Sunday, June 24, 2012
Chatelaine's Buttermilk Rhubarb Tea Cake~
This is a lovely little tea cake~ And a cinch to make~
Here is the recipe courtesy of one of my favorite magazines~
1 1/2 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
1 cup brown sugar
1/2 cup buttermilk
1/4 cup vegetable oil
1 tsp vanilla
2 cups chopped rhubarb
1/2 cup chopped pecans
1 cup sifted icing sugar
4 to 5 tsp lemon juice
Preheat oven to 350F. Lightly spray bottom of an 8 × 4-in. loaf pan. Stir flour with baking soda and salt in medium bowl. Whisk egg with brown sugar, buttermilk, oil and vanilla in large bowl, then stir in flour mixture. Add rhubarb and pecans and stir just until combined. Scrape batter into prepared pan. Bake in centre of oven until a cake tester inserted in centre of loaf comes out clean, 70 to 75 min. Transfer to a rack to cool in pan for 10 min. Stir icing sugar with lemon juice in a small bowl, adding juice 1 tsp at a time until thick and smooth. Drizzle glaze over warm loaf, letting it run down the sides. Substitution Tip: You can use frozen rhubarb instead of fresh - just thaw it completely before adding. Stosage Tip: Refrigerate up to 3 days or freeze up to a month.
PS My notes..I only had tiny rhubarb..so my pieces are small and I used less that 2 cups..not much but less..I also put a foil on top of my tea cake 3/4 through to avoid browning the top too much.
I also did my mise en page as Chatelaine suggested.We had our little grandson over so I took the op.while outside to paint a tv table a similar color they recommended..and used a similar plate..It was fun to try..Now I wished I had kept
the whole set of old 4 vintage tv tables to paint 4:)
Ollie painted a flour pot..I would post his adorable efforts but it was so warm and he had no shirt on..:)
Not too sure about the net and topless:)~
His tummy had blue..he then started painting his pool..So nana said:" let's swing! "