Rhubarb Cake

ramblingsDo you like rhubarb? How do you use it? Do you like rhubarb cake? That’s a must here in Chateau Learner, a yearly tradition. Rhubarb is rich in oxalic acid, too much of that will interfere with your calcium uptake. Once in a while though, it doesn’t harm otherwise healthy people. Where we live, which is somewhat in the middle of Germany, rhubarb is the first thing that can be harvested in the garden. Technically it is a vegetable, not a fruit, but it is treated and cooked like a fruit. We look forward to the season every year. We have two healthy rhubarb patches and we harvest them from beginning of May until the end of May. The longer the season gets, the more oxalic acid gets produced, so, after about a month or so, we let the plant grow, flower and otherwise go about its planty ways.

Baking rhubarb cake is always a bit of a challenge. Do you make rhubarb pie, or cake, or anything similar? I feel always challenged, because our plants, though rather mild in taste, are very juicy and, while baking, produce too much juice for a nice cake. I’ve been trying out this and that until I could adjust a few standard recipes in a way we like it, and it’s not too soggy. Here is our favourite recipe (in metric):

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Blogging 101: Try a New Posting Style

Today’s assignment: build your storyteller’s toolbox by publishing a post in another format or a style you’ve never used before.

This is not a food blog, I’m a lazy cook, often improvising with more or less sucess. I’ve been following craft and food blogs, and got discouraged of posting photographs , since the descriptions of the requirements for good photography seemed so strict. Stylish arrangements, decoration and embellishments seem a must as much as proper lighting, a good camera and perfect food. The same goes for displaying crafts or anything else. I’d never be able to do that, but ever since I started this blog, I just threw out my little pictures, since I like blog entries with pictures and when I use my own, imperfect as they are, I don’t need to worry about copyright issues. So, today, to do a different kind of post, I give you a bit of a food blog.

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