"and Clare's sister. She has just moved into a new house with an enormous rhubarb patch in the garden. She didn't know quite what to do with it so I happily volunteered to take some stems off of her hands! Warm pretty, pink and green rhubarb buttermilk cake with our coffee this morning, while rhubarb and orange jam bubbles on the stove"JP
All looks delicious J. My rhubarb is just an apology this year - it's about 6 inches high :(
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DeleteThe long, long winter might have had something to do with it. But we have loads and loads of primroses out - on the banks, down the lane, just everywhere and they're gorgeous and the sun shone today. Hope you're having sunshine too xxx
ReplyDeletethe sun shone today and life is good. hope all is good with you and yours Molly.
DeleteJacqueline, OMGoodness, is this rhubarb growing in NOTL?? My patch? Is just a whisper of what could be! I think it is about a centimetre high out here in Jordan....you have made deliciousness happen.....I have a similar recipe called Rhubarb Lunar Cake...isn't it just the best Spring thing that happens? I love the forsythia too! Hope all is well there, dear J....take care, N.xo
ReplyDeleteSt. Catharine Nella...apparently a well-established patch. Would love the recipe for your lunar cake. Forsythia is my first signal of spring...just love that happy yellow fellow.
DeleteOne of our crowns has excelled, the other a dismal failure. We are rather unadventurous with Rhubarb; it's usually Crumble or nothing.
ReplyDeleteHard to understand what makes one plant flourish and another flounder. And Cro...nothing unadventurous about crumble!
DeleteI've never tasted rhubarb. Hmmm.....
ReplyDeleteThen it's probably high time you did Jennifer.
DeleteI love rhubarb. I made the most wonderful frosted rhubarb cookies the other day.
ReplyDeleteWould love the recipe Celeste...they sound amazing!
DeleteI think your photos are gorgeous. I want to go out and get some rhubard even though I've never cooked any. I have had it, but after seeing this delicious cake, I want to make some. Would love the recipe. New Follower.
ReplyDeleteJody
Hi Jody & Stan...Welcome! So lovely to have you here. Popped over to Rooted in Thyme and left the recipe there, but just in case you didn' t get it, here it is again:
ReplyDeleteI cup flour + 1/2 tsp baking powder and soda and 1/4 tsp salt. 2oz (1/2 stick) unsalted butter + 2/3 cup sugar. 1 egg + half tsp vanilla. Either 1/2 cup butter milk OR 1/2 tsp white vinegar and enough milk to make up to 1/2 cup. 6oz fruit (berries, rhubarb, apple) - go wild.
Cream butter and sugar until fluffy, add vanilla and egg and beat until incorporated. Stir in 1/3 flour mixture, half of sour milk/buttermilk, 1/3 flour mixture, rest of sour milk/buttermilk, then rest of flour. Spread mixture into a buttered/floured spring form pan and spread fruit on top. Sprinkle with 1 to 1-1/2 tbsp of sugar and bake 400 degree oven until browned on top and knife comes out clean from centre. Anywhere from 25 to 35 minutes. Blueberries or raspberries generally take 25 mins, rhubarb took 35. Happy Baking!
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