Apple Cinnamon Candy Cakes

It’s that time of year when apples (& pumpkins) seem to be everywhere. I think sometimes we get caught up in the abundance of fresh fruit choices over summer that we overlook these precious little gems. I have heard it said that apples are only second to bananas as one of the most eaten fruits.

The fact that they are so versatile, relatively inexpensive, easy to find, available all year round and keep for a long time, what more could we want!

If you plan to bake with them, keep in mind, not all apples are designed for baking. The texture is uppermost important. A good baking apple needs to have a balance of intense sweet-tart flavor as well as not fall apart when baked. Even though some apples are better suited for certain kinds of recipes than others, don’t limit yourself to using just one kind of apple. Using a mixture of apples will result in more complex flavors and textures.

I wanted to make some upside-down cakes with poaching the apple slices in a cinnamon candy syrup. Hopefully it works the way I think it should.

Print Recipe
Apple Cinnamon Candy Cakes
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Brunch, dessert
Servings
Ingredients
Candied Apples/Raisins
Course Brunch, dessert
Servings
Ingredients
Candied Apples/Raisins
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Candied Apples/Raisins
  1. In a saucepan, combine water, sugar, cinnamon candies & heat until sugar & candy dissolve. Add apple slices & raisins to the pan & bring to a gentle simmer. Cook for about 5 minutes; drain & return the syrup to the pan. Bring syrup to a boil until it thickens slightly; remove from heat. Divide the apples & raisins between 4 mini bundt pans.
Cake
  1. Preheat oven to 375 F. In a bowl, combine all cake ingredients & beat until smooth. Divide mixture over fruit in mini bundt pans. Place pans on a baking sheet & bake for 15-20 minutes or until cakes have risen & are firm to the touch in center.
  2. Remove from oven & allow them to cool in pans for a few minutes. Carefully turn cakes out onto serving plates Top with a dollop of whipped topping & drizzle with cinnamon candy syrup.

Chili Mostaccioli

Mostaccioli, known in Italy as ‘penne lisce’, are a specialty of the Campania Region in Southern Italy, which includes the cities of Naples, Capri and Sorrento. This pasta is smooth in texture, tube-shaped with angled ends cut to resemble a quill or pen point.

Without realizing it, the pasta shape we choose plays an important role in the outcome of the dish. Long or short, smooth or ridged, thick or thin, with or without curves and crevices, different shapes of pasta capture sauce differently.

Shaped pastas pair well with sauces that have some texture. The crevices and twists will give pieces of meat and veggies a place to nestle into.

Short tubular pastas are great for sauces that are thick and chunky.

Long, thin, dried pasta need lots of lubrication. Olive-oil based sauces will coat, but not drown the pasta. The thicker pasta, like fettuccine can stand up to cream sauces and ragus. If your adding vegetables or herbs, cut them string-like rather than in cubes for ease in blending them.

This is a quick, low-cost meal but has good flavor.

Print Recipe
Chili Mostaccioli
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Servings
Course Main Dish
Servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a bowl, combine meat, milk, crumbs, garlic, onion & seasonings; shape into 4-5 oblong patties. In a skillet, brown patties in hot oil. Remove to drain on paper towel.
  2. Drain any liquid from skillet & wipe with paper towel. In the skillet, combine soup with water & bring to a simmer. Add meat patties; gently simmer, covered for about 10 minutes then add drained & rinsed kidney beans. Simmer 5 more minutes until beans are hot.
  3. Cook pasta according to package directions; drain. Place on a large warm serving platter. Arrange patties over mostaccioli pasta. Pour sauce over meat & pasta; sprinkle with Parmesan cheese & serve.

Spiced Poached Pears with Chocolate Sauce

Over forty years ago I tasted my first ‘poached pear’. We were having a beautiful dinner at my sister Loretta’s house. It was a special occasion and she had made poached pears for dessert. They were so elegant and wonderful tasting, I can remember it clearly to this day.

What’s not to love about this match made in culinary heaven. The pears are fruity and light, while the chocolate sauce gives a touch of indulgence not to mention the little surprise tucked in the center.

There is really no set answer to the question of ‘how many ways can you poach a pear’. Of course, the classic way would be in red or white wine, which certainly has eye appeal. But, besides wine, there is always cider, bold and flavorful beers or ales and even espresso.

I decided to go with pear juice, cinnamon, star anise, vanilla and honey. I think the look is gorgeous not to mention the wonderful flavor.

Print Recipe
Spiced Poached Pears with Chocolate Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Course dessert
Servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Pears
  1. Core & peel pears, leaving stems intact. In a small saucepan, combine juice, cinnamon sticks, star anise, honey & vanilla. Add pears; bring to a simmer. Cook, turning pears occasionally, until easily pierced with the tip of a paring knife, but not falling apart. The length of time will depend on the ripeness of pears. Remove pears from liquid using a slotted spoon & transfer to a large bowl; drain well.
Filling
  1. In a small dish, combine walnuts, powdered sugar & milk; set aside.
Chocolate Sauce
  1. In a small saucepan, combine chocolate, heavy cream & butter. Turn heat to low & melt chocolate, stirring until smooth.
To Serve
  1. Spoon nut mixture into pear cavities. Place on dessert plates; drizzle with chocolate sauce. Serve with ice cream. Garnish with a spring of fresh mint if you wish.

Seed Encrusted Ham Cordon Bleu

Many variations exist to the basic idea of the French ‘cordon bleu’ dish. It would seem that its one of those recipes that has evolved over time, starting in the late 1840’s. Veal cordon bleu was created in Paris, France to later be swapped out for chicken in Moscow.

Chicken Kiev, stuffed with an herb butter was likely the meal that inspired chicken cordon bleu. In North America, the first mention of this upscale dish was in 1967. It consists of chicken breast, pounded thin, stuffed with a slice of ham and Swiss cheese then breaded and baked or fried.

Today, a lot of interesting versions are being made using everything from bacon, avocado, spinach, onions, cheese varieties as well as numerous ways in which to prepare them.

I have chosen to kind of reverse the basic idea by using ham slices and stuffing them with turkey, stuffing and cheese. The sunflower seeds in the breading added a nice flavor dimension.

Print Recipe
Seed Encrusted Ham Cordon Bleu
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Cuisine American, French
Servings
Course Main Dish
Cuisine American, French
Servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Filling
  1. In a saucepan, saute mushrooms, onions & seasonings in butter until tender. Add water & bring to a boil. Remove from heat, add stove top stuffing & allow to stand, covered for about 5 minutes. Fluff with a fork; cool slightly. Grate cheese.
Breading
  1. In a food processor, pulse sunflower seeds for a few seconds ONLY. In a bowl, combine seeds, Panko crumbs, grated Parmesan & melted butter.
Assembly
  1. Preheat oven to 350 F. Butter a 9 X 13-inch baking pan. Set aside.
  2. On a work surface, lay out the ham slices & spread with mustard. Divide stuffing mixture evenly between ham slices. Top each with a turkey slice then divide the Swiss cheese between the 8 'cordon bleu'. Wrap each by laying one side over the other, securing with toothpicks. Carefully transfer each roll to the baking pan. Using your fingers, place some beaten egg on all exposed ham slices. With a spoon, sprinkle breading mixture over ham rolls, covering evenly.
  3. Place a pan of water on the bottom shelf of oven. Position the pan with ham rolls directly over your water bath. This will help to 'steam' the rolls as opposed to drying & over baking them since all ingredients are already cooked. The flavors come together nicely as a result. Bake for about 15- 20 minutes.
Mushroom Sauce
  1. In a saucepan, saute sliced mushrooms in melted butter. Whisk in flour & continue to cook, stirring frequently, for about 2 minutes. Whisk in chicken broth, continuing to simmer mixture until sauce is thickened & bubbly. If you are using cream, whisk it in now.
  2. Top baked ham cordon bleu with mushroom sauce. Serve with mashed potatoes & a hot veggie of choice.

Sour Cherry Custard Buns

Fall is that time of year that we can enjoy some more of those wonderful cherries from our own little tree. The fact that we live in the northern part of Alberta, Canada and can eat cherries fresh from our tree is such a bonus.

Even though these cherries are classed as a semi-sweet variety, there are still endless ways to enjoy them. When I was growing up, I remember my mother making something she called ‘dampfnudeln’. The taste was wonderful and as I recall, these were sweet yeast dumplings in a vanilla custard sauce. I’m not sure if they had anything in the center or not.

It seems there are endless recipes and preparations, variations on recipes and variations on variations …. ROHRNUDELN, HEFENUDELN, GERMKNODEL, DAMPFNUDELN, BUCHTELN and on and on. Basically they are all yeast dumplings, sweet (or savory) but the preparation varies somewhat. Some are poached in a milk/sugar liquid, whereas others are baked. Some are filled, some not. Most seem to be served with a vanilla custard.

For mine, I’m trying to incorporate some of our cherries in a soft, sweet yeast bun with some vanilla custard. I think I’ll call them ‘dampfbuchteln’. Buchteln are a typical Bohemian dish from the region in the middle of Europe that was formerly German. It was from there that recipes like this made their way into German and Austrian kitchens. That name seems fitting, having the characteristics of both kinds of buns.

Print Recipe
Sour Cherry Custard Buns
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Brunch, dessert
Servings
Ingredients
Sweet Roll Dough
Vanilla Custard
Course Brunch, dessert
Servings
Ingredients
Sweet Roll Dough
Vanilla Custard
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Sour Cherry Compote
  1. In a saucepan, combine sugar, cornstarch & salt; add juice & stir to combine. Bring to a boil over medium-high heat, stirring frequently, simmer until thickened, about 1-2 minutes. Immediately remove from heat. Gradually fold in cherries. Cool to room temperature, stirring occasionally. I found it easier to make the compote a day ahead of the buns.
Sweet Roll Dough
  1. In a small dish, heat milk to lukewarm. Add yeast & 1 tsp sugar; let sit for 5 minutes to allow yeast to activate. In a large bowl, whisk together remaining 1/4 cup sugar, melted butter, sour cream & egg. Add yeast mixture & stir to combine.
  2. In another bowl, whisk together flour & salt. Add flour mixture to yeast mixture, 1 cup at a time combining well after each addition. Once the flour has all been added, knead on a lightly floured surface for about 2 minutes.
  3. Lightly grease the large bowl, place dough in it & cover with plastic & a tea towel. Allow to rise for at least 1 hour in a draft free place until dough has doubled in volume.
  4. Punch dough down & turn out onto a lightly floured work surface. Divide the dough into 12 equal sized pieces & roll each into a ball. Place under a tea towel so they won't dry out. Take one ball & shape it into a flat circle large enough to hold a spoonful of compote.
  5. Fold over & pinch the edges, then carefully shape into a ball again. Place in a buttered 12-inch spring form pan, seam side down. Repeat with remaining dough balls. Cover with tea towel & let rise for another 30 minutes.
  6. Preheat oven to 350 F. Bake buns for about 20-25 minutes or until golden. Remove from oven; cool for just a few minutes then pat with butter. When completely cooled, sprinkle with powdered sugar if you wish.
Vanilla Custard
  1. Sift together cornstarch & flour. Using a whisk, combine the beaten eggs & the flour mixture until powders are dissolved. In a saucepan over medium heat, stir together milk, sugar & salt. Once sugar & salt are dissolved, add in the egg mixture & keep stirring everything until the mixture is thickened. Remove from heat & stir in butter & vanilla. Nice to serve warm under the cherry buns.

Slow Roasted Baby Back Ribs

HAPPY LABOR DAY!

This is crazy! Where did those summer months go?? I remember as a kid, once we arrived at the Labor Day week-end all those ‘lazy, hazy, crazy days of summer were gone’. Back to school for another year.

One of my fondest memories from childhood summers was my mom’s ‘lunchtime’ family picnics. In the early 1950’s my father was able to purchase another piece of land about four miles (about 6.5 km) from our home place. Between the two farms it became the equivalent of a ‘section’. Before this time, the cattle had to be moved to a community pasture in the foothills where they would have enough grass to graze on over the summer. At that time to transport them, you had no choice but to herd them down the road allowance, to get to their ‘summer’ home, for approximately 20-30 miles (roughly 30-50 km) on foot. To say the least, it was a long grueling event for both the cattle and family members.

The ‘other farm’ as we referred to it, had originally been a slaughter house for the town meat market. It consisted of one large building, corals and a few other buildings. There was a slough on the land which dad had converted to a ‘dug out’ where the cattle could go and drink freely. The land was used for grain crops where in turn the cattle could be pastured on in the summer.

In the summer when dad would be working on the land, instead of my mom just packing a lunch for him that he could take in the morning, she would fix a wonderful ‘picnic lunch’. At about 11:30, mom (with our help) would pack up lunch, complete with plates, silverware, a tablecloth etc., and we would head for the ‘other farm’. There was just the right amount of space between two grain buildings to set up a make-shift table and stools. We would put the table cloth down and spread out our little picnic ‘feast’. Dad would be so surprised and we would all enjoy our lunch immensely. Mom always knew how to make the most simple things fun for us.

Okay, so now that I’ve taken you on a little side trip down memory lane, here are some nice ribs for your Labor Day picnic.

Print Recipe
Slow Roasted Baby Back Ribs
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Cuisine American, German
Servings
Course Main Dish
Cuisine American, German
Servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a bowl, combine soy sauce, brown sugar, water, garlic, green onions, sesame oil & seasonings, stirring until sugar dissolves.
  2. Place ribs in a large resealable plastic freezer bag. Pour marinade over the ribs, squeeze out all the air & refrigerate for at least 3 hours or overnight.
  3. When ready to cook the ribs, preheat oven to 250-275 F. On the bottom of a large roasting tray place a wire rack. Over the rack, place a large sheet of foil paper. Lay marinated ribs ON foil, do not cover with foil. Instead 'crinkle' the foil close to the ribs leaving them open to SLOW roast. Pour any marinade left in the bag over them. Roast in this very slow oven for about 3 hours. You will find at this temperature your kitchen does not get hot, the ribs look after themselves & they are incredibly tender.

Tropical Rice Crispy Cheesecake Squares

For most of us our taste in desserts has evolved from our childhood days. I really don’t recall my mother ever making the classic rice krispie treats — you know the one — chewy, crunchy, marshmallowy! Since she was someone who loved to bake and cook, desserts were the ‘norm’. My dad loved meat, potatoes and sweets, which was all fine being a hard working farmer. It all balanced out, but for us kids, inheriting that love of sweets hasn’t always been a good thing. Nevertheless, like I mentioned, our tastes do evolve.

Quite a few years back, I made a version of rice krispie bars which were called ‘sinless snack bars’. They not only used rice krispies and marshmallows but some more ‘healthy’ ingredients such as flax and pumpkin seeds along with some dried cranberries.

We all know, it wouldn’t be summer without having cheesecake so I’m thinking why not incorporate these two favorites into one. Then take it just a step further and top it with a tropical flavor. I think, this version bridges the gap between a nostalgic childhood treat to an adult indulgence. You be the judge!

Print Recipe
Tropical Rice Crispy Cheesecakes
Votes: 0
Rating: 0
You:
Rate this recipe!
Course dessert
Cuisine American
Servings
Ingredients
Rice Krispie Base
Cheesecake
Guava Glaze/ Pistachios
Course dessert
Cuisine American
Servings
Ingredients
Rice Krispie Base
Cheesecake
Guava Glaze/ Pistachios
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Rice Krispie Base
  1. Line a 9 X 9-inch square pan with foil, leaving a 2-inch overhang on two sides. Lightly butter foil & a wooden spoon. In a large bowl, combine rice krispies, flax flakes, pumpkin seeds,flax seeds & salt. In a large pot, melt butter; add marshmallows & stir with wooden spoon until marshmallows have completely melted. Stir in vanilla then add rice krispie mixture & QUICKLY combine well.
  2. Transfer mixture to the prepared pan; press into an even layer while warm. Let sit at room temperature for about 20 minutes until firm. MAKE GUAVA GLAZE AT THIS TIME then continue with cheesecake layer.
Cheesecake
  1. In a microwave-safe bowl, combine gelatin with 2 Tbsp water; set aside to soften, about 5 minutes. Beat the cream cheese on medium-high speed with a hand mixer until completely smooth, about 1 minute. Scrape down the sides of bowl. Add sour cream, sugar, lemon juice & vanilla. Beat until smooth, about 1 minute.
  2. Microwave the gelatin in 10 second increments, stirring as needed, until it dissolves, 30-50 seconds. Pour the gelatin into cream cheese mixture; beat on medium-high speed until incorporated, about 30 seconds.
  3. Pour the cream cheese mixture over the cooled rice krispie layer. Spread out evenly with an offset spatula. Spoon small amounts of guava glaze to be swirled in a random pattern onto cheesecake batter. With the tip of a knife, swirl glaze to form a pretty pattern. Sprinkle with chopped pistachio nuts.
  4. Wrap the pan loosely with plastic wrap & refrigerate for at least 3 hours or overnight until set. Remove from refrigerator & cut into squares.
Guava Glaze
  1. In a small saucepan, combine guava paste & water. Place over low heat only until warm to the touch. Transfer the mixture to a food processor & pulse until smooth. Stir in fresh lemon juice.
Recipe Notes
  • Don't hesitate to make these in any shape you choose.

Savory Artichoke, Chicken & Mushroom Galette

Over the last few years, marinated artichokes have become one of the ‘go-to’ ingredients on my pantry shelf. Jarred marinated artichoke hearts add an instant burst of flavor and unlike fresh artichokes, they are available all year around. Might I add, they require zero preparation! Keep in mind, these are the ones in glass jars, not the canned ones that can be flavorless and soggy.

Some of the ways I have made use of them were: as a pizza topping, veggie dip, on crostini, with roasted potatoes, omelettes or in au gratin dishes.

As you have probably noticed if you follow my blog, I love savory pastries all year long. Spring through winter they showcase their ingredients so beautifully. If you’re someone who feels intimidated by pastry, galettes give you opportunity to make a free-form masterpiece. This recipe simplifies it even more by using frozen puff pastry. Yet another reason to keep a package on hand in your freezer.

Print Recipe
Savory Artichoke, Chicken & Mushroom Galette
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Filling
  1. Slice breast & marinate in artichoke MARINADE (liquid only) for about 30 minutes. In a skillet, cook chopped bacon, onion, garlic & chopped mushrooms over medium heat until bacon is cooked & the mushrooms have released most of their liquids.
  2. Add the chicken & marinade & continue to cook until the liquid is evaporated. Remove from heat. In a bowl, beat together cream cheese, milk, egg & grated Parmesan cheese & fold into chicken mixture as well as the reserved artichoke pieces.
Pastry
  1. Preheat oven to 425 F. On a large piece of parchment paper, roll out thawed, puff pastry 'SHEET' into a rough 12-inch 'CIRCLE'. Sprinkle half of the mozzarella cheese over pastry, leaving a 1 1/2-inch border. Spoon cooked mixture over cheese then fold edges of pastry in about an inch, 'pleating' to keep filling in. Sprinkle remaining mozzarella cheese on top of filling.
  2. Brush pastry edge with egg wash & bake for 25 minutes or until puff pastry is golden & filling is slightly browning. Remove from oven; slice & serve.

Blackberry-Peach Hand Pies

Hand pies are just perfect for this time of year. No fork or plate required —a variety of fresh seasonal fruit available — picnics and barbecues happening. Another great thing is that you can make up a big bunch on a cooler day and freeze them. Personally, I would bake them before freezing so they are ready on short notice but nothing says you have to.

Years ago, hand pies were primarily made with reconstituted dried fruit since fresh fruit is often to juicy to encase it with delicate pastry. Now, a blend of dried and fresh fruit with the help of thickeners can yield a balanced mixture of flavors and textures.

There seems to be various successful ways to go with your pastry from the traditional pie crust to a more biscuit-type pastry. One thing I found that helps to avoid having a ‘gummy’ inside is rolling your dough fairly thin.

When it comes to the filling, I always have the urge to overfill pies, be it full or hand size. Getting it right sure helps to keep them from splitting and leaking.

Hand pies have primarily been deep fried in past but my preference is to bake them. I guess I’ll just never be a deep fried lover of anything. These makes such a nice seasonal combo!

Print Recipe
Blackberry-Peach Hand Pies
Votes: 0
Rating: 0
You:
Rate this recipe!
Course dessert
Servings
Ingredients
Pastry
Blackberry/Peach Filling
Topping
Course dessert
Servings
Ingredients
Pastry
Blackberry/Peach Filling
Topping
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Pastry
  1. In a large bowl, whisk together flour, baking powder, baking soda & salt. With fingertips, cut in cold butter until mixture resembles small peas. In a measuring cup, whisk together water, egg & vinegar. Make a well in dry mixture & pour wet mixture into it all at once. With hands, mix until JUST combined. Roll out pastry & cut 8 - 6-inch circles with a pastry cutter. Lay pastry circles on parchment paper lined baking sheet. Refrigerate until ready to fill.
Filling
  1. In a small saucepan, whisk together sugar, cornstarch, cinnamon & salt. Stir in blackberries & peaches. Cook over medium heat until mixture has thicken, about 6-8 minutes. Add vanilla & allow to cool COMPLETELY. In a cup, beat egg with water for the egg wash topping. Set aside
Assembly
  1. Preheat oven to 375 F. When fruit has cooled, remove pastry from fridge & divide filling between pastry circles. Try to keep the filling in the center, away from the outer edges. Brush a line of egg wash over pastry edge then fold hand pie in half. Use a fork to press the pastry layers together forming a seal to keep fruit from leaking. With a sharp knife, cut 3 vents in each pie.
  2. Brush the tops with egg wash & sprinkle with sanding sugar. Bake for 15 minutes or until golden.
Recipe Notes
  • Frozen puff pastry can easily be substituted for regular pastry if you wish.
  • If you wish, use a hand pie cutter for easy assembly.

Rhubarb Almond Lattice Cake

There are few food combinations as heavenly as strawberries and rhubarb. This is food for the soul! The juicy sweetness of one balances out the almost inedible tartness of the other. Then there is that gorgeous color that strawberries bring to make rhubarb look so good. It’s a classic pairing that’s hard to get enough of if you enjoy this seasonal treat.

Since rhubarb appears quite frequently on my summer blogs, I wanted to give it a different look today. As usual I’m trying to meld a few ideas together into one dessert. The lattice top, made from tender summer rhubarb is weaved over a layer of almond cake. Then strawberry/vanilla filling comes next with the bottom consisting of a second layer of the almond cake. It may require a little more time than some desserts but well worth the effort.

Print Recipe
Rhubarb Almond Lattice Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Brunch, dessert
Servings
Ingredients
Almond Cake
Rhubarb Lattice Topping
Course Brunch, dessert
Servings
Ingredients
Almond Cake
Rhubarb Lattice Topping
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Almond cake
  1. Preheat oven to 350 F. Line TWO 9-inch round baking pans with parchment paper.
  2. In a small bowl, whisk together flour, ground almonds, baking powder, baking soda & salt. In a large bowl, beat butter & sugar with a mixer until light & fluffy, about 2-3 minutes. Beat in eggs, 1 at a time, scraping sides of bowl after each addition. Beat in almond extract.
  3. Beat in flour mixture on low in 3 additions, alternating with buttermilk, until just combined.
  4. Divide batter evenly between cake pans & bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a cooling rack.
Rhubarb Lattice Topping
  1. Peel thin slices off the rhubarb with a knife or vegetable peeler. Use the outer skins as they are the pinkest & save the leftover stalks to make the filling.
  2. In a large saucepan, heat the water & sugar until sugar is dissolved & the mixture is just simmering. Over low heat, add a few rhubarb strips at a time & poach until soft, about a minute. Remove to a plate to cool. Repeat with remaining rhubarb strips. Place a piece of plastic wrap on a plate & form the lattice top for your cake. Set aside the poaching syrup & allow to cool.
Strawberry/Rhubarb Filling
  1. Combine diced rhubarb & strawberry gelatin in a large microwave-safe glass bowl. Cover bowl & cook for a couple of minutes until rhubarb is soft. Let mixture cool. Stir milk & vanilla pudding mix in a bowl until moistened. Beat with an electric mixer on low speed until thickened, about 2 minutes; stir cooled strawberry/rhubarb mixture into pudding mixture.
Assembly
  1. Once cakes have cooled, place one on top of rhubarb lattice. Spread the strawberry/rhubarb filling on top of this before placing second cake on top of that. Carefully place a light serving dish over cake & turn over so that the rhubarb lattice is on the top. Neaten up the edges of the lattice work by cutting with a pair of scissors if necessary. Drizzle over any remaining syrup (if you wish). Slice & serve.
Recipe Notes
  • If you wish, place a layer of fresh sliced strawberries on the cake after you have topped the first layer with filling.