Whenever I think of Rhubarb I am taken back to my childhood, living in a town of 40 people with many rhubarb plants in our yard. Summer meant carrying a bowl of sugar to the garden, breaking off a stalk of rhubarb, brushing off the dirt and sitting down to dunk the stalk in the sugar and eating. Nothing better than right out of the garden.
Now I need to rely on the grocery store but I still think of my youth when I am working with rhubarb. I would make something with rhubarb everyday if I could. When I saw this recipe by ‘Chocolate With Grace’ on Facebook I knew I had to try it and I was not disappointed! The butter cream sauce is my new bowl of sugar for dipping. 🙂
AND this is the easiest cake I have ever made. I was skeptical when the ingredient list did not include eggs but no worries. Here is the recipe. Chop a little extra rhubarb like I did (both for in the cake and to heap on top) because hey, you really cannot have too much rhubarb!
Rhubarb Cake with Butter Sauce
For the cake
4cupsrhubarbdiced (see note below about using frozen rhubarb)
For the butter sauce
1/2cup1 stick butter
Preheat oven to 350° F. In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the diced rhubarb, milk and melted butter. Stir just until combined.
Pour the batter into a greased 9 x 13 inch baking pan. Bake for 45 minutes or until a toothpick inserted comes out clean.
Remove from the oven and cool
To make the butter sauce, combine the butter sugar and cream in a heavy saucepan. Bring to a boil over medium heat and boil for 1 minute stirring frequently. Remove from heat and let cool slightly.
To serve, cut pieces of cake and serve with a generous amount of warm butter sauce. The sauce can be gently reheated on the stove or in the microwave if necessary.
To use frozen rhubarb: thaw the rhubarb first and let any excess liquid drain off. Don’t squeeze any liquid out, just drain what naturally thaws out of the rhubarb.
1 lb. small Brussels sprouts, trimmed and halved (quartered if large)
8 to 10 ounces mixed baby lettuces
1 tart-sweet apple (such as Honeycrisp or Pink Lady), quartered and thinly sliced
1/3 c. sliced or slivered almonds, toasted
2 to 3 ounces Asiago cheese, shaved
1 tbsp. chopped fresh chives
1. Make vinaigrette: Place orange juice, vinegar, lemon juice, maple syrup, and mustard in a blender. Blend until well combined, 10 to 15 seconds. With blender running, gradually add oil until emulsified, 45 to 60 seconds. Season with salt and pepper. Store in a jar in refrigerator up to 1 week.
2. Make salad: Line a plate with paper towels. Heat oil in a large cast-iron skillet over medium-high heat until very hot but not smoking, 1 minute. Carefully add Brussels sprouts, cut sides down, and cook, without turning, until crisp-tender and golden brown, 3 to 4 minutes. Transfer to a paper towel–lined plate with a slotted spoon. Season with salt.
3. Toss together lettuces, apple, Brussels sprouts, and 1/4 cup vinaigrette in a serving bowl. Top with almonds, cheese, and chives. Serve immediately with remaining vinaigrette alongside.
I am an introvert by nature but I am already going a little stir crazy with having to ‘shelter in place’. If the weather was a bit nicer here in Minnesota I at least could be sitting outside on our patio or doing yard work. But until then I am staying busy with projects in the home and getting creative in the kitchen.
I was looking for something different to make for dinner to help make some of this solitude more fun and I decided on Fondue! I know fondue isn’t totally new and different but for me I normally think of fondue for Christmas or New Years. Maybe it’s because that is a time of relaxing over a long meal rather than hurrying off to school activities or finishing errands.
We have more time right now so it’s a perfect time to lounge over a long meal.
I hunted down some recipes and my husband and I had a two person fondue party!! We didn’t do the hot oil thing but made a meal out of the cheese and then went right for the dessert! What a blast and so yummy. I wanted to share the recipes I used and of course you can get creative. A link to the website for the full recipe notes are within the title of the recipe with an easy recipe print option.
Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Once smooth, stir in the brandy, mustard, and nutmeg.
Arrange an assortment of bite-size dipping foods on a platter. If necessary, carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers. Dip and enjoy!
10 ounces semisweet or bittersweet chocolate, chopped (see note)
1/3 cup milk
1/3 cup heavy cream
1 teaspoon vanilla extract (see note for other variations)
Lots of dipping options (strawberries, bananas, small rice krispie squares, vanilla cookies, etc.)
In a saucepan, combine the chocolate, milk and cream and heat on low, stirring often, until the chocolate is completely melted and the mixture is smooth. Don’t let it come to a boil; keep it on low heat.
Once melted, stir in the vanilla extract. If needed, stir in heavy cream or milk a tablespoon at a time to adjust for a thinner consistency. Pour the mixture into a fondue pot or small slow cooker to keep warm while serving.
Serve with dippers of your choice. We love: marshmallows, vanilla cookies, strawberries, rice krispie treats cut in little squares, bananas.
Any extra chocolate leftovers (??) will keep well in the refrigerator – just reheat on low to have yourself another chocolate fondue experience.
So on your next trip to the grocery store for essentials…..grab these ingredients and have a party!