Quick and Easy Rhubarb Cake. This is an old fashioned rhubarb cake recipe you are all really going to enjoy. I guarantee!!
I was gifted with a quantity of rhubarb the other day and since I usually bake my husband something to enjoy at the weekend I decided to bake him a rhubarb cake.
He does love a piece of cake with his hot drinks. I don't blame him. Hot drinks and cakes go together like peas and carrots!
This is one of my favourite Rhubarb Cakes. Quick & Easy Rhubarb Cake is extremely easy to make and oh so delicious! I never get tired of it. Never.
This easy rhubarb cake is so moist and delicious and is perfect served cold with whipped cream as a dessert, or just out of hand as a snack cake.
Everything for the cake gets beaten together in one bowl. There no need for multiple bowls like there is with some cakes.
One bowl cake? Count me in!
You beat together the cake ingredients, easy peasy, beginning with the eggs and sugar. I like to beat them until they are really light in colour.
The volume will also increase somewhat and it will become thick.
I use Vanilla Paste for this because I love the depth of vanilla flavour it gives to bakes, plus the little flecks of vanilla seeds throughout the batter are also nice.
You can totally use ordinary vanilla extract if you wish. Just don't use the artificial stuff. Pure is always better.
There is not much leavening in the cake. Only 3/4 of a teaspoon, which is why you should beat the eggs and sugar together until light. This will give your cake more volume.
Its simple chemistry.
The rhubarb is chopped and scattered over top of the batter in the cake tin. I love the way it looks on top of the cake.
It couldn't be easier.
I love the way it bakes up.
With little dimples and studded pink craters . . . you scatter some granulated sugar over top prior to baking . . . which gives the top of the cake a bit of a crunch.
You can see how beautiful the texture of this cake is. The rhubarb also stays near the surface instead of sinking down, which I like.
You could of course serve it warm with a good vanilla ice cream.
I like to serve it with dollops of lightly whipped double cream . . . that is heavy cream to any North Americans . . .
I don't sweeten the cream or anything . . . I just whip it (by hand) until soft peaks form. I don't use squirty cream if I can help it, not ever.
Squirty cream never holds up. I think its quite yucky to be honest.
It never quite comes close to the pleasure and quality of real whipped cream. Never.
In any case, this is a cake I think most people who love rhubarb will enjoy. I bake it at least once during rhubarb season myself.
Yield: Makes one 9-inch cake
Quick & Easy Rhubarb Cake
A simple cake with a beautiful texture and wonderful flavours.
Ingredients:
- 130g granulated sugar (2/3 cup)
- 3 large free range eggs
- 3 TBS butter, melted
- 2 TBS whole milk
- 1 tsp vanilla bean paste
- 150g plain flour (1 cup +2 TBS all-purpose)
- 3/4 tsp baking powder
- pinch of salt
- 2 large sticks of rhubarb, diced (about 2 cups)
- 2 TBS granulated sugar to sprinkle
Instructions:
- Preheat the oven to 180*C/350*F/ gas mark 4. Generously spray a 9-inch round cake tin with canola cooking spray. Set aside.
- Beat the eggs and first amount of sugar together in a bowl until light. Beat in the melted butter, vanilla bean paste and milk. Whisk together the flour, baking powder and salt, Stir into the creamed mixure to combine well together. Pour/scrap into the prepared baking tin. Scatter the chopped rhubarb over top. Sprinkle with the 2 TBS granulated sugar.
- Bake in the preheated oven for 30 minutes, or until a skewer inserted in the centre comes out clean.
- Allow to cool in the tin on a wire rack. Cut into wedges to serve.
- I like to dust it with icing sugar and serve with softly whipped cream.
Oh how I wish I could sit down and eat a whole piece of this. I'm afraid I am paying for the sins of my youth in my old age. Oh well . . . I did have a tiny bite and my husband ate the rest. Its called quality control. I wouldn't want to feed him anything nasty . . . 😏
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com
Magic Cookie Bars. These eagle brand magic cookie bars are nothing new. I've been baking them for my family for years and years. I am sure you have as well. They are delicious!
I think I got the original recipe from a magazine advert back in the 1980's for Eagle Brand Sweetened Condensed Milk.
My children always loved them, and no small wonder. They are sweet, sweet, sweet!
If you are a diabetic look away now!
These are so easy to make and always a hit. They are a classic dessert which everyone loves. I believe they are also called Hello Dolly Bars.
The original recipe makes 16 large bars. I have downsized it to make only 8, and actually you could probably cut them in half and make 16 small bites if you wanted to. (Which is probably a lot healthier sugar wise!)
I have also seen them called Seven Layer Bars because they are composed of layers of different things.
You begin with a layer of graham cracker crumbs and melted butter. We don't get graham crackers here, but digestive biscuits make a great substitute.
I weighed them out and 6 regular sized Digestive biscuits are the equivalent of 3/4 cup of crumbs, weighing 90g.
I don't know how I would get along without my digital scales.
I used pecan nuts next. I like to toast my nuts before using them in anything. They just taste nuttier if you do that small thing.
A few minutes in a hot oven on a baking sheet does the trick. They will be done when they are smelling nice and nutty.
On goes a layer of them, and then you layer on a combination of baking chips.
I used semi-sweet, white chocolate (which really isn't chocolate at all) and peanut butter chips, which is all I had.
But you can use butterscotch chips and milk chocolate chips along with the semi sweet chips. Or just the milk, white and semi sweet chips.
I don't think it really matters. Sweet is sweet.
And if you thought they were not sweet enough, now you get to pour some sweetened condensed milk over top.
Make sure you use the sweetened condensed milk and not evaporated milk. There is a HUGE difference.
The major difference that sets these two canned milk products apart is sugar content; sweetened condensed milk, as the name implies, is always sweetened, while evaporated milk is unsweetened.
Sweetened condensed milk is also appreciably thicker and comes in a much smaller can!
Finally you sprinkle some sweetened flaked coconut over everything.
I suppose you could use dessicated coconut, which is all you can get here in the normal shops.
I always buy my chocolate chips and coconut from an online American ingredient supply shop called Skyco.
I have been buying things like this and a few other things from them for about 12 or 13 years now.
Yes, they cost a bit, but for the odd bake I think it is worth it. Especially special bakes like this one.
Its not like we eat things like this every day or even every week! Sometimes it wouldn't even be every month. I find as we get older we don't eat stuff like this as much.
And to be honest I mostly give it to my next-door neighbor. She has a lad and he enjoys it.
Which is not to say I don't, but as a diabetic these would put me into a coma. LOL
In any case if you are looking for a small batch recipe for something sweet, to either enjoy at home or gift to someone, you can't go wrong with these.
Incredibly lush. Moreishy delish. Much beloved. Oh, and incredibly easy to make, bake and eat! Perfect for pot lucks, families and so much more. I have never had anyone turn one of these down!
Magic Cookie Bars, Small Batch
Yield: Makes approximately 8 bars
An old family favourite downsized for the smaller family.
Ingredients:
- 60g butter, melted (1/4 cup)
- 90g digestive biscuit crumbs or graham cracker crumbs (3/4 cup)
- 65g chopped toasted pecans (1/2 cup)
- 90g semi-sweet chocolate chips (1/2 cup)
- 90g white chocolate chips (1/2 cup)
- 90g butterscotch or peanut butter chips (1/2 cup)
- 60g sweetened shredded coconut (3/4 cup)
- 200g sweetened condensed milk (7 ounces)
Instructions:
- Preheat the oven to 180*C/350*F/ gas mark 4. Line a 7 by 11 inch baking dish with aluminium foil and spray the foil with canola cooking spray. Set aside.
- Mix together the crumbs and melted butter. Press them into the bottom of the dish in an even layer.
- Sprinkle with the toasted pecans, and then the various chips, spreading them out evenly.
- Spoon the sweetened condensed milk evenly over top of everything.
- Finally sprinkle the coconut over top.
- Bake in the preheated oven for 15 to 20 minutes or unil he op is a light golden brown.
- Let cool completely before cutting into bars. (I put mine in the refrigerator for about an hour before I cut them, lift them out by the tinfoil and then cut.)
Yes, I had a bite and I will be sadly paying for it for the remainder of the day. Todd has enjoyed one and I sent the rest next door. They are just too irresistible for words!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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