Reviewed: May 22, 2012

Turned out too moist. Substituted sour cream with vanilla yogurt. Used 4 cups mixture of rhubarb and strawberries. Good flavor but masked rhubarb. Too sweet.

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Reviewer:

BlueJay1122

Reviewed: May 18, 2012

Loved it! Slightly tart rhubarb taste but a good balance with the sweet, crunchy crumbles. Followed the recipe, just added 1 tsp vanilla.

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1 user found this review helpful

Reviewer:

Tara

Reviewed: May 13, 2012

Wow, this cake is so delicious. My whole family loved it. Very moist without being heavy. This one's a keeper.

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2 users found this review helpful

Reviewer:

Evie

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Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

Reviewed: Mar. 9, 2012

This is just wonderful! I made it in a 9x13 pan, and I ended up using plain yogurt instead of sour cream and butter instead of shortening, because that's what I had on hand. My guess is it would be just as fabulous with what the recipe calls for, though. And I have to say that I think this would be fantastic with peaches too!

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2 users found this review helpful

Reviewer:

MARFYC

Cooking Level: Expert

Living In: Omaha, Nebraska, USA

Reviewed: Sep. 15, 2011

Made this for Easter and several times since; great flavor and very moist!

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4 users found this review helpful

Reviewer:

morris1128

Cooking Level: Expert

Reviewed: Aug. 25, 2011

I made this & have 2-8" pans of 1" high coffee cake...why is this batter divided?? Takes good but looks like a mistake. Would not make this recipe again.

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3 users found this review helpful

Reviewer:

Barb S.

Reviewed: Aug. 13, 2011

Very tasty!

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3 users found this review helpful

Reviewer:

sarabeth14

Reviewed: Jul. 18, 2011

This was good. My grandma has a similar recipe using buttermilk instead of sour cream, putting cinnamon into the cake and a white sugar/vanilla topping that I much more prefer to this one. But definitely a hit for people who generally dont like rhubarb :)

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5 users found this review helpful

Reviewer:

natters

Reviewed: Jul. 7, 2011

I used nearly double the rhubarb in the recipe, butter in lieu of shortening and two mini bundt pans instead of 8x8s (baking in someone else's kitchen!). Delicious! Huge hit.

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10 users found this review helpful

Reviewer:

AndyW

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

Reviewed: Jul. 3, 2011

Having an abundance of rhubarb in the garden, I was on the search for some terrific recipes and this one did not disappoint. After reading many of the reviews, I decided to increase the amount of rhubarb and added only an additional 1/2 cup. Also, added 1 teaspoon of vanilla and increased the topping to 1 1/2 times, which I'm glad I did. Baking time in my tube pan was approximately 1 hour. Thanks for the delicious recipe, Deb Quest!!

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5 users found this review helpful