Showing Tag: "rhubarb" (Show all posts)

Apricot clafoutis

Posted by Bake Club on Tuesday, September 1, 2015, In : desserts 


We've made nectarine and feijoa clafoutis on Bake Club but this one is gluten and sugar free, however, you can add whatever flour or sweetener you like.

Fresh or canned apricots, drained
1/2 c milk (I used almond)
1 egg
3 Tbs rice malt syrup
1 tsp vanilla extract
3 1/2 Tbs flour (I used spelt)
flaked almonds

Cashew cream:
1 1/2 c cashews soaked in filtered water for at least an hour
3/4 c filtered water
juice of a lemon
1 Tbs rice malt syrup
pinch salt

Preheat oven to 180C. Butter a shallow baki...


Continue reading ...
 

Apple & rhubarb crumble

Posted by Bake Club on Tuesday, August 18, 2015, In : desserts 

This recipe combines Heidi Swanson's tutti-frutti crumble topping with an apple/rhubarb base, but you can use any kind of fruit or berries you have on hand. Freezing the topping helps to make chunky crunchy bits in the crumble, which go so well with the soft fruit.

3/4 c flour
1/2 c rolled oats
2 Tbs poppy seeds
1/2 c brown sugar
1/4 c desiccated coconut
1/2 tsp salt
1/3 c / 70g melted butter

4 green apples, peeled, cored and chopped
3 sticks rhubarb, chopped
2 Tbs rice malt syrup
juice and ze...


Continue reading ...
 

Ginny's rhubarb ginger muffins

Posted by Bake Club on Monday, February 25, 2013, In : small cakes 

Welcome back Ginny from 6 months in NYC! She made these muffins, recipe found at http://www.food.com/recipe/light-rhubarb-ginger-muffins-95490?oc=linkback and tweaked it (used milk instead of coconut milk, and put about double the suggested amount of crystallised ginger)

100 g melted butter
2 eggs
1 cup sugar
1/2 teaspoon baking soda
1/2 cup milk, warmed
1 teaspoon vanilla essence
2 cups finely chopped rhubarb
about 4 tablespoons crystalised ginger, cut up
2...
Continue reading ...
 

Ginny's rhubarb snacking cake

Posted by Bake Club on Monday, July 2, 2012, In : big cakes 

Another delight from Smitten Kitchen (http://smittenkitchen.com/2012/05/rhubarb-snacking-cake/) - how can you resist a name like that. It is a bit like a shortcake, and I found it a bit dryer than I would usually like in a cake (good with yoghurt, cream or ice-cream!) but I also made it in a slightly smaller tin than they recommend, so it cooked longer.
I would probably add a bit more sour cream (or yoghurt) to the mix, but here's her original... (sorry about the US temps etc)

Cake
1 1/4 ...


Continue reading ...
 
 

WELCOME 2 BAKE CLUB -
MAY THE CAKE B WITH U

Frances Chan is a freelance editor/proofreader who has written a couple of children's books and writes for Weekend Notes. She also loves to bake. She shares some of her adventures, culinary or otherwise, on Instagram.


Recent Comments

Powered by Disqus

Tags

agar agar alessandra alex m alex w alice waters almond butter almonds amy andrea anna apple apples apricot apricots aquafaba avocado banana bananas barbara beans beer beetroot ben berries birg birthday blueberries bran brandy brazils brownies buckinis buckwheat buttercream cacao caramel caraway cardamom carly carrot cashews cauliflower cheese cheesecake cherries chia chia seeds chickpeas chickpeas. chocolate choux christmas christoph cinnamon coconut coconut oil coffee corn cornflakes courgette cranberries cream cheese cream puffs crepes cronuts croquettes cupcakes curd currants custard dairy free dates eggplant eleni feijoa feijoas fennel fig fish flaxseed< focaccia frances frittata gertrud ginger ginny gluten free goji goldenberries granola grapefruit grapes guavas halloween hanover hazelnut hazelnuts hollywood honey hong kong huevos rancheros ice cream icing jam japanese jelly jenny john jordan kale kara katrina kiwifruit kumara la lavender lemon lentils lime macaron mama chan mama maria mandarins mango marshmallow marzipan melbourne meringue mexican millet miso mixed peel molasses muesli muffins mushrooms myles nectarine nerida new york nicola nigella nougat novelty oats olives onion orange orange. pancakes passionfruit pastry peaches peanut butter peanuts pear pecans penny peppermint peter pie pine nuts pineapple pirzad pistachios pizza plum plums polenta pomegranate popcorn poppy seeds prawns prunes pumpkin pumpkin seeds quince paste rachael raisins raspberries raspberry raw rhubarb rice ricotta rose rosemary rosewater rosie rum ruth b ruth h rye san francisco sarah scones semolina sesame sesame seeds shortbread singapore slow food sophie souffle soup sour cream sourdough spaghetti spelt spinach sponge spring roll steve & emily stevia strawberries strawberry sugar free sultanas sunflower seeds sweet nz tacos tahini tamarillo tamarind tash tofu tomato treacle tricia turmeric vanilla vegan vegemite walnuts xmas yoghurt zucchini

CAKE — THE FINAL FRONTIER

Special thanks to Kat Wade of 6twenty.com for our Bake Club cake monster logo.
 

Make a free website with Yola