Michelle's Freefrom Rhubarb and Ginger Cake
Corn, gluten, lactose, milk, nightshade, nut, peanut, sesame, soya & wheat free
The forced rhubarb season is quite short so it is good to indulge while one can. This cake is particularly delicious served warm as a dessert - you can pour the lovely juice over it or drink it as a dessert wine! But, if you do not finish it as a dessert, it still tastes great with a cup of tea the next day.
Serves 8 - per portion
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