BRB, preheating the oven.
Rhubarb season is, undeniably, the best season. Every year, as soon as the fruit hits the stands, I look for ways to feature it on my plate as much as possible.
Nadezhda_nesterova / Getty Images
The recipe is super easy. First, you have to make a rhubarb compote, which basically consists of heating up rhubarb in a pot with some sugar, a bit of lemon juice and some cornstarch, and stirring constantly until it turns into a sauce. The whole thing takes about 5-10 minutes.
While the compote is cooling down, you can make the super straightforward cake batter which didn't take me more than 10 minutes. The recipe says you should cook the cake in a cast iron, but I had cooked something garlicky in it right before so I used a ceramic cake pan instead, which worked really well.
Then, you bake it for 25 minutes and serve it warm with some whipped cream. The book's recipe for whipped cream was sweetened with sugar, but I was worried that it'd be too sweet with the cake. So instead, I just whipped some heavy cream on its own. I'm glad I did it this way since the cake was already very sweet and the cream was a nice neutral note to complement it.
I made it on a Sunday afternoon for my boyfriend and I and within an hour the cake was gone. The rhubarb compote was sweet with just the right amount of tartness and the cake had a really pleasant cornbread-like texture.
Overall, it was a big hit!
Marie Telling / BuzzFeed
via BuzzFeed/Food
