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Monday, June 20, 2016
I’d been thinking about tweaking the Cider Cake from the Canadian Farm Cookbook anyway, so when my sister asked me for a rhubarb recipe, here’s what I came up with. Unlike the original recipe, it’s not self-saucing, but it’s definitely moist.
4 cups diced rhubarb
2 cups sugar
2 cups flour
2 teaspoons baking soda
1 teaspoon ginger, more if you like it hot
2 tablespoons vegetable oil
1 can (2 cups) Mad Jack Ginger Flavoured Lager*
Preheat oven to 350° F.
Add a little water to the rhubarb and zap it in the microwave for 5 minutes to soften it up. Spread it over the bottom of a 9 x 13 cake pan.
Combine sugar, flour, baking soda and ginger in a medium bowl. Stir in the vegetable oil. Beat in the eggs. Once the oven has reached temperature, stir in the Mad Jack. Batter will be very thin and foamy. Pour over the rhubarb. Bake for about 30 minutes.
Serve plain or with vanilla ice cream.
*I haven’t tried it, but I’m assuming ginger ale or ginger beer would also work. Something acid is needed to combine with the baking soda and make the cake rise. And give it that ginger flavour.
Thursday, June 9, 2016
6-8 cups broccoli florets (one large or two medium heads)
1 250 gram container cherry tomatoes
1 cup (half a bottle) Italian dressing
2/3 cup crumbled feta cheese
Combine first three ingredients and toss. Refrigerate for several hours. Before serving, toss again, then sprinkle the feta over the top.
This makes a good summer salad and is robust enough for transporting (keep chilled). Kids old enough to safely handle a knife (to cut up the broccoli) can easily make this.