Celebrate the arrival of spring with a special, sunny cake showcasing tart, tangy rhubarb.
SAVE ON THIS RECIPE!
If using frozen rhubarb, measure the rhubarb while it's still frozen; then partially thaw and chop. Thaw it completely in a colander and drain but do not press out the liquid.
Use a serrated knife to easily cut the cake, and dip it in hot water before cutting each piece.
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