As most of you, if not all of you, know, we live in the city of Kuching in the Malaysian state of Sarawak on the exotic island of Borneo. We are blessed with the most amazing indigenous fruit and veggies like sweet coconuts, luscious papayas and mangoes, 16 varieties of banana, rambutans, durian, mangosteen, lots of green leafy vegetables and sweet potatoes and much much more. But one thing we don't have, and don't import, is my very favourite fruit (actually a vegetable): rhubarb. So to bring you this recipe, I have three people to thank: Jill Dupleix, an amazing Australian food writer whom I follow religiously and whose recipe this is (with a couple of tiny adjustments); and Shentel Lee and Jan Richards, friends living in Sydney who, when they come to Kuching, bring me stalks of ruby red rhubarb wrapped in newspaper and stowed in their check-in luggage among their clothing. It's the best gift ever and I guard it preciously, washing it carefully, cutting it into manageable lengths and freezing it until I can't stand it any longer and have to turn it into something delectable. This rhubarb cake is worthy of the precious cargo it contains. For those of you who live in countries where rhubarb is easily available, all I have to say is .....🤢