Rhubarb Sour Cream Cake

I am reminded yearly of how much I love rhubarb when I see that long pinky-red celery show up in the spring. While shopping for groceries last week, I saw the rhubarb and bought it. With no plan. This is not something I do. A storage-challenged kitchen means that nothing comes in without a plan for consumption. But the rhubarb is in, which means all descends into chaos.

The recipe is here and I didn’t change anything. I would bake it for the longer amount of time. The finished product was a little too moist in the middle, and that might be due to rhubarb’s tendency to be juicy as all get-out. This is gorgeous as a coffee cake. And don’t skip the topping: it makes a wonderful texture for the top crust.

1/4 c (50 g) room temperature butter
1 1/2 (315 g) c brown sugar
2 eggs
1 t vanilla
2 1/3 c (322 g) flour
1 t baking soda
1 t salt
1 c (200 g) sour cream
4 c rhubarb, cut into 1/2 inch pieces
1/4 c (52 g) white sugar
1/4 t cinnamon
1/4 t nutmeg

In a bowl, blend butter and brown sugar. Beat in eggs and vanilla. In another bowl, combine flour, baking soda and salt. Stir dry ingredients into butter mixture alternately with the sour cream. Stir in rhubarb. Spoon into a buttered 9×13″ pan. Sprinkle with topping. Bake at 350° F/175° C for 50-60 minutes.

Pumpkin Bread

When we make a pie crust, a teaspoon of sour cream (or crème fraîche to be more precise) is required for a little moisture and flavor. Often this means we’re opening a new container. And if you’ve bought dairy products in Germany, you know how crappy the packaging is — unresealable, and in inconvenient sizes to boot. So then there’s a barely-used, broken-seal sour cream/crème fraîche hanging around.

Fortunately, there is a solution: Pumpkin Bread. We found the recipe on food.com and gave it a shot with just a few modifications and metric conversions of our own.

1/2 cup (100g) butter
1 cup (209g) sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups (207g) flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice (a mixture of cinnamon, cloves, allspice and ginger — hit up ochef.com for some ratios to choose from)
1 cup (330g) pumpkin purée
1/2 cup sour cream or crème fraîche (100g) or 1/2 cup plain yogurt
optional chopped nuts (walnuts, pecans, whatever)

Cream the butter and sugar together. Stir in the eggs and vanilla. Stir flour, baking soda, pumpkin pie spice and salt together and add that dry mixture to the wet mixture. Add the pumpkin, sour cream, and stir. If you’re using nuts, then fold them in after the pumpkin and sour cream.

Bake in a greased/floured loaf pan at 350°F (177°C). for at least 1 hour; ours took about 1.5 hours to pass the clean-stick test.

Baked Eggs

I got the inspiration for this recipe from my nifty iPod touch app “How to Cook Everything — On The Go.” I’m not crazy about his desserts so far, but this was great for brunch — exactly what I’d hoped: easy, fast, and flexible.

Baked EggsI’m really looking forward to making use of the biggest advantage here: you can bake as many of these as you want and you’re limited only by the number of ramekins at your disposal. It’s hard to serve eight eggs for breakfast simultaneously, but if you bake them, you can do it. Continue reading Baked Eggs

Chocolate Nutter

We got inspired to try these while quarantined sick yesterday at home and surfing around looking for recipes involving an excuse to turn on the oven and no need to leave the apartment for supplies. GuiltyKitchen.com to the rescue!

  • 1/2 cup butter (105g), room temperature
  • 1/2 cup natural peanut butter, chunky (how many grams is that? Not sure. Had to measure the messy way. And we didn’t have natural or chunky peanut butter, so we subbed in whatever we had.)
  • 3/4 cup packed yellow sugar (157g — not entirely sure what “yellow sugar” was, we used a light-brown large-granule sugar normally reserved for our coffee — to great textural effect)
  • 1/2 tsp salt
  • 2 tsp vanilla
  • 1 egg
  • 1/2 cup cocoa (also had to measure that one the old messy way)
  • 1/4 cup whole wheat flour (35g of generic whatever flour)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup almond meal (another messy measure)
  • 1/2 cup peanut butter chips (note to us: need more of these)
  1. Preheat oven to 325°F. Cream butter, peanut butter, sugar and salt. Beat in egg and vanilla.
  2. Sift cocoa, flour, baking powder and soda into wet ingredients, mix well. Stir in almond meal.
  3. Add PB chips and stir to combine.
  4. Roll dough into 1 1/2″ balls, then flatten before placing 1″ apart on baking paper lined cookie sheet.
  5. Bake for 12 minutes (we did 15 total, 12 was obviously not enough in our oven). Cool completely before enjoying!

These practically scream for a cup of coffee to enjoy them with. The flavor is dark and rich and the consistency is nice. I just wish they were a bit firmer or crispier — though Sarah prefers them as soft as they are. The recipe’s source is still working on firming them up, too. She suggests more butter, flour and sugar, but I really don’t want to detract from the richness of the chocolate flavor and am worried that more sugar and flour would do that. I’m wondering if simply LESS butter is the way to go to remove extra moisture from the equation.