When I passed by our local greengrocers the other morning, I spotted a large box of rhubarb on the table outside. It was, the greengrocer assured me, Yorkshire rhubarb. There is no finer rhubarb, and I couldn’t have left without a sizeable bundle – not only do I have a particular fondness for rhubarb, but I also have a good deal of Yorkshire blood in my veins.
Also in my basket were a trio of blood oranges: another timely treat. Returning home, I put aside half of the rhubarb to give to my Dad (a Yorkshireman, and maker of a particularly fine rhubarb compote!) Looking at the pink luminosity of the remaining stems next to the oranges, I recalled a recipe that I have baked over the last couple of years: rhubarb and orange cake.
Like so many good recipes, this came via a blogging friend. You can find the recipe over on Tess’s blog, Driftwood. My only alteration was to use demerara sugar in place of muscavado in the topping- I love its crunch. The cake itself was moist, almond-rich, deliciously fruity, and at its seasonal best. It has to be one of my favourite rhubarb recipes, along with rhubarb shortbread, which is also particularly irresistible, should you be a fellow rhubarb-fan.