Brought to you by Victoria Abbott
Mary Jane and Victoria Maffini
Speaking of luck: Are you lucky enough to have rhubarb? Whether you pick your own, buy it or use frozen, this tea cake is a delicious treat to celebrate whatever needs celebrating. We fell totally in love with its rich, tangy taste. We have a nice patch of it and are reaping the rewards.
Assemble your ingredients!
1/2 cup chopped pecans
Then all you have to do is:
Whisk egg with brown sugar, buttermilk, oil and vanilla in large bowl, then stir in flour mixture. Add rhubarb and pecans and stir just until combined. Scrape batter into prepared pan.
Bake in centre of oven until a cake tester inserted in centre of loaf comes out clean, 70 to 75 min. Transfer to a rack to cool in pan for 10 min.
Drizzle glaze over warm loaf, letting it run down the sides.
Here’s a dandy tip: Are you tired of wasting buttermilk or passing up recipes with buttermilk?
We know that there are many substitutes for buttermilk, but we love the real thing and now we'll always have it at our fingertips, because we've learned you can freeze buttermilk in half-cup measures by filling a muffin tin and freezing it. Repackage into freezer bag after 24 hours. It even looks cute!
But wait! What else is new? Is there something else we should be celebrating?
Of course! We want to celebrate that The Wolfe Widow, third in our book collector series, will be out in less than three months, Less than 90 sleeps! It will hit the shelves and e-readers on September 2, 2014.