If like me, you love rhubarb - then this is the recipe for you. Sweet enough and cake-y enough to treat yourself, yet still with those tangy undertones of rhubarb to give just enough flavour of the wonderful winter fruit. It's really quite simple to prepare and make, and even better after a day of chilling - in my mind, best served cold - the softness of the cake mixture tastes slightly custard-y, and goes down very well with a nice cup of tea. My boyfriend loves rhubarb, and liked it with a dollop of rhubarb yoghurt on the side. It looks beautiful with the icing sugar scattered over its bumpy, crumbly top - it's lovely! If you've got a couple of hours to spare, go grab the ingredients and get baking-up some rhubarb-y goodness!
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