It’s prime time for Rhubarb!
If you are like me you might have looked askance at “pie plant”, or let the rosy stalks from your neighbor’s garden wilt in the fridge while you put off cooking them.
Have I got a recipe for you!
Its a delicious, easy-bake cake that everyone loves, and it is perfect for dessert, brunch, snacks or afternoon tea. After rhubarb season it’s delicious with any fruit– try peaches, blueberries, raspberries (fresh or frozen). I reduced the sugar a bit (to 3/4 cup) because I like the tangy rhubarb, but make it with a cup of sugar if you like it sweeter.