Category: Breakfast

Rhubarb Almond Coffee Cake

Spring is the time for rhubarb! I love its delicious tartness and beautiful red hue. This simple cake is quick to mix, and can be baked the day before you want to serve it.

  • 2 cups rhubarb, sliced thin
  • 1 cup sugar
  • 1 cup flour (white or whole wheat pastry or a gluten free blend)
  • ½ teaspoon baking soda
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1 egg
  • ¼ cup butter, melted
  • ½ cup almonds, chopped or sliced

Preheat oven to 350oF.

Grease an 8” x 8” baking pan.

In a medium size bowl, mix together the rhubarb and sugar. Allow this to sit while gathering the other ingredients.

In a small bowl, mix together the flour, baking soda, ginger, and nutmeg.

Now add the egg, butter and almonds to the rhubarb. Blend this well.

Add the flour mixture to the rhubarb mix. Stir just until the dry ingredients are mixed in.

Spread the batter into the baking pan.

Bake for 35 to 40 minutes, until lightly browned.

Allow this to cool at least 10 minutes before serving.

Serves 8.

Recipe by Jane Blaisdell, 2020.

Granola

It’s so easy to create a batch of homemade granola, and you can customize it to your preferences; low or no sugar, no nuts, a lot of nuts and seeds, favorite spices…

  • 4 cups rolled oats (rolled wheat or barley can be substituted)
  • 1 1/2 teaspoon cinnamon (allspice, ginger, or even cardamom can be used)
  • 1 scant teaspoon salt
  • 5 to 6 tablespoons butter, melted
  • 1/3 cup honey – optional or can be reduced
  • 1 1/2 teaspoon vanilla extract
  • 1 to 1 1/2 cups of chopped nuts and seeds – almonds, walnuts, pecans, hazelnuts, pepitas, sunflower seeds.

Preheat oven to 325 degrees F.

In a large bowl, mix together the oats, cinnamon and salt.

In a small bowl, mix together the butter, honey and vanilla.

Mix the wet ingredients into the dry ingredients and spread them onto a large rimmed baking sheet. Bake for 10 minutes.

Remove from oven, stir the granola, and add almonds.

Return the granola to the oven and bake for 5 minutes. Remove from oven, stir and add the remainder of the seeds and nuts. Bake for 10 minutes.

Allow the granola to cool before placing in an air tight container. The granola will keep for several weeks.

Variations: Dried fruit can be added after the granola has cooled. Peanut butter (1/4 to 1/2 cup) can be added to the butter mixture, and shredded coconut can be added with the last nut addition.

Recipe by Jane Blaisdell, 2020.