I have a question about the recipe "Pear and Almond Cake" from Sarah Jampel. Do you think I could replace the pear with rhubarb for a springtime take on this recipe?
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Margie is a trusted home cook immersed in German foodways.
The pear almond recipe sounds delicious, and I love your springtime version using rhubarb. I think it would work well, although the rhubarb is much tarter than pears. On the other hand, there is quite a bit of sugar in the cake. I'd give it a try--worse case scenario is that you would need to serve sweetened whipped cream if the cake isn't sweet enough.
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