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Organization is key to ever-growing number of recipes

Marianne’s Rhubarb Cake
Recipe Type: Dessert
Cuisine: Never Enough Thyme Catering
Author: Chef Dierre Acheson
f any of you have been to my home for a cooking class or in the shop, you know that we have a lot of recipes and books, special sources of inspiration through my career and passion of cooking. My first recipe box was a small 4×5 card filing system at the age of 14. Needless to say, I quickly grew out of that box, though I still have it. Now, after many years, the needs have changed, but we keep on outgrowing our boxes. We have files of recipes that need a true home. Every place I have worked had a “Kitchen Bible.” This book provided standards for the restaurant, conversion tables and, of course, the recipes that were used for the menu. Our move to the new location and combining of homes has led me to many reorganizing projects. “Dierre, where is the recipe for…?” are words I’m beginning to dread, as there are so many to remember. My home has recipes filed by baking, casseroles, BBQ, tried-and-true, as well as ideas. My favourite files are comprised of recipes from my parents, one for Mom and one for Dad. A walk down memory lane to another time and a smile usually follows time spent with those files. Our work files are much larger, but follow the same format. To make things easier, there is a spot for the recipes that are used more often than others. Also, our wonderful collection for special occasions, such as Easter and Christmas. If you are a digital genius, the same can be done on your computer. There have been many times where I’ve been sitting in the salon and taking pictures of magazine articles. Wherever your inspiration is, clip, snap or email it to yourself and start in the idea folder. Enjoy, make adjustments to your recipe and get it to one spot – save yourself the time and find what works for you. Here’s another recipe to clip. Happy baking.
  • 2-1/4 cups flour
  • 1/2 cup sugar
  • 2 tsp baking powder
  • 1 tsp vanilla
  • Pinch of salt
  • 1 egg
  • 2/3 cup butter
  • Filling
  • 500 grams rhubarb, cut in pieces
  • 3 eggs separated
  • 1 cup sugar
  1. Dough: Mix together flour, sugar, baking powder, vanilla, salt, egg and butter;
  2. Line a 9” spring form pan with the dough, leave some aside for top decoration;
  3. Separate egg yolks and whites;
  4. In a bowl, whip together egg yolks and a 1/2 cup of sugar until the egg mixture is light yellow in colour;
  5. Gently mix in rhubarb, pour over the dough-lined spring form pan;
  6. Beat egg whites until light peaks form. Add the last half cup of sugar and beat until stiff peaks form;
  7. Spread over the rhubarb mix;
  8. Make lattice pieces for the top of the cake in a crisscross pattern;
  9. Bake at 350 F for 35-40 minutes.


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