On the Labour Day long weekend, we went with a few friends out to Cobbity to taste wine. On the way there we stopped by the Cobbity Village Markets to have a wander. That's when I discovered my love for country markets! There were so many stalls selling craft, fresh organic produce, gourmet food and one antique stall. We scored an antique key holder, a jar of chutney, various organic veggies as well as an orange and hazelnut loaf (above).
If you noticed in our loot there is a bunch of ruby red rhubarb. Even though I'm a big fan of rhubarb I've never baked with it before. So feeling adventurous and inspired by the countryside I decided to finally try it out. Nothing fancy just an easy rhubarb and apple sponge pudding. To my surprise it is not as difficult to bake with rhubarb as I previously thought.
chopped rhubarb and apple coated in sugar ready to be baked
I got the recipe from a Sydney Markets brochure:
Preheat oven to 180 degree C. Combine 350g trimmed chopped rhubarb, 2 peeled and chopped Granny Smith apples (I used Pink Lady) and 1/4 cup castor sugar in a greased 6-cup shallow baking dish. Using electric beaters, beat 125g butter, 1/2 cup castor sugar and 1 tsp vanilla extract in a bowl until light and creamy. Beat in eggs (you'll need 2) one at a time. Fold in 3/4 cup sifted self-raising flour and 1 tsp baking powder. Spoon batter over rhubrab and apple. Bake for about 55 min until golden (if top browns cover with a sheet of foil). Serve warm with ice cream.
Result: mmm so delicious!
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