After reading the comments relating to overflow I started searching my cabinets for an appropriate vessel. I ended up using an oval Corning Ware French White casserole dish that had a 9 cup capacity. It is about 3 1/2 inches deep. Then I realized I was giving up surface area. So, I used 12 oz. of rhubarb instead of 16 and followed the rest of the recipe as written. I set the casserole on a parchment lined baking sheet and baked it for 1 hour and 5 minutes. It was perfect, no overflow.. Because I used a casserole dish vs a metal pan, I did let it set for almost 20 minutes before turning it onto the platter. It was fabulous.

First off: Stir together BUTTER, flour, sugar, and 1/4 teaspoon salt until moist and crumbly. 2nd:BUTTER a 9-inch round cake pan (2 inches deep). Dot with 4 tablespoons BUTTER (cut into pieces). 3rd:Beat remaining stick BUTTER and cup sugar with a mixer on medium speed until pale and fluffy. I want to make this NOW, but I don't know how to use the 1 1/2 stick of butter...please help!

Just the perfect combo of tart and sweet for rhubarb lovers. Choose the reddest stalks for a lovely color. This is my new springtime favorite cake.

VERY good, but definitely too much for a 9" round pan. I made it in an 8"x8" square pan because it was the only pan I had with 2" sides (and and 8x8 square is slightly larger than a 9" round). The batter was right even at the top of the pan before it went into the oven. The good news is that the thicker batter didn't rise and run over too much, but it did run over a bit. Next time I'll try a 9"x9" square or a 10" round so that there will be more room for this cake to rise. It also took an hour 15 to bake, but that may be been because of the pan size being too small. :-( But the flavor great. A definitely do-again.

This eventually turned out amazing! I love the crunchy bottom and the rhubarb was just the perfect sweet-tart level, and the essence of orange in the cake was divine! But I had some challenges in the execution. The pan size is critical. I used a slightly shorter pan than called for and tried to compensate with an aluminum foil sleeve placed inside the pan that stood up about 4 inches total. While the cake rise was perfect with the sleeve, the rhubarb juice eventually overflowed (as others have noted). Thankfully, I caught it just before I had a mess, and was able to put a baking sheet under it for the rest of the cooking time. I baked it for an hour and 10 minutes (probably because of the cold baking sheet cooling it down) and it could have used 5 minutes more. It was just a tiny bit underdone under the rhubarb, but not so raw that it was inedible. And even after resting 10 minutes, there was still quite a bit of liquid in the pan, so I made sure to put a baking sheet under the cooling rack for it to drain onto when I tipped it out. The cake came out of the pan just fine, just a few small pieces of rhubarb stuck, so I just reattached them to the cake. Regarding the earlier comment about the melted butter in the crumb topping making it sort of sticky and liquid-y: initially my mixture also didn't have a crumbly texture, but since you do it first and let it sit, by the time I was going to top the cake with it, I took a fork to it again, and it broke up into perfect crumbs. And regarding other comments about using a spring form pan--unless you are absolutely certain that your pan is water-tight, do not attempt it! If it is the only pan you have and you are not sure, I would suggest lining the inside of the pan all the way to the top with aluminum foil. The rhubarb really has the potential to generate a lot of liquid!!

Sounds great!

Just made this cake today, totally awesome. Crunchy on the bottom and nice and tasty on top with a soft yummy cake middle. Followed the recipe as written, did not have enough rhubarb in my garden, it is just starting so I made up the missing half with well drained canned crushed pineapple in it's own juice. Perfect. We enjoyed the taste, one of my favorite pies to make is pineapple rhubarb so I went with what I know. Very tasty will make it again. Thanks Martha!

The recipe reads "melted butter" in the crumb topping ingredients. It should be "softened" butter. Having never made the recipe before, I thought I should follow it as written. The crumb topping turned liquid, thanks to the melted butter. Thanks for nothing, Martha.

Use a 9" springform pan! I would have never gotten my cake to invert out of the pan if I hadn't. Also, the larger capacity of a springform pan is better suited to this cake.

Excellent recipe. Cake turned out beautifully. I plan to bake a few more before the rhubarb season ends. May try with a bit less sugar tossed with the rhubarb (?). The crumb "crust" on the bottom stayed crunchy, crisp and buttery. The fruit top was sweet and moist and the middle of the cake had a dense and moist texture. I used about 5 large rhubarb stalks, weighing in at 1 lb. after being trimmed and cut. It was exactly the right amount for the 9" pan (in case you're winging it without a scale)