Rhubarb and lavender tea cakes
by Gypsy and the Botanist
The cooler weather has sparked a little obsession with rhubarb. It’s beautiful tartness. And how it marries perfectly with so many other flavours. Lavender is one such flavour. It has a subtle sweetness, and an unexpected smoothness.
These tea cakes were made with a rich rhubarb and lavender jam mixed through. The touch of vanilla buttercream gave just enough creaminess without weighing these cakes down. And the candied rhubarb was an extra pop of sweet and tart.