The end of my rhubarb binge. The jam is fast disappearing and nearly everyone had seconds of the pie at brunch. I had saved 400 grams of my stock of stalks to make this. A cake that had been raved about by our friends in London. I wasn’t sure what to expect, but what came out was a deliciously spicy coffee cake with a sweet-sour layer of juicy crunch on top.
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lapetitefigue likes this
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headingtowardsimplicity said:
I like that you were able to use ‘stock’ and “stalk” in the same sentence. Also I looove rhubarb.
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katriin likes this
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begoneandlive said:
omg, that sounds delicious :’o thks for the recipe <3
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sabine posted this
