Baking from The Boy Who Bakes: Rhubarb Jam, Coffee Cake & a Scone I Can’t Wait to Try

For a while now, I’ve been a subscriber to The Boy Who Bakes Substack by Edd Kimber. I always enjoy reading his thoughtful reflections and stories—his posts are rich with insight and full of personality. But for some reason, I hadn’t baked much from the actual recipes behind the paywall.

That recently changed—and I’m so glad it did.

Rhubarb and Vanilla Jam with Our Final Harvest

With the last of our homegrown rhubarb, I made the rhubarb and vanilla jam from Edd’s Substack. It turned out beautifully—fragrant, balanced, and so good that I almost feel guilty relegating it to toast and porridge. I’m already thinking about making a batch of St. John-style doughnuts and filling them with rhubarb jam. It feels like a perfect use for something this special.

A Birthday Coffee Cake and the Surprise of a Familiar Technique

The next recipe I tried was a coffee cake Edd shared for his birthday—a classic-style cake made with the reverse creaming method. I had just baked a reverse marble cake (links to a similar marble cake on Rose’s blog, reverse marble cake from Rose’s book) the day before for an allotment fundraiser, using the same method without even realising it had a name.

I love that subtle nod to technique, and the fact that I was already using it instinctively. The coffee cake was moist, rich with flavour, and paired perfectly with a morning cup before heading out to work in the garden.

A Subscription That’s Finally Paying Off

It feels really rewarding to finally make use of a subscription I’ve enjoyed for the writing alone. I’m definitely planning to bake more from it. In fact, lo and behold, I’ve already bookmarked an extraordinary scone recipe—and yes, it’s mixed in a stand mixer. I can’t wait to try it.

If you’re curious but not yet subscribed, I should say that even the free part of Edd’s Substack is full of useful baking tips and techniques—little things that can make your time in the kitchen more enjoyable and informed. Whether you’re baking or just reading, it’s worth a look.

Have you tried any recipes from The Boy Who Bakes? Or used the reverse creaming method in your own bakes without knowing the name? I’d love to hear about it—drop a comment below!