Rhubarb Upside-Down Cake

Slice

Rhubarb, Rhubarb, everywhere! What’s a girl to do?

There’s only so much that will fit into the freezer!

Ice Cream … done …

Cake! Yes, a nice cake would be great! I looked through my cookbooks trying to find great rhubarb recipes and came across this one from Martha Stewart Cakes.

Company coming, a little showing off in the cake department would be fun.

You know, for me, the hardest thing about moving to Maine is missing my GIRLS! I am making friends here. A couple of very dear, couldn’t live without friends, but they were the Dear One’s friends first … not that that makes a tinker’s damn bit of difference at this point, but it’s all still so new and shiny …

And sometimes … I wanna go to Txikito! I wanna sit around and watch Project Runway! I wanna go to Trader Joe’s, Fariway, Whole Foods! I wanna have lunch! Go shoe shopping! RESTAURANT WEEK! Walk to the store! Chinese food at midnight! I miss my parents and my siblings (I’m a girl who has never lived more than 8 or 9 miles away from her ENTIRE family … ever!)!

Those things ain’t gonna happen in Bar Harbor, so we gather for dinner … and we laugh and we feast and we laugh and we drink and we laugh … truthfully, it’s all DAMN good and I wouldn’t trade a moment of it for anything.

If only I could have my old girls and my new girls (and boys) and my family in one place, like would be … not gonna say it!

TOPPING

  • 4 T unsalted butter, melted
  • 1/2 C all-purpose flour
  • 1/4 C sugar
  • Coarse salt

CAKE

  • 1 1/2 sticks unsalted butter, room temperature, plus more for buttering pan
  • 1 pound rhubarb, trimmed and cut on a very sharp diagonal about 1/2 inch thick
  • 1 3/4 C sugar
  • 1 1/2 C all-purpose flour
  • 1 1/2 t baking powder
  • Coarse salt
  • 1/2 t finely grated orange zest plus 1 tablespoon fresh orange juice
  • 2 large eggs
  • 1 C sour cream

NOTE: I doubled the amount of crumb topping. The amounts above are for the original recipe.

NOTE NOTE: I didn’t cut this on a sharp diagonal. I cut it in 1/2 inch chunks and it was WAY too much rhubarb!

Preheat oven to 350 degrees.

Rhubarb

 

Make the topping: Stir together butter, flour, sugar, and 1/4 teaspoon salt until moist and crumbly. Set aside.

Butter a 9-inch round cake pan (2 inches deep). Dot with 4 tablespoons butter (cut into pieces). Toss rhubarb with 3/4 cup sugar; let stand for 2 minutes. Toss again, and spread in pan.

Whisk together flour, baking powder, and 1 1/2 teaspoons salt. Beat remaining stick butter and cup sugar with a mixer on medium speed until pale and fluffy. Beat in zest and juice. Beat in eggs, 1 at a time, until incorporated, scraping down sides of bowl. Beat in flour mixture in 3 additions, alternating with sour cream, until smooth. Spread evenly over rhubarb.

Crumble topping evenly over batter.

Out of oven

Bake until a toothpick inserted into the center comes out clean and top springs back when touched, about 1 hour. Let cool for 10 minutes. Run a knife around edge of cake, and invert onto a wire rack. Let cool completely.

NOTE: I don’t know if it was me or the pan was too small or I over filled it, but this over flowed all over the oven. Next time less rhubarb and maybe not all the batter!

NOTE: Let the cake cool for 10 minutes before removing it from the pan. The rhubarb will be too hot to handle safely right after baking. But if the cake sits much longer, it may stick.

Invreted

 

White Chocolate Cranberry Oatmeal Cookies

Brown Butter Cherry Chocolate Chip Cookies

“Hi, Mom.”

“Hi, lovey.”

“I’m at camp.”

“I know.”

“I’m already homesick. The food is yucky. I’m broke.”

“I’m sorry, honey. I’ll send you some money. And cookies … would cookies help?”

“Mom, your cookies always help!”

This was a conversation with my son, Tommy. The same child who is 24, living on his own, and away working at the same camp he has worked at for at least 7 years.

But he wants cookies.

What’s a Mom to do?

Bake cookies, that’s what a Mom’s to do.

So I off I went to the kitchen to bake cookies to ship to my starving, homesick child. Fortunately his favorite cookies will ship well and make enough to have in the house as well.

You can sub cranberries for the dried cherries and white or dark chocolate for the semisweet chocolate.

  • 2 1/2 C rolled oats (Use old fashioned not quick or instant)
  • 1 1/2 C all purpose flour
  • 1 t baking soda
  • 1/2 t salt
  • 1 C dried cherries
  • 6 ozs semisweet chocolate chips
  • 1/2 C walnut halves, finely chopped
  • 1 C (2 sticks) unsalted butter
  • 1 1/3 C firmly packed light brown sugar
  • 1 t ground cinnamon
  • 2 large eggs
  • 1 t vanilla extract

Preheat oven to 350F. Line 2 cookie sheets with parchment paper.

Dry Ingredients

Whisk oats, flour, baking soda, and salt together in a medium bowl; stir in dried cranberries, white chocolate, and nuts.

In a medium saucepan, melt butter over medium heat. Continue to simmer over medium-low heat until the milk solids turn golden brown, about 4 minutes; take care not to burn.

Browned Butter

Pour browned butter into a large bowl and whisk in brown sugar until combined. Whisk in cinnamon, then whisk in eggs and vanilla, beating well after each. Add dry mixture to wet ingredients and stir just until combined. Mixture will be thick. Drop by generously rounded tablespoon 2 inches apart onto cookie sheets.

Bake until light golden brown and just dry to the touch, but still a little soft inside, about 10 minutes.

Cooling

Slide parchment onto racks to cool cookies completely.

One-Pan Fudge Cake

Baked

You’ll have to use your imaginations here …

RING … RINNNGGGGGG …

Me: Hello?

SS: Hi! Whatcha doing for dinner tonight. I know the Dear One is away and you’re home alone. Come over for dinner and a movie. Just me and he kids. This way I won’t have to rescue you after you’ve done something I Love Lucy-esque.

Me: Okay. That’s great.

SS: Well, not just  me and the kids … 4 or 5 other people as well.

Me: Oh? (Wishing I hadn’t answered the phone now) Sure. What can I bring? (when will I learn NOT to ask that question!?)

SS: How about dessert?

Me: Okay. What time?

SS: How about an hour?

Me: See you then.

SS: Andrea? Don’t lock the door when you leave!

AN HOUR? Come up with and make dessert and drive into town IN AN HOUR!? Now what am I going to do?

Suddenly inspiration! I remembered seeing a recipe on Relish.com for a One-Pan Fudge Cake taken from the Junior League of Nashville cookbook.

Simple ingredients. One pan. Quick to throw together. Cools in the pan. Baked in 30 minutes. I.AM.SAVED!

Fudgey and dense, chocolatey without being too sweet, this cake is the answer to any last minute guests or dinner invitations!

Oh, and ice cream. Ice cream is great on top of this cake.

  • 1/2 C (1 stick) butter
  • 1 C sugar
  • 1 1/2 ounces unsweetened chocolate
  • 3/4 C all-purpose flour
  • 1 pinch salt
  • 1/4 t baking powder
  • 2 eggs, lightly beaten
  • 1 t vanilla
  • 1 C chopped pecans or walnuts
  • Powdered sugar

Ingredients

Preheat oven to 325F. Grease a 8-inch square cake pan.

Melt butter, sugar and chocolate in a medium saucepan over low heat. When melted, add flour, salt and baking powder. Stir well. Add eggs, vanilla and pecans, if using.

Pouring into pan

 

Stir well and pour into prepared pan.

Bake 30 to 35 minutes. Cut into squares while hot. Let cool in pan.

Sprinkling sugar

When cool, dust top with powdered sugar.

 

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