Rhubarb and Raspberry Cake

I love this recipe. Whether I bake it in the bundt suggested, or in a 23cm loose bottomed tin, or divide the batter into cupcakes (35 mins baking time), it’s divine every time.

It’s amazing warm out of the oven with a pot of custard or some ice cream, and it’s just as good later when it’s cooled down a bit. Fundamentally the perfect cake: pudding or cake.

I have a bit of a thing about rhubarb recipes, thanks to two ever-sprouting rhubarb crowns that we’re blessed with on our veg patch. A glut of rhubarb prompted a wide Internet search for recipes that necessitated vast quantities to be used all in one go.

This particular recipe is all the way from New Zealand, courtesy of the Otago Daily Times and a very nice sounding café that I will be visiting for sure if ever I go to Naseby. It’s particularly good with a mix of green and pink rhubarb.

Unlike almost every other recipe I’ve ever made, I’ve never been tempted to tinker with this one. Other than make it gluten- and dairy-free, which is an easy straight swap. Or chuck in sultanas instead of cranberries if I don’t have any to hand. And used dried cranberries instead of fresh. OK. So I have tinkered with it.
I have also considered adding a water icing to the muffins, but the cake versions don’t really call for it. It’s delightfully moist as it is.