About this recipe: My mother got this recipe back in the 1950s from the minister's wife. It's been a family favourite ever since - even for those who claim to dislike rhubarb.
Altered ingredient amounts. Increased rhubarb to 300g and gave it a very light dusting of flour before adding to the mix to prevent the pieces sinking to the base of the cake during cooking. - 19 May 2010
Baked this cake yesterday and found it very moist, light and tasty...we loved the spiced sponge....just tweaked it a bit by adding slightly more rhubarb (300g) and omitted the lemon sauce as my partner prefered to eat it on its own. We think this will be lovely served warm with custard too and will be also trying it out with apple. Great recipe and thanks for sharing...this will definately be going in the family favourites book! - 19 May 2010
I must admit to not doing the cake yet but the lemon sauce is a wonderful alternative to custard. It is especially good with Jamaica ginger cake. Our lunch club visitors love it. - 04 Mar 2014