Rhubarb fantasy loaf from Tea & Cake with Lisa Faulkner (page 177) by Lisa Faulkner

  • almond extract
  • caster sugar
  • rhubarb
  • self-raising flour
  • butter
  • ground almonds

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on July 27, 2015

    p. 177 - I had one last bunch of rhubarb to use up and this loaf was beckoning me. The recipe produces a dense, rich, almondy cake that's not too sweet. The juice from the roasted rhubarb ensures the cake stays very moist. This was a delicious cake that didn't last long since it works well for breakfast, tea/coffee break and dessert. Photos here: http://chowhound.chow.com/topics/1018059?commentId=9658760#9658760

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