There isn’t much to write as I can link you directly to the recipe I followed from the April edition of Waitrose Kitchen. This is the second (see the first with these sprouts) Waitrose Kitchen recipe I’ve followed and was pleased with the outcome of both.
The wonderful people at Waitrose Kitchen intended this Spiced Rhubarb cake to be enjoyed with cinnamon cream, but neither me or my parents were too keen on the cream. The recipe asks for 300ml of double cream which will whisk up to a fair amount if you wish to include it.
As with any cake in my house, it wasn’t around for long.
Cutting the rhubarb stalks to 0.5cm slices was a little tedious and some of the last stalk may have ended up nearer 0.5 inches. I was surprised that the rhubarb went in the cake raw, and was concerned there wouldn’t be enough liquid to cook them, but all was well. The toasted flaked almonds on top were a great way to add some texture, but keep an eye as they easily burn.
Bravo Waitrose Kitchen! The only thing this recipe needs is to have the nutritional information taken off the page. I’m very aware this is calorific naughtiness, just let me be!
