Rhubarb-Vanillacream-Streusel Cake

Rhubarbs have season during spring and are available in abundance everywhere. They are known to be sour in taste but in this recipe, they are not sour at all.  After they were peeled and cut into pieces, fine sugar was sprinkled on them and left aside.  The vanilla pudding in the middle helps to balance the taste.  One thing to remember is to let the cake cool down completely before removing it from its springform due to the presence of the vanilla pudding.

Ingredients:
750 g rhubarb (Rhabarber), to be peeled & cut into small pieces
2 tbsp fine sugar

Bottom Layer:
100 g butter
180 g plain flour
1 tsp (heaped) baking powder
80 g fine sugar
1 pkt (1 tsp) vanilla sugar
2 eggs
75 ml fresh milk

Vanilla Cream:
500 ml fresh milk
40 g fine sugar
1 pkt vanilla pudding powder

Streusel:
200 g plain flour
150 g butter
100 g sugar
1 pkt (1 tsp) vanilla sugar

Garnishing:
2 tsp icing sugar (confectioner's sugar

Method:
Add rhubarb in a large bowl and sprinkle with sugar.  Leave aside for half an hour. Then, drain through a sieve.

In a small bowl, empty contents of packet and mix with sugar. Then, add 6 tbsp of milk and mix well until there are no lumps.  Heat the remaining milk in a saucepan and bring to a boil.  Once the milk starts to boil, remove from heat and add the vanilla pudding mixture.  By using a whisk, stir until pudding mixture is smooth.  Return saucepan to stove and let it simmer for about one minute over low heat. Remove from heat and leave aside to cool down.

In a mixing bowl, beat butter, vanilla sugar and sugar together.  Add eggs one at a time & whisk well. Then, add flour and milk.  Mix to a smooth batter.  Pour into a greased 28 cm diameter springform cake tin.  Level the surface by using a spatula. Bake in a preheated fan oven at 180° C for about 15 minutes.

Spread vanilla pudding onto baked cake.  By using a spatula, level the surface.

Then, arrange rhubarb pieces on top.

In a mixing bowl, add all Streusel ingredients together.  Then, sprinkle on top of rhubarb pieces.

Bake for about 30 to 35 minutes.  Leave the cake to cool down completely before removing from springform.  Cooling time is approximately 3 hours.  Sprinkle top of cake with icing sugar before serving.

Shakshuka with Eggplants & Baked Beans

This original Shakshuka dish has eggplants and tomatoes but I prefer to add a can of "Heinz" baked beans to the gravy to achieve that extra kick!  I was introduced to this simple dish during our Israel trip last year.  Tastes great when served with home-made Pita Bread.

Ingredients (to serve 2-3 persons):
2 eggplants or brinjals
6 eggs
4 tbsp olive oil
2 green chillies, to be sliced
4 cloves garlic, to be peeled & sliced
2 large tomatoes, to be diced
a handful cherry tomatoes, to be quartered
1 can 'Heinz' baked beans - normal or chilli flavour
some chopped parsley or cilantro
sea salt to taste

Method:
Place eggplants onto a baking tray & grill until evenly charred.  You may also grill them over an open fire.  Once done, cut a slit at the bottom of each eggplant and leave to drain in a sieve over a bowl. Once they are cool enough to be handled, remove the skin & seeds.  Then, chop roughly.

Prepare the other ingredients.

Heat olive oil in a large pan & stir-fry the sliced green chillies until light brown in colour.  Add sliced garlic, eggplant, both tomatoes and sea salt to taste.  Simmer over high heat until the sauce thickens. Then, add baked beans & simmer for 5 minutes.

By using a small bowl, gently add egg one at a time to pan.  Repeat until all eggs are used up.

Put the lid on & cook until the egg whites are set and the yolks are soft.  Sprinkle with chopped parsley or cilantro before serving.  Serve with home-made Pita Bread.

Bon Appetit!