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Conquering the triffid – and rhubarb cake.

June 13, 2012

The beloved decided that although it is a rather lovely and statuesque plant which has really responded well to the damp, mild conditions prevailing in our garden, the triffid’s days have to be numbered. It looks as though it’s about to set seed and if this happens there’s a real possibility that none of us will ever be seen again. The beloved  set to work. It wasn’t raining. In a matter of  moments the huge plant was lopped from its roots and dragged to the compost bin. It’s a bit big for the bin but the beloved’s optimistic ” it’ll settle down overnight”. It had better because the bin men are due tomorrow.

I set to work on some of Liz’s lovely rhubarb. The link is that the leaves of the triffid (which is giant burdock) resemble rhubarb. But there the similarity ends. I made a rhubarb cake.



Chop about 8oz rhubarb and put it in a pan with a couple of tablespoons of sugar, a dollop of margarine and a teaspoon of grated fresh ginger root and cook it all together slowly for about 10 minutes till the rhubarb’s soft. Leave this to cool and made a cake mix using 4oz soft butter, 4oz light brown sugar, two eggs 6oz flour and about 2oz water. Put the rhubarb into a greased oven proof dish – mine’s a pretty, fluted pyrex number I got from a charity shop a few years ago and have never used for baking, so I was a bit nervous (it was OK though) and when cool dollop the cake mix on top. You need to make a reasonable seal or the rhubarb will bubble up as it cooks. Bake in a moderate oven for about 45 minutes – or until it looks done. Serve with cream. Taste the summer.

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