A long weekend is the perfect excuse to work on baking and projects!
I am finally thisclose to finishing my work on the bedroom. Walls are painted, shelves are built, pictures are hung. I finally finished the trim on the window box seat, although looking at this photo makes me think it could use another coat of paint. Other than that though, I am pretty pleased with my peaceful little corner - a perfect place to sit with a good book and a pot of coffee to watch the rain.
For Easter dinner, we decided on duck - easy and festive. I like this recipe from Epicurious. Super simple.
Served with spring asparagus, braised red cabbage, a potato gratin, and homemade bread.
For dessert I wanted something light and springlike after a rich main course - and Ontario rhubarb is already in the shops! So I opted for a classic rhubarb custard cake. I found a number of variations on the same recipe online - funny sometimes you see things on blogs with beautiful photos and recipes that don't quite make sense. It is so obvious that the pictures are borrowed because the blogger has no idea what they are talking about! In this case, the miscreant in question suggested you could turn this gooey-bottomed, fluffy-fruity-topped cake out onto a rack, and then flip it right side up again. Sounds like disaster to me! Others made it in a square pan and served directly from the pan; I wanted to be a smidge less casual, so I used a springform. Worked perfectly.
Rhubarb Custard Cake
1 1/2 cups diced rhubarb
2 tbs sugar
2 tbs water
4 eggs, separated, room temperature
3/4 cup sugar
1 tsp vanilla
1/2 cup butter, melted, room temperature
3/4 cup all purpose flour
2 cups milk, room temperature
Simmer rhurarb, 2 tbs sugar, and water over medium heat until rhubarb starts to soften. Drain and set aside.
Beat egg whites will stiff peaks. I like to use a copper bowl for this.
In another bowl, beat yolks with 3/4 cup sugar till thick and lemon-yellow. Whisk in vanilla and melted butter.
Whisk in flour and milk alternately. It will be very runny.
Fold in egg whites gently.
Pour into a very well-buttered 9" springform pan. Spoon the rhubard over top, gently, so as not to crush the egg whites.
Bake at 325f for 60-70 minutes, or until it doesn't wobble terribly when you jostle the pan.
Let cool on a rack for 10 minutes before removing the sides of the spring form pan, then allow to cool completely befre serving.
Best served with whipped cream!