Would you like a delicious recipe for baking a summer fresh rhubarb cake? This is Lisa and I just arrived home from a week in sunny, dazzling Mallorca. We stayed at a beautiful hotel where we were served delicious food created by cooks who rattled pans and spoons as they laid out a twice daily buffet. It was a wonderful feeling not to have to stand in the kitchen and cook for myself, not have to clean up afterwards and to be able to choose from many different dishes and taste little bits of this and that instead.
It was splendid, but to be honest, after a week of such a culinary explosion, it became a bit overkill! I caught myself looking forward to homemade food again, the kind that I make with my own hands and lots of time, with my daughter. Nevertheless, the week in the sun allowed me to wind down and learn to relax a bit. There has been a lot going on in my life lately so this was a much needed break.
I also was able to spend lots of quality time with my five-year-old daughter — at the beach and in the pool — which was about time, and very important for both of us. Now at home, without the pool and beach, I can return to my other way of relaxing that makes me happy – being in my kitchen baking. It’s a very precious “me time” where I calm down and have time to think.
After a week away with my kitchen back, I decided to whip up a delicious Rhubarb Cake with Honey Meringue Topping. Raw rhubarb has a very tart flavor, but when baked, it blends in with the dough and isn’t sour anymore. It was a good way to celebrate my recuperated me; but the best part was sharing it with friends and family on the terrace in the sunshine. Sometimes that’s all it takes to make you realize how lucky you are. Please pin any of these images and save the recipe card below so you can print it out and use it whenever you’d like. It’s nice to save them in a file folder or recipe book, or on your tablet for referencing in the kitchen.
(text/images: lisa nieschlag)