This very simple cake works really well with apples and berries, too! Enjoy warm with frozen yoghurt.
I don't know why I didn't mention this but the reason I don't boil the fruit is I always use frozen fruit. Most fruit cooks up soft once it has been frozen. - 26 Apr 2010 (Review from Allrecipes USA and Canada)
I have an allotment so this recipe is good for using the Rhubarb. Noticed the last reviewer said the recipe didn't work well, when I was half way through making it so looked again at ingredients and decided that whoever posted the recipe must have written down 50g of Butter rather than 150g so I quickly added more butter. The result was worth it a lovely Rhubarb cake which will go nicely with Custard. So if you are going to make it use 150g. I also doubled the recipe. - 08 May 2012 (Review from Allrecipes UK & Ireland)
my family has made this only we bring the fruit to a boil.put in baking dish and put cake on top.Use any fruit you have . Everyone loves it - 23 Apr 2010 (Review from Allrecipes USA and Canada)