Rhubarb, marmalade and rosemary cake from How to Eat a Peach: Menus, Stories and Places (page 232) by Diana Henry

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

  • grindabod on September 01, 2020

    Impulse bought what I reckoned would be the last of the season's rhubarb (I was right) and ended up using it in this cake. It was absolutely wonderful. The rosemary gives the cake a curious herby tinge and the marmalade makes it feel quite classy. Loved every last crumb of it.

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