I've been making this delicious coffee cake for years from the Alice Bay Cookbook by Julie W. Rosseau. The only difference is 1/4 cup less sugar in Marijane's recipe. It is a very moist coffee cake. I generally add more rhubarb than the recipe calls for, as we like the flavor.
Love the flavor of this cake. I made mine with whole wheat pastry flour and less sugar on top. Whole wheat makes it not rise as high, but it's still delicious.
I made this cake today and it is delicious! I cut the rhubarb into 1/8" slices and that seems to be perfect. The cake is tender, tart but not sour.