If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
This is a very tasty and attractive dessert. It's great served warm with ice cream.
Each piece of this makeover cake has less than half the fat and just a third of the saturated fat of the original. Plus, the calories have been cut by a quarter. But the flavor is still terrific.—Taste of Home Test Kitchen, Greendale, Wisconsin
Rhubarb and layers of spiced, crumb topping make this delightful dessert perfect for spring. “Serve it warm with a scoop of vanilla ice cream,” advises Rosie Spieth of Albion, Indiana.