The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

������ �� ���� ���� �� ��� ��� ��� �� ���������� and member of Red Nights motorcycle club. Immigrated from Portugal 21 years ago. Every year, eight roadworkers are killed in construction zones across Ontario. �� ����� ����� ������� ���� ����� Why are you driving through ours? THURSDAY, JUNE 1, 2017 • WATERLOO CHRONICLE • 11 CITY LIFE Sometimes technology gets the best of us, as was the case two weeks ago when our recipe for Rhubarb Snacking Cake was pub- lished. Since the Victoria Day week- end was approaching, it was a great opportunity to give you a simple and easy dessert that showcased a sea- sonal favourite -- rhubarb. Unfortunately, there were a few editorial glitches and while we thought we had fixed them, to our dismay, we missed them. Thanks to all our readers who telephoned, emailed and even stopped in to point out this oversight! We are glad to know you are reading and looking forward to our recipe. We sincerely apologize, so without further ado, here is the cor- rect version of the Rhubarb Snacking Cake. And if you are seeing it for the � rst time -- well enjoy this recipe with whatever fruit is in season. Rhubarb Spice Snacking Cake (Serves 12) Ingredients Crumb: • 1 cup all-purpose fl our • 1/4 cup light brown sugar • pinch salt • 1/4 tsp. ground cinnamon or ginger • 4 tbsp. butter, melted Rhubarb: • 1 1/4 lbs. rhubarb, trimmed into 1/2-inch lengths (about 3 cups) • 1 lemon, zested and juiced •1 1/3 cups granulated sugar, divided Cake: • 1 1/3 cups all-purpose fl our • 1 tsp. baking powder • 3/4 tsp. salt • 1/4 tsp. ground ginger • 1/2 cup butter • 2 eggs • 1/3 cup sour cream Method Preheat oven to 350°F. Grease and fl our a 9x13-inch baking pan. C r u m b : C o m b i n e f l o u r , brown sugar, salt and cinnamon together in a bowl. Add in the melted butter and stir with a fork until a crumbly mixture forms; set aside. Rhubarb: In a bowl, combine rhu- barb, lemon juice and 2/3 cup sugar; set aside. In another bowl, combine flour, baking powder, salt and ground gin- ger. In a mixing bowl with an electric mixer beat butter, remaining 2/3 cup sugar and lemon zest until light and fl uff y. Add eggs, one at a time, scraping down the bowl after each addition. Add flour mixture 1/3 at a time alternating with the sour cream, mix- ing between each addition until bat- ter is just combined. Dollop batter over prepared pan, then use a spatula to spread the batter into an even, thin layer. Spread rhubarb mixture into an even layer over the cake batter. Sprinkle reserved crumb mixture over rhu- barb. Bake in preheated oven for 50 to 60 minutes until golden on top. Cake is done when tester inserted into centre of the cake comes out clean. Cool completely on rack and cut into serving pieces. June Cooking Class Schedule June 7 Cottage Cooking: Two Coolers, One Weekend $80 June 9 Demo & Dine: Morocco $80 June 10 Make and Take: Easy as Pie* $90 June 14 Girls Night Out: Summer Cocktails & Appies $80 June 15 Mastering the Grill: Up in Smoke $80 June 20 Shell Shocke: � e World of Shell� sh $80 June 21 Culinary Adventure: Sicilian Street Food $80 June 27 Canada 150: Burgers and Beer $99 *Hands On Class ••• Relish Cooking Studio is a boutique gourmet kitchen shop and cooking school. It's located at 56 Regina St. N., Visit www.relishcookingstudio.com or call 519-954-8772. Getting this recipe right for all those who like rhubarb ADDING A LITTLE RELISH DONNA-MARIE PYE & MARIA BURJOSKI Meet this little noodle -- Rigatoni. He's looking for a home with the � nest of cuisines, and the love of wonderful people. Come into the Kitchener-Water- loo Humane Society today if you have room in your home for some Rigatoni. To meet Rigatonie, or other pets available for adoption, visit the K-W Humane Society at 250 Riverbend Dr., in Kitchen- er, or call 519-745-5615. SUBMITTED PHOTO