It may be little late in the season to post rhubarb recipes but I see there is still plenty around in markets and..... rhubarb, I love you so.
I love your unique flavor.
Your ruby and emerald color and your texture, crunchy or soft.
So sad your loveliness is shared for only a short time each year.
But I guess it makes you all that more precious.
Ok enough with the tragic love sonnet to rhubarb. Just make this cake. You won't be sorry.
I made two rhubarb cakes last weekend. Both are super easy to make and are each packed with flavor. Both recipes are German style so although they are delicious, the sugar content is lower than an American style dessert. I'll be posting the second one in a few days.
Ever since last year's Rhubarb Raspberry Gin Fizz, I've wanted to create something else with the flavor combo. Here it is.