The glory of rhubarb

It’s rhubarb season and if I have my way it’s going into everything, including cakes. The season is short and we need to embrace its rhubarby loveliness.

These are mini rhubarb and almond cakes. It’s a soft almond cake mixture with an inner hidden layer of rhubarb, topped with roasted rhubarb, flaked almonds, and an icing drizzle.

Rhubarb and almond

This is a large rhubarb and almond cake. Same recipe but dressed differently, and baked in a 20cm cake tin.

But rhubarb doesn’t need to be complicated. I like it best just poached lightly with a handful of raspberries over a bowl of Greek yoghurt.

Rhubarb and white chocolate

Embrace your rhubarb! It’s a wonderful thing.

And grow some if you can.

10 Replies to “The glory of rhubarb”

      1. We have a golf course, fishery and a small forest literally just across the main road from us. We live in Polmont, so the Kelpies are a stones throw away and Beecraigs too!

        Just no bloomin’ rhubarb. We do have an excellent greengrocers though. 😊

        Liked by 1 person

      2. You can apparently grow rhubarb in a pot.. although it would need to be a big one, probably 40 litres…

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  1. Such a useful plant! I use the leaves as a mordant and dye. They are poison to eat so I keep them away from food items, but they dye a lovely shade of yellow and help other dye to stick to fibres if you just give it a short dip in the dye.

    Your cakes look so elegant. I can almost taste one of those little ones now. My mother made the most delicious rhubarb pie when we were young, it always came with fresh cream too (living on a dairy has it’s advantages).

    Liked by 1 person

    1. I think I’m addicted! It has a short season here which makes it all the more desirable. I has no idea that you could use the leaves in that way – how fabulous!

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