Rhubarb Semolina Cake

pretending spring is here

I’ve been wanting to share this semolina cake with you guys for a while, and what perfect timing with rhubarb season finally upon us. I can’t think of a better vessel than this cake for my favorite hot pink, tart, juicy stalks. Semolina, more commonly used for pasta dough, is one of my favorite flours because of the lovely dense and toothsome crumb it gives cakes. The texture is reminiscent of cornbread and poundcake, but really remains uniquely its own. This cake really only gets better as it sits, it’s perfect to make at the start of your week and will keep you satisfied whenever a craving for something sweet hits.