I love the smiling people, the way everyone talks to everyone else, and the way several dogs - on their best behavior - intermingle happily with their peers and the local people.
There is always something new to admire, from the ever-changing bakery stalls, to the vegetables that are starting to pop up in profusion. Last Saturday I decided to buy some particularly nice looking rhubarb at one of the stalls. I had a special purpose in mind -- another easy recipe for bachelors to impress on guests, or freeze for a later, satisfying use, with a nice cup of tea.
This is the ultimate taste sensation. Moist fresh fruit pieces snuggled into an easy batter and baked until the juices have permeated the cake with their complex, sugar-loaded deliciousness. Yes, this one is the one that makes people unashamedly greedy: like Oliver Twist, they all want "More, please."
But, don't tell them how easy it is. And, most importantly, don't confess you have many more slices in the freezer, because POOF!! They'll all be gone!
Ultimate Rhubarb Cake
1/2 cup oil
1 1/2 cups sugar
1 egg, beaten with a fork
1 tsp vanilla
1/2 tsp almond essence
1 cup milk with 1 tsp vinegar stirred into it
1 tsp baking soda
1/2 tsp salt
2 cups flour
2 heaped cups chopped rhubarb stalks
A quick note here - you're going to need 2 heaping cups of chopped up rhubarb, so cut your stalks about 1/4" thick.
If you have leftovers (and you will want some) I'll tell you how to deal with them later on.
As you read down the ingredient list, put them all into a big bowl and mix them all together.
Pour the batter you now have into a greased bundt cake tin, or if you prefer, a greased 9"x 13" pan.
Bake 40 minutes, then cover with foil, and bake another 20 minutes. It's a longer time, because rhubarb takes longer to get all soft and delicious.
Check that your cake is done by inserting a toothpick into it, and it should come out without any batter sticking to it.
Use plastic wrap, and wrap each slice, so that it can go into lunchboxes, or be taken out to have with your cup of tea.
It also makes a delicious dessert. (Don't forget the whipping cream!)
Finally, the wrapped slices go into the freezer, and remember to label freezer bags!
This isn't just a whim of mine. Frozen stuff tends to all look the same, and memory can decrease for whatever reason.
Then you take them out and they go into labeled freezer bags.
After putting them into the bags, squeeze out all the air, and return the bags to the freezer.
You now have IQF (individually quick frozen) prepared rhubarb for future baking. You don't have to thaw it, just use it like that for muffins, or pies.
I love having it in my freezer, to have a taste of spring when the days are dark and damp.
Once you've got all this done, that truly is the wrap!
The Purpose Of This Recipe
This one doesn't count, but if you have not been a contributor to our wonderful fund raising M&M books, you have a great opportunity to alter that now!
The Mysterious and Miraculous team are waiting for more simple recipes to be donated for this wonderful cause so please visit the Legacy Archives Foundation website, take the time to get familiar with their volunteer efforts and prepare to be inspired!
Thanks a bunch for answering the call to help those struggling to find time or reasons for cooking! The deadline for our competition entries is July 31 2014. Details are on this post. The plan is to develop and publish a cookbook of simple recipes, and 70% of all proceeds from this will go to http://www.k9sforwarriors.org/
Wishing you all a great forthcoming weekend. And if you get a chance, please don't forget to thank a veteran.
That's it for now!