Rhubarb Cups are a simple, three-ingredient, make-ahead dessert from the 1847 cookbook The Lady’s Receipt Book by Eliza Leslie. Rhubarb Cups would be a perfect dish to add to your recipe rotation if you’ve got a freezer full of stewed rhubarb! I have to admit, they don’t end up being the most visually appealing dessert, but what they lack in aesthetics, they make up for in taste.

The cups themselves are very mild, but this recipe also includes a zippy and flavourful butter, sugar and lemon hard sauce. As an added bonus, in this blog post you’ll find out where you can find rhubarb growing wild in Banff National Park.

Cu p Cookies are a milk lemon sugar cookie with an almond, sugar & cinnamon topping sprinkled on top. This recipe is from Aunt Babette’s Cook Book from 1889, and its leavening agent is Ammonium Bicarbonate or Baker’s Ammonia

I’ve chosen this recipe because for the last 2 years, my Ammonia Cakes recipe has been my most popular post by far. That shows me that there’s an appetite for information about and recipes using Baker’s Ammonia, but I’m torn, because Ammonia Cakes is not a delicious recipe at all! I had to make a second recipe, Icing for Cake to save the Ammonia Cakes so they were edible and they didn’t end up in the compost.

Cup Cookies are a much more delicious ammonium bicarbonate cookie. Stick with this recipe for the deliciousness, but head over to Ammonia Cakes for a bit of history about Baker’s Ammonia.