68 Reviews of Rhubarb Coffee Cake

From: mapleleaf

On Jun 2, 2002

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!!!!

From: canarygirl

On Jul 15, 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!

From: SarahRabbit

On Apr 15, 2007

This cake is beautiful, almost like a dessert or steamed sponge pudding. I didn't have quite enough flour so I used some ground almonds in the batter and in the topping. The texture is divine. The cake tastes better today than it did yesterday, it seems to mature a little. It also seems to have sweetened a little overnight and it might be a little too sweet for me, but still delicious. I put nutmeg in with the vanilla in the cake batter. I also put a smidgeon of ground ginger in the topping (because when I make Delia Smith's Rhubarb crumble recipe, she uses ginger and it works very well). Very good recipe, I'd love to try it with peaches next.

From: Kim1

On Jun 23, 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.

From: CountryLady

On Jun 1, 2005

I can only echo the previous comments - light & moist, not overly sweet! Since I have a very large rhubarb patch, I'll probably add more next time - howver, I'd hesitate to do so if its frozen. Thanx Kate!

From: Len23

On May 22, 2005

My grandma makes this cake, and it's been my favourite my whole life (apparently my uncle's too, we're both always hovering around the pan). Finally I have the recipe! Double bonus, I made it for a houseguest and it turned out it's the cake her aunt always makes as well, so we both had big slices of childhood. Yum. I halved the recipe and baked in a square pan. There was lots of topping to go around. Used low fat sour cream, 1.5 cups rhubarb (and might add even more than that next time, though it might make it too moist, I'll have to experiment). It turned out sooo fabulously. Definitely a keeper!

From: David Stobbe

On Sep 17, 2005

Wonderful taste. Did this in a round springform pan, although it took much more time to cook than mentioned, probably due to the height of the cake. The extra time it took in the oven made up for the lack of time it sat on the counter - was gone in a flash...

From: R Smith

On May 19, 2003

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

From: Mary Scheffert

On Oct 20, 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

From: Diana #2

On Sep 22, 2008

Excellent!!!! Very light and fluffy. Which is a bad thing cause it allows you to eat more (grin). I baked it in two 8x8 pans. I also increased the topping mix and added pecans to the top. I'll freeze one for later. UPDATE: Sept 22, 2008 - Took my frozen cake out for company. After defrosting, it was as moist as if I'd just baked it. I was afraid that with the rhubarb, it might be wet and mushy, but no. It was just as I'd baked it in May. An amazing recipe. Thanks again Kate.