Jul 11
Hello there! Thank you for the love, in the yesterday’s comments especially - that card is one of my current favourites and I’m glad you like it too. There’s a little sumthin’ that I’d like to share tonight, firstly a tag inspired by the CTS#84 sketch (below).
I inked the stamp sets from Altenew, Hennah Elements (flowers coloured using Derwent Inktense watercolour pencils and a waterbrush (Aquash)) and my fav Label Love. The white dots were added with Ranger Inkessentials white opaque pen, which so far looks much more promising than the Uniball Signo pen that I’ve been using in the past. In fact, it’s been giving me a major headache and that’s why I switched. Happy now!
Here’s the sketch:
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I’m also sharing a recipe for a delicious rhubarb cake that I put a photo of on my Instagram the other day, and which yielded requests for details (wink wink, Donna and Lucy!) I wrote there that this recipe wins so far in my cookbooks and I tried quite a few recipes for the rhubarb cake in particular; it’s a sort of a Polish old-style favourite. The recipe is translated from Polish as well, so please keep it in mind when using measurements - especially cups.
Rhubarb Cake
- 1 margarine / unsalted butter (250g), softened
- 4 eggs
- 1 cup sugar (250ml)
- 2 cups plain flour
- 1 cup potato flour
- 1 packet vanilla dusting sugar, or 1 generous tbsp
- 1 tbsp baking powder
- 1/2 cup milk
- 1 tbsp oil
- 1 tbsp vinegar
- 1 tbsp lemon juice
- 1 kg rhubarb
- extra 1 tsp flour for the rhubarb
- icing sugar for dusting
Heat up the oven to 180°C (356°F). In a large bowl beat margarine with eggs and sugar. Add sieved flours, vanilla sugar, baking powder. Add milk, mix well. Add oil, vinegar and lemon juice.
Wash rhubarb, remove any hard fibres, cut into pieces of up to 1 cm thickness. Put in a bowl and bust with a teaspoon of flour.
Grease a big baking tray (30 x 40cm - I used 33 x 23cm and it was just fine), pour in the cake mixture and sprinkle the rhubarb over evenly. Bake 45 min to an hour, depending on the oven. Check the readiness with a wooden skewer after 45 minutes.
If you like, dust the top with icing sugar and leave to cool… or not. LOL!
It’s a lightweight, fluffy, lightly sour cake, perfect for an afternoon tea. Enjoy! xx
Stunning Tag !!
Gorgeous tag, and thanks so much for the recipe. Do you think it would work without the potato lour if I used plain flour instead? And is dusting sugar the same as icing sugar? Thanks for your help. It looks so yummy.
Lucy, potato flour is what gives it the light, fluffy texture. Adding all plain flour would work I’m sure but you could end up with a less desirable outcome. Give it a go if you’d like and see what it yields! Also, vanilla dusting sugar and icing sugar are two different things. In Poland we buy vanilla sugar in little packets, here in Australia they sell it in small containers similar to what spices come in, and it’s a vanilla-infused, fine powder. You could try adding a little bit of vanilla essence instead. Cheers! 🙂
Hi, Iwona, I love yourbeautiful tag and thanks so much for the recipe!!! We love rhubarb and I will surely be baking this somewhere in future!!!
The tag is amazing,,,so lovely. Should be entered in the “Tag Your It” challenge. Stunning color and you’ve used 2 of my favorite Altenew sets. That white pen looks terrific…since I have trouble with my Uniball, too, I’m going to try the Ranger one, as well.
Just so striking and gorgeous! Love the coloring!
Your tag is absolutely stunning! And that cake?! Oh my it looks delicious.. Thank you for the recipe… I will definitely try it out 🙂
OMG!!! Your tag is AMAZING!!! LOVE it!
Gorgerous tag!! The colours are so vibrant!!
Beautiful tag. Somehow you managed to use Hennah flowers and give it a folk twist… or maybe is just my eyes.
LOL, Cris! It didn’t cross my mind but now I see it too 🙂
Love those hennah flowers on your tag, Iwona - they are so vibrant! TFS your recipe - it looks delicious and I’m sure it is - will give it a try as we love rhubarb, and your explanation to Lucy saves me asking the same! -:)
Oh, Chupa! A tag based on the sketch! Genius! And the recipe-bless your heart for translating it for us. I can’t wait to try it but I’m going to stare at your photo for a while….
Thank you, Donna! You’re awesome 😀
Thank you so much Chupa for the recipe. I did get your msg on instagram and could not wait to see it on your blog. Thanks again for sharing… : )
My pleasure, Nancy! Hope you’ll like it 🙂
Absolutely amazing colouring! Those flowers are simply gorgeous x
Oh, this is gorgeous, Chupa! Fabulous take on the sketch!
Beautifully colored - those flowers are full and vibrant and literally pop off that tag!! So well done!!
Amazing and lovely, how you tempt me with the treats of yumminess!!!! I LOVE your bold clean take, so inspiring. I will admit you inspire me lots as you are bold at times, and I love that. You are bold and sweet!!! -a perfect mix!!! Thanks for always sharing your wonderful creative style with all of us (aspiring mere mortals LOL). Hugs Chupa!