I got this great recipe from my mother-in-law who's been making it for years! It doesn't have a strong rhubarb taste. It's sweet and moist. I hope you enjoy making it as much as I do. I always try to use fresh rhubarb, never frozen and then thawed because
Rhubarb is baked into a streusel-topped coffee cake. Oma always makes this for her grand kids after she picks through her garden. Probably not good for the thighs but Oma's cooking is always good for the taste buds.
So here's the thing, if you have rhubarb in your yard, you need to drop whatever you're doing and make this. If you don't feel this is for you, then bring me your rhubarb so I can make some. It is 'step away from the pan' rhubarb Cake