How I Learnt How to Make Yeast Cake
My Grandmother who was an excellent baker taught me how to bake fantastic yeast cakes. Almost two years ago I included all her tips in two posts: Cake with Plums and Crumble Topping and Rolls with Cheese Filling. They were supposed to be the first parts of a longer cycle I called “My Grandma’s Baking”. But they turned out to be the last ones too. Two weeks after we baked together I went on holiday. And on our last day away I received a phone call informing that my Grandmother passed away.
We, all the members of her family, always thought she was made of unique and unbreakable material. And nobody could have ever imagined one day she wouldn’t be among us anymore. We all thought we still had plenty of time with her…
Rhubarb Cake Recipe – a Tribute to the Yeast Cake Master
Around this time each year, My Grandma used to bake big trays of her fluffy fresh yeast cake with tangy rhubarb and sweet crumble on top. So, I decided to commemorate her and prepare a Rhubarb Cake.
I obviously used my Grandmother’s rhubarb cake recipes for the fresh yeast dough. I know it is a bit boring that I have utilised the same recipe for the third time already. But should you waste your time to look for something possibly better if you already have the best?
However, not to be so repetitive in my baking, I decided to make a roll. It may seem a bit tricky at first because when you roll the dough with the rhubarb, the cake breaks easily. But it doesn’t matter at all. Once you put all the pieces in a tin, everything will come together during baking. The instructions on how to do it the best way you will find in the below Rhubarb Cake recipe.
P.S. You shouldn’t omit the lemon icing. It not only compliments the taste but also enhances the look of the Rhubarb Cake.