Rhubarb, vanilla and soured cream crumb cake

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I do love rhubarb and and have amassed quite a collection of rhubarb recipes on my Pinterest boards. After making this rhubarb and lemon curd cake at the beginning of the week I had some rhubarb left over. I had spotted this on the Delicious Magazine website and decided it would make a change from a traditional rhubarb cake.
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Rhubarb & lemon curd cake

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Summer is most definitely here but unfortunately that means the thought of spending lots of time in the kitchen loses its appeal. I haven’t done a lot of baking recently. I did make these honeycomb crunchies last week using the left over honeycomb from my last post. They didn’t last long! A couple of weeks ago I spotted some reduced rhubarb whilst shopping so bought it and promptly left it in the fridge. After a long day yesterday I decided some baking was in need. I had spotted this rhubarb and lemon curd cake and decided that as I had some left over lemon curd from the meringue roulade I made a little while ago this was obviously the recipe to try. It was easy to make as the rhubarb doesn’t require cooking beforehand. Lemon and rhubarb is not a combination I’ve tried before but it definitely works and this makes a summery cake with a nice texture. The recipe calls for forced rhubarb but I just used normal – it won’t taste any different – it just won’t be pink in colour.
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Frozen raspberry and honeycomb pie

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I saw this recipe in this month’s BBC Good Food magazine and thought it looked interesting. Today we had some of our good friends round for a barbecue and decided this would make a good dessert. Unfortunately, the weather decided it was not going to agree and we had to make a mad dash inside when it started raining. This was a shame as this dessert would be much more suited to warm, sunny, al fresco dining rather than sitting in a lounge with the rain beating at the windows!
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