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Reviewed: Dec. 14, 2007

This is a wonderful way to use rhubarb. It is sweet and flavorful, and pretty! I did end up using extra strawberries and rhubarb, so I added a bit more corn starch. It was very rich and delicious.

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stipeygirl75


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Reviewed: Jul. 21, 2007

Amazing recipe, it was easy and absolutly

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This recipe is absolutely fabulous-tasting! It bakes up very tall and light. I did make several slight alterations, as follows: The recipe says to combine sugar and corn starch in a saucepan, then to add fruit, bring to boil, and boil 2 minutes. Well, there is no juice in freshly-sliced rhubarb and strawberries, so I added 1/2 cup water to melt the sugar mixture, then cooked that. I also used freshly ground whole white wheat flour, to add a nutritional and taste boost. I will definitely be making this recipe again and again!

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PattyJoy

	Cooking Level: Expert
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Reviewed: May 14, 2007

Very good. The cake was very moist and the filling just the right amount. Next time I will probably reduce the amount of cornstarch a bit as I could taste it in the filling. I used fresh strawberries and probably used a bit more than 10 ounces because we could taste a lot more strawberries than rhubarb. I may add some cinnamon to the topping next time too.

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CURELOM

	Cooking Level: Intermediate Living In: Seaford, Virginia, USA
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Reviewed: May 14, 2007

Lovely Cake!!! This cake was very simple to make and tastes amazing! I had never cooked with rhubard before, but it turned out so well and everyone loved it. This cake is definately a keeper and i will be making it again in the not too distant future! Yuuuuum! Thanks. (oh and my only advise is that you cook it with a decent sized baking tin as there is a fair ammount of mixture.)

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becstah


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Reviewed: May 13, 2007

Very good coffee cake. The next day I'd pop a piece in the microwave for 20 seconds and top with vanilla ice cream. Very yummy! I think I may have overcooked it a bit, as it was drier than I'd like, but it was probably my fault.

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Danotoyoutoo


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Reviewed: Apr. 12, 2007

I halved this recipe and then added a cup of milk instead of 1/2 cup. I also used fresh rhubarb from my garden. It wasn't enough, so I used more strawberries to make up the difference. I used 1/3rd whole wheat flour and 2/3rds white. It turned out light and fluffy and sweet and tangy. My 4-yr-old. said "This is the yummiest cake I've ever had." It will be come a spring favorite.

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Jennifer

	Cooking Level: Expert Home Town: Salmon, Idaho, USA
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Reviewed: Mar. 29, 2007

very good , I was worried . I baked it in a round stone and couldn't use the 45 to 50 min. more like 65 to 70 min. but golden brown and awesome . Thanks

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doug

	Cooking Level: Expert Home Town: Rogers, Minnesota, USA Living In: New Richmond, Wisconsin, USA
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Reviewed: Jul. 27, 2006

This cake has become my instant favourite.The tartness of the rubarb, does not make it overly sweet.The combination of the two fruits keeps the cake stay very moist, although it never lasts long enough to dry out.

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COOKINGINHARROW


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Reviewed: Jul. 27, 2006

I've now made this cake threee times, because my dad keeps requesting it! I made mine in an angel food cake pan, and it turned out perfectly. The moist cake blends perfectly with the sweet filling. Love it!

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AR41


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Reviewed: Jun. 18, 2006

It was barely OK if you served it with vanilla ice cream. By itself I would have thrown it out rather than wasting the calories on it. (and I love strawberries and rhubarb)

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LSCHROTH


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Reviewed: Apr. 28, 2006

This recipe is truly wonderful. The cake turns out high and fluffy, and the strawberry/rhubarb contrast is wonderful!

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CHARITYBOO

	Cooking Level: Expert Home Town: Oshkosh, Wisconsin, USA Living In: Beaverton, Oregon, USA
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Strawberry Rhubarb Coffee Cake

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