I found the recipe for this cake on the UK Lindt website – I find Lindt chocolate unbeatable, especially for baking, although Milka comes a close second. And this rhubarb chocolate combination is fabulous! The cake alone is a perfectly moist chocolate cake recipe which I will certainly use again for other cakes. The rhubarb and crumble topping adds some zing!
Recently I was wondering if bananas would go with rhubarb… surely they would add sweetness and take away some of the sharp edge of the rhubarb? Well, only a day or so later Christina (from My Hesperides Garden ) commented on my post Dreaming of Crumble and suggested adding banana. Thanks Christina!
Well the crumble hasn’t evolved yet, but my banana bread has been adapted! Try this – it’s really tasty!
150g (1 cup) plain flour
75g (¾ cup) ground almonds
75g (1/3 cup) brown sugar
75g (1/3 cup) white sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup roughly mashed ripe banana, (2 large or 3 small bananas)
75g (1/3 cup) butter, room temperature (75g)
2 tbsps milk
1 small banana cut into bite sized chunks
2 sticks young rhubarb, sliced (about 100g-125g or 1 heaped cup)
Preheat oven to 190°C and grease and flour a loaf tin or similar baking tin (I used a 500g/1 lb tin and had enough for a few cupcakes too).
Sieve flour, salt, ground almonds, sugar, baking powder, and baking soda together. Mash bananas and butter together, and mix in milk and eggs. Combine with the flour mixture. Fold in the banana chunks and rhubarb slices and pour into cake tin.
Bake for 30-35 minutes, or until set. Cool a little before removing from the tin.
Good served warm (with cream!)
And it stays nice and moist for a couple of days. (Probably longer, but we ate it too quickly! )
My chives were the first herb to appear in the garden, mid-April, and now I also have a little parsley, some sage and thyme.
Time to make something herby!
Herby Stuffed Mushrooms
Clean/peel 400g (14 oz) large mushrooms and remove the stems – chop these and put them on one side. Whizz 70g (2 1/2 oz) wholemeal bread (about 1 slice) with a generous handful of fresh herbs in a blender/food mixer and mash in 75g (2 1/2 oz) cream cheese, some salt and black pepper and 1 egg. Mix in the reserved mushroom stems and press the filling into the mushrooms. Drizzle 1 tbsp olive oil over the top and bake for 30 minutes at 180°C. Just before they are done, sprinkle a little grated parmesan over the top.
These can be made as herby or spicy as you wish. Nice as a starter or side dish.