Category Archives: Fruit

RHUBARB CAKE

This recipe is a day late and a dollar short. I made it when it was spring, and rhubarb was everywhere, but it has sat on my computer since then. It’s almost cruel to bring it up now, when rhubarb season is so thoroughly over. irritated cat RHUBARB CAKE

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I never claimed to be nice though…

The components are pretty standard cake ingredients, plus ginger. Side note: if you don’t already know, ginger freezes very well and is easier to grate when frozen (plus then you don’t end up with multiple saggy, sad, partially-used ginger knobs in your refrigerator, or, worse yet, no ginger at all).

cake ingredients RHUBARB CAKE

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Rhubarb gets sliced, and mixed with sugar and a touch of lemon juice. I may have leaned too heavy on the lemon juice.

cut rhubarb RHUBARB CAKE

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Dough clouds!!!

dough balls RHUBARB CAKE

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Rhubarb tops dough – see that puddle-y spot to the right? Yup, too much lemon juice.

raw cake RHUBARB CAKE

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Topping ingredients! The only lemon in the topping is in my fevered imagination. Apparently lemons just have a way of sneaking into my pictures. crumble ingredients RHUBARB CAKE

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That is a good looking mess!!! raw cake with crumble RHUBARB CAKE

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And finally, the product, all baked up and beautiful. This cake is excellent on the day made, but even better the day after.

cooked cake RHUBARB CAKE

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Rhubarb Crumble Cake
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Ingredients
  1. For the rhubarb: ~8 stalks rhubarb, 3/4 cup sugar, 1 tablespoon lemon juice
  2. For the cake: 1 stick butter, zest of 1 lemon, 2 eggs, 1 1/3 cup unbleached flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 tablespoon grated ginger, 1/3 cup sour cream
  3. For the crumble: 1 cup unbleached flour, 1/4 cup brown sugar, pinch salt, 2 teaspoons cinnamon
Instructions
  1. Preheat the oven to 350, line the bottom of your pan with parchment paper, and then grease.
  2. Cut the rhubarb into 1/4" slices on the diagonal. Mix with the lemon juice and sugar.
  3. Cream the butter, zest, and sugar. Add the eggs. Add 1/3 of the dry ingredients, then 1/2 of the sour cream, then 1/3 of the dry ingredients, 1/2 of the sour cream, and the final 1/3rd of the dry ingredients.
  4. Mix all of the crumble ingredients.
  5. Dollop the cake batter over the bottom of the prepared pan then spread out. Cover with the rhubarb mixture, then with the crumble. Bake for approximately 60 minutes, or until the top is golden brown.
VEGGIESAURUS!!!! http://www.theveggiesaurus.com/

Coconut Berry Muffins

Oh man, this post represents an epic post fail. You see, I made some muffins a few weeks ago from a cookbook I’ve been working through, Mangia

Mangia Coconut Berry Muffins')">

and they were pretty danged good, good enough that I ate more than I ought to, and took enough photos for a whole post on them which I have yet to actually write.

Therefore when I made a different muffin recipe from the book a few days later, I did not bother to take pictures. “Why bother, Veggiesaurus,” I told myself. “Muffins are muffins, how different could they be?” “How many muffin recipes do people want anyway?” This was a mistake. The first muffin recipe was excellent, but this one was superlative. Continue reading

Coconut Berry Muffins

RASPBERRY ROLLS (a way to use up leftover pie dough)

clown RASPBERRY ROLLS (a way to use up leftover pie dough)

')"> I discovered this hellish monstrosity in the hospital gift shop. This is the stuff nightmares are made of.

In an update I’m sure everyone was waiting for with bated breath, shark-dog finally got his walk. Of course given that it happened more than 30 minutes ago, he has totally forgotten and is back to acting like he’s the most put-upon and neglected creature the world has ever seen. He whined at me for 20 minutes straight yesterday, then chewed his food bowl apart in protest against the many wrongs done to him.

zig street RASPBERRY ROLLS (a way to use up leftover pie dough)

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On the walk we discovered this sidewalk which zigs, but does not zag,

two tone tree RASPBERRY ROLLS (a way to use up leftover pie dough)

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As well as a two-tone tree.

deer statue RASPBERRY ROLLS (a way to use up leftover pie dough)

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The first few times we walked shark-dog past this statue he was uncertain if it was a dog and approached it hesitantly, but he’s now wise to the fact that it’s not living. Jury’s out on whether he’s also realized it represents a different species.

One of the dilemnas I most like getting faced with is what the heck to do with spare pie dough. I have weirdly sized pie pans, so I make a batch and a half to two batches of dough, and this usually leads to extra. I view this as an opportunity to do some recipe testing and fridge cleaning. That last little bit of blue cheese? In it goes. A lone half portabello mushroom? Don’t mind if I do. Pears, apples, or any other fruit that doesn’t sound nasty (I’m shooting side eye at you, bananas) are also fair game.

In this vein, my quiche efforts led to extra dough, and combined with BS’s temporary insanity when faced with 99 cent raspberries at the store last week, this is where we ended up:

rolls prerolling RASPBERRY ROLLS (a way to use up leftover pie dough)

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Continue reading

RASPBERRY ROLLS (a way to use up leftover pie dough)

MUESELI

grey sky MUESELI

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Grey skies can be distinctly beautiful, especially if, you know, you have a happy tree to brighten your day.

happy tree MUESELI

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Mueseli has become one of my and BS’s favorite breakfasts over the years. It’s healthy, gets assembled the day before and improves overnight, and you can make several servings at once. All of this basically makes it sound like a painfully grown-up breakfast, a reminder that even though you can eat ALL the chocolate now, you’re going to be good and have brussels sprouts instead. However, it’s far from that! Continue reading

MUESELI

APRICOT UPSIDE-DOWN CAKE

20150510_170438916_iOS APRICOT UPSIDE-DOWN CAKE

')"> Spring has officially sprung here, and it’s amazing! The yard is full of flowers, including this lovely but worthless tree. The flowers look like cherry blossoms, but the tree doesn’t make fruit – what kind of sadistic bastard, given the opportunity to plant a fruit tree, would instead choose to plant something that doesn’t produce a harvest?

I’ve always loved the idea of upside-down cakes because they involve three of my favorite things: cake, caramel, and fruit. However, the most commonly produced iteration, pineapple upside-down cake, leaves me cold, because cooked pineapple is not my bag, baby.

Enter this gorgeous S.O.B.!

20150517_213435808_iOS APRICOT UPSIDE-DOWN CAKE

')"> Continue reading

APRICOT UPSIDE-DOWN CAKE