We believe that the urban garden is one of the solutions in the face of rising cost of living. By applying permaculture principles in the design and lifestyle, we seek to maximize onsite resources to meet most of our needs with minimal impact on the land.

Monday, 10 September 2007

Rhubarb Galore...

It's time to divide the rhubarb clump. I did it last weekend and harvested a fair bit of rhubarb. Matt (my husband) decided to make a Rhubarb cake last night. We brought the cake to work, it went down like a treat. It tasted so much better the next day - 2 minutes in the microwave oven to just slightly warmup the cake. It will taste even better served with unsweetened yoghurt. The downside is we didn't take a photo prior to eating it..

Batter:
150 grams butter
1/2 cup sugar
3 eggs
1 1/2 cups organic wholemeal flour (it gives very different texture from normal wholemeal flour)
2 teaspoons baking powder

Rhubarb Topping:
500 grams chopped up rhubarb - 1.5cm lengthwise (remove the stringy bits)
1 tablespoon organic whole meal flour
1 tablespoon ground cinnemon
1/4 cup sugar
rind/juice of a lemon

Cake Topping:
1/4 cup brown sugar
1 tablespoon ground cinnamon

Instructions:
Cream the slightly softened butter and sugar and then add the eggs, one at a time. After that, add the flour and baking powder, and turned the flour into the wet mixture - don't over do it.

Add all the topping's ingredients together and mix it well.

Spoon 3/4 of the batter into a 23cm square/round baking tin. Put in all the toppings. Spoon the rest of the batter on top of the rhubarb topping. Mix the cake topping together and sprinkle on top of the cake.

Bake at 160 degree centigrade for 45 -50 minutes (more if required -oven dependent).



This link has ALL the information anyone needs on Rhubarb


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