
Rhubarb sour cream cake
April 23rd, 2018 | bread & pastries
As children, in spring we held the huge rhubarb leaves from Grandmother’s garden like elephant ears and found it hilarious. At some point, our kids had the same fun on the giant leaves with the red stalk. And so are the photos from childhood days similar from generation to generation
Rhubarb unfortunately does not thrive in my garden. What a pity! How I would like to cook – like my grandmother – strawberry-rhubarb jam, rhubarb compote and red fruit jelly with the beautiful red stalks from my own garden. Fortunately, you can now buy rhubarb again at the markets: regionally and seasonally, as we like it.
The following rhubarb cake tastes particularly good the next day, when it is well pulled through – ideal for guests!
Rhubarb sour cream cake
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Campari orange in white pantsuit
Many years ago, I once met an elderly, chic lady in a white pantsuit on the pier of Usedom [island at the Baltic Sea]. She was sitting there enjoying a Campari orange. As she left, she stopped by our table, said what great kids we had, and left. That was a magical moment. Since then, I have dreamed of living in the house by the sea, drinking my Campari orange in my white pantsuit in the early evening. I’m still working on it. And until then there is the drink as a cake. My Campari cake is the cracker in the summer!
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