Got a load of home grown rhubarb and running out of different ideas for it? Try this delicious cake recipe
There aren’t many prettier colours in the garden than early summer rhubarb. The sight of those candy-pink stems seems to have a Pavlovian effect on my saliva glands! Perhaps because, like most people, my early memories of rhubarb are of that sherbert sharpness of raw sticks dipped in sugar.
Our main problem as the season progresses is trying to come up with interesting new twists on the fruit. Rhubarb crumble has been a perennial favourite of course, and in recent years the allure of home-made rhubarb gin has given a new lease of life to the summer glut. And a simple compote made by roasting chunks slowly with orange and honey is a winner for breakfasts with creamy Greek yoghurt.
This year’s runaway favourite, however, is this delicious cake. I first sampled this at a friend’s house and begged for the recipe. She’d got it from another friend who eventually sent me a well-thumbed weekly brochure from the local Aldi supermarket! So I am not claiming any credit for this recipe whatsoever – other than trying to share it as much as possible! It is an absolute doddle to make, so much so the kids can get involved too. And it looks some wonderfully summery. It’s a delight as either a traditional cake served cold, but just as effective when served hot as a pudding with either custard or vanilla ice cream.