Silver Lining Sour Cream Rhubarb Coffee Cake

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Image by MikeGoad on Pixabay (be sure to cut off and discard all leaves!)

Rhubarb can be a bit too tangy for many people, but it is amazing in coffee cake. My version is stuffed with fruit and features a slightly crunchy, cinnamony crumble top.

We had a huge hailstorm a couple of nights ago and among other things, my rhubarb was demolished. There was nothing to do but gather up the broken stems and dice them up for baking. I froze most of the diced rhubarb, but used 4 cups for this recipe.

Fingers crossed, my plant will recover, but in the meantime, we’re enjoying this moist, delicious cake as the silver lining from an awful storm.

Cake ingredients:

1 cup white sugar
1 tsp baking powder
½ tsp kosher salt
2 cups flour
2 eggs, beaten
1 cup sour cream
1 tsp vanilla
4 cups rhubarb, diced

Topping:

1 cup sugar
¼ cup melted butter
1/3 cup flour
1/2 tsp ground cinnamon

Mix 1st cup sugar, baking powder, salt and flour In a large bowl. Add in 1 cup sour cream and eggs and stir until smooth. (Batter will be very thick.) Add rhubarb and stir to distribute evenly. Scoop into a 9 x 12” baking dish and smooth top with a spatula.

In a small bowl, mix 2nd cup sugar, melted butter, flour and cinnamon until very crumbly. Sprinkle evenly over cake.

Bake for 45-50 minutes until a toothpick inserted in the middle comes out clean.  So good – I’ll be surprised if you can stop at just one piece!

Caitlin’s Curried Avocado Toast

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Avocados by twinsfisch on Unsplash

Caitlin, my son’s fiancee is a wonderful cook and she made curried avocado toast the other day that was delicious. Don’t know why I never thought of putting a spin on avocado toast, but why not?  Avocados are not a common food in the Indian Subcontinent at all, but putting those flavors together is incredibly good.

Ingredients:

1 avocado, seeded and peeled and very slightly mashed in a bowl
sprinkle of curry powder (Caitie used Madras Curry Powder)
pinch of Cayenne pepper
quick grind of black pepper
sprinkle of Maldon Salt

Toast a good, hearty bread. Scoop avocado onto toast and sprinkle with rest of ingredients. Devour.

Variations: Caitie also suggested an alternative of avocado, salt and pepper and chopped fresh rosemary, which I will definitely try. She also said avocado toast made on Herbes de Provence bread is amazing. I have a feeling this is going to be a summer of Avocado Toast at our house!

Tangy Fruit Salad

Another great recipe from Ree Drummond, that’s both pretty and delicious.  I ended up halving Ree’s original recipe, which serves 12, and still had more than enough for the 6 of us, with plenty left over for nibbling later.

The Orange Vanilla sauce adds just enough sweetness and tanginess to brighten everything up without being too sweet.  We loved it and had leftover fruit and syrup on vanilla ice cream the next day.

1/2 cup sugar
1/2 cup water
juice of 1 orange
zest of 1 orange
1 tsp Vanilla extract
2 pints strawberries, hulled and halved
2 pints blueberries
1 cup red grapes, halved
1 cup green grapes, halved

INSTRUCTIONS

Place the sugar, water, orange juice and orange zest into a small saucepan and stir to combine. Bring to a boil, then turn the heat to low and simmer for 15-20 to thicken slightly. Set aside to cool, then stir in vanilla. Store in the fridge until cold.

Mix together all the fruit in a large bowl and refrigerate.  Just before serving, pour the syrup over the fruit, tossing gently to coat.