So rhubarb suddenly has a strange purpose. The joy, if you like, in the drizzled disappointment of British weather!
After initial reluctance, my son loved this cake and so did I. It lasted for 2 further days in a tin and I also froze some wedges which defrosted in the microwave beautifully.
Great served warm as a pudding with silky double cream or custard or cold as a cake. Ok, I'm not winning any prizes on health here but I figure it's still healthier than a chocolate bar, and, cream aside, it's pretty low in fat.