Sweet science.

I used the last of the season's rhubarb to make my sister in law G. a tart birthday cake. I didn't try any, because she didn't want to slice it, but based on the batter and the sound of the crust when I tapped it, it came out the way I'd hoped. Not too sweet, with a bit of pucker you don't often find in cakes. If I make it again, I'll keep it at just one cup of sugar and use more rhubarb. Also, seeing about a lemon juice glaze to give it one last punch-up.

My dad's book group isn't meeting this coming Wednesday. However, I've still been tasked to bake for my parents' roof party in a few weeks, and I've decided on mocha and parsley for an extreme contrast. While I said I'd be happy to do this, I was told by one of my parents' friends that I was more or less tasked to make three cakes: two for the party, one for him. I'm thinking something with plums. Or possibly carrots. I'll see where the market takes me.