The Giveaway Winner and the first ever Tweedle Tip

May 28, 2012

It's an exciting day!

I get to announce the winner of the first ever Miss Tweedle giveaway! The blog hit 50 followers over the weekend (thank you for following!) and I used the random number generator on random.org to come up with a number between 1 and 50 to choose a winner of the great coaster giveaway. Number 6 was is the lucky winner. 6 was my 6th follower and it just so happens to be my dear sister Janine!

Janine must claim her prize by leaving a comment below. I will give her 2 days to do this.... Janine are you actually reading?? :))) If not, I just may have to pick a "real" reader!

I also have a delicious recipe to share with you. I made this over the weekend and it was a big hit. It's a great way to use up any leftover fruit you have, or anything that is taking up space in your freezer. I used the last bag of rhubarb I had floating around just in time to be able to harvest some fresh stuff from my garden.

Miss Tweedle's Rhubarb Cake




1. Cream together 1/2 cup of butter at room temperature, 1 1/2 cups of sugar, 1 egg, 1/2 tsp of salt and 1 tsp of baking soda.

2. Add 1 cup of buttermilk and mix until well combined.

3. In a separate bowl, mix together 3 cups of rhubarb with 2 cups of flour. Add this mixture to the cake batter and fold in. If your rhubarb or fruit has been frozen, it will be a little mushy and you don't want it to disintegrate in the cake- you want the fruit to stay in chunks, so folding is the best technique for this!

4. Make the topping: combine 1/4 cup of cold butter, 1 cup of brown sugar and 2 tsp of cinnamon until crumbly.

5. Pour the batter into a greased 9x13 in. pan and sprinkle the topping on top of the wet batter.

6. Bake at 350 for 45 minutes.

7. Let cool completely before serving and enjoy!



Tweedle Tip- Buying a whole litre of buttermilk is a scam! Don't do it!

The above recipe calls for buttermilk. I always wondered why buttermilk is not sold in smaller containers, because if you have to buy it for a recipe, you never end up using the whole litre.

I am going to let you in on a little secret....I never actually buy buttermilk!

I got sick of dumping it down the drain after it sat in my fridge half empty for weeks, so I did a little research and discovered this handy tip. All you have to do instead of buying buttermilk is make your own!

The ratio is 1 cup of milk to 1 tbsp of vinegar. Just mix it up and dump it in your recipe. Works just the same as buttermilk and it saves you some moolah while you're at it.

I hope you enjoy the cake!


1 comment:

  1. Katie brought this cake for dessert on Sunday - it is the best rhubarb dessert I've ever had. A recipe worth keeping.

    ReplyDelete

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