Pete and I have been eating stewed rhubarb most mornings with natural yoghurt as is or with oat and chia porridge. River and Sol can't stand even the thought of eating rhubarb so I made some of these cakes with and some without, either way they are super delicious especially warm with butter.
Rhubarb and Vanilla Cakes - makes 8 in large muffin tray
Ingredients
100 grams butter, melted
2 cups white spelt flour
1 tsp baking powder
1 tsp bi carb soda
1/2 cup coconut sugar
1 cup milk of choice
2 eggs, whisked
1 tsp ground vanilla
stewed rhubarb
To make
Preheat oven to 180C
In a large mixing bowl put in flour, baking powder, bi carb soda, coconut sugar and stir to combine.
In a small bowl mix eggs and milk.
Pour egg and milk mixture into dry ingredients and add in cooled melted butter and stir to mix ingredients together thoroughly.
Spoon batter into prepared muffin tray.
Make a little well in the top of each muffin and place a tablespoon of rhubarb in the centre, or leave some plain for those who don't like rhubarb.
Bake for 10-15 minutes until golden and cooked through.
My boys enjoyed the plain vanilla ones warm with butter for an after school snack yesterday, and this morning after a bowl of warm stewed apple + pear with cinnamon and yoghurt River had one toasted! What a way to start the day. Winter is in the air here and we're dreaming of heading north. As regular readers know each year we head north for winter, last year we went to Cape York, this year we are heading to the desert spending time in Alice Springs where Pete will work on Culture is Life.
How about you? Any travel plans this year? Do you escape winter or travel and homeschool your children? I'd love to hear your stories and especially love to know of any blogs you follow of families who do this.
Stay warm. Or cool depending on where you are!
