IMG_1399Bake this. Eat this. It’s from Classic German Baking by Luisa Weiss. Make a vanilla cake batter with lemon rind in it, put the cut up and sugar coated rhubard on top and bake. My friend Sheba (who, as she will admit herself is usually full of shit, but not on this occasion) told me to put a tray of water in the oven with cakes and cook on a lower heat and for longer than the recipe says. Then the bottom won’t burn and it will cook through.  Bake until beautiful.

500g rhubarb

160g sugar

100g butter

grated lemon peel

190g flour

2 eggs

2 tsp baking powder

pinch of salt

60ml of milk to loosen the batter

About Anna Blundy

Honorary psychotherapist with a Masters in Psychoanalytic Theory and another in Psychodynamic Clinical Psychotherapy. Novelist - Author of the Faith Zanetti quintet - The Bad News Bible, Faith Without Doubt, Neat Vodka (US - Vodka Neat), Breaking Faith, My Favourite Poison. Also a memoir of my father, Every Time We Say Goodbye and my most recent thriller - The Oligarch's Wife
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