This coffee cake recipe is a variation of one a close friend and I make for our home baking business. I've used raspberries and blueberries in place of the rhubarb with winning results. —Lorraine Robinson, Stony Plain, Alberta
I've baked this cake every spring for many years, and my family loves it! At potluck dinners it disappears quickly, drawing compliments even from those who normally don't care for rhubarb. Use you own fresh rhubarb or find a neighbor who will trade stalks for the recipe! —Helen Breman
Marydale, New York
This jelly-roll recipe came from my mom's cookbook, circa 1940. It's continued to by a family classic and is popular at church potlucks. Soon, I'll be introducing this rhubarb cake to kids in my 4-H cooking class.
If you're in a big hurry, these cupcakes are delicious even without frosting. The recipe works well with either fresh or frozen rhubarb, and a hint of nutmeg sparks the flavor. —Sharon Nichols, Brookings, South Dakota
My friend Dave always brought two strawberry rhubarb cakes to work to celebrate his birthday. He’d use up rhubarb growing in the yard and treat his co-workers. —Charlene Schwartz, Maple Plain, Minnesota
Not too long ago I took up baking as a hobby and have loved it ever since. The inspiration for these sweet treats came from my love of Twinkies. I added the rhubarb compote to make them a bit more upscale for entertaining. —Julia VanderMolen, Grand Rapids, Michigan
Every spring when her rhubarb was ready, my mother-in-law chopped it up for this moist cake. If your rhubarb is too tart for the sauce, just add in some strawberries. —Rena McCalment, Sharpsville, Indiana