Rhubarb, rhubarb

I am known to loath rhubarb, but recently decided to give it another chance. Gärtner-Blog's call for a rhubarb event, and a special offer by my supermarket of choice meant I could no longer postpone the experiment. I also decided that baking something experimental would be ideal as my first blog event. Said supermarket also offers monthly recipe cards (to educate the nation, I guess), so I decided to make their Rhubarb Crumble Squares with Orange Zest. Well, sort of. I didn't have a square baking dish and no oranges. Also, I am a fussy eater and don't like bits of fruit in my cake. You can tell where this is heading...

Anyway, so I substituted the orange for 2 lemons, boiled the rhubarb to a pulp and used it as a third layer rather than dealing with rhubarb pieces in the dough. I also reduced the sugar required for the dough by about 25g. I was quite pleased with the result - the cake is moist and the rhubarb gives it a nice zingy taste. The cake also freezes well. You can tell from the picture that the fruit layer is quite thin, so I would probably double the amount of fruit next time. Which probably answers your question - yes, I have been converted. Bring on the rhubarb, I say....