If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
"My family's roots go back to Lebanon County in Pennsylvania, so we pride ourselves on our Pennsylvania Dutch cooking," relates Kathy Shafer of Upland, California. "My husband and three boys love the old-fashioned flavor of this tart rhubarb cake paired with a sweet vanilla sauce."
Make the most of your rhubarb harvest with this tender spice cake. The sweet, crunchy topping is a definite palate-pleaser. Ralph and Geneva Baird, Basin, Wyoming
True, it's a little unusual to combine rhubarb with meat in an entree, but my family loves this recipe! It was created by my mother in an effort to use abundant rhubarb from our farm garden. I'm sure you'll enjoy it, too! -Edie deSpain Logan, Utah