Rhubarb at its very best…
If you are going to make rhubarb cake, make THIS rhubarb cake.
You will love it .
I know you will.
This is another recipe from my lovely German baking book I featured here,when I posted my fabulous Raspberry Meringue Tart. The book has produced excellent results so far, and this one is an absolute star. When you bite into a slice the topping melts in your mouth, the tart rhubarb mingles perfectly with the sweet cake base, and the overall effect is just… Pure Lusciousness!
And guess what, it is really easy to make too!
Luscious Rhubarb Cake
You will need a well-greased 26cm (10 1/2 inch) loose-bottomed cake tin and…
For the base:
- 250g (2 cups) SR flour (or plain and 2 tsps baking powder)
- 125g (1 stick + 1 tbsp) softened butter
- 125g (2/3 cup) sugar
- 2 eggs
- 550g (1.2 lbs) rhubarb, cut into 2 cm (3/4 inch) pieces
- 2 tbsps breadcrumbs (I used dried from a packet)
Mix everything together using your hands, as quickly as you can to bring it together into a soft dough. Refrigerate for 30 minutes and preheat the oven to 200°C/400°F. Then roll out dough on a well-floured surface to fit the 26cm tin, with a couple of cms extra for a slight rim. Sprinkle the breadcrumbs over it and then place the rhubarb on top. Bake for 25-30 minutes.
For the topping:
- 2 eggs, separated
- 150g (3/4 cup) + 50g (1/4 cup) sugar
- 125g (1/2 cup) sour cream
Beat the egg yolks, sour cream and 150g sugar together with a fork. Whisk the egg whites in a clean separate bowl, adding in the 50g sugar as it stiffens, until it forms firm peaks. Gently fold the yolk mixture into the whites and spread over the cake. Return the cake to the oven for a further 25-30 minutes until the top is golden.
Allow to cool a little before removing from the tin. Then place on a cooling rack.
Serve with whipped cream!
Have a wonderful Easter weekend!
“April showers bring May flowers”
A very quick post today, and a slightly different angle too… I admit I forgot it was Tuesday until the light started to fade!
(Although it has been this dull most of the day. And cold, and showery…)
Here’s another saying for April – a German one:
A cold and wet April will fill the barns and beer barrels!
“April kalt und nass füllt Scheuer und Fass.”
Oh well, we can’t have it all! ;-)
Have a good week!
Between April showers and bursts of sunshine I managed to cut some Periwinkle and Hellebores for today’s vase… keeping it simple just seemed right when I put these two together in the vase.
I also think the Hellebores still look lovely after so many weeks in flower, and wanted very much to make the most of them and bring some indoors. The tulips are getting battered by the wind, but I still didn’t have the heart to cut some. I did, however, cut a few of the white daffodils “Thalia”, which I immediately regretted as I realised the moment I got indoors that the scent would be too overpowering.
By the way, the wooden egg in today’s photo belongs to my wooden duck, Nora. She’s a bit shy, but I managed to get a photo of her here too…
Both Nora and her egg were a birthday gift a few years ago from my big sister. ;-)
Thanks to Cathy at Rambling in the Garden for hosting In a Vase on Monday. Do take a look at some of the other vases again this week, which will be linked to on her post. Her vase is gorgeous this week!
A couple of years ago I made some Pulmonaria honey, adding a few other flowers for colour. I did the same the other day using a variety of wild flowers from the garden…
The edible flowers I used included violets, daisies, brunnera, cowslips, pulmonaria, and wild strawberry.
Just make sure they are dry and then fill a sterile jar with a tight-fitting lid. Cover right to the brim with a mild clear honey, such as Acacia honey. Leave it on a sunny windowsill for a few weeks and turn frequently. It takes on a slightly spicy flavour, but the main attraction is the appearance.
Serving this up for breakfast really gets the day off to a good start, and I’m thinking of making some wildflower butter too.
Have a sunshiny Sunday!
Recently we’ve been enjoying wild garlic – or bears’ garlic as we call it here – in various forms. Our neighbour kindly allows me to harvest the leaves that grow beneath his Magnolia tree – no matter how hard I try I can’t get it to grow well in our own garden!
Pesto is still one of our favourites… I posted that recipe here a couple of years ago.
Apart from that we also had soup (see recipe here)…
… quiche with cheese and wild garlic leaves…
… home-made bread rolls with a few leaves stuffed in each before baking…
… and this delicious potato and wild garlic gratin…
Here’s the gratin recipe – I can really recommend it!
Potato and Wild Garlic Gratin
- 700g (1.5 lbs) waxy potatoes
- 75g (2.5 oz) wild /bears’ garlic leaves, roughly chopped
- 200ml (4/5 cup) cream
- 100ml (2/5 cup) milk
- 1 egg
- salt and pepper
- 175g (6 oz) tasty cheese, grated (Cheddar/Parmesan/Bergkäse etc)
Peel and thinly slice the potatoes and parboil for 3-5 minutes. Drain and set aside to cool a little.
Preheat oven to 200°C/400°F. Beat the cream, milk and egg together with a fork and season with salt and black pepper. Butter an ovenproof dish and layer in the potatoes, wild garlic and cheese – at least two layers, finishing with a cheese layer. Pour the cream mixture over the top. Bake for about 25 minutes, or until the top is brown and crispy.
Have you ever used wild garlic?
We had rain!
I’m not the only one happy about it either…
Here’s today’s view after the first shower, early morning…
And then late afternoon when the sun came out again…
It looks so much fresher, and everything has grown since I last looked. The first wild strawberries – Fragaria vesca - are flowering…
The first Geranium phaeum…
The white Narcissi “Thalia” that everyone said I would adore, and I do…
And the snowflakes – Leucojum aestivum ‘Gravetye Giant’…
What’s delighting you in your garden today?
I really pulled the stops out this week – three vases! To make up for missing last week ;-)
These flowers were all gathered on Sunday, as we had been promised rain for later (which didn’t materialize… maybe tomorrow?). I enjoyed a few moments simply wandering, breathing in the scents of Spiraea, daydreaming as I snipped bits of this, strands of that…
The Spiraea has been flowering for a few days and has a delicate scent – not too strong for the sensitive noses in our house. The blue and white Brunnera looked good next to the white, and reminded me of the Bavarian colours blue and white; blue for the sky and white for the clouds.
My second vase used some of the Kerria japonica, also just starting to open. With some golden Euonymous from the rockery, some Euphorbia and a few young beech shoots the vase looked nice, but the addition of another sprig of Spiraea really lightened it up. It looks pretty against the copper over our chimney place.
My favourite, however, is this little posy of spring flowers… cowslips and wild hyacinths, brunnera, gold strawberry flowers and Lamium, with a couple of daisies thrown in. I love little arrangements; our dining room table is my favourite place to sit and work/eat/blog/read etc, and there is always space for a small vase there, while a larger one tends to get in the way.
I have never thought much about bringing flowers from my own garden into the house until joining in with Cathy’s meme at Rambling in the Garden. It is so lovely to walk round the garden and concentrate on what to pick, and then to enjoy the flowers in a vase too. So thank you Cathy and all the other participants. Take a look at some of them linked to her post – all so inspiring! Perhaps you will be tempted to try it out…