a damn good rhubarb dessert

01Hey guys. One quick question. Do you like rhubarb? I mean, really like it? Like it more than any other vegetable around? I do. I just cannot get enough of this tart treat. I actually tried rhubarb flavoured soda the other day at a vegan restaurant, and it was the best soda that I’ve ever had. Like, ever.

One thing that I look forward to every summer is adding rhubarb to all of my desserts. Whether it’s in pie, muffins, cake, crumble, or a sauce all by its lonesome, whichever foods are socially acceptable to combine it with, I will be doing it. I guaran-damn-tee it!

Sort of as a joke, but also out of curiosity, I picked up an old cookbook at the library called “The Hutterite Community Cookbook.” Old as in 2002. Which, in today’s standards, with the millions of new food fads and diets out there, that’s ancient. However, it is the 3rd expanded edition, so you know that whatever kick-ass recipes are in the book have been tried and perfected among the Hutterites. Maybe I shouldn’t have put kick-ass and Hutterite in the same sentence. Twice.

05FYI, the copyright page in this cookbook informs me that, “No part of this publication may be reproduced or transmitted by any means, electronic or mechanical … without permission in writing from the publisher.” So I apologize in advance to any members of the Hutterite colony for using, albeit tweaking, one of their rhubarb recipes (not to mention swearing in this post). Feel free to contact me if you would like me to remove it. Until then, all is fair in love and war (and baking)!

03Rhubarb Cake:

Cake:

2 cups sugar
1/2 cup butter

2 eggs
1 teaspoon lemon extract
1 cup milk
1 cup sour cream
2 cups flour
2 cups chopped rhubarb
2 tbsp cinnamon

Icing:

3 cups icing sugar
1/2 cup butter

splash of milk
1 tsp vanilla extract

07Steps:

1. Cream sugar, butter, and eggs together. Add remaining ingredients in order given; mix well. 

2. Pour into a large, greased cake pan. Spread evenly.

3. Bake at 350°F for 45 minutes. Let cool.

4. Combine icing in medium bowl. Spread evenly over cake. 

5. Place in refrigerator until its ready to eat!

06This was honestly such an amazing dessert. If I were to change one thing, it would be to line the bottom of the cake pan with a crumble. Other than that, chalk up one major success to the Hutterites!

<3

Emory

favorite fridays.

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birthdays!!!

what child does not enjoy these? with five nieces and one nephew in my family, we celebrate birthdays for our little ones six times a year. i never grow tired of seeing their excited faces (usually covered in cake) and their quick, little bodies running around, playing with one another, showing us their latest tricks, and ultimately revealing their gifts. it’s all very thrilling!

my sister’s daughter celebrated her 3rd birthday on tuesday. *g* and i joined the party in the evening, and were greeted at the door by the birthday girl, her screaming older sister, their screaming younger brother, and their newest sibling. screaming with excitement, that is. ;-)

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after delicious food, some very scrumptious cake, gift-giving, and gift-playing, the three young children ran around the house with us. these photos may look blurry, but they are also full of family, love, and a good sort of chaos. this is what life is all about.

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last, but certainly not least, my brother’s daughter celebrates her 5th birthday on saturday. happy birthday, sweetheart!!

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favorite fridays.

betty crocker cupcakes with marshmallow glaze.

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we were organizing our pantry when we came across a box of betty crocker cake mix. i should make cupcakes, i thought.

upon completion, i realized that we did not have any icing sugar. i did, however, have a new-found supply of marshmallows.

i was pleasantly surprised when google informed me that marshmallows could serve as the basis for an icing recipe. i was even more surprised when it turned out to be utterly delicious!

i also added sprinkles, which again was discovered in our pantry.

marshmallow icing

2 egg whites

1 1/2 cup white sugar

1/3 cup cold water

1 1/2 tsp light corn syrup

1 tsp vanilla extract

1 cup miniature marshmallows

put egg whites, sugar, water, and syrup in top of double boiler. beat until mixed well. place over rapidly boiling water. beat constantly with electric beater while it cooks for 7 minutes or until it will stand in peaks when beater is raised. remove from heat.

stir in marshmallows and vanilla. beat until they melt.

(i made this recipe a bit differently since i wanted a glaze rather than fluffy icing, but both methods are easy, quick, and equally savory!)

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enjoy!

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