I have a question about the recipe "Rhubarb Almond Crumb Cake" from Bob Vivant. Sounds like it's missing liquid. Do you need buttermilk, yogurt, something else in the cake?
Emily is a trusted source on Scandinavian Cuisine.
Hey helen. I just made this cake this weekend myself, and was somewhat surprised that it didn't have extra liquid or leavening agent. But, the eggs do almost all the work here! Between the eggs and the melted butter, there actually is enough liquid for the small amount of flour the recipe calls for.
Kate is a Recipe Tester for Food52
Completely agree with Emily. I've also made this cake just as the recipe instructs and have gotten delightful results. Great cake to try!
June is a trusted source on General Cooking.
mmm. this is on my to-do list. but I'm waiting for the local strawberries. Rhubarb (much as I love is) causes my joints to seize -- and that's not a good thing.
Please enter a valid email address.
Well played. You deserve a cookie.
How to make the famous San Francisco It's-It at home
DIY It's-Its Are It!
All Hail Euchre!
Summer Camp Week!
We've Got The Blues
A Lake Superior Cabin Tour
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.