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Arthur

Canada's Most Patriotic Village

The Village of Arthur received this recognition in 2002, when David Tilson the M.P.P for Dufferin-Peel-Wellington-Grey stated in the Ontario Legislature that because of Arthur's extraordinary effort in World War II the community would be recognized as "Canada's Most Patriotic Village".

Achievements that garnered Arthur this title include that during World War II the government ran War Bond and Victory Bond campaigns to raise money to carry on the war effort. In the first campaign in 1940, Arthur Village led all communities in Canada in reaching its objective. In every following campaign (6 in all) the Village let all communities in the country in reaching its objective. As well, during the war, a Navy League was formed in most Canadian communities, to raise funds for Canadian Sailors at sea. 

In September, 1944, Arthur Council received an award for having raised the most per capita of any community in Ontario. A series of murals are featured in the downtown core in keeping with Arthur's war history. 


www.arthurchamber.ca

Rhubarb Almond Upside Down Cake

1/4 c
1/4 c
2 c
1 c
1 1/2 c
1 tsp
1/4 tsp
4
1/2 tsp
1/2 tsp
butter
almonds, toasted & finely chopped
1/2" thick sliced rhubarb
sugar, divided
almond flour
baking powder
salt
eggs, separated
almond extract
vanilla
more recipesPreheat oven to 350 degrees. Place butter in a 9-inch round cake pan. Place pan in oven for 5 minutes or until butter melts. Remove pan from oven. Sprinkle almonds over butter in pan. Arrange rhubarb over almonds in a single layer. Sprinkle with 1/2 cup of the sugar. In a small bowl, stir together almond flour, baking powder and salt; set aside. In a large bowl, beat egg yolks, 1/4 cup of the sugar, the almond extract and vanilla with an electric mixer on high for 2 minutes or until light and thickened. Stir in flour mixture. Thoroughly clean and dry beaters. In a medium bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Fold egg white mixture, one-fourth at a time, into egg yolk mixture. Spoon batter over fruit mixture in pan, spreading evenly. Bake for 30 minutes or until top is golden brown and springs back when lightly touched. Cool in pan on wire rack for 10 minutes. Loosen cake from sides of pan. Invert onto a serving plate, replacing any rhubarb that stays in pan. Serve warm or cool.