Once the depths of winter are over and the days are warmer and longer, we don't always want hot fruit desserts. This is my favourite summer dessert using rhubarb, and I can't believe that I haven't made it since starting this blog. It's a moist, dense almondy sponge, packed to bursting with small pieces of rhubarb and subtly flavoured with the addition of a little orange zest and juice. It's a dessert, rather than a tea-time cake, and is best eaten at room temperature, with a swirl of whipped cream or a scoop of creme fraiche, depending on your preference. The recipe for Rhubarb and Orange Cake, with Flaked Almonds, is from the Waitrose website.
It's not a cake which is easy to photograph, particularly when using unforced rhubarb, as the fruit cooks to a green rather than bright pink colour, which doesn't show up against the sponge. (My heavy hand with the icing sugar didn't help either!) However, I cook for flavour, not what will look good on the blog, and this is one of the best rhubarb desserts I've found anywhere.