Gyokuro on Ice with Rhubarb Coffee Cake

Vegetal drink meets Vegetal Pastry

I used lemon balm instead of lemon verbena for the topping of this rhubarb cake. This recipe came to me  long ago in high school from a cook book Im sure out of print from an herb farm in CT that is still very popular called Gilberti's. I cooked my way through much of this book, and in Wisconsin, many of the ingredients were hard to come by. In particular in Green Bay, lemon balm was not at your local nursury, so I ordered seed for this and used the the leaves judiciously in the fall for all sorts of tops for muffins.