It’s rhubarb season and that means it’s time to incorporate the colourful, tangy fruit into your bakes.
I first fell in love with the flavour when alongside custard, in both warm, comforting crumbles and in the hard-boiled sweet form but there’s now a wealth of recipes out there to bring it into your baking.
The official rhubarb season is from March until June so there’s only a relatively short period to throw it into your creations and what I love is the fact it not only adds a sharp, cheerful taste, the bright pink colour also brightens up even the plainest looking cake.
One tip to pass over to you from several mis-matched recipes I’ve tested is that although you may think you have a lot of rhubarb to spare, once cooked it reduces to a far smaller amount – so you may end up with less than you need.
Another tip – if you have any left over, add to greek yoghurt, drizzle in honey and top with flaked almonds for a perfect pudding (or sweet snack at any time of the day).
So without further a do, here are my eight favourite rhubarb cake recipes…