There is nothing better than good food after a bike ride. For the last six years I have been cycling and eating all over the world. From grilled snakes in Cambodia to wild pigs in France. With this menu you can discover all my pedal powered adventures. Explore & Enjoy
My time in Frazee was a busy one. What with meeting the major, having dinner with Miss Minnesota and riding in the town parade I built up quite an appetite. Thankfully Kay Furey cooked up this powerful cake for breakfast. A heart surgeons nightmare indeed.
225g of buttermilk
125g of molten butter
1 tsp vanilla essence
3 cups of loosly chopped rhubarb
Half a cup of chopped mixed nuts
110g of cream
1 tsp of vanilla essence
1. Heat oven to 350 degrees and grease a 9 x 13 inch baking pan.
2. Mix buttermilk, molten butter, egg and vanilla and stir in rhubarb. In a separate bowl mix flour white sugar, baking soda and salt.
3. Spread batter in pan: sprinkle brown sugar and nuts on top. Bake for 45-55 minutes, until a skewer inserted into the center of the cake comes out clean.
4. Meanwhile stir and heat topping ingredients in a small saucepan. When coffee cake comes out of the oven poke deep holes over the entire surface with a meat fork or skewer. Drizzle the warm sauce over the cake. Cool and serve.