Holiday-Father's Day

Father's Day

Go camping Friday and Saturday

Sunday dinner MENU:

Caesar salad
breadsticks with extra virgin olive oil
baked chicken pesto with citrus aioli
penne pasta, artichoke hearts, tomatoes, cucumbers,
and a lemon dill vinaigrette
Caprese salad
Melon slices

Camping gear
Swim trunks
Tie

Lemon Rhubarb Mochi Cake


4 stalks rhubarb, cut into 1-inch pieces
2 tbsp granulated sugar
1 tbsp lemon zest, divided
4 tbsp (1/4 cup) unsalted butter
1 3/4 cups (1 can) of full fat canned coconut milk
1 cup brown sugar
2 large eggs
1 tsp vanilla extract
Juice of 1 lemon
2 cups mochiko flour (sweet rice flour)
1 1/2 tsp baking powder
1/2 tsp salt
3 tbsp shredded unsweetened coconut
Flaky salt

  1. Preheat your oven to 350 degrees. Spray a 10” cast iron skillet or cake pan with nonstick cooking spray.

  2. In a medium bowl, toss rhubarb, sugar, and 1 tsp lemon zest and set aside.

  3. Melt butter in a saucepan over medium heat. Cook for about 4 minutes until it turns slightly brown. Turn off the heat and immediately whisk in coconut milk and brown sugar until evenly mixed and sugar has dissolved. Whisk in eggs, vanilla, remaining lemon zest and juice until smooth.

  4. Whisk together mochiko flour, baking powder, and salt in a large bowl. Slowly pour in butter mixture and whisk until smooth.

  5. Fill the skillet or cake pan with mochi batter. Arrange rhubarb over the top of the cake and sprinkle coconut around the edge (or over the whole surface, up to you). Bake until golden brown around the edges and set in the center, 60 to 70 minutes.

  6. 5. Remove the skillet from the oven, immediately sprinkle with flaky sea salt and allow to cool for 15-20 minutes until cool enough to eat.

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