Wednesday, May 26, 2010

Rhubarb Mintade and Rhubarb Layer Cake!

Isn't this the most luscious and lovely colour?! It is rhubarb and mintade and it is SO easy to make...and yes I have taken my own sweet time doing this post...forgive me!!

4 stalks of rhubarb (no leaves)

3 stalks of mint leaves or about a good handful of leaves

1/2 cup/4ozs sugar and some honey of your choice...I use Swann's honey from Maine, the wildflower variety which has a good strong, old-fashioned honey taste...almost like mimosa flowers...has anyone ever had those crystallized...I had them as a kid and I loved them.
Anyways...cut the rhubarb into small pieces and put in a pan with the sugar and about 2 tablespoons of honey, you won't need any water and bruise and muddle the mint leaves in there too, stir all together....put on low heat and cook until the rhubarb completely breaks down...allow to cool and check for sweetness.

When cool pour all into a strainer over a bowl and allow to strain completely...the resultant thick juice is ready to be used over ice cream or thinned to your desired consistency for a nice soothing, cooling delicious beverage of a beauteous hue!!

Happy Quaffing!!
Here's my made-up Rhubarb Layer Cake...got so much rhubarb have to figure what to do with it all. My Mum used to make an apple sauce cake this way so I thought why not do it with rhubarb.

First of all double the recipe above for the Rhubarb Mintade, leave out the mint and only cook 'til the rhubarb begins to soften...you don't want it mushy for this recipe...do strain again so the rhubarb isn't too wet.
Make the very simple cake batter: Pre heat oven to 425F

1 cup/8oz of sugar

2 sticks softened butter (yes I use salted but you don't have to)

10 1/2 ozs/2 1/4 cups white flour sifted

4 large eggs whisked at room temperature

1 1/2 teaspoons vanilla

1 teaspoon cardamom

1. Cream butter and sugar together 'til light and fluffy.

2. Add eggs a bit at a time and beat after each addition...you are doing it bit by bit so the mixture doesn't curdle but if it does don't worry it will come back when you add the flour!!

3. Add the sifted flour and cardamom in 2 or 3 three additions and mix well but don't beat..cream.

4. Butter and flour a small cake pan...mine was about 7" but nice and deep...put half of the batter into the pan.

5. Pick out some nice whole pieces of rhubarb from the cooked rhubarb and set aside.

6. Now spread the rest of the cooked rhubarb over the batter.

7. Spread the rest of the batter over the rhubarb...if is it hard to spread...this is a thick batter...use a wet spatula to spread, that really helps.

8. Now put the whole pieces of rhubarb on the top of the cake in a pretty pattern, as below, or an ugly one if you are feeling grumpy!
I put an extra sprinkling of sugar over the cake before I put it into the 425F oven for about 35-40 minutes...the wetness of the rhubarb will determine how long to cook...insert a thin knife into the cake to see if it is done...should come out clean but you also have to determine if it is not clean it may be the rhubarb sticking to the knife, come on Nancy Drew/Enid Blyton you can do it!
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