Did your entertaining duties during the holidays leave you feeling stressed and tired? It doesn’t have to be like that next year or at any of your dinner parties. Read my top 5 tips for stress free entertaining that appeared in my good friend Kathy Buckworth’s article in December’s issue of Good Life Magazine.

My favourite cheese this past Christmas was Rondoux Triple Crème. A Canadian product with a rich velvety texture. Buy it at your local grocers and experience true decadence!

Everywhere you turn at this time of year people are talking about cutting back. Cutting back on spending, on eating out and cutting back on eating in general. Usually these thoughts are prompted by an overindulged holiday season and the need to answer that dreaded question, “So what’s your new year’s resolution?” Normally I don’t make resolutions because I find that if you haven’t got the will power to change something during the other 11 months of the year then chances are that in the depressing month of January, drastically changing something is not a positive experience!

This year however, after eating enough cheese through the holidays to make Wisconsin the richest state in the US, I turned to my husband on New Year’s day and proclaimed (as only a wife can)… “we’re cutting back on our eating.” Not a diet mind you but a change in portion size. I’m an advocate for eating what you want as long as it is in moderation. A nibble of dark chocolate late at night or a comforting meal of mac and cheese every once in a while is not going to kill you. It’s when the bowl is the size of the kitchen sink that the problems start. It seems like these days portion sizes have spun out of control and our ability to recognize a healthy size portion has been altered. Even our dinner plates have become larger to accommodate this upsize mentality.

There is a great article on http://www.epicurious.com/ about essential tools for portion control. I wasn’t so interested in the actual tools but more about getting a visual about what is considered a healthy portion size to help remind me how to keep our servings down to a healthy size.

So cheese, bread and pasta will still have a loving spot in my diet routine but now when I dish out our portions I will be thinking “hmm..is this the size of my computer mouse or a stack of cards?” View the slideshow and you’ll see what I mean.

Whether you have chosen to make a food resolution or not, give a thought to your dinner plate tonight and measure up a few household items to see how your portions “stack up”.

Happy New Year!

It seems (at least in my household) that the bulk of the holiday planning is often left up to the female in the house. From planning, inviting, hosting, shopping, wrapping, mailing, cleaning, cooking, decorating to purchasing my in-laws presents (hello honey….what did you do before you met me?) I am exhausted before the 25th even hits. And this year with the economy weighing down on us as it is, I’m not looking forward to the added financial stresses.

But enough of the humbug! There are some tips that I have learned over the years to help make the holiday season as stress free as possible and no it doesn’t include copious amounts of rum and Egg Nog! A Holiday without planning is anything but a holiday in my books and to that point each year I plan, plan and then plan again but even earlier. Here are a few of my tips and a recipe to help get you through the holidays. And if these don’t work for you….hire a cleaning lady, chef, butler and personal shopper and you just might have the best holiday yet!

· Clean out your fridge, freezer and pantry now. It not only helps to provide the much needed space for all the dinners and baking you will no doubt be doing but it also helps you save money by knowing what you already have on hand so you don’t double purchase.

· Wash and iron the table clothes and napkins now. Or even better – send them out to the dry cleaner. If not, you’ll find yourself trying to strategically hide last year’s gravy spots with the candle holders.

· Take the time to make a few freezer friendly meals that you can pull out at a moment’s notice to serve the family on those hectic shopping days. Soups, stews and casseroles are ideal.

· Make one or two finger foods that can go into the freezer and be popped straight into the oven when people drop by unexpected. Check out the Hors D’oeurves section on the recipes page of my website http://www.thecookscompanion.ca/ for a great Cheddar Dill Puff recipe that is perfect for this.

· Give the gift of home made goodness by making jams, chutneys or flavoured vinegars to give as gifts and hostess gifts this year. An hour in the kitchen now will save you time and money when you need to get your hands on a gift quickly. To get you started here is a recipe for Pear, Date & Cinnamon Chutney that is quick, easy and delicious.

Happy Holiday Season to you all!

Pear, Date & Cinnamon Chutney
Makes about 1 kilogram (2 lbs)
Preparation Time: 30 minutes
Cooking time: 60 minutes
Notes: Served with a smear of blue cheese on a cracker or baguette slice, this chutney is a wining combination of savoury and sweet. The chutney is ready to be eaten immediately, and will keep in a cool, dark place for up to 6 months. Refrigerate after opening and use within 2-3 months.

Ingredients:

· 500ml (2 cups) cider vinegar
· 1 kilogram (2.2 1bs) ripe pears, peeled, cored and chopped
· 450g (1 lb) pitted dates, chopped
· 2 red delicious apples, peeled, cored, chopped
· 18-20 shallots, sliced thinly (or 2 medium red onions, sliced thinly)
· 1 cup firmly packed brown sugar
· 2 cinnamon sticks

1. Place 250ml (1 cup) of vinegar in a big pot with all the ingredients. Slowly bring to a simmer over medium low heat stirring, until sugar dissolves. Cook for 25-30 minutes until fruit is tender.
2. Add remaining vinegar and cook for 30-40 minutes or until chutney is thickened and liquid is almost evaporated. Transfer to sterilized jars. Cool. (The chutney is ready to be eaten immediately, and will keep in a cool, dark place for up to 6 months. Refrigerate after opening and use within 2-3 months.)

Tips for Sterilizing Jars:
· You will need to sterilize your jars or the chutney will go moldy. Wash them thoroughly in warm, clean, soapy water. Drain upside down on a kitchen paper towel and then place on a baking tray in a preheat oven at 140C/285F for 15 minutes. Turn the oven to its lowest setting and keep jars inside while you make the chutney.

Tips for Storing:
· Using a ladle, transfer the chutney to sterilized jars while still hot.
· Cut circles of baking paper (parchment paper) to fit inside tops of jars, then place on the surface of the cooled chutney and seal with lids.
· Label and date jars and store in a cool, dry place away from direct sunlight.

Just in time for the holidays! The Cook’s Companion Gift Baskets


I have put together a collection of exceptional gifts that reflect the hottest trends in the culinary world. Flavoured olive oils and vinegars, imported finishing salts, specialty crackers and spreads and so much more. These unique gifts will give that special someone an offering of sophistication, exquisite quality and ultimate indulgence.


Each gift basket is personally chosen and assembled by me, giving you the assurance that this is the perfect gift for a friend, family member, client or employee. Each gift is beautifully wrapped in a unique carrier such as ice buckets, wine holders, bread baskets and more making it a 2-in-1 gift. I’ll also include a gift card written with your personalized message.


To help in your holiday shopping, The Cook’s Companion Gift Certificates are now available for purchase online and come in a variety of denominations. The lucky recipient can choose to redeem their gift on any one of our services: cooking classes, gift baskets, menu planners and more.


So visit the new Gift Baskets & Certificates page of http://nhughes.homestead.com/GiftBasketsandCertificates.html to shop today.



I’ve taken the stress out of the kitchen for you before now let me take the stress out of holiday shopping!

This month, CTStv’s Real Life with Sharon Caddy paid me a visit to talk about great holiday gifts from the kitchen, holiday brunch ideas and a quick one pot meal that you can serve to your family on those hectic winter weeknights. So tune into Real Life weekdays at 3pm but especially Nov.17th & 20th and Dec 3rd (Ontario Bell ExpressVu channel 651 and Starchoice channel 355) to catch these segments and more.

And just like his mother, who never shy's away from the spotlight, my son Declan worked his way into the act by joining me to talk about some of our favourite holiday memories. He tells me he’s available to sign autographs!

Thank you to everyone who took the time to vote for me on the WNetwork. Unfortunately I didn’t make the semi-finals but in only the way this wacky world works, I got an offer the same day to audition for a show to be pitched to the Food Network. I will certainly keep you posted as to the progress with this venture!

I always feel sorry for the month of November. Sandwiched between two holiday packed months it sits on it’s own with really no reason to celebrate. October and December bring the merriment of pumpkins, turkeys and champagne but November only brings gusty winds, shorter days and lower temperatures.

So never one to pass up an opportunity to create a reason to celebrate I suggest we declare November the nurturing month. 30 days to nurture all those relationships that your busy life has you putting on the back burner. Before the December party circuit hits you fully in the face, call up that friend or family member that you’ve wanted to spend some quality time with but never seem to find the time. Whether you put the coffee on or open a bottle of wine together make the effort to reconnect, unwind and share some time talking instead of making party chit chat.

Here’s a recipe that bridges the tea and wine gap…Warm Spiced Wine. It’s the perfect accompaniment to good friends and great conversation. November just might become my favourite month of the year!

Warm Spiced Wine
Makes approximately 6 cups
Preparation Time: 5 minutes
Cooking time: 15 minutes
Notes: You can make the wine up to 4 hours prior to serving it. Gently reheat on the stove top just before serving.

Ingredients:

· 1.5L (6 cups) dry red wine
· 225g (1 cup) white sugar
· 3 whole dried dessert figs
· 1 granny smith apple, quartered
· 1 orange, quartered
· 1 cinnamon stick
· 1 vanilla bean, split
· 3 whole cloves
· 2 tablespoons brandy


Combine wine, sugar, figs, apple, orange, cinnamon, vanilla and cloves in a large saucepan and bring to the boil over high heat. Gently boil, stirring occasionally, for 12 minutes or until mixture thickens slightly.

Remove from heat. Stir in brandy and cover. Set aside for 10 minutes to develop the flavours.
Strain through a sieve into a serving bowl. Ladle into glasses and serve.

*Recipe adapted from Australian Good Taste – April 2004

A big thank you to everyone who voted for me to become the W Network's newest Food & Nutrition expert. The voting has closed and the finalists will be announced the first week of November. You can check back here as well as www.wnetwork.com to find out if I have been selected. I'll also post the results on www.thecookscompanion.ca and www.themenucompanion.com.

Everyone's comments were so supportive and once again I can't thank you enough for taking the time to view my video submission and comment on it.

Fingers crossed....

The W Network (http://www.wnetwork.com/) is looking for a food and nutrition expert to appear on their own television show. I have thrown my hat into the ring and sent in a video explaining why I think I should be their next food and nutrition expert. To help choose the finalists starting Monday October 13th and ending October 26th, website users are invited to comment on and rate the eligible experts’ submitted videos. The panel of judges will take into account these comments and ratings.

If in the past you have enjoyed one on my cooking classes, read with interest my monthly column and blog or have watched me on television and think I would be an ideal candidate then please lend your support by visiting http://www.wnetwork.com/ and click through to their Expert Section to comment and rate my video. If you think any of your friends or family would be interested in voting please forward on this email.

I appreciate everyone’s support and look forward to providing you with more great tips and recipes as W Network’s new food and nutrition expert.

Last Sunday morning at the cottage, I was warming my hands up with a cup of coffee when I noticed out of the corner my eye, a dark shape moving around in the backyard. I figured it was our local bear making his morning pilgrimage to the breakfast buffet – the neighbour’s compost pile. But when I wiped the sleep from my eyes I realized it wasn’t Smokey but 2 wild turkeys strutting their stuff. Now personally if it was coming up to the time of year when I was fêted and admired the world over and then roasted in the oven, I wouldn’t be doing the two step in front of the very audience that wanted to smother me in cranberry sauce!

None the less, the kids squealed with delight at the turkeys who quickly took off into the bush but not before they left their calling card in the form of a few feathers. So a good day for all last Sunday; the kids got something cool to take to Show & Tell, I was inspired to find this great recipe for Dried Fig & Pork Stuffing and the turkeys…
Well they lived to strut another day, just!

Dried Fig and Pork Stuffing
Makes enough stuffing for a 4kg turkey

Preparation Time: 10 minutes + standing
Cooking time: 10 minutes

Notes: This stuffing can be made a day ahead; refrigerate, covered, separately from the turkey. Fill the turkey close to cooking. Once cooked and carved ay remaining turkey should have the stuffing removed from both cavities; both turkey and the stuffing should be covered, separately and refrigerated as soon as possible after being served.

Ingredients:

½ cup dried figs, chopped coarsely
½ cup pitted prunes, chopped coarsely
¾ cup (180ml) port
50g butter
1 large onion, chopped finely
2 cloves garlic, crushed
250g breakfast sausage, casings removed
250g ground pork
2 cups fresh breadcrumbs (pulse day old sandwich bread in a food processor until fine crumbs)
½ cup roasted pistachios (optional)
1 egg, beaten lightly
½ cup finely chopped fresh flat leaf parsley (Italian parsley)

Combine fruit and port in small bowl; cover, stand 3 hours or overnight. Drain fruit over small bowl; reserve both fruit and port, separately.

Melt butter in large frying pan; cook onion and garlic, stirring, until onion softens. Add ground pork and sausage meat, cook, stirring, until browned; transfer to large bowl.

Add reserved port to same pan; cook, stirring, until port reduces by half. Add port to meat mixture with remaining ingredients; stir until well combined.

I have always found food and wine trends fascinating. In my business I find new products, flavours and ideas well before they hit mainstream so it’s always interesting to see how on the mark my personal favourites become.

Those who know me personally, know that Sparkling Wine has been my drink of choice for years. It’s so often reserved for special occasions but never in my house. When you consider that you can purchase a really good quality Prosecco or Cava (Italian and Spanish sparkling wines) for around $13, price isn’t a factor as most people spend on average $15 a bottle for wine. Sparkling wine is also a very versatile drink to pair with many different types of food. As a general rule the more a wine makes your mouth pucker, the better it is to match with foods and the crisp bubbles of a sparkling wine do just that! Plus I love the taste and it always makes me feel special even on a Tuesday night!

The other drink I have always been fond of is Tequila. Now most people raise their eyebrows when I tell them this as they see Tequila as a harsh, throw it back shot. But a small sipping glass of gold tequila can be a wonderfully rich, smooth and enjoyable experience. So I had to chuckle when this summer seasons LCBO Food & Drink magazine had an article on “Tequila Comes of Age” praising the merits of “sipping tequilas”. These are refined 100% agave spirits that are viewed in the same manner as single-malt Scotch. Tequila is now enjoying a soaring popularity and a sophisticated new image.

If you haven’t tried Tequila in a while, invite a few friends over and sample some of the newer brands on the market. Just make sure to serve some Tequila inspired dishes to help keep the party on an even keel!

The Memory Keeper’s Collection


It is often said that sounds, smells and tastes can bring us back to a long forgotten memory in an instant. The aroma of bacon and onions frying transcends my father back to his grandmother’s kitchen early on a Sunday morning; the ping of a flag pole line instantly has my husband recalling days of sleeping aboard the family sailboat as a small boy and every time I taste wild mushrooms I subconsciously find myself traipsing through a damp forest with my family searching for these woodsy delights.

So too do sensations and memories play an important role for Martin Malivoire when he speaks of his love of wine. Martin, owner of Malivoire Wine Company with his partner Moira Saganski, has been an passionate collector of wines for the past few decades. Through his work as a film and television special effects supervisor and now winery owner, Martin has had the pleasure of traveling to all corners of the world and in doing so has made it a habit to seek out small, unknown areas for wine. “I’d much rather travel to a small unrecognized wine region and immerse myself in the local food, wine and culture. It’s a great way to truly get to know a town, make some wonderful new friends and along the way uncover a few gems of wine, “explains Martin. “I’d find something I like; most often a house wine made down the road, and buy a half dozen cases to bring home with me.” And it’s a good thing for us he has.

As the lead donor to the 2008 Oakville Trafalgar Memorial Hospital’s Fine Wine Auction held on September 18th, Martin has donated over $200,000 worth of wine from his personal collection to be auctioned off in support of the Surgical Department of the Oakville hospital. Exciting wines such as a 1988 Penfolds Grange, South Australia, a 2001 Caymus Special Selection Cabernet Sauvignon, Napa California and 4 bottles of 1989 Chateau Petrus, each valued at $8,500. And although a bottle of Petrus may not make it onto everyone’s shopping list, there are wines to suit a variety tastes and budgets up for auction.

With such a vast collection, I asked Martin what it was that motivated him to acquire a specific wine. The answer was never about the cost of a bottle; whether it be $20 or $500; but about the story of the surroundings and the meal that was paired with the particular wine. He recalls for me a trip years ago to Roufach, France when after a damp, cold day of hiking, he and his traveling partner settled down in front of a crackling fireplace in a small bistro. He describes to me the many cyclists pedaling furiously past the window, a steaming dish of wild boar stew placed in front of him and a beautiful glass of ’88 Chateau Nouvelle Petrus (made down the road of course) that accompanied it. If it wasn’t for the 30 degree temperature in July, I too felt like I was snuggling back into the bistro chair rejuvenating myself with the fire and wine.

But for Martin, wine is not just for enjoying and collecting; it’s also his livelihood. Malivoire Wine Company, based in Beamsville, Ontario, released its first wine in 1997 to great reception and has continued to steadily increase not only the volume but the variety of wine it produces. New releases this summer include a 2006 Courtney Gamay and a 2007 Gewürztraminer. In addition to bidding on the over 450 bottles of wine, the OTMH Wine Auction attendees will be able to sample 3 of Malivoire Wine Company’s more popular wines on the night of the 18th; 2006 Ladybug Rose, 2006 Chardonnay and the 2006 Gamay. The wines will be paired with a selection of hors d’oeuvres and Martin will be on hand to share with you not only his wine but the stories that go with them.

With such wonderful memories, it’s hard for Martin to part with a selection of his cellar but in doing so he not only supports a wonderful cause in the Oakville Trafalgar Memorial Hospital but he also makes room for future wine adventures that will no doubt create new and lasting memories. To purchase your tickets to the OTMH Fine Wine Auction, showcasing a spectacular private collection, Malivoire wines and the man himself, visit http://www.otmhfinewineauction.com/ or contact Amanda Moore at 905-845-2571 ext. 6247.

Here’s a wonderful recipe courtesy of Malivoire Wine Company and Gamelle Restaurant in Toronto. Paired with the 2007 Malivoire Gewurztraminer it makes a delicious first course or light dinner. Enjoy!

Braised Onion and Brie Galette
Recipe provided by Chef Sean Moore of Gamelle restaurant in Toronto
Tips: For a quicker version, use ready to roll puff pastry or fresh pizza dough in place of making your own dough.
Beverage Pairing: 2007 Malivoire Wine Co. Gewurztraminer


For the Dough:
· 2 cups all purpose flour
· 1/2 lb unsalted butter, cut into small pieces
· 1 teaspoon salt
· 4-6 tbsp cold water


In a mixing bowl, combine the flour, butter and salt by rubbing them together with the tips of your fingers. When the butter and flour is the consistency of pea-sized pieces, turn the mixture onto a clean surface. Form a well in the middle of the flour-butter mixture and pour the water into it. Using the tips of the fingers of one hand, gradually work the flour into the water using a circular motion. Knead the resulting dough into a flat ball, cover with plastic and refrigerate for 1/2 hour.

For the Filling:


· 1 fennel bulb, trimmed of stems and root, sliced thinly
· 2 large Vidalia onions, peeled and sliced thinly
· 1 teaspoon chopped fresh thyme
· 100 mL Malivoire's Ver Jus (or substitute dry white wine)
· 1 tablespoon butter
· salt and pepper to taste


Place the butter in a saucepan over medium heat. When the butter begins to foam, add the sliced fennel and onion. Stir to coat the vegetables with butter. Add the fresh thyme and cover the pot with a lid. Turn the heat down low and allow the onion and fennel to cook and soften for about 30 minutes, stirring occasionally to prevent browning. Remove the lid and add the ver jus. Allow the mixture to cook further, stirring occasionally, until it reaches the consistency of a thin marmalade. Season to taste and remove from heat. Allow to cool completely.

To Finish:


· 200 grams Brie cheese, cut into small pieces
· 1 small bunch fresh Arugula
· A handful of toasted pumpkin or sunflower seeds (optional)
· 1 tablespoon extra virgin olive oil
· 2 beaten egg yolks


Preheat the oven to 350F.
Roll the pastry dough into a 10-inch circle. Move the dough onto a pizza pan or baking sheet. Spoon the onion-fennel filling into the center of the pastry and spread out evenly over the pastry, leaving 1 inch of uncovered pastry around the edge. Sprinkle the brie over the filling. Working around the outside of the galette, fold the uncovered 1 inch of pastry dough over the first inch of filling until you have a rough tart with a large exposed section of filling in the middle. Brush the pastry edges with the egg yolk. Bake for 30 minutes until pastry is golden brown and cooked through. Remove and allow to cool to room temperature.
Toss the fresh arugula with olive oil, pumpkin/sunflower seeds and a little salt. Arrange in the center of the galette. To serve, slice into wedges, and plate with some arugula on the side. Enjoy!


Malivoire Wine Company
3920 King Street West
Beamsville, ONT L0R 1B0
905-563-9253 http://www.malivoirewineco.com/

Oakville Trafalgar Memorial Fine Wine Auction
Thursday September 18, 2008
http://www.otmhfinewineauction.com/ 905-845-2571 ext.6247

Hurry Up and Slow Down


I always look forward to the month of July and not just because of the glorious weather. After the craziness of the school year I take my two boys and head north to the cottage. Here there are no set schedules, no soccer games/hockey games/play dates to drag the kids off to, no stores to whip out to, no movies we “have” to go and see and no “important” errands. Instead there is a sense of calm and relaxation. And instead of me constantly chanting to the kids, “Hurry up, hurry up. We’re going to be late”, I find myself taking the time to actually enjoy my children. Jumping off the dock, looking for frogs and island hopping are daily rituals. So our family meals have to reflect this unhurried and relaxed pace. Meals are usually always cooked on the BBQ and almost never require a lot of preparation. Here’s an easy and fun meal that is perfect for those long, lazy days of summer. Marinate the chicken ahead of time and give your family the task of husking the corn so everyone gets to enjoy the most of the day without being in the kitchen. So come on…hurry up and slow down!

Chicken & Chorizo Skewers
Serves 6
Ingredients:
· 8 (about 600g) chicken thigh fillets, cut into medium sized pieces
· 1 tablespoon olive oil
· 2 garlic cloves, crushed
· 2 teaspoons ground oregano
· 2 teaspoons sweet paprika
· 1 tablespoon fresh lemon juice
· 2 teaspoons brown sugar
· 4 chorizo sausages, thinly sliced diagonally
· Crusty rolls, split, to serve
· Spicy Barbecued Corn on The Cob (see recipe below)

Combine chicken, oil, garlic, oregano, paprika, lemon juice and sugar in a bowl. Place in the fridge for 2 hours to marinate or overnight.

Evenly thread the chicken, alternating with chorizo, among the skewers. Note: If using wooden skewers, make sure you soak them in water for 15 minutes prior to using. This will ensure they don’t burn on the BBQ.

Heat a barbecue on medium high heat. Add the skewers and cook, turning, for 6-8 minutes or until chicken is cooked through. Remove from heat and place in the fridge to chill. Serve with rolls, corn and a green salad.

Spicy Barbecued Corn on the Cob
Makes 6 servings
Ingredients:
· 6 cobs of fresh corn, husks and silks removed
· 1 tablespoon olive oil
· Salt
· Pepper
· Chili powder
· 2 limes, quartered

1. Preheat a BBQ to medium high heat.

2. Brush the corn with the oil and BBQ turning frequently for 10 minutes or until tender and golden brown.

3. Remove from heat and season with salt, pepper, chili powder to taste. Squeeze fresh lime or each cob. Enjoy!

Buttermilk Rhubarb Coffee Cake


The spring harvest season in Ontario has taken a slight beating this year with our long and cold winter that lasted well into April and even May in some parts. Because of this the traditional time for strawberry picking (June and July) will no doubt be pushed back. Most pick your own farms for berries (www.foodland.on.gov.ca) are not showing signs of readiness so far this season.

But just because the summer season fruits are behind schedule there are still many early harvest crops that are ready for you to enjoy now. Rhubarb is a perfect example. With it’s rosy colour and tart flavour, rhubarb is a perfect addition to so many dishes. Slow roasted with a splash of vanilla and sugar is a quick and easy dessert. And although it’s often paired with strawberries in pies, jams and puddings, rhubarb was classified as a vegetable up until the late forties. Sautéed with butter and deglazing the pan with wine makes for a wonderful accompaniment to roast duck or pork. But I’m one of those people who like my fruits at the end of my meal so when I have an abundance of rhubarb I turn to this wonderful recipe for Buttermilk Rhubarb Coffee Cake. When baked, the rhubarb releases enough moisture to add a delicious syrupy consistency that is sopped up by the coffee cake giving it a richness and moistness that is irresistible.

So put your thoughts of Strawberry Margaritas aside for a few weeks and enjoy the local flavour Rhubarb while it’s at its peak.

Buttermilk Rhubarb Coffee Cake
· 1 1/2 cups chopped rhubarb(in 1/4 -inch pieces)
· 3 tablespoons sugar
· Nonstick spray for the pan
· ½ cup (1 stick) unsalted butter, softened
· 2/3 cup sugar
· 2 large eggs
· 1 teaspoon vanilla extract
· 1 ½ cups unbleached all-purpose flour
· ½ teaspoon salt
· 1 teaspoon baking powder
· 1/8 teaspoon (large pinch) baking soda
· ½ cup buttermilk
Topping:
· 2 tablespoons brown sugar
· ½ teaspoon cinnamon

1. Preheat the oven to 350F. Place the chopped rhubarb in a bowl, and sprinkle with 3 tablespoons sugar. Let stand while preparing the batter.

2. Spray an 8-inch baking pan with nonstick spray.

3. Place the softened butter in a mixing bowl. Using beaters, add the sugar, and cream together until fluffy. Add the eggs, one at a time, beating well after each. Stir in the vanilla.

4. In a second bowl, stir together the dry ingredients until blended.

5. Add the dry mixture to the butter mixture, alternating with the buttermilk. Stir thoroughly, but minimally, until combined. Don't overmix.

6. Fold in the rhubarb, and transfer the batter to the pan. The batter will be somewhat stiff, and might seem to resist being spread into the pan.

7. In a small bowl, mix together the brown sugar and cinnamon, and sprinkle on top of the batter.

8. Bake for 25 minutes, or until a toothpick inserted all the way into the center comes out clean. Serve warm or at room temperature.