Just before going away to Italy, a large pile of rhubarb was left on my doorstep by my good friend Alex Bray fresh from her mum’s farm and on the same day, a neighbour came round with some from his garden. So, rhubarb is plentiful at the moment and in season, meaning that I was able to bake this this tray bake to be featured by the Good Food Channel blog. The recipe runs along side an interview, put together by the lovely Katie Bryson from Feeding Boys and a Firefighter, for a new section highlighting the Good Food Channel’s favourite blogs. I hope you get a chance to try the recipe. I sweetened it with Agave nectar, so it isn’t excessively sweet and if you have plenty of rhubarb, you could layer up more slices as you add the batter to the cake pan.
With thanks to the Good Food Channel and Katie Bryson for the feature. This was a paid recipe commission.
Linking up to Simple and in Season, the seasonally-inspired community blog event.