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Italian Lemon Cake

This Italian lemon pound cake is a recipe that I'd had my eye on for a long time. I finally made it back in April! I skipped adding frosting but if you visit the original recipe it'll tell you how to make it. The glaze needed a lot more lemon juice than the recipe called for. I used 5 tablespoons of lemon juice and it was still very thick. The cake itself isn’t very lemony so you really do need either the glaze or the frosting to bring the lemon flavour to this recipe. I'm not complaining though, it was still really delicious! Italian Lemon Cake Adapted from My Recipe Confessions Makes 1 Cake Ingredients For the Cake 3 cups all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup butter, softened 2 cups sugar 3 large eggs 1/2 cup buttermilk 1/2 cup sour cream 4 tablespoons lemon juice 2 tablespoons lemon zest 1 teaspoon vanilla For the Glaze 1 1/2 cups powdered sugar 5+ tablespoons lemon juice Directions Preheat the oven to 325F. Grease and flour a bundt or cake p

Rhubarb and Apple Crumble

My cousin gave me some rhubarb from her garden recently, so I went searching for ways to use the rhubarb in a dessert. 

I added a bit more sugar because my rhubarb was super sour. It was also a little bit red until I cooked it. Then it turned green as you can see from the pictures. Very strange but it still tasted great! What kind of colour changing rhubarb did you give me, Jessica? Was it from your magic garden?

Rhubarb and Apple Crumble

Makes 6 servings


For the Filling
  • 1 lb rhubarb, chopped
  • 1 lb apples, peeled and chopped
  • 1/3 cup granulated sugar
  • 1 tablespoon butter
  • 1 tablespoon vanilla extract
  • 1 tablespoon cornstarch
For the Topping
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup cold butter, diced
  • 3 tablespoons granulated sugar
  • 3 tablespoons brown sugar
  1. Preheat the oven to 375F.
  2. Place the rhubarb, apples, 1/4 cup sugar, melted butter, vanilla and cornstarch in a large bowl and toss to combine. Transfer to a baking dish and bake for 15 minutes.
  3. In the meantime, prepare the topping.
  4. Place the flour and baking powder in a bowl and cut in the cold butter until it gets crumbly. I just used my hands for this.
  5. Stir in the sugars and sprinkle evenly over the fruit. Bake for 20 minutes or so, until it's bubbly and the topping is golden.
  6. Let it cool a bit before serving, the filling is extremely hot when it comes out.


  1. I have never cooked with rhubarb -I need to though!

  2. Looks like a great dessert...if I only liked rhubarb. Great SRC choice!

  3. I've never made rhubarb.. This looks delicious. I'll have to try it..

  4. My family and I just went rhubarb picking this weekend and now I think I know what I am going to be doing with some of it! Yum!

  5. Yum! I never thought to combine apples & rhubarb! Totally trying this with my surplus of rhubarb!

  6. This looks delicious I am going to try it out.. Though i have never made rhubarb..

  7. Hi Jennifer,
    I really love this combination of the Rhubarb and Apple for this yummy Crumble. Hope you are having a great week.
    Miz Helen
    Group B SRC

  8. Yum, sounds delicious. LOL at your magic color changing rhubarb :)

  9. Yum! Looks amazing. I just made a rhubarb strawberry pie the other day and it was yummy!!

  10. Sounds like a great way to use rhubarb. Makes me want to find some rhubarb! :)


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