Rhubarb Pound Cake Plus More Spring Recipes
Source: New York Times
Good morning. The rhubarb’s beginning to pop by the fence where it always grows, but it’s still a few weeks from its delicious adolescence. That’s OK. I know there are farmers who force it, and I’m happy to pay them for their labor. I’ve been dreaming of rhubarb pound cake (above) for months, astringency against buttery sweetness, a perfect taste of spring.Featured RecipeRhubarb Pound CakeView Recipe →So that’s…
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