Garden Rhubarb
Before coming to Kenya, my aunt and uncle sent me some rhubarb seeds so I could try to grow it here. I had no idea that you could grow rhubarb from seed (though it's really kind of obvious, when you think of it). I was amazed and pleased to see this beautiful rhubarb plant appear in my garden:
It actually took almost a year before I could start picking it. It sprang up quickly after planting, but wilted away and (I thought) died during the dry season. Once it started raining again, though, I was thrilled to see it appear again. My first thing to bake was a rhubarb cake because I wanted to try something different. Honestly, I was rather disappointed. Not because it was bad (it wasn't bad), but I wished I had made something I knew I loved, like rhubarb bread or custard rhubarb pie. Nevertheless, I know there will be more rhubarb to come for making those things.
Rhubarb Cake:
2 c. chopped rhubarb
3/4 c. sugar
3 Tbs. butter, softened
1 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
1/2 tsp. almond extract
1/2 tsp. vanilla extract
1 c. flour
1 Tbs. cornstarch + 1 c. sugar
2/3 c. boiling water
Pour the chopped rhubarb into the bottom of a 8x8" or 9x9" pan. Mix together the butter, 3/4 c. sugar, baking powder, salt, milk, extracts, and flour. Spread the mixture over the rhubarb. Then, sprinkle the cornstarch + sugar over top of that. Finally, pour the boiling water over it all. Bake at 375F for 45 minutes.
It actually took almost a year before I could start picking it. It sprang up quickly after planting, but wilted away and (I thought) died during the dry season. Once it started raining again, though, I was thrilled to see it appear again. My first thing to bake was a rhubarb cake because I wanted to try something different. Honestly, I was rather disappointed. Not because it was bad (it wasn't bad), but I wished I had made something I knew I loved, like rhubarb bread or custard rhubarb pie. Nevertheless, I know there will be more rhubarb to come for making those things.
Rhubarb Cake:
2 c. chopped rhubarb
3/4 c. sugar
3 Tbs. butter, softened
1 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
1/2 tsp. almond extract
1/2 tsp. vanilla extract
1 c. flour
1 Tbs. cornstarch + 1 c. sugar
2/3 c. boiling water
Pour the chopped rhubarb into the bottom of a 8x8" or 9x9" pan. Mix together the butter, 3/4 c. sugar, baking powder, salt, milk, extracts, and flour. Spread the mixture over the rhubarb. Then, sprinkle the cornstarch + sugar over top of that. Finally, pour the boiling water over it all. Bake at 375F for 45 minutes.
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