Bake this. Eat this. It’s from Classic German Baking by Luisa Weiss. Make a vanilla cake batter with lemon rind in it, put the cut up and sugar coated rhubard on top and bake. My friend Sheba (who, as she will admit herself is usually full of shit, but not on this occasion) told me to put a tray of water in the oven with cakes and cook on a lower heat and for longer than the recipe says. Then the bottom won’t burn and it will cook through. Bake until beautiful.
500g rhubarb
160g sugar
100g butter
grated lemon peel
190g flour
2 eggs
2 tsp baking powder
pinch of salt
60ml of milk to loosen the batter
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