Rhubarb is a new acquaintance.
For years I passed it by, glancing at its firm magenta stalks and emerald crown, too intimdated to take it home. Eventually, I plucked up the courage and placed it in my cart, wondering what we could do together.
To say our first encounter didn't fare well is an understatement - my Rhubarb Cream Tart was not very pleasing to my particular taste buds and I let another year roll by before I once again filled my basket with its ruby stalks.
ease: 5/5.
prep time: 22mins
cooking time: 1hour.
total: 1hour & 22mins.
taste: 4/5. Despite getting a little too brown, this cake is delectably moist with a crunchy topping. The pink flecks of soft, tart rhubarb help to cut through the cinnamon sweetness of the cake. I wish there had been more rhubarb swirled through as I was craving more of its rosy tartness and would double the amount next time.
would I make it again: Yes.
recipe: Rhubarb & Almond Cake
you're right, rhubarb generally takes a couple of tries for people to 'catch on.' it was certainly the same with me - not like my grandma who grew up plucking it straight from the garden, dipping the ends in sugar and eating it as is. whoa. that takes gumption! your rhubarb and almond cake, however, looks lovely! next time i'm at her place, i'm bound to steal a bunch of rhubarb, and i'll definitely set aside a few stalks for this!
ReplyDeletecheers,
*heather*
I am hooked on rhubarb too. Check out my blog for recipes, I posted three last week. The cake looks great!
ReplyDeleteThat cake looks so dense and moist. I would love to eat it warm with a nice dollop of custard. Hmmmm I think I'm going to make this one cold winters day
ReplyDelete