Even though this is the second spring we’re in lockdown and we are now in our third wave of covid, there are still plenty of things to be thankful for and be excited about this season. Firstly, everything is blooming again and the weather is getting warm. Secondly, there’s plenty of spring produce we can enjoy again like asparagus and rhubarb.
We love rhubarb in muffins, crumble and cocktails! This time around we decided to try rhubarb in cake and we were happy to find a recipe for rhubarb almond cake from Floating Kitchen. The recipe is very easy and the ingredients you need are pantry staples. The cake is fragrant and the crumb is tender. Also the cake has the perfect amount of sweetness so you can have it for breakfast with no guilt ! A couple of changes we made : we did not have any almond extract so we omitted that and we used lemon zest instead of orange zest and we were happy with the end result. If you try this recipe, let us know how you like it and if you have any suggestions on how to use rhubarb, please share them with us!
