Requested Recipe Favorites

Welsh cakes (pice ar y mean) are the mainstay of  every te bach. While many use the time-honored recipes, Welsh cake pioneers like Kim Corbin are constantly inventing new ones. Her latest creation was unveiled at the te bach on May 6, 2017, during the Celtic Weekend for All in Spring Green, WI, and was a tremendous hit.  So many asked for the recipe that we have added this recipe page to the website to give everyone access to the tasty treats.

Kim Corbin’s Rhubarb Welsh Cakes

2 cups all-purpose flour
1/2 teaspoon salt
3 rounded teaspoons baking powder
1/2 cup sugar
3/4 teaspoon nutmeg

1/2 cup shortening or butter
1 lemon (grated rind and juice)
2 eggs (beaten)
1 cup finely chopped rhubarb

Mix together dry ingredients. Add shortening (or butter) and blend thoroughly. Add lemon rind and rhubarb. Add beaten eggs, lemon juice, and about 1 Tablespoon of water. Mix all together and roll to about 1/4 inch thickness. Cut into rounds (about 1.5 to 2 inch diameter). Cook on dry griddle or electric frying pan at temperature of about 300 degrees F until slightly brown. Turn over and cook until brown on other side. Sprinkle with sugar and serve warm.