The state that features such things as the Snowmobile Hall of Fame, the Frozen Tundra and the Birkebeiner (a cross-country ski marathon) is having a heat wave. It's supposed to be in the 90's all week long! So what smart things did I do last weekend? I went running, baked a cake and then hiked through Pike Lake State Park.
Running was to train for the half marathon that I wrote about. Got in about 4 miles over the weekend and it felt good despite the humidity!
I made a Raspberry Rhubarb Cake:
Here's the recipe:Cake:
2 cups flour
½ cup sugar
1 Tbsp. baking powder
1 tsp. salt
2 Tbsp. butter
1 cup milk
1 egg
4 cups chopped fresh rhubarb (mine was a frozen and then thawed and drained)
3 oz. package of raspberry Jell-o
½ cup fresh raspberries (you can probably use frozen too, but make sure they are thawed and drained)
Topping:
1 ¼ cup sugar
1/3 cup flour
½ tsp. cinnamon
6 Tbsp butter, softened
1 cup chopped nuts (optional)
Grease bottom only of a 13” x 9” baking pan. Preheat oven to 350 degrees. In a large mixing bowl, combine flour with sugar, baking powder and salt. Cut in butter until crumbly. Add milk and egg. Mix well. Pour batter into prepared pan. Spoon rhubarb evenly over batter. Sprinkle with dry Jell-o.
In a medium mixing bowl, combine all topping ingredients. Mix well with a fork. Sprinkle topping evenly over cake. Bake 40-45 minutes until topping is light golden brown and rhubarb is bubbly.
I highly suggest serving it warm with vanilla ice cream!
Then the hiking took Steve and I to a natural spring where we filled our water bottles (please excuse the awkward camera angle):
And to the tower for a gorgeous sunset (it was very windy):
Stay cool everyone!
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