Hi Kate in Ontario. I am familiar with this recipie and it is great! I also make it with apples or blueberries. It's good too. I actually got the recipie from a german lade. thnx for the recipie on recipezaar because I had lost mine. Great cake!!!!
Just made this over the weekend! It was light and not overly sweet. The only difference in my preparation, was that I added 2 tablespoons of vegetable oil to the batter. Thanks for posting a great recipe!
This was so good and Moist.The only changes I made was to use 1 1/2 cups rhubarb and next time I might double the toppings it made it taste so yummy.
Very good, very moist coffee cake. I used fat free sour cream, and I think this would be good with any kind of fruit. I will make it again! -M :)
I have made this recipe over and over again during rhubarb season since 2006. It turns out great every time, but it turns out extra great if you cream the butter and sugar for a really long time (3-4 mins), then add each egg, continuing to beat for a few minutes each. I just let the electric beaters go and go until I notice the mixture has fluffed to a greater volume than when I started. Don't over mix the dry with the wet, and add LOTS of rhubarb on top, pressing it into the batter, then sprinkle on your topping layer.
Superb! I substituted nonfat plain yogurt for the sour cream and it was delicious!
I love this cake, so moist and delicious! It is one of the only recipes my aunt (who is the master baker) asks me to make during rhubarb season. I always use at least half whole wheat flour, otherwise as directed. Great every time!
Easy and delicious! I used all whole wheat flour and I didn't have sour cream so I substituted an equal amount of buttermilk. I had to bake it a tad longer because of the extra liquid but I had excellent results. Thanks for sharing this recipe. We have so much rhubarb each spring that it is wonderful to find another great recipe for it.
YUMMMMMM.... I didn't have enough sour cream so I used half sour cream a half vanilla yogurt. I was a little worried about the topping since when I mixed all the ingredients, the consistancy was pretty dry, not "crumbly" like noted in the recipe, but it worked out perfectly. I served it with whipped cream, took it to work, and it was a hit!
Great cake. I used Greek yogurt in place of the sour cream.