Our rhubarb is nearly over for this year alas, so Helen came up with this delicious cake to make the most of it before the rhubarb patch gets a well-earned rest! If you’re a bit dubious about rhubarb, don’t be put off! The rhubarb isn’t too acidic here and gives the cake a pleasing fruity tasty, balanced out by the nuts, spices and ginger….
We’ve gone a wee bit more sophisticated with our rhubarb in this recipe – with great results. The ground almonds are delicious and help to keep the pastry base crisp on the bottom by soaking up the rhubarb juice. Serve warm or cold with our recipe for almond milk custard….
A spring fruit that gives so much in terms of flavour and colour, it takes little effort to make rhubarb come alive (and become edible)! The addition of star anise, vanilla and orange was suggested by Roseanna (Laura’s cousin) and provides a delicate flavour that really balances well with rhubarb’s natural sharpness. This recipe isn’t super sweet, so feel free to add a little more honey or agave nectar if it’s too sharp for you. Delicious served as a breakfast with yoghurt or ice cream for a more unusual dessert. …