Enjoy dining without burning a hole in your pocket, no membership required
Considering I bake for a living, I've never tasted or baked with rhubarb before because they cost a pretty penny here in SG.
This was lovely with an almond cake base, filled generously with sweet, tart, well cooked rhubarb, and topped with a thin layer beautifully browned meringue. Definitely going to try to make this at home but perhaps with apples instead.
