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06/06/2016
Excellent flavor and texture. I think it really helps to beat butter with sugar for the full 5 mins and then to not over mix in the flour. I only used 1/2 + 1/3 cups of sugar and it was just right for my taste, not too sweet.
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05/17/2011
This cake is really easy and has fabulous flavor. I used frozen rhubarb and sliced, fresh strawberries. The cooking time was at least 15 minutes more than stated. It could be that the rhubarb was still a bit frozen. I'll definitely make this one again.
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07/10/2010
A little less sugar is good advice. The recipe itself is outstanding and the cake's consistency superb.
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05/31/2009
I am not a big fan of rhubarb, but I wound up with quite a bit this year. This cake turned out better than I expected. I used dried orange zest in place of fresh orange rind, but other than that followed the recipe. I will definitely make this again.
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