Cooking proved to be a bit of a challenge for me today. In addition to this rhubarb cake I was testing a recipe for a turkey burger. Do not walk away from a heating pan. Fortunately the little bit of oil that was in it did not burst into flame but the smoke alarm was telling my neighbours all about my moment of carelessness in the kithcen.
After I cut the rhubarb and tossed it with the sugar and ginger, I realized that I had no butter in the house. It is Sunday morning and I had to wait for an hour before a store opened. Thus there was a bit of juice in the bowl. I added it to the final batter.
I used regular cornmeal in this recipe and it worked just fine. I might search out corn flour and try it again. Either way, it would be an excellent breakfast or dessert dish. I also forgot to add the sour cream and vanilla. It really wasn't a day I should have been following a recipe. But then again it is always nice to find a recipe that can handle a few mistakes and still turn out nicely.
This is naturally gluten free and is not loaded with sugar. Any summer fruit would work equally as well as rhubarb.
Rhubarb Johnny Cake
2 cups rhubarb
2 tablespoons sugar
1/2 teaspoon ground cinnamon, ginger or cardamom
1 cup corn flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sugar
1/2 cup unsalted butter, softened
2 tablespoon sour cream
1 teaspoon vanilla extract
1 tablespoon raw sugar
Preheat the oven to 350° Grease a 9” cake pan.
Gently toss the fruit with 2 tablespoons of sugar and the spice of your choice. Set aside.
In another bowl, whisk together the corn flour, baking powder and salt.
In a separate bowl, beat 1/2 cup sugar with the butter until creamy. Beat in the eggs, sour cream and vanilla.
Add the corn flour mixture to the butter mixture and stir just enough to combine. Pour the batter into the cake pan and spread into an even layer.
Arrange the fruit on top of the batter. Bake for 45 minutes or until a toothpick comes out clean.
Allow cake to cool and then sprinkle the raw sugar over the top.
Slice and serve with Whipped Cream or Vanilla Ice Cream. Serves 8.
Recipe from Cheryl Paff of Black-Eyed Suzie's Upstate
|Writer and author Jennifer Cockrall-King once again pulls off a successful writers' workshop.|
Writer and author Jennifer Cockrall-King once again pulled off a successful writers' workshop in the heart of the Okanagan wine and farming region. 26 participants from across the country spent an intensive couple of days learning, experiencing and networking. Don't mind that we usually have a glass of wine in our hand. Sometimes, I am told, they even drink wine after breakfast in the Okanagan.
The speakers were first rate. Not only did we learn and enjoy their presentations but they were with us throughout the entire time always willingly sharing their knowledge. This alone makes the workshop unique among all the professional development conferences I have attended.
At the end of the workshop I went away feeling like I know Anita Stewart. I didn't just listen but we exchanged ideas in conversation. How special is that?
|An animated Noelle Chorney chatting with Neal McLennan|
What else did we do?
WE VISITED FARMS ...
|Buds about to open on grape vines at Summer Gate Vineyards and Winery.|
|Orchard tour at Paynter Markets.|
|Jennay Oliver taking us on a tour of her family's orchard.|
|Apple blossoms at Paynter's Fruit Market.|
|Function Junction orchard and produce stand in Kelowna.|
|The Crush Pad uses concrete barrels for fermenting and aging their wine.|
|At the Crush Pad with Mike West pouring their own label Haywire.|
|Sumac Ridge with their Black Sage Vineyard products.|
|Summer Gate estate winery.|
|Summerland Fruits now has a fruit winery.|
|Dirty Laundry Vineyard has a very interesting history!|
WE MET CHEFS ...
|Sorry about the flash! Mark Filatow receiving an award from Anita Stewart.|
|Matt Batey receiving an award from Anita Stewart.|
|Chef Matt Batey prepares lunch sponsored by B.C. Tree Fruits.|
|The Cove Resort's own Chef Grant de Montreuil.|
|Chef In Stead Martin LaPrise preparing our dinner at his Rabbit Hollow.|
|Chef Lee Humphries from Local Lounge Grille in Summerland.|
|How did I get those two perfect starbursts?|
|Karen Anderson and Rosalyn Buchanan.|
AND WE COULD NOT HAVE DONE ANY OF THIS WITHOUT THESE AMAZING PEOPLE ...
|Catherine Frechette with Tourism Kelowna welcoming all to the workshop.|
|Our tour company Distinctly Kelowna Tours.|
|All the amazing people in the service industry that made our stay so much better.|
AND WHAT DID WE THINK? THIS ABOUT SAYS IT ALL.