Before we left I asked her for the recipe. Photo by Nigella … This Toasted Marshmallow and Rhubarb Cake is wonderfully celebratory and is perfect for right now, when the beautiful forced rhubarb is in season, sherbetty and puce pink, its tartness adding a necessary sour-edged note to the heady sweetness of the toasted marshmallow icing/frosting. I grew up in the North of England, so we enjoyed rhubarb in crumbles, stewed, in pies and more. In mid to late May the luscious red stalks would start to pop up in stores, and my grandmother would make rødgrød med fløde , the quintessential Danish dessert pudding whose name is unpronounceable to anyone but native Dan ish speakers. His grandmother is almost 90 years old, so her recipes consist of a coffee cup full of this and a spoonful of that. But my husband absolutely hates it. Ingredients 450 grams pink rhubarb 150 grams golden caster sugar 75 grams demerara sugar 150 grams unsalted butter (softened) 2 large eggs (beaten) 1 teaspoon orange zest (grated) 150 grams self-raising flour ½ teaspoon ground cinnamon 50 grams ground almonds 2 tablespoons milk salt Preheat oven to 180 C 350F gas mark 4. Rhubarb Shortbread is a community recipe submitted by glutton and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. To make the shortbread, mix butter, flour, cornflour & sugar together.
Rhubarb is a bit sour but is a perfect combination with a sweet vanilla cake. Do you have any suggestions for a substitution veggie/fruit which may have similar texture or qualities? Nigella's Rhubarb Cornmeal Cake To me, the arrival of rhubarb always signaled that summer was finally here. He won't eat it in anything, even if disguised within a fruit crumble or fool. In several of Nigella's recipes she makes use of rhubarb.