A bit of foolery for April.

TOD march room

Last Wednesday saw us all dressed up for the first of this year’s Taste Of Diversity dinners …

TOD march menu trialThe evening was sold out … as these dinners tend to be … and was enjoyable all around.  What could have been a stressful evening became fun with the combined efforts of our stalwart staff (Patty, Shirley and Todd) and some valiant volunteers (many thanks to Regan, Christine, Julie and Cecilia).  Oh, and I was there too …TOD march susan trialThat is what remained of a whole hip of beef from the local food heroes at Thatcher Farms ( http://www.thatcher-farms.com ) … just enough for a couple of sandwiches for staff…

TOD march appto be chased down with a healthy veggie shot!  Of course, some people like to go right to the source …TOD march toddThanks to everyone who came out and remember, there are still two more such extravaganzas this year.  Except next time … Let’s go Dutch!

Of course, I wouldn’t be allowed to escape this post without a recipe … so let’s try a very seasonal one.  Rhubarb and asparagus are the first two fresh items we get each spring – and asparagus doesn’t make a very good cake.  Once you try this cake, though, I think you will find it deserves its name …

Fabulous Rhubarb Cake

 Cream well (until light in colour and texture)  …

1/2 cup butter or margarine

1 cup brown sugar

1/2 cup white sugar

Add while still beating slowly …

1 egg

1 cup applesauce

1 T vanilla extract

zest of one orange

Mix together well …

1/2 tsp. salt

1 tsp. soda

2 cups flour (I use half whole wheat and half all-purpose)

1 t ground ginger

1/2 t ground nutmeg

Add and toss well to coat …

1 1/2 cups raw Rhubarb cut fine

Stir the wet ingredients into the dry ingredients until just mixed through and no bits of flour are showing.  This can be baked in a 9×13 inch cake pan for about 30 minutes at 350 F (or until done).  We like this one in a bundt pan though and that takes a little longer to bake – maybe 50 minutes.  Remember that the cooking times are approximate – they depend on a lot of factors.  The best way to know if it is done is to gently touch the centre of the cake.  It should be as firm as the outside of the cake.  For those without Teflon fingers … insert a toothpick into the centre and make sure it comes out clean – with no wet batter sticking to it.

This is a very moist cake, so a strip of parchment paper in the bottom of the cake pan or a handful of crumb topping in the bottom of the bundt pan can save you the grief of the cake sticking and tearing.  It really doesn’t need icing – an orange glaze might be nice but I find what this cake needs most is a great deal of self-restraint!

Until next time, take care of yourself, each other and the crocuses!  ❤


5 thoughts on “A bit of foolery for April.

  1. Julie W. says:

    Those veggie shots are SUCH a cool idea! And what a roast that was… 19 kg… don’t know how it fit into the oven!

    More secrets revealed with this recipe; thanks Susan!

  2. ryaworski@aol.com says:


    Roger Yaworski, S.J. 175 Emma St. Guelph ON. N1H 1V6 cell 519 546 9406

  3. Alana Forrester says:

    It was a delightful evening and as always the meal played an essential part in our enjoyment. Thank you to you, Susan, and your stalwart staff.

  4. catherine profit says:

    Dear Susan I talked to your Mother last evening on the phone.I was pretty sure that I had met you.The quilt is great and I am going to give it to my grand daughter for a shower gift.She is getting married in June.I plan to make your cake for the week end.Love Catherine [Kay]

    On Wed, Apr 5, 2017 at 4:51 PM, Loyola House Kitchen wrote:

    > susanmsprague posted: ” Last Wednesday saw us all dressed up for the first > of this year’s Taste Of Diversity dinners … The evening was sold out … > as these dinners tend to be … and was enjoyable all around. What could > have been a stressful evening became fun with the co” >

  5. Lorraine says:

    I immediately made the cake, with frozen rhubarb and applesauce from our garden. Every bit as good as you say, and so forgiving as a recipe… I used a third less sugar and didn’t quite mix everything perfectly… still looks and tastes wonderful. Your black bean chocolate cake is a universal favourite too, and not only with our gluten free visitors. Thank you so much for sharing!

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