By Gumboot Gourmet on April 19, 2005
Photo by Chef*Lee
Photo by Chef*Lee
"We can never wait for the rhubarb to be ready in the spring so I can make this easy moist coffee cake!"
Serving Size: 1 (169 g)
Servings Per Recipe: 8
"Perfect in every respect!"
"Delicious! I even messed up and put in half granulated sugar before I read the instructions properly and saw 'brown'. Oops. Never mind, it was still great. I also added a nice tart apple to the mix in substitution for some of the rhubarb as I had a leftover one to use. Really tasty."
"This is the BEST rhubarb coffee cake I have ever had. It's moist, full of flavour and easy to make. I didn't have enough sour cream so I used yogurt and it didn't change the texture or taste at all. My only suggestion is that when you are making one, make two as one doesn't last long enough"
"Merciful Heavens this is good!!!!!!!!!!!!!! Across the U.S.A. and back with stars!!!!!!!!!! The sweet from the brown sugar and the wonderful moist, buttery cake pair so well with the tang of the rhubarb. The topping is to die for, it makes the nuts taste fabulous and acts as a moisture barrier while the cake is baking. A toothpick came out clean at 40 minutes for me and I know the pan is going to be clean very soon too because we loved this cake!!! This is a really really great rhubarb recipe, thanks so much for posting!!!!!!! Will definitely make again and again each year rhubarb shows up in the grocery!!!!!!"
"This is so incredible! It was easy to throw together too. I think this is going to be my new favorite thing to do with all my rhubarb. I left the nuts off the topping b/c I knew my kids wouldn't eat it if I didn't and it was still great (I would like it with the nuts, but I knew I wanted help eating this cake, so I left them off) Thanks--it is a winner!"
"This was great! I used frozen rhubarb (previously from MIL's garden)....I partially thawed it. Turned out lovely. Even better the next day!"
"This made a supermoist cake with great texture, the sourcream really enhanced the flavour. I made it for a dinner party and I substituted white sugar for the brown sugar. Everyone really enjoyed it and it kept great in the fridge for 4 days afterwards."
"Absolutely delish and easy to make - my 13 yr DD made this last nite while I was at work. Two huge rhubarb patches cleaned up and will definitely make this again."
"Took this to a church bridal lunch ... what a hit! Thankfully I had a few squares to take home. So moist and flavorful! Thanks dee girl ... this one's a keeper!"
"We loved this cake! I subbed plain, fat-free yogurt for the sour cream, and white sugar for the brown in the cake (still used brown in the topping). It's a very, very good cake. We'll be making this again!"
"Great recipe! Nice and moist. I had an overripe banana to use, so I mashed it up and put it in, then reduced the sour cream to 2/3 cup. I also substituted 1/2 cup of whole wheat white flour for some AP flour. Realized after it was in the oven that I hadn't added vanilla, but with the slight banana flavor, turns out it wasn't necessary. Phew!!"
"My kids love this recipe. My mom used to have rhubarb plants and we would go there, pick the rhubarb and make this special treat. Delicious!"