Saturday, June 23, 2007

'tis that time

To make Nina's lovely Rhubarb Hazelnut Cake. My rhubarb is growing very well this year and we're going to a party tomorrow. Should be a lovely thing to bring (along with perhaps some whipped cream?)

Here's the recipe in standard measures as Nina very kindly translated it for me:

Nina's Rhubarb Hazelnut Cake

2 C. chopped rhubarb
1/2 C. ground nuts
1/2 C. brown sugar (I use sucanat)
7 oz melted margerine
1/2 C. milk
2 C. flour
2 t. cinnamon
1 t. vanilla sugar
2 t. baking soda

I forgot to write down my baking directions so it's 350 degrees F until done unless otherwise specified in my house. Works for most things.

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