I find it particularly appealling at this time of year when its the forced variety available. It comes out a beautiful shade of pink when its stewed. Sadly, I think there's probably only a very short amount time left in the forced rhubarb season, so I've been eek out every last morsel of enjoyment I can from it! (Although it does feel wierd to buy rhubarb after years of having it in the garden - I must plant some for next year.)
So far my rhubarb experiments haven't got much further than crumble, stewed with strawberries, or cheesecake. All fantastic. However, browsing the internet I stumbled across Rhubarb Custard cake, and that sounded like it just had to be tried.
And indeed it was delicious. Lovely and crunchy on the top, with the moist texture of drizzle cake on the inside. Perfect served warm for pudding, but also a big hit with my work colleagues the next day.
The recipe can be found here on the Lazy Giraffe blog. She makes pretty jewellery too.
The cake looks lovely, thanks for blogging it :)
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