Rhubarb Cake

Another delicious Rhubarb dessert! Mom (Shan) has been making this favourite for a long time and since I tasted it while in Thunder Bay a few years ago, now our household is enjoying it too. It is especially tasty when served slightly warm with vanilla ice cream or whipped cream.

Rhubarb Cake

Cake batter:

1 ½ cups white sugar

½ cup softened butter

1 egg beaten

2 cups flour

1 tsp baking soda in

  1 cup sour cream (will increase in volume after a short while)

1 tsp vanilla

1 tsp cinnamon

2 cups rhubarb

Topping:

¼ c softened butter

½ c brown sugar

½ c coconut

Cream ½ cup butter with sugar. Add egg, flour, baking soda/sour cream mixture.

Blend in vanilla & cinnamon. Fold in rhubarb.

Spread evenly in a greased 9" x 13" (we use Pyrex) pan.

Mix topping ingredients and spread gently on top of batter.

Bake at 350 F for 35 min or ‘til done.

Luka’s Scrambled Eggs with Cheese

Ingredients and supplies:  

½ a cup of cheese, butter, 6 eggs, a frying pan, ¼ cup of milk, salt, chives, pepper, a non melting spatula, ½ an onion, a grater, a knife, a fork or a whisk and a bowl.

1.  Grate cheese

2. Small dice the onions

3. Crack all 6 eggs into the bowl

4. Whisk the eggs

5. Add salt, pepper and milk

6. Whisk salt, pepper, milk and eggs  

7. Put the butter in pan

8. Turn burner on medium low

9. Put in the onions until they start turning brown

10. Pour the eggs, milk, salt and pepper into the pan

11. Cook for 4 minutes and scrape the bottom of the pan while the eggs cook

12. Turn of burner

13. Add cheese and stir until cheese melts

14. Add chives

15. Serve

Luka’s berry fruit smoothie

Ingredients and supplies:

½ A cup of milk, A measuring cup that is at least 1 cup, A blender, ½ of a cup of frozen blackberries, 1 Cup of frozen blueberries, ½ cup of canned apricots, A tablespoon, 1 cup of yogurt,1tablespoon of honey, ½ a cup of frozen cherries.

 

How to make:

1. Use the measuring cup to measure out the ingredients.

 2. Put all the ingredients in the blender.

3. Put blender on LOW for 30 seconds. Then put blender on HIGH for 30 seconds then turn off blender and drink.

 

 

Rhubarb Sponge Pudding

Mary Lou and John hosted a lovely dinner on July 1 to celebrate Canada Day with some of their out-of-town visitors. The delicious dinner was followed by a yummy dessert made with rhubarb from their garden.

Ingredients:

1 pound (about 3 cups) rhubarb, cut in 1-inch pieces

1/3 cup Lyle’s Golden Syrup (or substitute maple syrup)

½ cup room-temperature butter, diced

½ cup granulated sugar

2 eggs, beaten together

¾ cup self-rising flour

Method:

Preheat oven to 375 F.

Place rhubarb in a well-buttered deep-dish 9-inch pie plate or ovenproof gratin. Drizzle syrup on top.

Beat butter and sugar together in a bowl with a hand mixer until light and fluffy. Beat in eggs. Gently fold in flour. Spread mixture on top of rhubarb.

Bake for 30 to 35 minutes or until a toothpick comes out clean.

Serve while still warm with custard (Bird’s British custard powder recommended), whipping cream or ice cream.

Serves 6

Rub for Ribs

We had ribs when Patty was in town recently. She asked for the recipe for the rub, which was approximately as follows.

1 tablespoon cumin

1 tablespoon paprika

1 tablespoon granulated garlic

1 tablespoon granulated onion

1 tablespoon chili powder

1 tablespoon brown sugar

2 tablespoons kosher salt

1 teaspoon cayenne pepper

1 teaspoon black pepper

1 teaspoon white pepper

Directions

Combine all ingredients in a large bowl and mix well. Store in an airtight container.

Hamburger Stew

From Auntie Shan (as discussed at Irene's 88th birthday):
This is the perfect  "recipeless" recipe.......

Ingredients: hamburger (extra lean or drained regular), Chopped onion
 
Brown these together.... then " throw in " chopped carrot,celery,potatoes, salt & pepper

Add water to just keep it all moist enough to bubble around the veggies and meat...I added several times sparingly ,after the first cup or so....(.it all depends on your quantities)

I usually add about a cup of frozen mixed vegetables for the peas& corn & green beans .

I then add a can of sliced mushrooms drained And a sprinkle of Worcestershire Sauce and finally ....a can of Cream of Mushroom Soup.....the soup and liquid I keep "thick" like gravy ...Patty's version is a thinner broth.....which needs a spoon.....

My sister Irene's version.....is all but the potatoes, and she cooks & mashes them separately....and then puts the meat over or under the potatoes......I wants to mash the potato pieces in the mix as I eat it.....it was the first table food for all my Mom's grand kids and it's still a very favourite "comfort food" for most of the Forstrom descendants ....It's  a wonderful easy and relatively quick meal after work.... Could probably be done in a crockpot.

Hope this isn't too vague, but I don't know of a written version....
xoxo
Shan