Subscribe by emailGet my latest recipes delivered directly to your inbox
Here you go my Galley Peeps, the fifth and final rhubarb recipe…although we can’t seem to get enough of this final one. So rich and dense…not too sweet….the perfect snacking cake.
I have a little confession though. Ours wasn’t totally rhubarb. I’ve recently discovered that a vile weed, almost alien-like, that has overtaken part of our garden, is actually edible. Apparently Japanese Knotweed with its nasty invasive root system is almost impossible to eradicate so I’ve decide to embrace my inner forager and eat it. Very much like rhubarb in taste, the young shoots (sans leaves like rhubarb) are very tasty. I also included them in a stir fry the other night which added a delightful tart crunch to the dish. But for those without naughty knotweed two cups of rhubarb works just fine too.
The little green leaves in the image above are another of my foraging treasures and another invasive impossible to kill but edible weed. Goutweed, goatweed or as my daughter prefers to call it Bishop’s weed. It makes a super delicious salad green so instead of fighting a losing fight my new battle cry is ‘If you can’t beat them, eat them!’
Back to this delicious cake…cooked perfectly on my stove top in about 45 minutes. Not too sweet with a subtle tart bite of rhubarb throughout.
Inspiration thanks to the Sprouted Kitchen
This site uses Akismet to reduce spam. Learn how your comment data is processed.