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 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 …That 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…
to be chased down with a healthy veggie shot! Of course, some people like to go right to the source …Thanks 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 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! ❤