Try the favourite combination of strawberry and rhubarb in this incomparably moist crumble cake. More fruit than sponge, it's delicious warm with ice cream or custard.
I was confused by the pan size. The recipe calls for 9" round (12 servings??), but the picture looks like an 8x11 or 9x13. I used a 9x13, doubled the crumb recipe and cornstarch mixture. I did not increase the fruit amounts or the baking time. My pan was full! - 16 Jul 2009 (Review from Allrecipes US | Canada)
The only problem I have with this recipe is that it is called "cake." When you make it, you will discover that it is delicious, but it is more like a cobbler (but not as sweet) than like a cake. I followed this recipe exactly the first time. The second time I meant to follow it exactly because it was wonderful, but accidentally put in a whole cup of oatmeal rather than 3/4. It still turned out to be great. You will receive lots of compliments if you bake this dish. I used a 9" x 13" square dish rather than a round one. Thanks so much for sharing this recipe, Roxanne! - 15 May 2010 (Review from Allrecipes US | Canada)
This was excellent. Used frozen rhubarb from last year. I did increase the cornstarch to 3T. Also this is more of a crisp than cake! - 28 Apr 2003 (Review from Allrecipes US | Canada)