Last Sunday my brother Eric and his girlfriend Theresa came over to cook a nice dinner for Father's Day. Although he works a lot and doesn't often get a chance to cook, Eric is actually quite accomplished in the kitchen, and he and Theresa handled most of the menu: an arugula salad with warm grilled peaches, crumbled goat cheese and shreds of prosciutto; a grilled beef tenderloin coated in mustard and rolled in fresh herbs; and grilled rounds of polenta. Here, though, is my contribution to the meal: a rhubarb sponge cake with almonds, from the food blog nami-nami, sliced and served with barely-sweetened whipped cream:
I made this without altering the recipe, and it was simple and delicious: the rhubarb was tart and fresh-tasting, the cake soft and springy, and the almonds crunchy and toasty. In the future, though, I would make two changes to liven things up a bit: one, add 1/2 tsp. of vanilla extract to the batter, and two, grate a little lemon zest into the rhubarb layer. All in all, though, a light summertime dessert that I suggest you try.