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1/5 Photos of Rhubarb Scone Cake
This is another terrific recipe from one of the cookbooks my wonderful friend and swap partner Tammie sent to me in the February 2009 Cookbook Swap. The book is called "The San Francisco Ferry Plaza Farmers' Market Cookbook" and it features wonderful recipes as well as a lot of information on fruit and vegetables as well as organic farming. Its great! The Cake itself has a wonderful crunchy yet doughy crust and a tasty filling. Its easy to make and quite quick, too. I used frozen rhubarb and thats why I had quite a lot of juices in the dish, but if using fresh that should be no problem at all.
10 inch ...
Units: US | Metric
Serving Size: 1 (1315 g)
Servings Per Recipe: 1