About this recipe: An easy, foolproof rhubarb cake that's perfect for when fresh rhubarb is in season. It never fails and is chock-a-block with rhubarb in every bite.
Excellent - I definitely will be making this again, I'm also going to use the basic recipe too for other different fruits such as blueberries, cherries, peaches - it can be endless. - 18 Jul 2008
Used different ingredients. Very dense and moist cake. We loved it and will definitely make it again. I put the rhubarb through my food processer to chop it pretty fine and then drained some, but not all of the juice. I used 2 cups of the finely chopped rhubard and it was perfect. I didn't have any buttermilk so I used the rhubarb juice to add to the milk instead of lemon juice - probably between 1/4 and 1/2 cup of juice. I also didn't add the topping suggested as I didn't want a coffee cake. I used homemade cream cheese frosting and it was wonderful! - 18 Jul 2008
This is a great recipe. Some other reviewers had problems with the centre falling - these tips may help. Cakes will sink or fall because of the following 1.Over-beating - too much air is incorporated 2.Under-baking - oven temp is too low or too short a baking time 3.Over or under measurement of ingredients 4.Using too small/large of baking tin 5. Make sure your oven temp is correct - preheat for at least 30 min. and ensure your oven is heating properly by using an oven thermometer for accuracy and finally, only open your oven door if you have to and then make sure 3/4 of the cooking time is up. Happy baking everyone! - 18 Jul 2008