I’ve got a serious question for you guys today. Ready?
What set of standards do you apply when trying to decide whether or not a particular cake can be consumed for breakfast?
Is the presence or absence of frosting a consideration? Or what about the name? Baked goods labeled “coffee cake” seems to fall appropriately into the breakfast category. But something called “triple dark chocolate fudge layer cake” is probably firmly rooted in the dessert category.
Oh and what if it has fruit and nuts baked into it? Then it’s basically like oatmeal, right? I think my reasoning is pretty solid here.
I know all this cake chatter seems silly. But it’s the kind of weird stuff that I think about sometimes.
I’ve labeled this Rhubarb-Almond Cake “dessert”, but I certainly ate it for breakfast on more than one occasion this past week. I highly recommend you try it out for both breakfast and dessert. You know. Just to make sure you have all your bases covered.
The cake itself is sweet, tender and moist. While the rhubarb provides a fabulous little burst of tartness in almost every single bite. This cake comes together in a breeze. And even if you’re not much of a cake decorator (I certainly am NOT!), you can impress your friends with this recipe, which has an easy to pull off presentation “wow factor”. Just arrange the top layer of rhubarb in a radiating (yet still decidedly rustic) pattern and you’re more than good to go.
I’m sharing my Rhubarb-Almond Cake as part of our monthly seasonal eating guide organized by Becky from Vintage Mixer. May has some real stand-outs in the produce department, including peas, which are one of my personal favorites. I’m thinking lots of big, fresh salads are going to be coming out of my kitchen this month!
Check out Becky’s #eatseasonal guide for tons of recipes that highlight the fruits and vegetables that are available this months. And be sure to scroll down below to see what the other members of our group made in celebration of May.
Recipe adapted from this Blackberry and Almond Coffee Cake
May Eat Seasonal Recipes
Kale, Mushroom & Goat Cheese Quesadillas by Cookin’ Canuck
Skinny Pineapple Mint Margaritas by Mountain Mama Cooks
Shaved Asparagus Ricotta Flatbread by Flavor the Moments
Roasted Broccoli and Bacon Crustless Quiche by Completely Delicious
Rhubarb-Wine BBQ Sauce by Kitchen Confidante
Lemon Roasted Artichokes by Letty’s Kitchen
Rice Bowls with Quick Pickled Ginger Red Cabbage by Food for My Family
Rhubarb Eton Mess with Coconut Whipped Cream by Vintage Mixer
Strawberry Avocado Spinach Salad with Chicken by Foodie Crush
We’re coming off a super sunny weekend here in New England. And damn, does it feel freaking good.
This past winter wasn’t nearly as soul crushing as last winter was (thank goodness for that!), but my anticipation for Summer is still equally strong. This is the time of year when I start daydreaming wildly about swimming pools, long bike rides and enjoying a daily ice cream cone indulgence. It’s all so close. I can just about taste it.
These Pistachio Pavlovas with Papaya Curd and Fresh Raspberries are kind of like an edible burst of sunshine. The flavors are so fresh and tropical. And the presentation is pretty fine too, if I do say so myself. My first thought after making these was that they would be perfect for Mother’s Day. I know it’s a bit early to be thinking of Mother’s Day already. But our Mom’s deserve a little advanced planning, don’t you think?
This was my first time making a curd that wasn’t a lemon curd. I was bit skeptical about whether or not it would work with papaya, but turns out it works just fine! The riper your papaya, the more flavor you’re going to get. So make sure you grab a good one! And I’m excited to try out even more fruits now that I know how easily adaptable the recipe is.
Making the meringue base is pretty easy. And you’ll know if you’ve done it right when you can flip your whisk upside down and the meringue peaks still hold their shape!
Recipe adapted from my Chocolate Pavlovas with Bourbon Strawberries and Whipped Cream