I can't believe it is Sunday again. These weeks are really rolling around quickly. Here I am with another Meals of the Week post!  This is the day that I like to share all of my tasty main meals which I have enjoyed over the past seven days!  

I have been doing this for a few years now. It is something which I really enjoy doing and something which many of you enjoy also. As a person who lives on their own I like to keep a record of what I eat and I also like to be accountable for what I eat and manage my grocery bill/store cupboard as best as I can.

It can be really difficult to cook for just one person and keep it all interesting.  I never want to be that person who only eats from tins or frozen ready meals.  As long as I can, I want to cook for myself exciting fresh and delicious meals on a daily basis. I do have my daughter living with me at the moment and that is making it a bit more exciting.

I like to use up all that I have in the larder, freezer, refrigerator, and keeping a weekly record like this helps me to be accountable. Cooking for yourself doesn't have to be difficult or boring. Nor does it have to be expensive.  Each week I try to use up all of my resources and to have the least amount of waste as possible. 

These are only my main meals. For breakfast I usually have toast or cereal and on a rare occasion a muffin or maybe even a pancake.  I eat my main meal at noon most of the time unless I am eating out or  with my family.  For suppers (which is my lunch) I tend to have salads or sandwiches, maybe soup, and yes sometimes I will have a bowl of cereal. 

Lately, because Eileen is with me, we have been eating our main meal later in the afternoon and then munching on some fruit in the evening. She will usually grab herself a tea and snack while she is out on her visits with her CSS workers during the daytime.

I can tell you that I am never bored with any of my meals and I hope that by my sharing what I eat on a weekly basis, I can help you to plan your meals and menus as well!  So here you go,  these were our meals for the past week!

SUNDAY, April 5th - Easter Sunday

This was my church's Spring Conference weekend and my sister doesn't celebrate Easter really so I picked up some chicken for us to enjoy at Mary Browns. I took it over to my sister's as I thought she would also enjoy a day off. Nobody was complaining about that!  We had fried chicken, taters, gravy, salad, biscuits and then apple pie for dessert.  It was a real treat for everyone!

In it's place I am sharing my recipe for Small Batch Fried Chicken, which you can do either in the oven or the air fryer. This is crisp, moist and delicious with a nice blend of spices and a crispy crumb coating. It is a small batch recipe, but can very easily be doubled. I like to serve it with some type of potato or rice and a vegetable and or salad on the side!  This makes a great meal!

MONDAY, April 6th - Hawaiian Hash

I had a bit of ham leftover from the weekend and decided to use the leftovers and make a vintage recipe from one of my Vintage cookbooks.  Hawaiian Hash. This tasty recipe came from an old cookbook from the 1952 called Martha Logan's Meat Cookbook.

It was fabulously tasty. It had a base of chopped cooked ham and sweet potatoes that are mixed with some mustard laced pineapple juice, topped with pineapple, brown sugar and butter, and then baked to delicious perfection. I hadn't expected it to taste as good as it did, but it was really lovely!  We were both pleasantly surprised!

We enjoyed this with some baked beans on the side, some rolls, and were really happy with our meal!

TUESDAY, April 7th - Macaroni Cheese & Tomato Bake for two

Can you spell comfort food?  I treated myself to some real comfort food on Monday. I love macaroni and cheese and this is one of my favorite ways to make it. What you have here is a delicious tomato based macaroni casserole with a lush creamy cheese sauce poured over top.  Baked until the tomatoes come bubbling up through the creamy sauce. So delicious.

I always add a buttered cracker or bread crumb topping. You can access the full sized recipe here.  This is such a delicious recipe that I included it in my English Kitchen cookbook.  Everyone loves it. In fact this is one of Eileen's favorite all time meals.  

We enjoyed this with this fabulous Cheddar, Apple & Walnut Salad. This is a delicious combination of fresh greens, crisp sweet apple, toasty walnuts and sharp cheddar cheese. Add to that a really tasty  and rich creamy curry yogurt and lime dressing and you have a beautiful combination indeed!

WEDNESDAY, April 8th - Dinner out with the family

We had quite a day on Wednesday. I ended up having to having to take my daughter to the emergency room at the local hospital as she was hemorrhaging.  We spent most of the day there getting sorted. They managed to tame the bleeding some and she insisted that she wanted to go out to supper with my father and sister.  She really enjoys that.  I thought it couldn't hurt, after all she was only going to be sitting, so I gave in to her and we went.

She had spaghetti & meatballs with a salad on the side.  My sister had a burger and sweet potato fries.  Dad had a one piece fish and chips.  I had the haddock dinner.  In it's place I am sharing my recipe for Homestyle Baked Haddock. This is one of my favorite ways to prepare fish. Its a really simple way to prepare any kind of white fish.  Tender and perfectly cooked and seasoned fish topped with a crisp and buttery cracker crumb topping. When I cook this at home I always serve it with mashed potatoes and vegetables.

THURSDAY, April 9th - Crockpot Creamy Veggie Chowder

I had to take Eileen back to the ER for a hemoglobin check on Thursday morning. I knew it was going to be another long waiting period, so I popped a delicious soup into the crock pot before we left. I was right to do that as we were there for all of the morning and into the afternoon.

This is such a simple soup. Just a bit of this and a bit of that, thrown into the crockpot. I have a small crockpot that makes just enough for two of three people.  This was delicious and also used up the half can of cream corn that I had in the freezer.

We made the meal a bit heartier by adding some grilled cheese sandwiches on the side. It was more than enough. You can't beat a soup and sandwich supper every now and then.

FRIDAY, April 10th - Juicy Turkey Burgers

Eileen and I both fancied a burger on Friday and so I made us my Juicy Turkey Burgers. Truth be told I enjoy a turkey burger much more than a beef burger. These turkey burgers are a healthy twist on your regular beef burgers, and I can guarantee that they are so delicious you won't miss red meat at all. In fact I am positive you are going to love them. Moist, tender and beautifully flavored.

I enjoyed mine on a bun with some mayo, sliced tomato, sliced onion and a slice of Swiss cheese on top. Eileen skipped the tomato.  She had hers with salad and potato chips on the side. I skipped the potato chips and just had the salad.  We were both very happy with our meals.

SATURDAY, April 11th - Coconut Chicken Curry

I was out shopping for most of the morning so I just made us a chicken curry for our supper on Saturday. We both really love curries and this one is a favorite recipe of mine.

Fabulously fruity and rich, and is not overly spicy. It really boasts some beautiful flavors, and is an excellent recipe to use if you are wanting to introduce someone to curry dishes.  A way to wet their whistle so to speak! It uses the zest and juice of a fresh orange. It really is delicious.

We enjoyed this with some rice and vegetables on the side. 

And there you have it my Meals of the Week for the past week.  As you can see I ate very well indeed and there was not a lot of repetition from past weeks. I even managed to use up a few bits from the freezer!   I wonder what the deliciousness of the next week will hold!  We shall see!

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com

Rhubarb season has always felt like the true start of spring to me — right up there with strawberry season. Every year I wait eagerly for those first rosy stalks to appear, and when rhubarb and strawberries overlap, well… that’s pure happiness. We’re still a little while away from that moment here in Nova Scotia, but the anticipation is half the joy.

While we wait for the first local rhubarb to arrive, it never hurts to be prepared. Today I’m sharing a collection of my very favorite rhubarb cake recipes — the ones I turn to year after year as soon as rhubarb hits the supermarket shelves.

My love for rhubarb goes way back. When I was a child, my mother would hand us crisp sticks of raw rhubarb along with a little bowl of sugar for dipping. Our cheeks would ache from the tartness, but oh, how we loved that treat. Even now, just thinking about it makes my mouth tingle.

Later, when my own children were young, we spent summers visiting family on Prince Edward Island. We’d walk along the beach at Malpeque Bay, gathering wild rhubarb to take home and bake into a pie. Those were such sweet, simple days.

When I lived in the U.K., I fell in love all over again with the bright pink forced rhubarb from Yorkshire’s famous Rhubarb Triangle. Forced rhubarb has a long history in Britain — grown in dark sheds to coax out tender, early‑season stalks long before outdoor crops are ready. The tradition continues today, and the results are every bit as magical as they were in the 19th century.

I’m not sure our Canadian climate would ever allow for such a practice, more’s the pity. But soon enough, the local rhubarb here in Nova Scotia will be ready, and you can bet I’ll be baking one (or two!) of these cakes the moment it appears.

Until then, I hope these recipes inspire you — whether you’re dreaming of spring, planning ahead, or perhaps using up a bit of last year’s rhubarb from the freezer. Enjoy every delicious moment.

RHUBARB PUDDING CAKE - A Warm, Old‑Fashioned Dessert Full of Sweet‑Tart Magic 

This Rhubarb Pudding Cake is the kind of old‑fashioned dessert that feels like it’s been passed down through generations — simple, comforting, and absolutely bursting with the bright, tangy flavor of rhubarb. Tender stewed rhubarb is spooned over a soft vanilla cake batter, and as it bakes, something wonderfully nostalgic happens: the cake rises up around the fruit, creating pockets of sweet‑tart rhubarb that sink into the crumb like little rivers of jammy goodness.

Every bite is warm, moist, and moreish — the kind of dessert that begs for a drizzle of cream, a spoonful of custard, or a melting scoop of vanilla ice cream. Whether you use fresh rhubarb or the stash you tucked into the freezer, this pudding cake delivers pure comfort in every square. It’s homely, simple, and irresistibly delicious… the sort of dessert that quickly becomes a family favorite.

If you love rhubarb, this one is a must‑bake.

NORWEGIAN RHUBARB CAKE - Simple, Tender & Bursting With Springtime Rhubarb

This Norwegian Rhubarb Cake is the kind of bake that proves the simplest recipes are often the most extraordinary. With its soft, delicate crumb and buttery richness, this no‑frills cake melts in your mouth — and the generous topping of tart rhubarb, crunchy sugar, and toasted almonds turns every slice into something truly special.

Fresh rhubarb is scattered over the batter so its bright, earthy tang bakes right into the cake, creating pockets of juicy fruit that contrast beautifully with the tender crumb. A sprinkle of sugar adds sparkle and sweetness, while the almonds toast to a golden crunch in the oven. It’s humble, comforting, and absolutely unforgettable.

Perfect with a cup of tea for breakfast or elevenses, yet elegant enough to serve warm with cream or ice cream for dessert, this cake captures the pure taste of spring in every bite. It’s the kind of recipe you make once and immediately add to your favorites — simple, beautiful, and deeply satisfying.

RHUBARB UPSIDE DOWN CAKE - A Pretty-in-Pink Celebration of Early Spring

This Rhubarb Upside Down Cake is one of those bakes that feels like pure kitchen magic. A layer of sweet‑tart rhubarb melts into a glossy, jewel‑bright topping while a soft, tender vanilla sponge rises beneath it — the kind of transformation that makes upside‑down cakes so irresistible. Made with Yorkshire forced rhubarb, prized for its vivid color and delicate flavor, this cake turns out beautifully every time, with a blush‑pink crown that looks almost too pretty to slice.

The rhubarb bakes into a luscious, tangy layer that perfectly balances the light, buttery crumb underneath. Served warm with whipped cream, custard, or a scoop of ice cream, it becomes a comforting, old‑fashioned dessert that feels both nostalgic and special. It’s simple, charming, and wonderfully seasonal — a perfect way to celebrate the fleeting early‑spring rhubarb harvest.

A cake that tastes as lovely as it looks… and one you’ll want to bake again before rhubarb season slips away.

QUICK & EASY RHUBARB CAKE - A Soft, Tender Slice of Springtime Comfort

This Quick & Easy Rhubarb Cake is the kind of old‑fashioned bake that feels like a warm welcome to rhubarb season. Made in just one bowl, it comes together in minutes yet delivers the most beautiful texture — soft, moist, lightly sweet, and studded with juicy pink rhubarb that bakes into little tart‑sweet pockets across the top.

The batter is simple and fragrant, enriched with vanilla and just enough butter to give it a tender crumb. As it bakes, the rhubarb stays near the surface, creating pretty dimples and rosy craters, while a sprinkle of sugar melts into a delicate, crackly crust. It’s the sort of cake that looks rustic and homey, but tastes like something truly special.

Serve it warm with ice cream or cool with softly whipped cream — either way, it’s a perfect balance of sweet, tart, and buttery. Whether enjoyed as a snack cake with a cup of tea or dressed up for dessert, this is a recipe you’ll return to every spring. Simple, comforting, and irresistibly delicious.

GLAZED STRAWBERRY RHUBARB BREAKFAST CAKE - A Soft, Sweet, Morning Treat

This Strawberry Rhubarb Breakfast Cake is the kind of bake that makes a morning feel instantly special. A tender sour‑cream cake batter is spread into the pan, then dotted generously with dollops of glossy strawberry‑rhubarb filling. As it bakes, the fruit sinks into the soft crumb, creating pockets of sweet‑tart jammy goodness in every slice. A scattering of flaked almonds adds a delicate crunch, and the final drizzle of vanilla glaze gives the whole cake a beautiful sheen and just the right touch of sweetness.

It’s simple, comforting, and wonderfully nostalgic — the sort of cake that feels right at home on a weekend breakfast table, served warm with a cup of tea or coffee. Whether you’re using a tin of pie filling from the pantry or celebrating the flavors of spring, this cake delivers pure joy with minimal effort. Soft, fruity, lightly sweet, and irresistibly pretty… it’s everything a breakfast cake should be.

If you love a treat that feels indulgent but comes together with ease, this one is a keeper.

This is just the tip of the iceberg when it comes to rhubarb recipes here on the blog. I could have gone on for a quite a bit longer. These are just a few of my favorites. If you did a search for rhubarb on the page you would see how extensive the collection is here. In any case I hope you enjoy these few that I have shared with you today!

This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.