Rumour has it that Brett was a handful as a little one. In order to keep him out of trouble, his Mom (also known as Jane) would put him to work stirring cookie batter or doing some other simple kitchen task. In celebration of Mother's Day, we're sharing  a recipe from Jane's kitchen: Rhubarb Tea Cake. This tea cake makes the perfect companion for a cup of coffee, a light breakfast, or a midday snack. And because nothing says Mothers Day like asking your Mom to visit your commercial kitchen to prepare a wholesale amount of rhubarb jam for your shop - we have a limited run of Jane's Rhubarb Jam available at the shop too (it's perfect for slathering on the tea cake!).



1 1/2 c. all purpose flour

1 tsp. baking powder

1/2 teaspoon salt

1/2 c. diced butter, at room temperature

1 c. granulated sugar

2 eggs

 Plain yogurt and 2% milk to a total of 1/4 c.

1 c. chopped rhubarb



Butter the sides of one loaf pan. Preheat oven to 350 degrees F. Sift flour, baking powder and salt into a bowl, set aside. In another bowl cream butter with sugar, then add eggs, one at a time, then add in yogurt and milk. Stir in the sifted dry ingredients. Beat with an electric mixer on low speed for 1 minute, then on high speed for 2 minutes longer until well mixed. Stir in rhubarb. Pour into prepared pan and bake for 45 to 50 minutes. Serve with rhubarb jam.

This recipe makes one loaf pan lined with parchment paper.