Saturday, April 23, 2011

Rhubarb Cake - It's a piece of cake to bake a pretty cake...

Today was a cold, rainy day and we had just finished off a banana bread from my mother in-law. So to warm up the house and to keep us with a constant supply of delicious and moist cake, I decided to attempt to bake. A cake. I am a pretty terrible baker because of the way I cook, with no regard for measurements. My Friday night dinner partner reminds me to read recipes because of this one time when I sort of turned one of our baking projects into a disaster. I'm getting better. I promise.

I'm surprised I never learned anything about baking since I used to do a lot of baking with my aunts when I was younger and my mom baked all the time. The house never lacked a  container filled with a cake or some sort baked good. One thing she used to make all the time was Rhubard Coffee Cake, I think mostly because we had a rhubarb plant in the backyard that grew like a weed. A delicious, delicious weed. My wife made me this Canadian Living Rhubarb cake, with strawberries added, for my birthday  and had a lot of leftover frozen rhubarb. I would like to point out though (and this completely negates all I claimed to have learned about following recipes) that one can substitute regular milk for buttermilk and it tastes just absolutely dandy.  My birthday was 3 months ago, and it took me this long to finally use it. Work with what you got when you can.

you gotta do the cookin' by the book!

1 comment:

  1. Actually it was this:

    But your recipe is just as delicious and much healthier, since it lacks a layer of sugar crumble on top.