It has been a long time since I have had time for anything let alone time to bake. This is my first creation on my first Baking Sunday in a long time. The reason I have been absent is because I was busy planning a wedding and European honeymoon. I love planning. I always say that if I weren’t a chemist that I would be an event planner.
Our wedding was small but that doesn’t mean I had any less work to do. The only thing I didn’t have to deal with was the processional and music that coincides with that as well as bridesmaids dresses or bridesmaid flowers since I didn’t have any of those (honestly bridesmaid flowers are super easy because you just make them similar to the bride’s bouquet but have less flowers or simpler flowers). My flowers I spent a lot of time designing. I had a florist do the final arrangement but I gave specific flowers with colors and just told her (Kim from Artemisia) to arrange them.
Everything else I had to plan and I even had to write an entire ceremony since we did not have a church wedding which is not very easy to do. In addition, finding a venue for a small wedding (50 or less) is very difficult. All venues hold 100-300 so finding one with charm is not an easy task.
We ended up finding W.A. Frost which turned out to be absolutely amazing. It’s a small restaurant in historic St. Paul full of charm & beauty.
It is gorgeous inside and no decorations were needed.
The two rooms we rented held 57 max so it was perfect. We went there for lunch before we picked it and I tried the bouillabaisse and my guy got a cheeseburger. We figured that if they could cook a high-end dish and a simple cheeseburger that no matter what we ordered for the reception would be fantastic. We weren’t disappointed. Everything was delicious. For the night of we went with a walleye dish, a pork dish, as well as a bistro steak. I had the steak the night of and it was incredible. For our cake we went with tiramisu for our top layer and strawberry lemon for the bottom layer from Buttercream. Buttercream is expensive but it is worth it. They really are the best for wedding cakes in Minnesota.
I should also mention that my photographer (Angela from Angela Divine Photography) was absolutely amazing and all my wedding photos are from her. I told her we only needed a few hours of coverage and she did better than I could have imagined. I knew I wanted her once I saw her portfolio as she did many small weddings, and with our wedding being under 50 it was a perfect match.
I could talk about all the other details of event planning but this post would go on forever. Needless to say it takes a lot of time to research options for every single item for a wedding and a European trip. There is a lot to consider but just take it one thing at a time while always thinking about the next 20 tasks coming up if that makes any sense. I guess that’s why I am good at planning. I’m great at multitasking & thinking about the future while enjoying & living in the present.
As of now, my rhubarb is growing like crazy. I will have plenty of things to make rhubarb-wise in the future so prepare yourself. Maybe I could actually remember to take a decent photograph of my baked goods before they all get eaten.
Rhubarb Torte
For the crust
- 1 1/2 C flour
- 7 T sugar
- 1 1/2 sticks cold butter, cut into cubes
Heat the oven to 350°F. In a large mixing bowl, combine the flour and sugar. Cut in the butter as if you’re making a pie crust. Press the dough into a 9- by 13-inch pan.
For the custard
- 2 eggs
- 3/4 C granulated sugar
- 3/4 C brown sugar
- 1 tsp vanilla
- 1 C flour
- 3/4 t baking soda
- 1/2 t salt
- 3 C fresh rhubarb (I used the red variety)
In a large mixing bowl, beat the eggs and sugar until combined. Stir in the vanilla. Stir in the flour, baking soda, & salt. Stir in the rhubarb. Let sit for 30 minutes. Pour the custard into the crust, and bake for 35–45 minutes, until the torte is set and slightly golden, not toasty brown. Store any leftovers, covered, at room temperature.
