Fun fact, I’d never really had much to do with rhubarb before making this cake. I never really knew her but let me tell you we are besties now. 

Even though she did ruin the white t-shirt I was wearing when I made the jam to fill this cake. Honestly that was my mistake… Pro tip: don’t wear white when preparing rhubarb.

The jam, by the way, was delicious. 

Paired it with a classic vanilla cake and buttercream, the flavour of the rhubarb was really able shine and it did not disappoint.

I kept the buttercream in its natural buttery off-white colour because I’d candied a stalk of rhubarb to decorate the top and I thought the off white would compliment the pinky red more than a really crisp white. 

Candying rhubarb is sticky business but worth it for these cute twirls!

I fashioned the candied twirls and sticks of rhubarb into a circle on top of the cake and it came up looking really cute!