Here is a recipe for Fran's contribution:
Link to Rhubarb Upside- Down Cake http://www.foodland.gov.on.ca/english/fruits/rhubarb/recipes/rhub-up-down-cake.html
After baking, I turn the cake out ( upside-down) on a platter and put a fresh strawberry glaze on top- from Anne Mann's ( friend from Lucknow)Anne's Favorites cookbook
Strawberrry Glaze
Crush 3/4 qt fresh strawberries, measuring to make sure you have 1 1/2 c.
Add 3 Tb. cornstarch to 3/4 c. white sugar, in a separate dry bowl. Mix.
Add sugar & starch to berries, mix.
Ad 1 Tb lemon juice to mixture, bring to boil, boil 1 minute stirring constantly, until mixture is thickened and clear. Remove from heat.
spread on cake while warm ( so it's still spreadable).
I particularly like this glaze as its firms up quickly(isn't runny) and the berries retain their bright red color !
After baking, I turn the cake out ( upside-down) on a platter and put a fresh strawberry glaze on top- from Anne Mann's ( friend from Lucknow)Anne's Favorites cookbook
Strawberrry Glaze
Crush 3/4 qt fresh strawberries, measuring to make sure you have 1 1/2 c.
Add 3 Tb. cornstarch to 3/4 c. white sugar, in a separate dry bowl. Mix.
Add sugar & starch to berries, mix.
Ad 1 Tb lemon juice to mixture, bring to boil, boil 1 minute stirring constantly, until mixture is thickened and clear. Remove from heat.
spread on cake while warm ( so it's still spreadable).
I particularly like this glaze as its firms up quickly(isn't runny) and the berries retain their bright red color !
Thanks for a great evening everyone (we missed you, Linda !) Fran
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