The first time I tasted rhubarb was a little late in life. I was nineteen and has just moved to England to study. While the memories of that year have mostly faded now, the smell of rhubarb in the oven still manages to take me back to my friend’s kitchen where I tasted it for the very first time.
A couple of years ago I stumbled upon this recipe when rhubarb was in season. Ever since I’ve made a point to make it every May, which I learned is primo rhubarb-purchasing time. This year however, I couldn’t seem to find it whenever I went to the grocery store. So when I saw these bright red stalks at the farmers market I snatched them up like they were the last on earth, jutted home, and got to baking. The sheet of cake was gone the next day.
What I’ve learned over the years of making this recipe is that ingredients are everything. Don’t skimp on the lemon zest. In fact, use an entire lemon to zest. Also note, that the ginger *makes* this dish amazing. Feel free to use 1/2 a tsp (rather than 1/4).
Also go ahead and make two pans, then afterwards freeze one pan so you can enjoy year-round.