Last week, I celebrated a birthday. It was a very ordinary sort of day with no particular fanfare, leftovers for dinner, and Will at a school event for the evening. So I enjoyed the evening after work in the garden, planting seeds. And then I made cake.
On your birthday, you are supposed to feel special, or at least that’s what our society tells us–and though the day was particularly ordinary, Ifelt truly blessed and happy from its beginning to end.
Normally, in past years when my birthday didn’t include a big gathering over dinner and cake, I’d feel just a teensy bit like I was missing out on an annual rite. This year something changed, and I felt simply grateful for so very many friends who care and who show it in small ways, regularly. From the kind encouragements, to the brief check-ins and the funny moments where we laugh uncontrollably. Those things, those people, I am grateful for having in my life.
Though the hornblowers, smoke, and light show were left for perhaps another year and turning 27 isn’t exactly an exciting number, I am so joy-filled, so blessed to have gotten to celebrate another one.
Now for cake. I’ve been bent on a rhubarb obsession this past several months, and since it’s spring and rhubarb is at the peak of its season, I’m going to eat it up while it is available! This is White Tea & Rhubarb Cake. I made a simple rhubarb sauce, then strained it through a sieve and infused just the juice into a loose-leaf white tea. The tea and rhubarb mixture serve as the liquid for this cake. The flavor is very light, very subtle, and quite good. If you’re big on frosting, go ahead and make it–the beautiful pastel pink comes from the rhubarb, not food dye! If you would prefer the white tea and lovely rhubarb flavors to shine through and aren’t big on super sweet, go ahead and foreg0 the frosting. It’s quite nice to eat it simply–and the Rhubarb-Infused White Tea is a treat all on its own!
White Tea + Rhubarb Cake, makes one 6-inch cake 1 3/4 cups Sarah’s gluten free flour blend 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1 cup rhubarb-infused white tea 1/2 cup sugar 1/4 cup honey 1/3 cup canola oil 1 Tbs. pure vanilla extract
- Preheat oven to 350 degrees. Line two 6-inch cake pans with parchment paper. Mix together flour blend, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, pour in the rhubarb + tea mixture. Add the sugar, honey, oil, and vanilla extract. Slowly whisk in the flour mixture. Beat for one minute or until the batter becomes smooth and starts to thicken.
- Pour the batter evenly into the prepared pans.
- Bake for 25-30 minutes, rotating half way through. Insert a toothpick into the center if you are uncertain if its done. The toothpick will come out clean.
- Place on cooling rack, and remove from pans after about 10 minutes. Cool completely before frosting or serving.
- Make a rhubarb sauce by simmering rhubarb stalks and a small amount of water (less than 1/4 inch to the bottom of a small saucepan) until the rhubarb has turned into a puree. With a fine mesh sieve or cheesecloth, strain the rhubarb sauce, reserving the bulk of the mixture for another use.
- Meanwhile, bring water almonst to boiling, and with the tea in an infuser, steep a good 3/4 cup of white tea for a lengthy period of time, until it is strong. Keep in mind that white tea will not get too strong like black tea. The flavor is subtle. Add the rhubarb sauce liquid to the steeped tea until you have 1 1/4 cups. Measure out 1 cup for the cake, and reserve 1/4 cup for the frosting.
- To make frosting, whip together all of the ingredients, adding a touch more rhubarb liquid for color and moisture, as needed.