It's rhubarb season!!! I absolutely love the tart deliciousness that this plant brings us early in the season when I crave something fresh from the garden but there is nothing else around yet. Usually I end up with a surplus with friends dropping some off and my own and I found a lot of recipes don't use all that much of it, but this one uses over 2 pounds in one cake. This makes enough for a crowd but you can always freeze some and eat it later. ​

Recipe Inspired by Ann-Katrin Webers book Obstkuchen
Ingredients
For the Batter:

• 250g organic unsalted butter at room temperature
• 200g organic sugar
• 4 eggs at room temperature
• 125g organic white spelt flour
• 125 organic unbleached white wheat flour (or All Purpose) 
• 2 tsp baking powder
• 1 pinch salt 
• 2 Tbs of organic lemon peel 

For the Streusel:

• 200g organic unsalted butter melted
• 150g organic white spelt flour
• 100g ground almonds
• 150g organic sugar
• 1kg Rhubarb cut into half inch pieces

Instructions:
Heat the oven to 375F. Butter a sheet pan (18x13in or 46x33cm).

Cream the butter and sugar with an electric mixer until light and fluffy. Add one egg at a time and scrape down the sides in between each addition.

I am planning on baking Country Sourdough, Polenta Sourdough, Purple Corn Sourdough, and Cinnamon Raisin Sourdough Bread.

Country Sourdough
organic wheat flour, water, organic sourdough culture (organic wheat flour and water), clearlake organic whole wheat flour, sea salt.

Polenta Whole Wheat Sourdough Sandwich Loaf or Batard
organic wheat flour, water, organic sourdough culture (organic wheat flour and water), organic whole wheat flour, organic yellow corn, sea salt. ​

Purple Corn Sourdough Sandwich Loaf
organic wheat flour, water, organic Montana Morado Maiz (purple indian corn, Levain (50/50 organic wheat flour and water), sea salt.

Cinnamon Raisin Sourdough Sandwich Loaf
org. wheat flour, water, org. raisins, org. sourdough culture, org. fair trade molasses, Cook honey, org. cinnamon, sea salt.

This week I am planning on baking Country Sourdough, Polenta Sourdough, KAMUT Wheat Sourdough, Country Sourdough with Seed topping and maybe a Purple Barley loaf. On Friday I will also have Baguettes!

Country Sourdough
organic wheat flour, water, organic sourdough culture (organic wheat flour and water), clearlake organic whole wheat flour, sea salt.
Seed Topping: organic poppy seeds, organic flax seeds, organic sesame seeds, organic pumpkin seeds, organic sunflower seeds.

Polenta Whole Wheat Sourdough Sandwich Loaf or Batard
organic wheat flour, water, organic sourdough culture (organic wheat flour and water), organic whole wheat flour, organic yellow corn, sea salt. ​

KAMUT Wheat Sourdough Sandwich Loaf
organic wheat flour, water, cooked KAMUT® berries, organic whole grain KAMUT® flour, levain (50/50 organic wheat flour and water), sea salt.

Baguette
​organic wheat flour, water, sourdough culture (organic wheat flour and water), organic spelt flour, poolish (water, KAMUT wheat flour, active dry yeast), sea salt.

Happy Spring!! This week I am baking Country Sourdough, Polenta Sourdough, Purple Corn Sourdough and KAMUT Wheat Sourdough. See you at the bakery Friday 4-8pm or at the market on Saturday 9am-12pm.

This week I am planning on baking Country Sourdough, Polenta Sourdough, Whole Wheat-KAMUT Sourdough and German Rye. Come by Friday 4-8pm at 460 Lower Rainbow Rd or at the Market on Saturday 9am-12pm. Can't wait to see you!

Country Sourdough
organic wheat flour, water, organic sourdough culture (organic wheat flour and water), clearlake organic whole wheat flour, sea salt. 

Polenta Whole Wheat Sourdough Sandwich Loaf or Batard
organic wheat flour, water, organic sourdough culture (organic wheat flour and water), organic whole wheat flour, organic yellow corn, sea salt. ​

Whole Wheat- KAMUT Wheat Sourdough Sandwich Loaf
water, organic wheat flour, organic whole grain KAMUT® flour, levain (50/50 organic wheat flour and water), sea salt.

German Rye Sourdough Sandwich Loaf
organic wheat flour, organic rye flour, organic whole wheat flour,  water, organic sourdough culture (organic wheat flour and water), organic coriander, organic fennel seeds, sea salt.

Directions:

1. Cut bread into thin slices and tear into chunks. Place in a large bowl and add salt and milk. Cover and rest for 20 minutes or longer if the bred was very hard. 
2. Sautee onion and parsley in butter add to the bread and milk. 
3. Bring large pot of salted water to a boil
4. Add eggs to the bread mix and combine with your hands into a uniform mass
5. Use wet hands to form one test dumpling and place in boiling water, if dough is too loose add some bread crumbs or flour. 
6. Divide dough into portions and form the rest of the dumplings in the size you like. Wet hands are best here. 
7. Place the dumplings in boiling water, place a lid on top and return to a boil, then partially open the lid and reduce heat to a strong simmer. Cook dumplings for 15-20 depending on size.
8. Take out dumplings with a slotted spoon and place on a hot plate. Serve immediately with Chanterelle Mushroom Sauce.

Tips:

• Reduce milk if the bread is relatively fresh, increase milk and steeping time if bread is hard and dry. For best results use five day old sourdough bread.
• In a hurry? Use hot milk and reduce steeping time.
• Left Overs? Cut into slices and fry in a cast iron pan with butter and top with an egg for breakfast or lunch.