I didn’t get my act together in time for a traditional Canada Day recipe to celebrate Canada 150 (real talk: I’m still testing it), so I bring you this non-traditional recipe of Whole Wheat Flax Pancakes with Stewed Rhubarb. Thick, fluffy pancakes with ruby-red stewed rhubarb and drizzled real Canadian maple syrup, this breakfast is a great way to kick off the upcoming Canada Day long weekend. I consumed a lot of pancakes in the last two weeks to perfect this recipe and I can honestly say that without a doubt, this has become my favourite go-to recipe.

Trevor and I don’t have any real plans for celebrating Canada’s sesquicentennial, but we live in a pretty big city so I’m sure we’ll stumble onto something fun to do. Since the days have been getting longer, we’ve been making a point to get out more instead of hiding out in our air-conditioning. Earlier this month, we explored the Art Gallery of Ontario, enjoyed a free visit to the Royal Museum of Ontario, and wandered through the Taste of Little Italy Festival (complete with a pitcher of sangria and pizza on a patio). Our neighbourhood is also having monthly film screenings in the park and everywhere I turn it seems like more farmer’s markets are popping up. Have I mentioned that I love this time of year? I’m definitely getting my fill of Vitamin D with all this sunshine.

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I know we’re at the very end of rhubarb season, but I couldn’t let the season go without sharing my Grandma’s recipe for rhubarb meringue cake. It’s also a bittersweet day because today would have been her 83rd birthday. My Mom sent me a photo of her handwritten recipe last month, but I was so caught up in all my jam making that I didn’t have any rhubarb to spare. Once I slowed down on the jam production, I set aside some extra stalks.

When I first made this cake, I had no visual guide and only a very briefly written recipe, so I was constantly texting my Mom questions: What size of cookie sheet do I use? How thick is the cake suppose to be? Is it supposed to be meringue? How thick??? My fingers turned red and went numb chopping up stalk after stalk of rhubarb and after I spread the thick, fluffy meringue onto the unbaked cake base, I started panicking and was convinced that I had done something wrong. We were just about to eat supper (poor Trevor was hovering around the counter waiting for me to move so he could get his food), so I put the cake in the oven, set the timer and hoped for the best.

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