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    My update to a fairly common recipe, inspired when I was gifted with several kilos of rhubarb this spring from my in-laws' garden! It's a dense, moist, pudding style cake rather than a light, crumbly tea-time one. The cinnamon sugar topping is much more practical than other variants, you could ice (frost) it with cream cheese icing, in which case leave off the sugar and cinnamon at the end but this may just be too rich? Let me know how it turns out if you do. It keeps for 3-4 days refrigerated and is even better the day after making. serve warmed with double cream or cool with a cup of tea.

    Recipe #365766


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