Jul 5, 2011
Hi, let me introduce myself. My name is Stano, you can read about me on this blog from time to time. Alina is busy these days… weeks… months, because we are preparing for holidays in Slovakia plus of course she has to take care of our little Ivanka. Our plan is to come to Slovakia, relax and do nothing, just visit new places, swim and eat :) I hope we can take some photos of my Mum’s dishes, and Alina can learn more about our traditional Slovak recipes.
I have to let you now that I am cooking every weekend, and yesterday I made Bryndzove Halusky. I have some friends here in Latvia and I made them 2 servings of Halusky and they were very happy. I came to their home as a courier from food delivery, wearing a red T-shirt, a red bag and a red cap. They laughed, but then they had their Halusky and they said they were tasty. If you would like to know more about Bryndzove Halusky, visit our blog later. In short, it is a traditional Slovak meal made of potatoes, egg and wheat flour cooked and mixed with bryndza, and on the top we put bacon :) I also made garlic soup, but we don’t have a photo of them either. I promise I’ll make it in the future and we will publish it on this blog.
Alina made this cake I think two weeks ago, but she was too busy to publish the recipe. She loves rhubarb and is making beverages, cookies and everything that’s possible to make with rhubarb all the time. These cakes and cookies are so yummy, a little bit sour, so it fits very well in the summer season.
Rhubarb Upside-Down Cake
Recipe based on Banana Upside-Down Cake by Lululu@home.
This year’s last rhubarb recipe - promised! :D
100g butter (about 1 stick), softened
1/4 cup brown sugar, firmly packed
3/4 cup plain sugar
2 stalks rhubarb
1 cup flour
1/2 cup milk
1 tsp vanilla sugar
1/2 tbsp baking powder
1/4 tsp baking soda
Pinch of salt
*I baked my cake in a deep loaf pan
Preheat oven to 180C.
In a small saucepan, melt about 2/3 of the butter with brown sugar, stirring continuously with a wooden spoon, until uniform.
Pour caramel into baking pan.
Trim and peel rhubarb stalks. Cut them into pieces that would fit into the pan crosswise and arrange them in the pan in two overlapping layers.
Beat remaining butter and sugar. Beat in eggs, then add flour and remaining dry ingredients. Stir well and add milk.
Pour batter over the rhubarb layer.
Bake for some 35 minutes or until ready.
Serve lukewarm, optionally with ice cream:)
*Note: Use young rhubarb stalks that are not too fibrous. You might need more rhubarb if the stalks are thin or short.
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