When I was a little girl we lived in a big rambling house in a small coastal town in Nova Scotia. Lilacs made a hedge down one side of the yard and to a small girl they seemed almost as tall as the house. There was a big weeping willow tree. There was a garden in the back corner where my Mom grew vegetables, and there were raspberry bushes and a great big rhubarb patch. I am not sure if my Mom planted the rhubarb patch when we moved in or if the house came with the rhubarb patch we just left it there because my Dad adored rhubarb so it would be unthinkable to cut it down.
I on the other hand did not like rhubarb. It was bitter, it stained your clothes, and it look suspiciously like celery. So in all the years that we lived in the house with a rhubarb bush in the backyard I never touched the stuff.
But I am all grown up and I can see that I was wrong, plain old wrong. I had spent my youth bad-mouthing, defaming, muckracking rhubarb and I am here to say I am sorry...I was rhubarb. Do you hear that Dad...YOU WERE RIGHT AND I WAS WRONG because I now know just how awesome rhubarb is.
I think the problem is that often rhubarb does not have enough sugar mixed in with it leaving it super tart or it was too much sugar in it leaving it sickeningly sweet. But this cake hits just the right spot right in the middle of tart and sweet.
And I am really glad that I did not wait for it too cool before I sliced a little piece off because it is amazing warm.
And because we had to marinate the rhubarb in sugar and then strain off the juice I now have a little container of beautifully pink syrup waiting to be added to a cocktail!