先日お友達がルバーブのケーキを焼いてきてくれました。ルバーブの酸味と生地の甘さがとてもマッチして美味しかったので、レシピを送ってもらいました。でも今の時期ルバーブはお店に出ていないので、 冷凍ブルーベリーで作ってみました。これがまた大成功。このところの美味しい焼き菓子に、いつも以上に家族からの賞賛と愛情を受けている私でございます。
A couple months ago, a friend brought us some Rhubarb cake she baked. The slight sourness of the rhubarb and the sweetness of the base matched so well and the cake tasted delicious, so I asked her for the recipe. Since I cannot find rhubarb in shops here now, I used frozen blueberries instead. It was GOOD. Because of all the tasty baking I am doing lately, I am receiving more praise and love from my family.
Rhubarb Dessert
Base
2 cup Flour
4 tea spoon Sugar
3/4 cup Margarine or Butter (softened)
Mix and press into the bottom of 13 x 9 inches pan, bake at 375F(190C) for 15 minutes.
Filling
2 Eggs
1 1/2 cups Sugar
1/4 cups Flour
3/4 tsp Baking powder
3 cups Rhubarb or I used Blueberries
Mix and put on top of the baked crust. Return the oven and bake for 35 minutes.
You are a sweetie sharing your recipes and all. I must try to bake something and blog about it. I know, I know, I haven't blogged for a little while...
ReplyDeleteWe're also looking out for tinned rhubarbs. Bal even looked in Australia. He's in England now so I must remind him again...
What's on top of the filling? Do you put some of the base mixture over the filling too or is it some crumble mixture?
ReplyDelete