I love rhubarb cakes but I like to make them slightly spicy with nutmeg and cinnamon in the batter and topping.
This was a delicious cake, the cake was spicy and light, and the rhubarb on top was tangy. Great combination of flavors. I had to substitute walnuts in the topping, still tasty. Nice with a dab of whipped cream. I will make this again. - 31 May 2002 (Review from Allrecipes USA and Canada)
Made this but changed the flaked almonds to ground to give it more of a crumble topping. Everyone loved it - 28 Jun 2015 (Review from Allrecipes UK & Ireland)
I used this recipe and ended up throwing it in the bin as it turned out terribly. - 22 Oct 2014 (Review from Allrecipes UK & Ireland)