012

This coffee cake just became my husband's favorite. He has asked for it a few times now. I used a bag of frozen mixed berries and it came out perfect. I highly recommend this recipe.

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Reviewer:

maryL

Cooking Level: Expert

Home Town: Peterborough, Ontario, Canada

Reviewed: Aug. 4, 2011

This was just okay, I don't know what I would of done to make it better....

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Reviewer:

Krista

Reviewed: Jun. 27, 2011

Good, but not fantastic. I think next time I will double the filling (or half the cake), but reduce the sugar as hubby and I both prefer our rhubarb more tart than sweet. Also, for the topping I might sub brown for the white sugar and add cinnamon as others have suggested. Just a hint for the layer of batter on top of the filling - the batter is rather thick so spreading is a bit of a challenge, but if you just glob it on randomly and then flatten your globs a bit with a spoon (you will still see quite a bit of filling uncovered) it really does bake up nicely to cover the filling.

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Reviewer:

Veronica

Reviewed: Jun. 20, 2011

I love anything with Strawberry and Rhubarb and this sure is a nice change from the usual pies. I love the fact that you cook the filling separate and then add it to the cake as a middle layer. I ended up making this in a Bundt pan, and didn't use all the filling, maybe half of it. It took about 48 minutes to bake and came out delish. I added chopped pecans to the topping and a tich of cinnamong and I also added about a tsp of cinnamon to the cake batter after reading some reviews saying it was bland, the addition of the cinnamon nicely complimented the strawberries and rhubarb. With making it in the Bundt pan, I had to reverse the order of the layering (put crumb topping in the bottom of the pan and then cake batter, topping and cake batter), served it with ice cream for Father's Day dessert, it was very well received and as I said above, a nice change from the standard pies! :) Thanks for the great recipe!

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Reviewer:

Gitano

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Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

Reviewed: Jun. 4, 2011

What a great thing to have for a lazy early summer morning on the patio with a cup of coffee. Made it exactly as written except subbed the milk/vinegar trick for buttermilk as I was out and added about 1/2 teaspoon of cinnamon to the crumb topping. I also used fresh strawberries in place of the frozen, again....it's what I had. Really delicious and easy to put together. Made the house smell great!

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Reviewer:

Avon

Cooking Level: Expert

Reviewed: May 29, 2011

This cake didn't quite work for me. The topping was thin and the cake was overbaked as a result while trying to reduce the liquid in the cake. Note: Both strawberries and rhubarb were fresh.

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Reviewer:

She loves to cook

Cooking Level: Intermediate

Home Town: Mississauga, Ontario, Canada

Reviewed: May 25, 2011

Very delicious and moist

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Reviewer:

GIGGLES66

Reviewed: May 23, 2011

Followed the directions exactly and it came out perfectly. Delicious! I wouldn't change a thing!

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Reviewer:

KELLIE

Reviewed: May 10, 2011

This is one of the easiest and best strawberry/rhubarb desserts I have ever made. You cannot go wrong with this one. The second time I made it I put all of the cake batter on the bottom, topped it with the strawberry rhubarb mixture and then pu on the topping. This worked better for me as it kept the topping on top and not falling off.

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