Rhubarb Cake

By popular request I share this rhubarb cake recipe.
It's from the Australian Women's Weekly More Cakes and Slices cookbook.



60 g butter
1 tsp grated lemon rind
1 1/2 cups brown sugar
2 eggs
1 cup self-raising flour
1 cup plain flour
1 tsp cinnamon
1 cup sour cream
6 cups rhubarb (or 1 bunch if you are buying it)
1/3 cup brown sugar extra
1 tsp cinnamon extra

Wash and trim rhubarb. Throw away the leaves and chop the stems.

Beat butter, sugar and lemon rindi e;ectric mixer until light and fluffy.
Add eggs 1 at a time, beat until just combined.
Stir in sifted flour and cinnamon and sour cream in 2 batches.
Stir in rhubarb.
Put in greased 22cm round cake pan.
Sprinkle extra sugar and cinnamon on the top.

Bake in moderate oven (180/350) for 1 1/2 hours.

If you dont have sour cream you can use yoghurt. The other day I used a rhubarb yogurt and a little bit of milk to make up the amount.
I also dont always put the extra sugar and cinnamon on top, but is nice for a special occassion.

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Delicious noodles

This is a cross between Pad Thai and Gado Gado, and it's from a Moosewood cookbook.
It's easy and you could vary the vegetables.



170 g packet of rice noodles, the flat kind

- Cook rice noodles in boiling water as per the packet

2 Tbs lime juice
Grated rind of one lime
1/2 cup peanut butter
2 tsp brown sugar
1 cup of vegatable stock

- mix all together using a whisk


2 leeks, make sure you wash all the dirt out from between the leaves
2 green zuccini
1 red capsicum

- slice all the veg into thin sticks 1/2 to 1 cm wide and about 10 cm long.
- Saute in a little oil with 2 crushed garlic cloves and a tablespoon of lemon grass, in a wok for 2 to 3 mins until just tender.
- add peanut sauce and the noodles and stir until heated through.
- garnish with some chopped fresh coriander

Delicious!