strawberry-rhubarb pandowdy.

I know social media gets a lot of crap for being the worst thing that's ever happend to society - it's rotting our brains, disrupting out sleep schedule, tracking our every move, blah blah blah, but if I am being honest, I love (like really love) Instagram.  

I love Instgram for the sheer fact that it has afforded me the opportunity to discover/meet/become friendly with a whole world of really amazing cooks.  Women who are cooking the kind of food I always want to eat (i.e. in-season produce filled one pan salads and pastas, lots of fruit desserts, cookies!).  In a lot of ways Instagram has replaced my cookbooks when it comes to weeknight cooking.  I basically run through my feed and from there come-up with an off the cuff dinner plan solely based around someon

e's beautiful picture.  I'm really digging this on the fly, being inspired by whatever crosses my path kind-of cooking.  It feels really liberating.   

I got this recipe from one of those uber-talented women that I follow on Instagram.  Emily is a mom who somehow manages to get her kids to eat all sorts of really exciting foods that I am 100% sure I wouldn't have touched when I was 8 (fiddlehead ferns and rhubarb?!).  She posted this recipe and I was extremely excited about it - a cross between a cobbler and a custard but with a hilariously funny name, it's basically a dream June dessert.  I made it over Memorial Day weekend and we all loved it (I really love it for breakfast the next day).  It would be amazing come August filled with peaches.   



Strawberry-Rhubarb Pandowdy
Recipe from Emily C. at Food 52

To make the rye crust

1 cup (120 grams) unbleached all-purpose flour
1/2 cup (60 grams) rye flour
3/4 teaspoon kosher salt
10 tablespoons unsalted butter, cut into 1/2-inch cubes
3 to 6 tablespoons ice water

In a food processor, pulse flours and salt to combine. Scatter butter pieces over the flour mixture, then pulse until the butter is the size of large peas, about 6 to 8 short pulses. Sprinkle 2 tablespoons of water over mixture and pulse a few times, then repeat with 1 tablespoon of water at a time, or just until small curds start to form and dough holds together when pinched with fingers. It’ll look kind of crumbly but that's okay. (Alternatively, you can do this by hand.) 

Empty dough onto clean counter or piece of wax paper. Using bench scraper, gather dough into a rough rectangular mound about 12 inches long and 4 inches wide. Starting from the farthest end, use the heel of your hand to smear about one sixth of dough against your work surface away from you. Repeat until all of your dough has been smeared. Using bench scraper, gather the dough again into a 12-inch long and 4-inch wide mound and repeat smearing of dough with heel of hand. The dough should be smooth and cohesive at this point; if not, repeat smearing process again. 

Form dough into 4 inch disk, wrap in plastic, and refrigerate until firm about 1 hour. The smearing process creates long layers of butter in the dough, which translates to long flaky layers in the cooked crust.

To make the filling and assemble pandowdy

1 1/2 pounds strawberries, hulled (leave small berries whole; halve any large berries)
1 pound rhubarb, chopped
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1/4 cup quick-cooking tapioca (sometimes called granulated tapioca or tapioca pearls)
Pinch of kosher salt
Finely grated zest + 1 teaspoon freshly squeezed lemon juice, from 1 small lemon
1 large egg, separated into white and yolk (egg white lightly beaten with a fork)
2 tablespoons turbinado sugar
1/2 cup heavy cream
2 teaspoons vanilla extract

Heat the oven to 400° F. 

In a small bowl, mix together the sugars, tapioca, and pinch of salt until well integrated. 

In a 10-inch cast-iron or ovenproof skillet, gently toss the strawberries with the sugar-tapioca mixture, lemon zest, and lemon juice. 

On a lightly floured work surface, roll dough into a 12-inch round, dusting with flour as needed. (Don’t worry if your dough isn’t perfectly round.) Gently lay round of dough atop the fruit filling, tucking and folding the dough edges around the fruit, leaving a small rim that sticks up against the side of the skillet. Brush with egg white and then sprinkle evenly with turbinado sugar. Poke a few small holes in the crust so steam can vent. 

Bake pandowdy for about 30 minutes (place a foil-lined baking sheet underneath the skillet to catch any fruit juices that spill over), then remove the skillet from oven and break the dough into large pieces with a sharp knife to “dowdy” its looks. Return to oven and bake until the crust is golden and firm and the fruit juices are bubbling up through the crust pieces, about 20 minutes longer. 

Meanwhile, whisk together the cream, egg yolk, and vanilla extract in a measuring cup with a spout. Remove the pandowdy from the oven and let the juices settle for a minute or two. Slowly begin pouring the cream mixture into each of the cuts; use the back of a spoon or a knife if needed to help with the flooding, working your way around the entire pandowdy. Some of the cream will go under the crust and much will pool on top. This is okay (and expected)! 

Return the pandowdy to the oven and bake until the cream just sets but is still a little jiggly, about 8 to 10 minutes. Remove to a cooling rack and let cool completely. Even when fully cool, the pandowdy will have lots of juice, part of its charm, so serve in bowls with spoons. It's best on the day it's baked, but it's not bad at all on Day 2 straight from the fridge (breakfast, perhaps?!).

rhubarb "big crumb" coffeecake.

I’ve been thinking about this coffee cake for maybe 3 years now.  Every year I promise myself I’m going to make it and every year I forget.  

It’s a vicious cycle.  

This year, this year was different (throwing more brunches and dinners for friends ensures I get to try more recipes which is a win-win for everyone).  And now that I’ve made it, I can’t imagine how I ever lived without.  

This is quite possibly the best coffee cake I’ve ever had.  

Crumbs (SO MANY CRUMBS) sit atop a cake layer that is studded with rhubarb.  The tartness of the rhubarb pairs balances out the sweet (but not too sweet) crumb and spiced cake layer.  I’ve declared it the ideal breakfast pastry and if you were to show-up with it at the next group brunch, no one would be mad.

Rhubarb "Big Crumb" Coffee Cake
Recipe tweaked from the NYTimes

When rhubarb season ends, I plan on trying this with blueberries and sour cherries.  I think diced peaches would also be awesome.   This cake also freezes incredibly well.  I suggest wrapping individual pieces in plastic and foil and saving them for when you want to make your Sunday morning (or really any morning) feel more celebratory.      

For the Rhubarb Filling

1/2 - 3/4 pound rhubarb, trimmed
¼ cup sugar
2 teaspoons cornstarch
½ teaspoon ground ginger

For the Crumbs

⅓ cup dark brown sugar
⅓ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
⅛ teaspoon salt
½ cup melted butter
1 ¾ all-purpose flour or some combination of your favorite flours (I did 3/4 cup AP, 1/2 cup sprouted whole wheat, and 1/2 cup spelt)

For the Cake

⅓ cup sour cream or thick yogurt
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 cup all-purpose flour
½ cup sugar
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
6 tablespoons softened butter, cut into 8 pieces

Preheat oven to 325 degrees. Grease an 8-inch-square baking pan. For filling, slice rhubarb 1/2 inch thick and toss with sugar, cornstarch and ginger. Set aside.

To make crumbs, in a large bowl, whisk together sugars, spices, salt and butter until smooth. Stir in flour with a spatula. It will look like a solid dough.

To prepare cake, in a small bowl, stir together the sour cream, egg, egg yolk and vanilla. Using a mixer fitted with paddle attachment, mix together flour, sugar, baking soda, baking powder and salt. Add butter and a spoonful of sour cream mixture and mix on medium speed until flour is moistened. Increase speed and beat for 30 seconds. Add remaining sour cream mixture in two batches, beating for 20 seconds after each addition, and scraping down the sides of bowl with a spatula. Scoop out about 1/2 cup batter and set aside.

Scrape remaining batter into prepared pan. Spoon rhubarb over batter. Dollop set-aside batter over rhubarb; it does not have to be even.

Using your fingers, break topping mixture into big crumbs, about 1/2 inch to 3/4 inch in size. They do not have to be uniform, but make sure most are around that size. Sprinkle over cake. Bake cake until a toothpick inserted into center comes out clean of batter (it might be moist from rhubarb), 45 to 55 minutes. Cool completely before serving.

roasted rhubarb pavlova.

After tackling my first pavolva a couple of weeks back, I can't think of any dessert that is more fitting to usher in summer.  

Pavlova is a traditional Australian dessert and it's a fitting match.  Australia (at least in my head) is the land of eternal summer so a national dessert that is incredibly light and refreshing feels appropriate.      

For those unfamiliar with the gloriousness that is pavolva, it is essentially a meringue with crispy exterior and a soft and fluffy like marshmallow interior, covered in whipped cream and fruit.   This version uses caramelized roasted rhubarb as the fruit of choice and it's a brilliant decision.  The combination of tart and tender rhubarb with a sweet and crispy/creamy meringue is irresistible and incredibly seasonally appropriate.   

Roasted Rhubarb Pavlova
Recipe from Sweeter Off the Vine

Some things to note - This is a dessert that once assembled, needs to be eaten ASAP.  All components can be prepared ahead of time, but if you want more then a couple of hours to eat the pavlova once assembled it looses its crisp exterior and the crisp exterior is an important part of the dish.  

I omitted the addition of whipped cream as I didn't have cream on hand and also didn't feel it needed it (shocking I know).  The choice is yours.  It will be excellent no matter what.   

I also think it would be adorable to make individual pavlovas instead of one large one if you were serving them as part of a dinner party!

For the Meringue

1 cup (200g) superfine sugar
11⁄2 teaspoons cornstarch
4 large egg whites
1⁄4 teaspoon salt
1⁄8 teaspoon cream of tartar
1 teaspoon Vanilla Extract 
1 teaspoon white vinegar

For the Rhubarb

12 ounces (340g) rhubarb stalks, leaves removed
1 vanilla bean
1⁄3 cup (67g) granulated sugar
Pinch salt
Juice of 1⁄2 lemon (about 4 teaspoons)

For Serving

1 cup (240ml) heavy cream
1 tablespoon granulated sugar
3 tablespoons pomegranate molasses

Directions for the Meringue: Position a rack in the center of the oven and preheat to 225ºF (110ºC). Trace an 8-inch circle onto a piece of parchment paper and flip the paper upside down on a baking sheet.

To make the meringue: Stir the cornstarch and sugar together in a small bowl. In the bowl of a stand mixer fitted with the whisk attachment or with a handheld electric mixer in a large bowl, beat the egg whites, salt, and cream of tartar on medium high speed until soft peaks form. Turn the mixer up to high and with the mixer running, slowly add the sugar mixture about one tablespoon at a time and whip until the egg whites are stiff and glossy, about 7 minutes. Add the vanilla and vinegar and mix for 30 more seconds.

Dollop the meringue onto the prepared baking sheet and use an offset spatula to spread it evenly to the edges of the traced circle. Make a shallow (1⁄2-inch) indent in the center of the meringue leaving a 1-inch border around the edges; this will hold the rhubarb and whipped cream. Bake the meringue for 1 to 11⁄2 hours or until the outside looks dry and slightly creamy in color. Turn off the oven and prop the door ajar with a wooden spoon. Let the meringue cool completely in the oven. It should feel firm and crackly when you press it, but will be soft and marshmallowy in the center. When cooled, you should be able to gently peel it off of the parchment paper and place it on a serving platter or cake stand. The meringue can be prepared a day in advance and stored in an airtight container.

Directions for the Rhubarb: Preheat the oven to 375º (190ºC). Cut the rhubarb stalks into 3-inch lengths. Use the tip of a knife to split the vanilla bean lengthwise and scrape out the seeds. In a baking dish large enough to hold the rhubarb in a single layer, toss the cut rhubarb with the vanilla bean seeds, sugar, salt, and lemon juice; tuck the vanilla bean pod in among the rhubarb. Bake until the rhubarb is soft and juicy but not falling apart, 20 to 25 minutes. Let cool to room temperature, then remove the vanilla bean pod, rinse it off, and save it for another use.

Directions for Assembly: Whip the cream and sugar together to stiff peaks. Top the cooled meringue with the whipped cream, then the cooled roasted rhubarb pieces. Finish by drizzling with the pomegranate molasses and any rhubarb juices left in the baking pan. Slice into wedges and serve immediately.

rhubarb and rye upside-down cake.

I won't lie, I didn't hate the weather NY experienced last week.  

Sure I was sick of lugging my umbrella everywhere, but I love the coziness that comes with gray skies and rain. After a winter that wasn't really a winter, I'm relishing in having a few extra weeks that allow me to nestle under blankets, wear cozy socks, and turn on my oven without sweating to death.   By this time next month it will probably be all sunny skies and humidity.   

This isn't to say I'm not happy about spring produce slowly creeping in. Tyler and I have eaten several pounds of asparagus over the last couple of weeks and rhubarb, probably one of my most favorite vegetables has finally made an appearance at our farmer's market.   

This cake is the perfect way to welcome rhubarb back into your life. Caramelized, impossibly tender rhubarb sits a top an incredibly moist flavorful cake.  I'm a sucker for using different types of grains in my cakes and the rye flour adds an incredible amount of nuttiness that pairs well with the tart rhubarb.   Served with a dollop of whipped cream, it makes for a delightful dessert but I also like having a piece as an afternoon snack with a cup of tea on a dreary May afternoon.   


Rhubarb and Rye Upside-Down Cake
Recipe from Sweeter off the Vine

Makes one 9-inch cake

Rhubarb Topping

1 pound (450g) rhubarb, leaves removed, cut into 2-inch (5cm) lengths
1 vanilla bean (or 1/2 teaspoon vanilla extract)
3⁄4 cup (150g) granulated sugar
1⁄4 cup (55g) unsalted butter
1 teaspoon lemon zest
Pinch salt

Cake

1 cup (125g)
 all purpose flour
1 cup (130g) rye flour
1 tablespoon baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1⁄2 cup (115g) unsalted butter, softened
1⁄2 cup (100g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract (page 235)
1 1⁄2 cups (355ml) buttermilk, at room temperature

Position a rack in the center of the oven and preheat to 375F . Butter a 9-inch cake pan or springform pan, 3 inches tall, line it with parchment paper, and butter that too. Dust the pan and paper with flour.

To make the rhubarb topping: Use the tip of a knife to split the vanilla bean lengthwise and scrape out the seeds; reserve the pod for another use. Combine the sugar, butter, vanilla seeds, lemon zest, and salt in a skillet and set over medium low heat. Heat, stirring occasionally, until the sugar and butter begin to melt together, then add the rhubarb. Cook the rhubarb, turning it occasionally in the pan, until it is juicy, tender, and slightly caramelized but not falling apart, 6 to 8 minutes. Pour the rhubarb and its juices into the prepared pan and spread in an even layer. Set aside while you prepare the cake batter.

To make the cake: In a medium bowl, whisk the all purpose and rye flours, baking powder, baking soda, and salt together. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together at medium high speed until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing for 30 seconds after each addition. Add the vanilla and mix for 30 seconds. Use a rubber spatula to scrape down the sides and bottom of the bowl. Alternate adding the flour mixture and
 the buttermilk in three additions and mix until just combined. Carefully pour the batter over the rhubarb in the pan and smooth the top. Tap the pan gently on the counter to remove any air bubbles. If using a springform pan, set it on a baking sheet to catch any potential leakage.

Bake the cake until the top is golden and a cake tester inserted into the center comes out clean, 30 to 35 minutes. Let the cake cool on a rack 
for 15 minutes, then carefully invert onto a serving platter. Remove the parchment paper and re-position any rhubarb that has stuck to the paper. Cut into wedges and serve warm with whipped cream or ice cream, if you like. This cake is best served the day that it’s made.

strawberry rhubarb crumble.

I've been finding it hard to resist strawberries.  This berry situation has been particularly bountiful this year.  Or perhaps, after the longest winter ever, I'm just more attune to all the produce that is popping up around me.  I've been eating bowls of them for breakfast almost daily.  Drizzled with a bit of maple syrup they become positively addicting.  So addicting in fact that I've begun to hoard them with the intentions of freezing them.  Clearly I've already started planning for another tundra like winter except this one will be filled with strawberries - a fleeting memory of spring to be consumed in the depths of winter.

But I was willing to sacrifice some in the name of a crumble.  A strawberry rhubarb crumble to be exact.  You can go crazy for pies but I will continue to pledge allegiance to the crumble - the humble pie cousin.  I love a crumble for it's simplicity.  The fact that it doesn't require a crust but does beg for a dollop of whipped cream or ice cream.  I like that it is open to interpretations and somehow, no matter what you do to it, always tastes good.  Because what is better then fruit baked down to a puddley mess of sweetness topped with sweetly spiced nubbins of deliciousness on a Sunday night? Nothing I tell you, nothing.  

Strawberry Rhubarb Crumble
Recipe adapted from the NYTimes 

For the Fruit

4 cups of rhubarb diced into 1/2 inch pieces

4 cups of strawberries, halved and quartered if large

Juice of half a lemon

1 teaspoon ground ginger

1/4 cup + 2 tablespoons sugar

For the Crumble

1 cup all-purpose flour
3/4 cup graham flour (can replace with all-purpose flour)

1/3 cup dark brown sugar

1/3 cup granulated sugar

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/8 teaspoon salt

1/2 cup melted butter

1/2 cup finely chopped almonds.

Preheat oven to 350 degrees. To prepare filling, toss rhubarb and strawberries with lemon juice, ginger, and sugar. Set aside.

To make topping, in a large bowl, whisk together flour, sugars, spices and salt. Stir in butter and almonds. Coarse crumbs will form.

Pour filling into a 9-inch square or round pan (do not grease first). Using your fingers, form topping mixture into 1/4-inch to 1/2-inch crumbs and spread over cake. Bake until filling bubbles and topping is light golden, about 55 minutes. Let cool slightly. Serve.

rhubarb buckle.

In this day in age, with the world at our fingertips courtesy of the internet, it is easy to forget to leverage things like books for information (such a novel (pun intended) concept).  Despite my incredible wall of cookbooks, I don't use them nearly as often as I should.  Not because I don't want to, but it is so much easier to just ask Google for the best rhubarb cake recipes rather than flipping through a dozen cookbooks.  

The problem with Google is that the top results are almost always the same handful of recipes just made by different people.  It's hard to unearth something that hasn't been tried by thousands.  It's hard to find a unique point of view and a recipe that offers something just slightly different then all the others. 

This is why we have cookbooks. 

Cookbooks allow chefs and people passionate about food to tell a story through recipes – it’s why I find them so invaluable – I love that they have a very specific point of view.   Sean Brock’s Heritage is one such book.  Sure some of the recipes are so insanely specific that I want to scream at the impracticality of them but together they tell the story of Southern cooking – or the kind of Southern cooking he wants the South to be known for.  I can appreciate his desire to tell that story.   And! For every insane thousand step recipe lies a seemingly easy one.   (I love that this cookbook is filled with such juxtapositions.)  This rhubarb buckle is one of the easy ones.  It’s one of the ones I imagine I will eventually memorize and come to rely on because it is dreamy.  It’s not over-the-top or stuffy instead it’s reliable, comforting, and I will go so far as to say perfect.  

Rhubarb Buckle

Recipe adapted from Heritage by Sean Brock 

I have quite the love affair with fruit filled streusel topped cakes and have made MANY such cakes in the past.  This may be one of my favorites yet.  The streusel is killer, the cake bakes up like a dream, and I imagine this could be made with any number of fruit varieties – apples could be phenomenal and blueberries equally addicting.   I couldn’t help tinkering just a bit by adding some ground ginger to the mix – my love affair with spices knows no bounds.  Feel free to change the spices depending on which fruit you use (but I strongly suggest you try making it with rhubarb at least once).     

Makes one 9-inch cake

For the Buckle

9 tablespoons unsalted butter, at room temperature

4 cups, ¼ inch thick slices rhubarb

1 cup sugar

2 cups all-purpose flour (though you can sub ½ cup for whole wheat and rye if you choose)

2 teaspoons baking powder

¼ teaspoon kosher salt

1 teaspoon ground ginger

½ cup whole milk or buttermilk

1 teaspoon pure vanilla extract (you can also do ½ teaspoon vanilla extract and ½ teaspoon almond extract as I did)

1 large egg

For the Streusel

4 tablespoons unsalted butter

¼ cup packed light brown sugar

¼ cup rolled oats

½ cup chopped pecans, walnuts, or almonds

¼ cup all-purpose flour

¼ teaspoon kosher salt

¼ teaspoon ground ginger

For the rhubarb: Preheat the oven to 375 degrees.  Spray a 9-inch springform pan with nonstick spray.  

Melt 1 tablespoon of the butter in a large skillet over medium heat.  Add the rhubarb and cook, stirring frequently until tender, about 5 minutes.  Add ¼ cup of the sugar and stir to dissolve it.  Remove the skillet from the heat and allow the rhubarb to cool completely. 

Meanwhile, make the streusel: Using your hands or a fork, mix the butter, sugar, oats, nuts, flour, salt, and ginger in a medium bowl until clumps form.  Set aside.  

For the Buckle: Put the flour, baking powder, salt, and ginger in a small bowl and whisk to combine.  Put the milk, vanilla (or vanilla and almond) extract, and egg in another small bowl and whisk to combine.  

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl, using a hand mixer, cream the remaining  8 tablespoons butter and ¾ cup sugar until fluffy, about 3 minutes.   Alternately add the flour mixture and milk, starting and ending with the flour.  Fold in the rhubarb.  Pour the batter into the prepared pan.  

Sprinkle the streusel over the top.  Bake for 30-40 minutes, or until the buckle is golden brown and a cake tester inserted in the center comes out clean.  Let stand for 15 minutes.  Serve the buckle warm with ice cream.  

The buckle is best the day it’s made, but it will keep, covered, for up to 3 days at room temperature.  Reheat in a 325 degree oven for 7-10 minutes.  

olive oil cake with strawberry rhubarb compote.

I know I should be sick of rhubarb.  I think most people would be after consuming some variation of it everyday for a month.  Alas, I am not like most people.  I continue to crave it.  The season is fleeting so I might as well embrace it.  

I hope you are not sick of it as of yet because I have a new recipe!! (Do I sound like a rhubarb broken record as of yet?)

The zucchini olive oil cake that I posted about here is my olive oil cake soul mate.  It's crunchy and hefty.  The kind of cake you bring as a housewarming gift or on a picnic. It freezes brilliantly.  It's everything I want in a cake. I never thought I could fall for another olive oil cake they way I've fallen for that one.  Alas, I discovered this recipe and now there may be a little bit of friendly olive oil cake competition in our house.  

This cake is everything the zucchini cake is not.  It's light.  Oh so light! Each bite manages to melt on your tongue in a sea of citrus and rosemary.  You may think I am lying but you could quite possibly eat this entire cake in one sitting (not that I recommend you do such a thing).  The compote turns this into a dinner party worthy dessert (or even a fancy-shmancy brunch dish).  The strawberries and rhubarb break down into a puddle of blindingly red deliciousness that when spooned over the cake, manages to infiltrate each and every crevice with tart fruit.  It's kind of magical.  .  

I was going to have a showdown but I have decided it's best to declare this a tie.  

Olive Oil Cake with Strawberry Rhubarb Compote
Recipe from Curtis Stone

For the Cake

Nonstick olive oil cooking spray

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon fine sea salt

1 cup granulated sugar

1 1/2 teaspoons minced fresh rosemary

Finely grated zest of 1 orange

Finely grated zest of 1 lemon

3 large eggs 

1/4 cup whole milk

3/4 cup extra-virgin olive oil

For the Compote

12 ounces slender rhubarb stalks (about 3), cut into 2- by 1/3 -inch-thick sticks

1 pound fresh strawberries, halved

1/4 cup granulated sugar

3 tablespoons fresh lemon juice

Confectioners’ sugar, for dusting

Extra virgin olive oil, for drizzling

To make the cake: Position a rack in the center of the oven and preheat the oven to 350F. Spray a 9-inch round cake pan with nonstick olive oil cooking spray. Line the bottom of the pan with parchment paper and spray the paper with nonstick olive oil spray.

In a medium bowl, whisk the flour, baking powder, and salt together.

In a large bowl, combine the sugar and rosemary. Add the orange and lemon zest then rub the mixture between your fingertips until it is moist and fragrant. Add the eggs ad using an electric mixer beat on medium-high speed for about 5 minutes, or until pale and thick. Beat in the milk. Gradually beat in the olive oil. Using a wooden spoon, stir in the flour mixture just until blended. Spread the batter in the pan.

Bake for about 35 minutes, or until a wooden toothpick inserted into the center of the cake comes out with moist crumbs attached. Let cool in the pan on a wire cake rack for 15 minutes, then invert the cake onto the rack and remove and discard the paper. Invert the cake, right side up, onto a cake plate.

Meanwhile, make the compote. In a large heavy skillet, bring the rhubarb, strawberries, sugar and lemon juice to a simmer over medium-high heat, stirring often. Continue to cook, stirring often, for about 5 minutes, or until the juices thicken slightly and the rhubarb is falling apart. Let cool.

Sift confectioners' sugar over the cake. Cut the cake into wedges, place on dessert plates, and spoon the compote on top. Drizzle a little olive oil around the cake and serve.

rhubarb upside-down cake.

Upside-down cakes are one of those things that make me feel impossibly French. (They have a certain je ne sais quoi don't they?)  Something about a rustic fruit-filled dessert baked in a cast iron skillet and then flipped out onto a pan seems so complicated and fussy but in actuality it is absurdly easy which is why I love them so.

This version is filled with rhubarb (duh) that cooks down (just barely) and then caramelizes into a layer of jammy deliciousness.  It sits a top a buttery cobbler-esq crust/cake layer that envelopes the filling and manages to be both the perfect contrast and utterly complimentary to the rhubarb topping.  In a nutshell it's the perfect dessert for alfresco eating.  

Rhubarb Upside-Down Cake
Recipe adapted from Food 52 

I tweaked a little (I couldn't help myself) by dialing back the butter (I like things in even sticks), swapping some all-purpose flour for rye, and using some almond extract in place of the vanilla.  I think these changes really elevate the cake into something ethereal.  

Serves 8 to 10

1 ¼ cup sugar, divided

4 tablespoons unsalted butter, plus 1 stick and 4 tablespoons (2 sticks total) cut into 1/2-inch cubes and chilled

Zest of one lemon

1 tablespoon plus 2 teaspoons fresh lemon juice

2 teaspoons vanilla or almond extract

½ teaspoon kosher salt, divided

1 pound rhubarb, trimmed and cut into ¾ -inch pieces

2 ½ cups all-purpose flour or 1 1/4 cups rye and 1 1/4 cups all-purpose

2 teaspoons baking powder

1/3 cup whole milk

2 eggs, lightly beaten

Ice cream or whipped cream for serving, optional

Heat oven to 375° F. Melt 3/4 cup of the sugar, 4 tablespoons butter, lemon zest and juice, vanilla or almond extract, and 1/4 teaspoon of salt in a 9-inch cast iron skillet over medium heat. When the butter and sugar have melted together, add the rhubarb pieces and cook, stirring occasionally, until rhubarb is tender and slightly caramelized, 6 to 8 minutes, depending on the thickness of your rhubarb stalks.

Meanwhile, whisk together remaining sugar and salt, plus flour and baking powder in a bowl. Add remaining butter, and using your fingers, rub into flour mixture to form coarse pea-size pieces. Like Phyllis Grant would say, make like you’re snapping your fingers. Add milk and eggs and stir until a soft, sticky dough forms. If your eggs are on the small side, you may need an extra splash of milk for the dough to come together.

Place pieces of dough over the hot rhubarb mixture, trying to cover the entire surface. It will feel a little like you’re making a cobbler, but the dough will rise up and fill in any holes you’ve left. Bake on a baking sheet until the cake is golden and cooked through, about 30 to 35 minutes. Remove skillet from oven and let the cake rest for about 10 minutes. Place a large, flat serving platter on top of the skillet and invert quickly and carefully. Serve warm or at room temperature with ice cream or whipped cream, if you like, but it’s just as good plain.

rhubarb-custard pie.

I am going to apologize now for both the present and future number of rhubarb recipes that have and will appear on this little blog.  It's not that I am obsessed with rhubarb (I am only slightly obsessed) it's just that after a long (very long and very cold) winter I am craving anything and everything bright and tart and fresh (and the fact that they are the most beautiful ruby pink color doesn't hurt). This is why I've already made 2 pounds of rhubarb jam, 1 batch of rye-rhubarb bars, and now this pie which is my latest obsession. (There are also plans for a rhubarb upside-down cake to be made this weekend so maybe it is safe to say that I am a woman obsessed.) 

This pie.  This pie makes me feel as if I have I have transported myself to the Midwest where things like rhubarb-custard pie are the norm and the people baking them always wear checkered aprons (instead of flour stained boxer shorts).  It's a pie that is pure comfort food. The kind of thing I imagine I would serve to the boy after a long day spent outside building me my dream wood-fired pizza oven (I have pizza ovens on the brain).  It begs to be eaten outdoors by the fading light of the day.  


Rhubarb-Custard Pie
Recipe tweaked from the Four & Twenty Blackbirds Pie Book 

I bought this back during the dark days of winter when I needed a little pick me up and a reminder that soon fresh produce will return.  This book is superb and it's safe to say this is going to be the summer of pie.  I adore this recipe for the simple fact that the crust is an oatmeal crust which means no rolling pins involved. (!!) Layered above the crust is the most phenomenal rhubarb compote with a color that kills me (it's the perfect pink/red shade that only nature can create). And above that? A tangy custard that brings the whole thing together. Tyler said the pie reminded him of a lemon meringue pie with the flavors and layers and I agree with that sentiment though I think this is better.  

Slicing this pie is the best part since it that is when it reveals it's gorgeous inside. (All those pretty layers!). You've been warned.    

Oat crumble crust for a 9 inch pie, pre-baked (recipe below)
1 pound fresh rhubarb, cut into 1/2 inch pieces (about 3 cups)
1 cup + 2 tablespoons granulated sugar, divided
3 tablespoons cornstarch
1/2 teaspoon kosher salt
1/4 cup heavy cream
3/4 cup sour cream
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon vanilla extract
2 large eggs

Position a rack in the middle of the oven and preheat to 325 degrees.  Place the prebaked pie shell on a rimmed baking sheet. 

In a medium saucepan, combine the rhubarb, 1/2 cup + 2 tablespoons sugar, cornstarch, and 1/4 teaspoon salt. Cook over medium heat until the rhubarb is cooked down into a thick sauce.  Set aside to cool while preparing the custard.

In a large bowl, combine the remaining 1/2 cup sugar, remaining 1/4 teaspoon salt, heavy and sour cream, nutmeg, and vanilla extract, and mix until smooth.  Stir in the eggs one at a time and mix well.  

Spread the rhubarb evenly oven the crust.  Pour the custard over the rhubarb.  Bake on the middle rack of the oven for 30-35 minutes, rotating 180 degrees when the edges start to set, about 15 minutes through baking.  The pie is finished with the edges are set and puffed slightly and the center is no longer liquid but still quite wobbly.  Be careful not to overbake as the custard can can curdle and separate; the filling will continue to cook and set after the pie is removed from the oven.  Allow to cool completely on a wire rack, 2 to 3 hours.  Serve slightly warm, at room temperature, or cool.  

The pie will keep refrigerated for 3 days or at room temperature for  1 day.  

Oat Crumble Crust

2 tablespoons granulated sugar
1/4 cup packed light brown sugar
3/4 cup rolled oats
1/3 cup all-purpose or rye flour
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
4 tablespoons (1/2 stick) unsalted butter, cut into 1/2 inch cubes, at room temperature

Stir together all ingredients except butter into a large bowl.  Sprinkle in the butter pieces and toss to coat. Rub the butter into the dry ingredients with your fingertips until the butter is incorporated and the mixture is chunky but not homogeneous.  

Press evenly into the bottom and up the sides of an ungreased, preferably metal 9-inch pie pan.  Freeze until solid about 15 minutes.  Meawhile, preheat the oven to 350 degrees.  Bake on the middle oven rack for about 18-20 minutes.  If the crust slumps or cracks while baking, gently push the crumbs back into place, while hot, with a clean folded kitchen towel or piece of parchment.  Cool completely before filling.