This loaf cake is made with Rosella flour from Woodstock Flour, Organic Fair Trade coconut, freshly harvested rhubarb, Lard Ass butter, Long Paddock buttermilk, organic raw sugar and local eggs, and drizzled with rhubarb lemon icing.

This recipe is shared by Jenny Congdon from Woodstock Farm, in her beautiful book Woodstock- farm, food and family.

For those days when you need cake!