Super easy. Simply layer the rhubarb, cake mix, butter, and water in a baking dish and bake. No mixing or stirring required! Versatile. You can use fresh or frozen rhubarb, and you can also add ...

No need to sweat over frosting or fiddle with a lazy Susan—this spring cake is ready to eat after it's unstuck from the pan. Ree Drummond loves rhubarb because it reminds her of her grandmother ...

The poached rhubarb syrup slowly soaks into the sponge ... Grease a 9-inch round cake pan with oil, and line bottom of pan with parchment paper. Lightly grease parchment with oil.

Pour in the cake batter, spreading it evenly across the pan. Add about two thirds of the roasted rhubarb to the top of the batter and scatter it with the last of coconut or brown sugar.

Place the rhubarb and blackcurrants in a pan with the honey and cook for 2 minutes ... Spoon the meringue mix onto the cake and bake for a further 10 minutes. Cool in the tin for 5 minutes ...