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This recipe is by Melissa Clark and takes 1 hour 10 minutes, plus cooling. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Take advantage of rhubarb season with this easy dessert Baked and unmolded, this cake resembles a pale pink mosaic atop velvet-crumbed and vanilla-infused cake The rhubarb, which you’ll add in raw, is tangy and tender, firm enough to give you something to chew over
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A good dessert after a sumptuous main course makes for a perfect ending of a superb meal. But after cooking a handful of main course dishes, it is always better...
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