I came up with this cake to celebrate the Observer Food Monthly’s 200th issue, and I’m thrilled to be giving it a permanent home here on nigella.com too. This Toasted Marshmallow and Rhubarb Cake is wonderfully celebratory and is perfect for right now, when the beautiful forced rhubarb is in season, sherbetty and puce pink, its tartness adding a necessary sour-edged note to the heady sweetness of the toasted marshmallow icing/frosting.
Photo by Nigella Lawson
