Delicious sweet and tangy rhubarb cake is made even better with a fresh lemon sauce! Everyone will love this one.
For people who like rhubarb. The lemon sauce is a must as the rhubarb is really tart & there isn't much sweetness to the cake. Overall, not bad... - 23 Jun 2002 (Review from Allrecipes USA and Canada)
This was a perfect little cake. I added a little extra spice. The lemon sauce is a must to finish this off. - 01 Jun 2006 (Review from Allrecipes USA and Canada)
What a wonderful recipe! Such a perfect medley of flavors. The cake came out very moist, even with the surprisingly little butter. I did reduce the cloves to 1/4 tsp., so it wouldn't be too overpowering, since it is such a strong spice. The ONLY thing wrong with this recipe, in my opinion, is that there is way too much sauce. You could easily get by with making only half a batch of the sauce. I ended up throwing a good portion away. My husband and I ate our first pieces with the sauce still warm and it was amazing. I then poured half of the sauce over the rest of the cake and my hubby took it into work the next day to share with his co-workers and it got rave reviews! I also choose to go "natural" and not add the food coloring to the sauce. The zest does give it a nice pale yellow color. - 13 Jun 2011 (Review from Allrecipes USA and Canada)