It’s that time of year again when I just cannot resist the stalks of prettily pink rhubarb.
They seems to signal spring and a time for swapping our heavy winter clothes for something lighter and brighter.
I made a batch of mini rhubarb polenta cakes earlier this week, took along a few cakes to meetings with Slow Food UK and The Neon Birdcage, shared some with our Savvy Cook clients and….. ate the remainder ourselves!
I realised afterwards that I should have photographed the cakes upside down: the rhubarb chunks sink to the bottom of the cake so that side looks much more interesting than the brown top.
You live and learn!
No cakes left as I write, but I am sure we’ll do these tasty little cakes again soon.
I love receiving recipes, especially family recipes and this one takes some beating:
Chase family North Dakota rhubarb cake
The recipe looks easy enough and uses buttermilk so it is not wholly unlike the rhubarb polenta cake minus the polenta.
I will let you know how I get on with it and promise to include a picture of the cake’s at it most appealing angle.
Wishing you a delicious weekend when it comes round!