This cake is really nice. Mine didn't have the red rhubarb look as you can see but is yum.. We had some of it with custard for dessert last night and the rest went with DH this morning to our rhubarb suppliers. As you can see I ran out of rhubarb and used apple for one corner.
Well nearly off to make the rhubarb upside down cake. The dentist is really sweet. I told her I can stand lots of needles but no pain as she was grinding the tooth down. She was very good about it. It didn't hurt a bit. The numbness is just starting to wear off now, 4 hours after she gave me the injections. She is very slight and had trouble with the moulds, poor girl ended up doing 3 of where the new crown will be. Things have certainly changed in dentistry in the last 51 years. Thank goodness. Must go and do the rhubarb cake.
Nay-Nay that is gorgeous. I would imagine that you nearly cried (if you didn't). He sounds a lovely son.
The idea of people listing their own recipes is a good one. I can usually remember who put the recipe up, I then go and scan through all their posts to find it.
Thank you both for the hints. I have trouble spreading my cold custard when I make almond and custard scrolls. I'll do as you have suggested next time.
CP63. We've been thinking alike again. I have kept this recipe as I plan to make it today or tomorrow as I have some rhubarb.
Will do it after I've been to the dentist to start the process of ANOTHER crown. My teeth are worth more than a small car. Not to mention that I hate the dentist-a hang over from being a kid and the school dentist hurting like gyp as they didn't give you injections.
Cornish Cream my DH doesn't like cocnut milk and he can taste even a tiny bit of it. I'm mean and still use it occasionally. We're actually having beef rendang tonight so he will have to eat it.
Definitely begin with vegie stock concentrate. Remember it is meant to be a yuk colour and very salty, so it isn't really for tasting. Then you will have it on hand for soups and risottos. Custard is very nice and even a fruit sorbet in the cold! Good luck.
My yoghurt making is never consistent. Sometimes I get lovely firm yoghurt and the next time 'slimey' yoghurt. I sterilise everything with boiling water, perhaps I will use Milton next time. I love to add dried fruit to mine and leave it in there so it gets all puffed up and sort of sweetens the yoghurt.
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I have kept this recipe as I plan to make it today or tomorrow as I have some rhubarb.
We're actually having beef rendang tonight so he will have to eat it. 