Squashy rhubarb cake from The Best of Leith's: More Than 100 Favorite Recipes From Leith's School of Food & Wine (page 198) by Caroline Waldegrave

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

Accompaniments: English egg custard (Crème Anglaise)

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

  • CourtneyT on March 20, 2026

    Lovely, easy to throw together casual bake. The amount of rhubarb seems crazy but it bakes into a very moist, not overly sweet cake. This recipe is identical to those in Leith’s Cookery Bible and Leith’s Baking Bible.

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