May is the season for asparagus and rhubarb. And boy, do I love rhubarb! So many good things you can make with these sweet and sour sticks.
Yesterday night, I turned the fresh batch of rhubarb into this delicious rhubarb sour cream cake. It is a very easy to follow recipe, but the outcome is orgasmic. The cake gets better on the second day, if kept in the fridge. And I strongly recommend you serve the cake with whipped cream, vanilla ice-cream, or sour cream and vanilla sugar. Mhhmmmm...
