Rhubarb season is upon us and what better way to celebrate it than with a rhubarb cake!
This baked loaf cake takes your normal rhubarb crumble to a new level. For this I use Irish rhubarb and Madagascan vanilla pods from Zazou Emporium.
It is carefully baked in a loaf tin - perfect for sharing with family and friends with a cup of tea.
To be eaten within 3 days
Store in a sealed container
Made in a kitchen that contains nuts and seeds