By Kate in Ontario on April 16, 2002
Photo by May I Have That Recipe
Photo by May I Have That Recipe
"This recipe says spring. It is easy to prepare and even easier to eat. My family devours it and we are not dessert people. It is from the Company's Coming cookbook series."
Serving Size: 1 (172 g)
Servings Per Recipe: 6
"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."
"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!"
"Wonderful and quick to put together."
"Superb! I substituted nonfat plain yogurt for the sour cream and it was delicious!"
"I made 2 of these in one week and couldn't get enough of it. Recently I took it to a party and there was none left and many requests for the recipe."
"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."