I made this for the first time yesterday, it is delicious! I read the comments first before starting, and made the following changes:
150ml of boiling water instead of 200.
I used all the golden syrup and only half the amount of sugar (just because I didn't have enough sugar in the pantry).
I didn't use a food processor, just creamed butter and sugar and added ingredients in the order given.
I spread the rhubarb over the top of the batter once I had poured this into the tin, instead of mixing the fruit through.
The cake rose beautifully with the rhubarb still at the top, and is sweet enough for my taste. Will definitely be doing this again :)

I made this cake tonight. Didn't read the comments till I'd put the golden syrup in. I was concerned 'cos it seemed a lot and the mixture was very sloppy. So after reading the comments and it being too late to reduce the amount of syrup I put in an extra 100g of flour plus a tsp of baking powder, just because I always add baking powder to cakes and buns.
Set the oven at 180 and put the timer on for 1 hour. Started to get a burning smell after 40 mins, checked the cake and it had risen beautifully bit was slightly burned on one corner, but my oven does have a hot patch. Still, it was considerably less time than indicated on the recipe.
Just a tip, I coated the rhubarb in flour and sprinkled it on top of the cake instead of mixing it in and plenty of it has stayed at the top. It looks a bit white but if I sprinkle icing sugar over it it'll look fine. Haven't tasted it yet so will have to let you know what we think after we've had some.

Gorgeous with raspberries instead of rhubarb. Used 200g golden syrup as others had commented on it being too sweet and it was just right. Probably more like 16 slices - we have eaten 8 so far and still have half left. I suppose that depends on your definition of a slice!

(And yes, it looked nothing like the picture, and it was a runny batter, so don't be tempted to panic like I did)

Delicious! Made it with the 5oz of butter, 250g of syrup and all, and it was fab! Didn't have a square tin so used a 9" deep springform round one and it worked perfectly, cooking in about 50 mins. It was great as a cake this evening; I didn't think it was too heavy at all (and even managed a second slice - such a trial!). Looking forward to eating it with custard too when it's a few days old.

Made it with the first pick of rhubarb - tastes fine, but I used a bit of black molasses and less syrup. But would also suggest much less fluid, as it was too loose and sank on completion.

REally good and moist, but didn't look ANYTHING like the picture...

Not convinced by this recipe - I used the 250g syrup as instructed, but I found the cake was not sweet enough. Perhaps it was my rhubarb, but it was lovely pink forced rhubarb, so I don't think so. The only difference was that I used light muscovado rather than dark...overall, not terrible, but just not quite sweet enough.

Just made this. Seems ok but I may not have put enough syrup in? I am trying to decide! Looked nothing like the picture but a great way of getting rid of rhubarb. Next is the rhubarb chutney!

Made this several times and love it - never looks anything like the picture! looks like a dark sticky gingerbread and I cut it into squares because the cake comes up a lot higher than the picture - oh and yes the fruit is on the bottom not the top - don't know how you would get it to rest on the top!

Really enjoyed this recipe but served it as a dessert - warm with vanilla icecream. Kept well and portions reheated nicely in the microwave. Will try baking it with pears or plums instead of rhubarb just for a change.

This cake was great. The whole family loved it. I will make it again.

Absolutely delicious and moist. Didn't have dark sugar so used light but added some molasses in with the golden syrup. Rough guess with measurement for that but came out perfect. Probably best served as an upside down cake! Also used 3 eggs as they were smallish. Very veratile recipe would be good with other fruit.

Lovely cake, although more like a pudding. Delicious with custard straight out of the oven. doesn't look much like the picture but who cares when it tastes as good as this. Definately one to be repeated.

I made the recipe for a fund raising event and everyone commented on how lovely it was. Made exactly as stated except that I only used 200g of syrup. To get an even distribution of fruit I scattered some over the top just before cooking. Will definately be making this again.

Absolutely lush. I used ginger and cinnamon and 200g of golden syrup. We had it warm with ice cream for pudding and then I had a slice for breakfast the next day.

This cake is yum! Made it according to the recipe and baked for 60 mins, served warm as a pudding with creme fraiche. This is nothing like the picture though - Mine has risen well with a smoth shiny finish and is dark in colour, all the rhubarb has sunk to the bottom, but this works well counteracting the sweet & lightness of the cake. Has a lovely balance with the spices.
I'll definitely make it again

Had a glut of rhubarb so made this for work. Went down very well and unfortunately was devoured so quickly that didnt get chance to try myself!

What's going on on the picture? That's not rhubarb stirred into the mixture as per the recipe!! (it sinks to the bottom of the liquid cake mixture)
Followed the recipe to the letter and it was great, huge compliments from my entourage of cake quality testers at work!! Wasn't worried about the syrup as it takes a similar amount in gingerbread.
A great success, give it a go, takes about an hour and 10 mins, I set my oven to 150 degrees (circotherm) to allow it to cook properly without burning, and the beauty of this cake is it's never gonna turn out dry!

Delicious! I've made this several times now using Wholemeal SR flour and still tastes great. Fantastic way to use up my rhubard from the garden. It even makes fab muffins!!