This loaf cake is made with organic stoneground Rosella flour from Woodstock Flour, Organic Fair Trade coconut, freshly harvested organic rhubarb, Lard Ass butter, Long Paddock buttermilk, organic raw sugar and local eggs, and drizzled with rhubarb syrup icing.
This recipe is adapted from a recipe by Jenny Congdon from Woodstock Farm, in her beautiful book Woodstock- farm, food and family.
For those days when you need cake! This cake will last at least 5-7 days and will continue to get more moist so keep in an air-tight container.
This loaf cake is made with organic stoneground Rosella flour from Woodstock Flour, Organic Fair Trade coconut, freshly harvested organic rhubarb, Lard Ass butter, Long Paddock buttermilk, organic raw sugar and local eggs, and drizzled with rhubarb syrup icing.
This recipe is adapted from a recipe by Jenny Congdon from Woodstock Farm, in her beautiful book Woodstock- farm, food and family.
For those days when you need cake! This cake will last at least 5-7 days and will continue to get more moist so keep in an air-tight container.
