Snap, Sizzle & Cook

Just before the holidays we [my family] were invited to spend the day with my husband’s cousin at their gorgeous, rustic home in the beautiful Durban countryside of Drummond.    It’s actually amazing to think that this picturesque, quiet, lush green, horsey town is only a 25 minute drive from our house which is in the heart of a busy industrial town where taxis govern the roads and the rowdiness of sirens, screeching cats and hadidas overpower the stillness of the night.  Deep down I am definitely a country girl because I didn’t want the day to end.  The cherry on the cake as “they” say apart from the gorgeous location, delicious food and great company, was the dessert that our hostess presented.    It was the most delicious rhubarb crumble served with vanilla ice-cream.  I am not embarrassed to admit that I had never tasted rhubarb in my life before and was very ignorant to the true flavours.  When I got back from holiday recently I went to the local supermarket and got my hands on a punnet of rhubarb stalks.  To my surprise the stalks had a completely different taste to what I was served on our day out.  I took a bite of the raw rhubarb and was amazed at the tart sourness which I actually enjoyed.      Rhubarb needs to be cooked with sugar to bring out the best flavours and to sweeten it for desserts.  I’ve decided to make my signature dessert sponge with a rhubarb and crunchy twist.  I’ve called it Crunchy Rhubarb Cake and this is what you’ll need.

For the Crunchy (my original Crunchy recipe)
175g unsalted butter
30ml good quality honey
5ml bicarb of soda
2 cups of Jungle Oats
200ml pecan nuts (chopped up)
125ml sesame seeds
125ml sunflower seeds
250ml cake flour
150ml castor sugar

Method
Melt butter and honey and add bicarb.  Stir well while mixture foams.   Once well foamed remove from heat and add the remaining ingredients.  Combine well.  Set aside.

Rhubarb (300g)
Because of the fibrous stalks, you will need to remove the outer layer.  Cut the tips of the stalk off and insert your knife just under the hard outer layer and pull the tough stringy bits off.   Rinse under cold water and cut into 5cm chunks.  Place in a pot with a blob of melted butter and 125ml of castor sugar.  Allow to simmer till sugar has dissolved.  Add more sugar if you think the rhubarb is still too sour.  Set aside till needed.

Dessert Cake
3 Tbsp butter
1 cup castor sugar
3 eggs
1 cup flour
5ml baking powder
Pinch of salt

Method
Cream butter and sugar together.  Add one egg at a time, mixing well between each addition.  Add flour, baking powder and salt. Combine till a smooth creamy consistency.   Set aside.

Now that all three steps have been completed, it is time to bring them together.
In a round greased casserole dish, add the cake mixture and top it with the rhubarb mixture.  Spread evenly.  Layer the top of the cake with a thick layer of crunchy mix and bake in a preheated oven at 180 degrees for 45 minutes.  If you have left over crunchy mix, use it for breakfast combined with double cream Greek Yoghurt and honey……..it’s delicious!