Yes, but it does require some adjustments. Use 1 1/2 cups of frozen (not thawed) rhubarb and toss with the lemon zest and cornstarch as instructed. Unlike with fresh rhubarb, none of the frozen rhubarb is mixed in to the batter. Instead, the cake batter is spread in the pan and all 1 1/2 cups of frozen rhubarb is sprinkled on top.