I was excited to harvest yet another lovely crop of rhubarb from our modest little edible garden and what a lovely smelling task that was! Rhubarb has a fabulous perfume that is difficult to describe and as I chopped my bounty into bite-sized pieces, I gained an enormous amount of pleasure from inhaling its heady aroma.
While this cake took a bit of time to make, the majority of that was spent resting the dough. Dough based cakes done right are a pleasure to experience and eating this took me back to a time when I lived close to a bakery that sold a pretty fabulous version. The version they sold was a German cake called a Bienenstich, which translates to bee sting in English. Making (and eating) this rhubarb cake has inspired me to make my own Bienenstich and I absolutely cannot wait to see how it turns out.
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