About this recipe: Savour the lemon citrus and tangy rhubarb in this elegant and attractive cake ideal for bake sales, coffee mornings and afternoon tea.
Made this to use up some rhubarb I had been given - wow!! Lovely and tangy, but not too sharp and very moist - warm with custard or cold with a cuppa - went down really well. I must admit I did use unsalted butter and not margarine, but it's a fabulous cake. - 05 Aug 2014