The last time we had guests - remember those days? - this is what I made for dessert.
In the freezer I had some of the beautiful pink rhubarb from our trip to the Wakefield Rhubarb Festival last month. I decided to make an easy upside down cake with it, using the recipe for the fresh pineapple cake which you can see here.
The cake was actually meant to be just a rhubarb upside down cake but when I arranged the fruit over the base of the tin it was obvious that there were too many gaps. Consequently I filled in the gaps with some raspberries, about half a punnet that I already had in the fridge. (We put raspberries or blueberries on our porridge most mornings so usually have some in.) Rhubarb and strawberries are a match made in heaven so I imagined that rhubarb and raspberries might be equally good too.
It was in fact delicious and a combination I will definitely use again. Apart from anything else, it was a fabulous colour!