Riesling and rhubarb cake from Eat in My Kitchen: To Cook, to Bake, to Eat, and to Treat (page 230) by Meike Peters

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

  • lou_weez on October 03, 2020

    I couldn't resist eating a piece while the cake was still warm. So good! Lovely moist crumb, crunchy topping (which I'm guessing will soften once cool) and a beautiful cinnamon note. A simple cake that would be great with lashings of cream. I used strawberries instead of rhubarb and would definitely make this again.

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