Camellia Inn
211 North St.
Healdsburg, California, 95448, United States
  • ci eggs photo

March 22, 2014 - Now in Healdsburg

The hens are laying again, and we’re getting weekly deliveries from Rowan Farm in Dry Creek Valley and Bauer Farms near the Russian River. The farm-fresh eggs make great breakfasts here.

We still have space for out Celtic-style concert on April 10th. Join us for an evening of traditional and modern folk music. Alan Reid and Rob van Sante of Battlefield Band fame will perform. Gather at 7:00 p.m.; music starts at 7:30 p.m. $20 includes music, beverage and dessert. Call us at the Inn for reservations, at 707-433-8182707-433-8182.

It’s official – April’s Smithsonian Magazine named Healdsburg one of “America’s 20 Best Small Towns.” You can read the article on Art, food, wine – all were mentioned as pluses.

Live Music & Great Wine at Truett Hurst Winery. Looking for a relaxing way to spend your Sunday? Join Truett Hurst Winery on March 23rd for a day of live music by Vintage Stew, while you taste wonderful wines. Guests are welcome to bring a picnic to enjoy with a glass on the patio, or right on the banks of Dry Creek, just past their master gardens. Don’t forget to grab a pair of their “fish finders,” and look for the Steelhead spawning in the creek. No reservation necessary. Tasting is open from 10-5 daily; tastings $5 complimentary with wine purchase. 1-4:30 p.m., 5610 Dry Creek Road, Healdsburg.

If you like lemon bars, you’ll enjoy our fresh Rhubarb Torte - our guests do.  Maybe it's our farm-fresh eggs!

Rhubarb Torte

Uses a 9 inch square pan.


1 c. flour
½ c. butter
2 Tblsp. confectioners sugar

1 ½ c. white sugar

3 Tblsp. flour
3 egg yolks
1/3 cup milk
3 ½ c. rhubarb, chopped

3 egg whites
¼ c. white sugar

Preheat oven to 350 degrees.

The crust:
In a large bowl, combine 1 c. flour, butter, and confectioners sugar. Mix together well until it forms a ball. Press into the sides and bottom of the pan. Bake for 20 minutes or until golden brown.

In saucepan, combine 1 ½ c. sugar, 3 Tblsp. flour, yolks and milk. Stir, then add chopped rhubarb. Cook, stirring constantly until thickened. Pour this over the hot crust.

In glass or metal mixing bowl, beat the egg whites until foamy. Gradually add ¼ c. sugar, continuing to beat until stiff peaks form. Spread this meringue over the rhubarb filling. Cover completely.

Bake for 10-15 minutes or until golden brown. Dust with more confectioners sugar. Cut into squares.