• Ann

Eat The Season: Rhubarb

January got no respect from me! I've been hating it this year. The damp, grey and eternally dark days made me so lethargic, together with periods of unwellness.

But now its February and the season has shifted up a notch despite the weekends of rain and wind.


Thankfully this week there has been sunshine and it's like a miracle. I have so appreciated that spot of Vitamin D on my face. I know there is a long way to go to Spring, but somehow days like these give me hope that we are heading in the right direction.

Other than the sun shining, three things have made my week go a little quicker and feel a lot more upbeat and confident.

Firstly, I had to visit the Spire hospital at Roundhay in Leeds. The sunshine was warm, and I was craving a walk in Roundhay Park. My companions were swans, ducks and grey geese!



That was topped off with a lovely and lingering brunch at the Lakeside café.



A great place to people watch, the retireds reading the Yorkshire Post, yummy mummies and their gorgeous babies, and mums and dads doing buggy workouts. I’ll definitely go again for a stroll in the park and meet up with friends next time.








I bought a white hyacinth and the scent is simply intoxicating. I feel positively lifted by its aroma. If February is getting you down, go get some hyacinths.













This week I bought the first of the Yorkshire forced rhubarb and indulged in a slow baking session. Usually I'm juggling a hundred things at once when I'm in my tiny kitchen. But on this occasion, I took the time to go slow and this recipe is perfect for that.



This one bowl quick rhubarb cake is extremely simple to make and even easier to eat! You will want to make it over and over again!


Quick Rhubarb Cake


Ingredients

  • 100g granulated sugar, plus 2 tbsp for top of rhubarb

  • 3 eggs

  • 3 tablespoons butter, melted

  • 2 tablespoons milk

  • 1 teaspoon vanilla essence

  • 150g self-raising flour

  • ¾ teaspoon baking powder

  • Pinch of salt

  • 300g diced rhubarb

Instructions

  • Preheat oven to 180 degrees (electric fan oven)

  • In a bowl mix eggs and 100g sugar until light.

  • Add melted butter, vanilla essence and milk

  • Stir in flour, baking powder and salt and mix to combine.

  • Pour into an 8- or 9-inch lined cake tin.

  • Spread diced rhubarb around the top of the batter and sprinkle with 2 tablespoons of sugar.

  • Bake at 180 degrees for 30 minutes and until a knife comes out clean.

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