there is not one thing not to absolutely love about this. beautiful… i love the strawberry rhubarb combo as well and recently made a cake using it. i eyed some rhubabr again recently in the store, but opted not to buy it… but i did buy the starwberries…
Hehe that’s so funny, my husband’s greatest compliment is “It’s good” which means “Yumm I really really like this” and “It’s okay” which means “It’s good”. He’s so understated, at first it was annoying but now I’ve learnt his code lol (well he told me what it all meant)
what a character, your husband. i don’t know about having it in combination with stewed rhubarb or rhubarb clafoutis, but orange sherbet is pretty darn tasty. your cakes (every single one of ‘em) look utterly delicious.
Go Kim! I’m cheering until to get to ten . Love those blueberries and I’m sure they were delicious in the cake.
I have an award waiting for you on my blog so come and get it
1. Is White Lily Flour just a regular all purpose flour?
2. Do you think it would be ok if I used frozen pieces of rubarb instead?
3. Is the 1 1/4 cups sugar just a plain granulated sugar? Just curious as you mention the 1/4 cup should be sprinked on the top and I wasn’t sure if you meant before baking, or if I should use icing sugar as that is what you have sprinkled for garnish on the finished cake.
Lexie-
1.Yes, use the White Lily All-purpose Flour. It is a soft wheat flour and I like it for most of my Southern baking. I use King-Arthur for my bread and other kitchen uses.
2.Go ahead and use frozen if you have to, I did for my Clafoustis a month or two ago. Better fresh if you can splurge or find it.
3. Granualated sugar is what I used. Sorry, I tend to write long stories and rush through the cooking part. Frankly it should be the other way around.
Thanks for asking the questions. Let me know how they turned out.
Hmm. Could it be possible that he knows you’re counting compliments, and is handing them out very, very slowly because as long as he does, you’ll keep trying and he’ll reap the benefits in delicious food?
(Or am I just too evil-minded for my own good?)
The cake looks lovely… must add buttermilk to the grocery list.
there is not one thing not to absolutely love about this. beautiful… i love the strawberry rhubarb combo as well and recently made a cake using it. i eyed some rhubabr again recently in the store, but opted not to buy it… but i did buy the starwberries…
Hehe that’s so funny, my husband’s greatest compliment is “It’s good” which means “Yumm I really really like this” and “It’s okay” which means “It’s good”. He’s so understated, at first it was annoying but now I’ve learnt his code lol (well he told me what it all meant)
what a character, your husband. i don’t know about having it in combination with stewed rhubarb or rhubarb clafoutis, but orange sherbet is pretty darn tasty.
your cakes (every single one of ‘em) look utterly delicious.
Go Kim! I’m cheering until to get to ten
. Love those blueberries and I’m sure they were delicious in the cake.
I have an award waiting for you on my blog so come and get it
Gorgeous!! They both look and sound lovely.
Fabulous website, too. I’ll be back!
Those look divine. I love the round circles and the oozy looking blueberries…wow, wow, wow.
What a beautiful site you have!
Gorgeous cakes. I love the oozy berries too, such a delightful look.
Both look great! I love rhubarb season
Looks yummy. A couple of questions for you…
1. Is White Lily Flour just a regular all purpose flour?
2. Do you think it would be ok if I used frozen pieces of rubarb instead?
3. Is the 1 1/4 cups sugar just a plain granulated sugar? Just curious as you mention the 1/4 cup should be sprinked on the top and I wasn’t sure if you meant before baking, or if I should use icing sugar as that is what you have sprinkled for garnish on the finished cake.
Thanks!!! I can’t wait to make it.
Lexie-
1.Yes, use the White Lily All-purpose Flour. It is a soft wheat flour and I like it for most of my Southern baking. I use King-Arthur for my bread and other kitchen uses.
2.Go ahead and use frozen if you have to, I did for my Clafoustis a month or two ago. Better fresh if you can splurge or find it.
3. Granualated sugar is what I used. Sorry, I tend to write long stories and rush through the cooking part. Frankly it should be the other way around.
Thanks for asking the questions. Let me know how they turned out.
Hmm. Could it be possible that he knows you’re counting compliments, and is handing them out very, very slowly because as long as he does, you’ll keep trying and he’ll reap the benefits in delicious food?
(Or am I just too evil-minded for my own good?)
The cake looks lovely… must add buttermilk to the grocery list.
Those cakes look fantastic! I have yet to try rhubarb. Never had it. But, I do love blueberries. And they are so good for you.