Soft buttery cake flecked with orange, topped with soft, tart rhubarb and crunchy sweet streusel crumble. Absolutely delicious, pretty as a picture and can be served as a pudding or a cake. How much better can things get?
Forced pink rhubarb is a thing of joy particularly When shown off on its bed of golden sponge. In truth, as long as the rhubarb is young and not stringy, new season stalks would do just as well though they would like the jewel like bright pink colour of forced rhubarb. There is something very British about this cake as it brings to mind all the elements of a rhubarb crumble only better. I love “pudding cakes” – as I call them – they are so versatile, though if you are going to serve this for pudding it’s nicest served warm with lots of sweetened (use the rhubarb syrup that will have been created from macerating the rhubarb) whipped cream.