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EXCELLENT!!! Tried this recipe and everyone loved it so much I had to come back and tell you (and everyone!) It was moist and tasty. Not too strong. Best rhubarb recipe I've ever tried! Thank you
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!
Great recipe. I do add fresh strawberries to mine. Due to the sour cream, keep it refridgerated.
This recipe is perfect! I have misplaced my mom's recipe and found that this one is just like hers, or maybe a bit better! It was so moist and delicious, words cannot describe it! I used a bundt pan, because I like my coffee cakes round. It was terrific.
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.
Made this recipe with the first rhubarb of the season.We loved the cake. Made as suggested . Perfect! Thanks for sharing.
I have now made this recipe twice for coworkers and it disappears QUICKLY!!! Super easy to make and great results each time. Thank you so very much for a definite keeper of a recipe.
This was so great! Used half whole wheat flour, doubled topping, and oops...didn't save enough butter for topping, so used canola oil instead! Turned out wonderful, and husband and I both decided it is MUCH better the next day, room temp! Next time, I will make ahead! Yum, yum... Thanks for posting!
Amazing and delicious. I thought this would turn out to be a traditional heavy coffee cake, but it was a bit fluffy. Definitely will make again.