rhubarb cake

I love rhubarb, I think it’s quite versatile. Mostly I make rhubarb puree with it, which is then great for gin cocktails or adding it as topping to pancakes or milk rice. You can normally get it from March till July so now in April, it’s the best of the season. As I mentioned before, these days I’m trying to turn everything into a vegan recipe –  normally all I have to do is replace butter and eggs, which is not too difficult, given that I’m quite used to margarine anyway. (It’s a lot common where I came from as …