We still have rhubarbs in the garden and wanted to bake a cake but not the rhubarb crisp with almond paste that we have eaten a lot of..
Found this recipe for a rhubarb scratch cake that I improved a bit. Biggest change was to almost double the amount of rhubarbs, but if your short on rhubarbs it also works as in the original recipe.
This turns out to a super delicious moist rhubarb cake that can be served both warm and cold. Fresh from the oven with a scoop of vanilla ice-cream is my favorite! But served cold directly from the fridge is also super yummy!