Yesterday afternoon I had a bee in my bonnet to try yet another rhubarb and orange cake, using the recipe for the 3-layer Fresh Cranberry Orange Cake* but substituting chopped fresh, local rhubarb for the cranberries. However, I lacked the sour cream and didn’t want to go to the store since it would be too late in the day to make what I call a pain-in-the-arse cake. Today I did it because some experiments deserve as much time and effort as the established recipe in order to become one. This is one.
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