Rhubarb butterscotch layer cake from Ripe Recipes - Four Seasons of Fresh Cooking (page 82) by Angela Redfern

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Notes about this recipe

  • RosieB on October 10, 2015

    This cake was delicious. It might look complicated but you can make the caramel while the cake is cooking and pre bake the rhubarb. I used much more rhubarb than the recipes suggests. I would not skimp on the rhubarb as this is the star of the cake. I also added some fleur de sel salt to the left over caramel for pouring over when serving and I also sprinkled some grains on the top to finish. It was a big hit. Definitely make again for a dessert or special occassion cake.

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