Rhubarb season has just started, and the fresh reddish stalks are hard to resist. As I was about to bake a quick apple and maple cake, it only felt right to reduce the amount of apples, and mix in some rhubarb instead. Apples and rhubarb mix so well together, and both pair beautifully with maple… Continue reading Rhubarb, Apple and Maple Cake
Rhubarb season is at its peak, and, as I’m very fond of its unique texture and tangy flavor, I ended up buying quite a few stems lately. After making my favorite upside-down cake with it (click HERE for recipe), I opted for lighter ways of preparing the stems.
Rhubarb season is finally here, and I was lucky enough to find some beautiful, fresh stalks to put into good use.
When I saw some nice fresh rhubarb in the market, I immediately grabbed a few stalks. I didn’t have a clear idea of what to do with it, but also didn’t want to let it stand for too long. My solution was to make a version of my “usual” fruit crisp (recipe can be found… Continue reading Rhubarb, Apple and Coconut Crisp
Originally posted on Tasty Eats:
Upside-down cakes got a bad reputation it the States, and it is no wonder why, when most of the recipes for it call for “a box of yellow cake mix, canned pineapples in heavy syrup and artificiality red colored maraschino cherries”… Yet, upside-down cakes are wonderful when made properly; the…
Upside-down cakes got a bad reputation in the States, and it is no wonder why, when most of the recipes for it call for “a box of yellow cake mix, canned pineapples in heavy syrup and artificially colored red maraschino cherries”… Yet, upside-down cakes are wonderful when prepared properly, with fresh ingredients; the sugar and… Continue reading Upside-down Rhubarb Cake