I love rhubarb. The slight sweetness contrasts so delightfully with its sourness. Plus its such a nice rosy pink.
So we still had some rhubarb in our freezer from last spring, and a Nigella Lawson recipe just waiting for it. So on a cold wintry night we made Nigella's Rhubarb Cornmeal Cake. The cake has a crumbly comforting texture and nuttiness of cornmeal. Moist and delicious all around.
My qualm with the recipe is that it just does not have enough rhubarb. It's not fault of the recipe, more just personal preference. Rhubarb really needs and deserves more of a starring role. I'm thinking crumble or crisp. That's on the list for this spring.
marbled banana bread
5 days ago