Well this is embarrassing. After declaring in my last post that the only thing I was decent at baking was cake, here I am with a dud.
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I suspected there was far too much fruit/liquid going into the cake batter as I was making it, but trusted the recipe anyway.
I should have trusted my gut. This is one soggy cake.
It reminded me of the time I baked this raspberry and apple cake (shockingly, 11 years ago?!) It was definitely fully baked, but sank into a stodgy heap whilst cooling due to excessive moisture from the fruit.
It's a shame as this is actually a nicely flavoured cake, I might even heat it up with custard to see if that saves it. If I were to bake it again I'd only add a couple of spoonfuls of the stewed rhubarb. Actually, it wouldn't be dissimilar from this almond and rhubarb cake I've made previously.
I won't bother writing out the recipe, which came from The Hummingbird Bakery's Cake Days book, as I feel the almond cake I linked to above is a better almond and rhubarb cake recipe.
Ah well. You live and learn. I'm moving onto rhubarb chutney next.