Having some bridge work done

The work on Regensburg’s iconic Stone Bridge (“die steinerne Brücke”) trudges on. They must have made some major progress while we were out of the country, waiting out the winter. Now the auxiliary pedestrian bridge has been extended significantly and there’s another section of the old bridge closed off for work. I spotted this machine Continue reading Having some bridge work done

Two MORE great tastes that taste great together

My awesome wife raided the freezer to pull out our last remaining tub of frozen rhubarb compote and apply it as a topping to a lemon mascarpone gelato she found and executed last week. The gelato was pretty good at the time, but five days later, the flavors intensified pleasantly.

It can’t be long now, before rhubarb starts dominating the farmer’s market scene. Please, don’t let it be long now. Our frozen little tubs of compote have lasted almost the whole year, providing us with toppings for our crêpes and the tangy flavor in the batter of Rhubarb Sour Cream Cake.

We need fresh stocks stalks to sound the death knell of this winter.

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.