Forced rhubarb is my favourite type of rhubarb. By growing it in the dark {or under a rhubarb forcer in the garden}, you get sweeter tasting, bright pink coloured rhubarb. We have an abundance of the regular stuff at our allotment right now and it's good for baking {it's a lot sharper so needs a lot more sugar} but this forced pink stuff is the creme de la creme for baking with. I've blogged about rhubarb once before but I found a new Waitrose recipe to try out {which has been requested by a few of you on Instagram} which I made last weekend and can't stop thinking about ever since. A firm new favourite for us I think, whether it's for elevenses at the weekend, afternoon tea or used for a pudding, warm with ice cream, you have to try this cake. Super easy too and it turned out exactly like the picture. Exactly, not often that happens with a recipe so kudos to Waitrose.
- April 30, 2015
- 3 Comments