Rhubarb is one of my favourite garden treasures.
Luckily it grows in my parents garden all summer so I am able to spend at least three months a year stocking up before I am without it again. The other day I decided to make this awesome cake from Lunch in Paris by Elizabeth Bard, one of my favourite food memoirs. You all should read her book! —
This simple french yoghurt cake is commonly made in France and is known for its simplicity. I make the batter in one simple bowl and top it with almost anything I want. In this case I used rhubarb, but Elizabeth calls for peaches in her book so feel free to use those instead!