Maz
BBC Good Food Member since 04 November 2008
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24 August 2009
"I am a coeliac (intolerant to gluten) and I have made this cake several times with special gluten-free flour, and each time it has turned out great. The rhubarb tends to sink a bit, and it does need cooking for slightly longer. I have passed this recipe on to several friends and they love it too. Will try with different fruits when the rhubarb season finishes."
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