96 Reviews

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!!!!

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mapleleaf June 02, 2002

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!

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canarygirl July 15, 2002

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.

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Kim1 June 23, 2002

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 :)

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Mary Scheffert October 20, 2002

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.

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Creme Brulee April 07, 2014

Great cake. I used Greek yogurt in place of the sour cream.

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jen-neill June 09, 2010

Superb! I substituted nonfat plain yogurt for the sour cream and it was delicious!

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R Smith May 19, 2003

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!

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redneck naturalist June 09, 2014

Wow, great recipe, no substitutes made. It was a great combination with the fluffy cake and the tart rhubarb. Thank you for sharing it, I think I'll try some other fruits as well, as some of the reviewers wrote.

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Wiebke May 09, 2012

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.

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calds May 22, 2011
Rhubarb Coffee Cake