Buckwheat Cake and Roasted Rhubarb Recipe | Garden Design

Ingredients

• 8 oz unsalted butter, at room temperature
• 1 cup organic cane sugar
• 5 large egg yolks, divided
• 1 whole egg
• 1 tsp vanilla paste
• 2½ Tbsp aged rum
• 1 cup light buckwheat flour
• 1 cup all-purpose flour
• ½ tsp fine sea salt
• 1 tsp heavy cream
• 1 tsp turbinado sugar
• ½ tsp flaked sea salt
• 1 lb rhubarb, cut into 2-inch pieces
• ¾ cup organic cane sugar
• 1 Tbsp vanilla paste
• Zest and juice of 1 orange
• 3 Tbsp wildflower honey