Rhubarb Cake (with Candied Ginger):
It’s finally springtime in Minnesota (chilly, rainy, chilly), but we do have plenty of springtime rhubarb! I also have a new platter that I just acquired during the St. Croix Pottery Tour. So I’m sharing the two together — My new platter and a bit of rhubarb.
Actually, I grew up in a house with lots of rhubarb out in the yard — And I hated it; I HATED rhubarb. Now, I have NO rhubarb in my yard, but I quite appreciate it’s tangy, unique (almost exotic) flavor. I’ve discovered that it makes a lovely chutney; and it’s really great for baking. So I’m sharing an easy, perfect-for-springtime Rhubarb-Ginger Cake.
The Food – Rhubarb-Ginger Cake:
I have a recipe for a Blueberry-Ginger Cake; I decided to try rhubarb instead. It includes a very easy, very tasty, crumbly Ginger Topping (with lots of candied ginger) — I’m calling it Rhubarb-Ginger Crumble Cake!
With either rhubarb, or blueberries, or BOTH together — It really makes a great ‘coffee-cake’ for breakfast; and with a bit of whipped cream, it makes a delightful (gingery) dessert any time of the day.
Note — I’ve included the Recipe on my Recipes Page!
The Pottery – Platter by Guillermo Cuellar:
I’m sharing my Rhubarb-Ginger Cake on a platter made by Minnesota Artist, Guillermo Cuellar. While working at the St. Croix Pottery Tour (with FIELDS full of pottery), I continually noticed a specific platter. Quiet, earthy-greenish tone, broken ‘rope’ textured surface treatment — Finally, I got it!! I think it’s a perfect presentation for the cake! Guillermo’s pottery is so ‘comfortable’ — I think I’ll be using this Platter for many more yummy creations!
And a Link — www.GuillermoPottery.com
And just wondering — Did anyone else hate rhubarb, growing up??
Happy (finally?) Springtime everyone!!