It’s hard to contain myself. American Cake Decorating Magazine asked me to create a recipe just for them to feature in their online edition Slice.
I had full range of what I wanted to do which was actually kinda difficult. Tell me “Make a new Buttercream flavor” and I’m good. Start me on my path and I’m off an running. Drop me in the middle of a field and say “Enjoy” and I have no idea what to do other daydream and pick flowers and attempt to out run creepy-crawly things.
As much as we all love cake, sometimes we just need a little something different to inspire us. With the summer season upon us there are bountiful berries and other beautiful produce to pick from. I’m a HUGE rhubarb fan, but some people *coughhubbycough* get all hot and bothered by the fact that it IS technically a vegetable. Seriously, Mr. Kara’s Couture Cakes. Suck it up, Mister!
I digress. I’ve been wanting to marry rhubarb with a berry other than the classic strawberries so I used ACD’s invitation to get all kinds of creative. The season and it’s produce were my inspiration and my cravings became my driving force. I didn’t just want to stop at a strudel or danish, and adding them to cake felt boring to me. It had to be a bar! Easy to make, easy to cut and serve, and something everyone remembers mom making as a kid. Well, now it’s YOUR turn!
These were heavenly. And devilish. They made me feel wonderful and naughty all at once and I loved every minute of it.
I’ll admit that I had to send the rest into work with the hubs because I would have easily eaten this whole pan. No joke.
I’m here to share this recipe with you in the hopes that someone else will join me in my culinary misbehaving. I need a tribe of you. So bake it. And tell me what you think 🙂
You can start by watching this quick video to see how I put it all together, and the recipe is just below.