Make this sweet almondy cake when fresh rhubarb is in season. This recipe makes two cakes.
Altered ingredient amounts. Like others I found this an easy cake to make and irresistible when cooked. I did change the almonds for walnuts as I love them also added 25% more rhubarb and an extra teaspoon of bicarb. I didnt put the nuts into the mix but only ontop and added extra. Will use this time and again. - 18 Jul 2008
Used different ingredients. We really enjoyed this cake. I replaced the vanilla with almond extract and added a few extra drops to the topping. - 18 Jul 2008
This is a sensational cake, particularly if you don't like things overly sweet. I used dark brown sugar as it was all I had in the pantry, and it worked great. I made it in one 23 cm tin and cooked it for 50 minutes. Highly recommended, and has become a family staple especially when Pa's rhubarb is in season. Cheers - 21 Feb 2014