Easy-tested by Vicki
Almost every Saturday I go to the farmers' market in Sechelt, our little seaside village.
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 |
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
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.
Before you devour the whole thing, it's a great idea to cut the cooled cake into individual slices.
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! |
Now remember those pieces of rhubarb you had left over? Well, they go onto a baking sheet and into the freezer until frozen solid.
Then you take them out and they go into labeled freezer bags.
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!