Rekindle the art of home baking.
At the close of this seemingly neverending sky-slush season, let me just say: thank goodness for rhubarb. Seriously.
There’s something about those rosy stalks with their bright green leaves that are just inherently cheerful. I’ve been buying it by the armful this past month, and complete strangers on the street, when they saw the stalks poking out of my bag, smiled at me or gave me a nod. Seems like I’m not the only one who considers them a harbinger of spring.
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With whipped cream and fresh berries, this healthy-ish rhubarb cornmeal cake is the essential spring dessert. It makes the perfect afternoon snack or cheeky breakfast. With cream or without, it’s up to you!
Let’s talk ugly delicious, and I don’t mean the Netflix special. Though, can we also talk about that show over a cup of coffee and this cake sometime? I was one return button away from buying a ticket to Mexico after that taco episode. But I digress. Today I’m talking about the kind of food that hits all the right notes when it comes to flavour, texture, and mood, but leaves a lot to be desired in the looks department.
That’s this cake! The whipped cream and raspberries do a lot to gussy it up, but it’s just is so gloriously (over)loaded with soft, velvety rhubarb, that it bakes up a little frumpy looking. Don’t let that discourage you, though. I can’t say this strongly enough: if you only make one thing before the rhubarb is all gone this year, let it be this rhubarb cornmeal cake.…
A simple, press-in cookie crust gets topped with rich and creamy pumpkin pie filling for an easy and delicious holiday dessert. Or take it to the (literal) next level with a pumpkin cheesecake centre. Both recipe options available!…
Pumpkin Hazelnut Butter Cups are the perfect cozy winter treat. …