Rhubarb season is my favorite season, next to Strawberry season. I can't wait for it to arrive every year, and when the two overlap each other, I am really happy. It will be a few more weeks before that happens, but in the meantime, I am enjoying rhubarb any which way I can! I am even freezing it for the winter months to come.
When we were children, mom used to give us raw sticks of rhubarb to enjoy along with a little bowl of sugar to dip them in. Oh, how we loved that special treat, and didn't our cheeks ache with the tartness of the rhubarb. My cheeks are aching just thinking about it! So good though!
Every summer when I was bringing up my children we would go to Prince Edward Island to visit the relatives. We would walk along the beach at Malpeque Bay and pick the wild rhubarb there to make into a nice pie when we got back to my mother-in-law's place. So yummy!
I think it is very fair to say I love LOVE rhubarb!
This recipe for Rhubarb Spoon Cake comes from the Lost Kitchen Cookbook by Erin French. I have always wanted to eat at The Lost Kitchen, but I will be honest, my budget just would never run to that expense, but I can enjoy some of the foods from there that are shared in this cookbook. Every one that I have made has turned out beautifully. This one was no exception.
I did take the liberty of cutting the recipe in half to make a small batch. It worked perfectly. A lovely dessert with a nice moist cake and lots of rhubarb compote. I did not half batch the compote so that I could have extra to serve with the cake. Delicious call on my part! I highly recommend you do the same!
WHAT YOU NEED TO MAKE RHUBARB SPOON CAKE
Rhubarb of course, but other than that a few simple ingredients are all that is required!
For the compote:
- 3 cups (435g) rhubarb, chopped (can use frozen)
- 2/3 cup (126g) granulated sugar
- 2 tsp fresh lemon juice
- 1 tsp finely grated lemon zest
- 2 tsp cornstarch (corn-flour)
For the cake:
- 4 TBS (1/4 cup/57g) butter, melted
- 1/2 cup (63g) plain all-purpose flour
- 1 tsp baking powder
- 1/4 cup (50g) granulated sugar
- 1/4 tsp salt
- 1 large egg yolk
- 1/2 tsp vanilla
- 1/4 cup (60ml) whole milk
- 2 TBS (15g) full fat sour cream
Tis the season for beautiful rhubarb. I always try to freeze as much as I can this time of year to use for desserts in the winter months. Today I used some rhubarb that my next-door neighbor had been given an gifted to me. Most of it was small, but it was just the right amount for this cake. Chop it into 1-inch pieces.
Just use regular granulated sugar. In the U.K. I would use castor sugar.
Freeze the egg white to use another time.
I use full fat milk and sour cream. Its dessert. Full fat is the way to go, unless you are desperately watching the calories.
Use pure vanilla extract or, if you have it, vanilla paste. I make my own vanilla extract from scratch. Its great!
I baked mine in an 8-inch iron skillet, but you can use an 8-inch round deep cake tin if you wish, or even an 8-inch casserole dish. Just make sure it is deep enough for the cake to rise up in without the compote overflowing.
HOW TO MAKE RHUBARB SPOON CAKE
You begin by making a rhubarb compote. You can do this the day before if you wish and simply refrigerate it until you are ready to bake your dessert!
First make the compote. Place the rhubarb with the sugar, cornstarch, lemon zest and lemon juice into a saucepan.
Cook, stirring continuously, over medium heat until the rhubarb softens and becomes very tender. (5 to 6 minutes)
Remove from the heat and bring to room temperature before proceeding. (This can also be made ahead and refrigerated.)
Preheat the oven to 400*F/200*C/gas mark 6. Butter an 8-inch oven-proof skillet or cake tin. Dust with flour, shaking out any excess.
Whisk the flour, baking powder, sugar and salt together in a bowl.
Whisk the egg yolk, vanilla, sour cream, milk and melted butter together in another bowl.
Pour the wet ingredients over top of the dry ingredients and mix together just to combine.
Measure about 1/2 of the compote into the bottom of the skillet/tin. Pour the cake batter over top, spreading it out evenly.
Dollop 1/2 of the remaining compote in small spoonsful over the top
Use a butter knife to swirl it into the cake batter a bit.
Bake in the preheated oven for 20 to 25 minutes, until a cake tester comes out clean.
Serve warm from the skillet, spooning it into bowls. I like to serve the remaining compote with it.
Top with whipped cream or ice cream if desired!
This was really delicious. I was really pleased that I made the full recipe of the compote. It was lovely and lush spooned into the dish and then topped with the cake. It added a little something extra that was really special.
I enjoyed some of this beautiful cake with a squirty of squirty cream on top, but vanilla ice cream would also be really lovely as would plain cream poured and drizzled over top. I bet custard would be lovely as well! Tres yummilicious!
I can't wait for rhubarb season to come along each year. I adore the stuff. I can't wait to bake it into cakes, pies, desserts, jams, etc. Here are a few of my favorite ways to use it!
.JPG "Rhubarb Pudding Cake")
RHUBARB PUDDING CAKE - An old-fashioned dessert that goes back a very long way. This is very similar to the spoon cake in that you begin with stewing some rhubarb. In this dessert however the cake is spooned into the baking dish and then the stewed rhubarb is spooned over top. Like magic the cake bubbles up through the rhubarb and you end up with delicious morsels of cake and lush puddles of rhubarb.
RHUBARB, VANILLA & CARDAMOM JAM - A small batch recipe for a delicious jam that I like to make each year with the season's rhubarb. This jam is a delicious trinity of good taste and makes one large jar of delicious jam that you are sure to enjoy!
Yield: 4 delicious servings
Rhubarb Spoon Cake
Prep time: 25 MinCook time: 25 MinTotal time: 50 Min
This is a fabulous cake to bake during rhubarb season. It has a layer of rhubarb compote on the bottom, topped with a lush sour cream cake that has had more of that delicious compote swirled through. What's not to love?
Ingredients
For the compote:
- 3 cups (435g) rhubarb, chopped (can use frozen)
- 2/3 cup (126g) granulated sugar
- 2 tsp fresh lemon juice
- 1 tsp finely grated lemon zest
- 2 tsp cornstarch (corn-flour)
For the cake:
- 4 TBS (1/4 cup/57g) butter, melted
- 1/2 cup (63g) plain all-purpose flour
- 1 tsp baking powder
- 1/4 cup (50g) granulated sugar
- 1/4 tsp salt
- 1 large egg yolk
- 1/2 tsp vanilla
- 1/4 cup (60ml) whole milk
- 2 TBS (15g) full fat sour cream
Instructions
- First make the compote. Place the rhubarb with the sugar, cornstarch, lemon zest and lemon juice into a saucepan.
- Cook, stirring continuously, over medium heat until the rhubarb softens and becomes very tender. (5 to 6 minutes)
- Remove from the heat and bring to room temperature before proceeding. (This can also be made ahead and refrigerated.)
- Preheat the oven to 400*F/200*C/gas mark 6. Butter an 8-inch oven-proof skillet or cake tin. Dust with flour, shaking out any excess.
- Whisk the flour, baking powder, sugar and salt together in a bowl.
- Whisk the egg yolk, vanilla, sour cream, milk and melted butter together in another bowl.
- Pour the wet ingredients over top of the dry ingredients and mix together just to combine.
- Measure about 1/2 of the compote into the bottom of the skillet/tin. Pour the cake batter over top, spreading it out evenly.
- Dollop 1/2 of the remaining compote in small spoonsful over the top
- Use a butter knife to swirl it into the cake batter a bit.
- Bake in the preheated oven for 20 to 25 minutes, until a cake tester comes out clean.
- Serve warm from the skillet, spooning it into bowls. I like to serve the remaining compote with it.
- Top with whipped cream or ice cream if desired!
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From the moment I saw this delicious Bran Muffin recipe I wanted to bake them. Not only did they sound and look incredibly tasty, but they also sounded like they were really nutritious as well. I adore Bran Muffins. They are my favorite of all the muffins I bake.
I used to have my own coffee shop once upon a time and the Bran Muffin was one of the most popular items on the menu. I would have other kinds in house from time to time, but I always had Bran Muffins. They were a MUST have.
Everyone loves a good Bran Muffin. Healthy, low in fat, high in fiber and just plain delicious! These tasty muffins are all that and more!
I did bake the full recipe this time as I wanted some muffins for the freezer. You can make either 12 large muffins (which I did) or you can make 18 smaller muffins. These are loaded with fiber from the use of both wheat bran and whole wheat flours, giving them an almost nutty flavor.
They are also not overly sweet. Molasses adds a hint of smokiness and brown sugar adds a hint of caramel that is delicious.
Buttermilk ensures that they are deliciously moist. With that much fiber there is the risk always of something not rising well, but the buttermilk combined with baking powder and soda ensures that these rise beautifully with lovely domes.
An optional honey-butter glaze is included. It adds a lovely touch that I think you will enjoy! Note, these smell amazing when they are baking. 😁 Prepare to fall in love.
WHAT YOU NEED TO MAKE ONE BOWL BUTTERMILK BRAN MUFFINS
A few simple baking store cupboard ingredients. It looks like a long list I know. These are wonderfully high fiber muffins that I just know you are going to enjoy!
For the muffins:
- 1/2 cup (120ml) light olive oil
- 1/2 cup (100g) soft light brown sugar, packed
- 3 large eggs
- 1/4 cup (88g) molasses
- 1 1/2 cups (360ml) buttermilk
- 1 tsp vanilla extract
- 2 cups (109g) unsifted wheat bran
- 1 cup (130g) whole wheat flour
- 2/3 cup (83g) plain all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (76g) raisins
For the honey butter glaze:
- 1 TBS butter, melted
- 1 TBS honey
Wheat Bran is usually available in the baking section of the grocery store or in the organics section. Wheat bran is the outer layer of the wheat kernel which is separated from the kernel during the milling process. It is loaded with fiber and nutrient dense. You cannot use bran cereal in it's place in this recipe. They are not the same thing.
Molasses is a byproduct from the processing of sugar cane or sugar beet juice into sugar. It is dark and thick. Here in the Maritime provinces, it holds pride of place on the kitchen table as it is very popular with every meal. In the U.K. you can substitute it with equal amounts of golden syrup and dark treacle mixed together to give you the same amount as required in the recipe.
You can easily make your own buttermilk in one of two ways. One, add 1 TBS of lemon juice or vinegar to a cup measure and add the milk required to give you the full measure. Whisk together and leave to clabber for 5 minutes. Two, whisk together equal amounts of full fat milk and plain yogurt to give you the full measure of buttermilk needed. Again, leave to clabber for five minutes.
HOW TO MAKE ONE BOWL BUTTERMILK BRAN MUFFINS
Muffins are probably one of the easiest bakes to make. Dry ingredients mixed. Wet ingredients mixed. The two folded together. Easy peasy, lemon squeezy.
Preheat the oven to 400*F/200*C/gas mark 6. Butter a 12-hole regular muffin cup really well (including the top of it). Set aside.
Whisk the white and whole wheat flours, bran, baking powder, baking soda and salt together in a bowl.
Whisk the oil, sugar, vanilla, molasses, buttermilk and eggs together in a large bowl to combine well. sprinkle the dry ingredients over top and mix all together just to combine. It's okay to be lumpy but there should be no obvious dry streaks.
Fold in the raisins.
Spoon into the prepared muffin cups, filling them almost to the top.
Bake in the preheated oven for 12 to 15 minutes, until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean.
Leave to cool in the tin for 5 minutes before removing.
Whisk the honey and butter together until smooth. Brush this over the tops of the warm muffins. Enjoy!
HINTS AND TIPS FOR PERFECT MUFFINS EVERY TIME
Here are my hints and tips for making sure that your muffins turn out beautifully every time:
1. Mix wet and dry ingredients separately. To prevent the mix from being overworked, first mix the wet ingredients together in one bowl and mix the dry ingredients in another. Make a well in the dry ingredients, carefully pour in the wet ingredients, then stir the mix a couple of times to roughly combine.
2. Don't over mix your muffins. The most important rule of muffin making is to not over stir the mix. What you really want is to just moisten the ingredients. Do not stir or beat the batter until it is smooth and lump free. You want the final mix to be lumpy, and thick with a few floury streaks.
3. Add your flavors last. While spices should be added with all the other dry ingredients, additions like fruit and nuts should be added last. Give the batter one more light-handed stir once you've added them in just to combine.
4. Line the pans. You can choose to either grease the muffin tin or line it with paper liners. If you choose to forgo the liners, make sure you grease the base and sides of the cups with oil spray or a little melted butter. If you're not going to eat the muffins for a while, do use paper liners as these will keep the muffins fresher for longer.
5. Don't overfill your pans. Aim to fill the cups ¾ full to get muffins with nice round tops and to prevent them from spilling out over the top of the cups. Often if your tins are over filled the muffins will rise to the top and then collapse on themselves.
6. For extra interest, add a flavorful sprinkle on top. Once the muffin cups are all filled, you can choose to sprinkle the tops with more fruit, nuts or a crumble topping, even sanding sugar or cinnamon sugar, for even more taste and or crunch. As the muffins rise these toppings will cook into the tops of the muffin.
7. Protect your baking pan. If there isn't enough batter to fill all the cups, half fill the empty ones with water. This will help the muffins bake evenly and will help to protect your pan from buckling.
8. Cooling them down. Once you remove the muffins from the oven, let them sit in their pan for a few minutes before removing to a wire rack. This is especially important for muffins that aren't in a paper liner, as it will help them from falling apart. However, remove them after five minutes otherwise you risk them going soggy as they cool in the pan.
9. Freeze extras for later. Muffins freeze beautifully, so if you can't enjoy them all on the day they're baked, wrap them in plastic, and put them in the freezer for later. They will keep for about 3 months and reheat wonderfully in the microwave for about 30 seconds on high from frozen.
These are really fabulous muffins. Nice and light. Not loaded with tons of fat and sugar. Just right. If you don't like raisins, I am sure you could replace them with berries or even dried cranberries.
Easy to make with lovely domed tops and a beautiful flavor! Perfect served warm, split, spread with butter along with a hot drink!
Although the glaze is entirely optional, it does make for a lovely finish!
Here are a few other muffins that you might also enjoy. I can promise you both recipes are delicious and very muffin-like, not little cakes. Just right!
GINGERBREAD MUFFINS - I am a hug fan of gingerbread anything. I think gingerbread is probably one of my favorite things to bake and eat! They are moist and delicious with a lovely crumb and beautiful ginger/cinnamon flavor. The recipe makes a full batch of 12 fabulous muffins!
ORANGE MUFFINS - Buttery, moist and loaded with orange from the outside in. These are winners all round! I stud mine with dried currants, but you may like raisins, or nuts, or blueberries, etc. You may even prefer the to be plain. One thing is for sure, you will enjoy these moist and delicious muffins. Fresh orange flavors filled with an optional fruit and sweet glaze. You can't go wrong!
Yield: 12 large muffins
One Bowl Honey-Glazed Buttermilk Bran Muffins
Prep time: 20 MinCook time: 15 MinTotal time: 35 Min
Moist and delicious with beautifully domed tops. The honey butter glaze is optional.
Ingredients
For the muffins:
- 1/2 cup (120ml) light olive oil
- 1/2 cup (100g) soft light brown sugar, packed
- 3 large eggs
- 1/4 cup (88g) molasses
- 1 1/2 cups (360ml) buttermilk
- 1 tsp vanilla extract
- 2 cups (109g) unsifted wheat bran
- 1 cup (130g) whole wheat flour
- 2/3 cup (83g) plain all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (76g) raisins
For the honey butter glaze:
- 1 TBS butter, melted
- 1 TBS honey
Instructions
- Preheat the oven to 400*F/200*C/gas mark 6. Butter a 12-hole regular muffin cup really well (including the top of it). Set aside.
- Whisk the white and whole wheat flours, bran, baking powder, baking soda and salt together in a bowl.
- Whisk the oil, sugar, vanilla, molasses, buttermilk and eggs together in a large bowl to combine well. sprinkle the dry ingredients over top and mix all together just to combine. It's okay to be lumpy but there should be no obvious dry streaks.
- Fold in the raisins.
- Spoon into the prepared muffin cups, filling them almost to the top.
- Bake in the preheated oven for 12 to 15 minutes, until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean.
- Leave to cool in the tin for 5 minutes before removing.
- Whisk the honey and butter together until smooth. Brush this over the tops of the warm muffins.
- Enjoy!
All rights reserved The English Kitchen
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.
Thanks for visiting! Do come again!!
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Everyone loves this curried chicken salad. It is lovely and light without a cloying amount of mayonnaise in it. I find too often people overdo the mayonnaise in their chicken salads. That is fine if it is something you enjoy, but I like to taste each ingredient that I put into my salads and so I prefer my dressings to be flavorful, but on the lighter side! (If that makes sense.)
I adapted this salad from a recipe that I discovered in a cookbook entitled, Raising the Salad Bar by Catherine Walthers. I first discovered the book when I was working at the Manor. My American boss loved for me to make her salads from this book. The Curried Salad was a favorite, especially because of the lightness of the dressing.
I soon bought a copy of the book myself because there were so many delicious recipes in it and when I moved back from Canada it was one of the books that I chose to replace out of the books I had to leave behind in the U.K. I bought it from a secondhand book site, gently used.
But back to the salad. This is a lovely, curried chicken salad recipe. The dressing, as I said, is nice and light. Composed of a small amount of mayonnaise, some good chutney, light olive oil, lemon juice, curry powder, etc. Not cloying or thick.
The salad itself is a delightful mix of cooked and shredded chicken, grapes, apple, chives, spring onions celery, parsley and toasted pecans. A lot of crunch and flavor. Simply put its quick and easy to make and incredibly delicious! I highly recommend!
WHAT YOU NEED TO MAKE CURRIED CHICKEN SALAD FOR TWO
You can of course double everything to serve more people. The bits of fruit in this salad really add to the flavor and the crunch!
For the dressing:
- 1 tsp curry powder (pick your favorite. I use a medium spice curry powder)
- 1 TBS mayonnaise
- 3 TBS mango chutney (preferably Major Grey's)
- 2 TBS light olive oil
- 1 TBS lemon juice
- 1/4 tsp white pepper
- 1/4 tsp kosher salt
For the salad:
- 2 boneless, skinless, chicken breasts cooked and shredded (about 2 cups) (see notes)
- 2 stalks celery, trimmed and finely sliced
- 1 1/2 TBS minced fresh chives
- 1 spring onion, trimmed and chopped
- 2 TBS minced fresh flat leaf parsley
- 15 red seedless grapes, washed and halved (about 1 cup)
- 1/2 crisp sweet red apple, cored and cut into chunks (sprinkle with lemon juice to help prevent it from browning)
- some lettuce to spoon the salad over
- a small handful of toasted pecans or walnuts, broken into pieces (about 1/4 cup)
I just used what is known as a medium curry powder here in Canada. They don't have specific kinds, just a generic blend. At least not where I live, which is a very rural area. Medium is not too hot, but you can still taste it.
Major Grey's Chutney has ginger added to it so it gives a nice spark to the mix. I love the flavor of ginger. If you cannot get Major Grey's, you can use any mango chutney. I loved Geeta's Chutney in the U.K.
You can use leftover cooked and shredded chicken, or rotisserie chicken, or cook chicken specifically for use in this recipe.
The celery and apple give loads of flavor and crunch. I cut the apple into quarters and then in chunks. The grapes were simply cut in half. (wash well first) If your grapes are really large you might want to cut them into quarters.
It is really nice if you toast your nuts first. About 8 minutes in a moderate oven does the trick just nicely.
HOW TO MAKE CURRIED CHICKEN SALAD FOR TWO
You can cook chicken specifically for this salad or you can use leftover rotisserie chicken, roast chicken or poached chicken. All work well!
Whisk all of the ingredients for your dressing together in a small bowl. Taste and adjust seasoning as needed.
Shred your chicken by hand or with two forks and place into a bowl.
Prepare your vegetables and add to the bowl with the chicken. Combine everything well together.
Pour the dressing over top and toss everything together to coat all of your ingredients well.
Place the lettuce into a bowl and spoon the chicken salad over top. Sprinkle with the toasted nuts and serve immediately.
If you need to cook your chicken rub it all over with some lemon juice, salt, pepper and a bit of oil. Place onto a baking tray, cover with some foil and then roast in an oven which has been preheated to 350*F/180*C/ for 25 to 30 minutes until cooked through and no longer pink in the middle.
Cool until it is easy to handle and the shred it either with your hands or with two forks. Leave the shreds in a nice chunky size for eating.
This was really delicious. I have made curried chicken salads before, and they were quite heavy on the mayo. This one was really light and delicious but still loaded with flavor and texture.
I loved all of the contrasts between the chicken and the crunchiness of the celery, the sweetness of the grapes and the crunch of the apple. The toasted nuts were a lovely addition also.
I served this as is on a bed of leaf lettuce. Very tasty!
I love LOVE chicken salads! No surprise there as chicken is one of my favorite proteins to eat. I will usually use the breasts in salads. They are so adaptable in taking on additional flavors, etc. Here are a few other chicken salads that I enjoy that I think you might also enjoy!
CHICKEN TACO SALAD - This is the low-fat version of a popular salad, but I can promise you, you will never miss the fat! With plenty of chicken pieces, low fat cheese, and baked tortilla chips, lots of veggies, and a very tasty low-fat dressing, this always goes down a real treat! It's just spicy enough without being over the top. You can adjust that as you will.
HONEY & SESAME CHICKEN NOODLE SALAD - With this you get a cold sesame noodle salad adorned with perfectly cooked chicken, and plenty of green crunchy tender stem broccoli. It makes for a perfect make ahead family supper for those days when you are really busy and know you won't have a lot of time on your hands. This is absolutely delicious! If you are fond of Asian flavors, you will love this.
Yield: Two servings
Curried Chicken Salad for Two
Prep time: 18 MinTotal time: 18 Min
This is a delicious salad made using shredded cooked chicken, celery, grapes, sweet apple, pecans, etc. all folded together in a lush curried mango-chutney dressing. It's simply fabulous!
Ingredients
For the dressing:
- 1 tsp curry powder (pick your favorite. I use a medium spice curry powder)
- 1 TBS mayonnaise
- 3 TBS mango chutney (preferably Major Grey's)
- 2 TBS light olive oil
- 1 TBS lemon juice
- 1/4 tsp white pepper
- 1/4 tsp kosher salt
For the salad:
- 2 boneless, skinless, chicken breasts cooked and shredded (about 2 cups) (see notes)
- 2 stalks celery, trimmed and finely sliced
- 1 1/2 TBS minced fresh chives
- 1 spring onion, trimmed and chopped
- 2 TBS minced fresh flat leaf parsley
- 15 red seedless grapes, washed and halved (about 1 cup)
- 1/2 crisp sweet red apple, cored and cut into chunks (sprinkle with lemon juice to help prevent it from browning)
- some lettuce to spoon the salad over
- a small handful of toasted pecans or walnuts, broken into pieces (about 1/4 cup)
Instructions
- Whisk all of the ingredients for your dressing together in a small bowl. Taste and adjust seasoning as needed.
- Shred your chicken by hand or with two forks and place into a bowl.
- Prepare your vegetables and add to the bowl with the chicken. Combine everything well together.
- Pour the dressing over top and toss everything together to coat all of your ingredients well.
- Place the lettuce into a bowl and spoon the chicken salad over top. Sprinkle with the toasted nuts and serve immediately.
Notes
If you need to cook your chicken rub it all over with some lemon juice, salt, pepper and a bit of oil. Place onto a baking tray, cover with some foil and then roast in an oven which has been preheated to 350*F/180*C/ for 25 to 30 minutes until cooked through and no longer pink in the middle.
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.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
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