You Had Me At Rhubarb!
Almost every spring when the weather begins to get just a little warmer, we start to become obsessed with creating a dish or two that can become our signature recipe for the season. Something we make that we can take away on cottage weekends, hikes on the Bruce Trail or something that is welcome at any potluck or gathering where food is front and centre. Then along comes the snaking cake – a vintage-type dessert our mother’s used to make back in the 60’s and 70’s. Part buckle, part streusel cake and part crumble bar, it’s the kind of cake you serve in 2 x 2-inch squares on a napkin or just keep nibbling as you pass the pan sitting on the counter. The best part is you can make seasonal adjustments. Use rhubarb in spring then raspberries, peaches or blueberries in summer. Although its only ¾-inch high, it manages to pack in all the best parts of a snacking cake – a moist, yellow butter cake base fragrant with lemon zest and a hint of ground ginger. Then it’s followed with sweet but tart fruit that’s baked into a jammy layer and the entire thing is finished with a brown sugar crumble that’s scented with a pinch of cinnamon. Baked into a 9 x 13-inch dish, it makes it fitting for any picnic or potluck and when these three elements are baked together, well you have me at rhubarb!