Rhubarb Upside-Down Cake

Stick a fork in me Jerry. I’m done.

I don’t talk about my chaotic schedule here on the blog much. Mostly because I keep resolving in my head to work on balancing not work and life, but my hobby and life. Life and life. You know, the difference between quiet time at home on the couch with a vat of moo shu vegetables and Country Strong and being out and about in the DC dining scene eating great food and talking to fun people…decidedly not on my couch.

From June 1st to today I have attended roughly 30 food-related events or dined out for food-related writing projects. And that’s not counting the two farmers’ markets a week I hit up. I’m exhausted. And full.

A few weekends ago I bought way, way too much rhubarb at the Dupont Farmers Market. I guess maybe the abundance of it in my fridge was my way of forcing myself into making time for a baking project. I used to bake every weekend. Like three times a weekend!

It’s hard to bake when you are in constant motion. Positive, forward motion, but motion none the less.

So there I was, just me, a lot of eggs and a shit ton of rhubarb. I am familiar with upside down fruit cakes, and I positively adore them. Instead of just using my old tried and true cake recipe I went with Martha Stewart’s concoction. It’s really not that far off from mine (which is to say, Real Simple’s)…but mine is better. Continue reading

Strawberry Rhubarb Meringue Bars

I went to the 14th and U St. farmers market a couple weekends ago and got some rhubarb. For the very first time…in my whole life. See, about a year or so ago I was at a dinner party with Don’t Forget The Flour and she made this amazing strawberry rhubarb crumble thing. Ever since then I’ve been waiting for an opportunity to make something with rhubarb. I even ganked her recipe from her and have been keeping it, waiting for the perfect situation to bust it out!

I asked the guy working the booth to give me a lesson in rhubarb since I knew nothing and here’s what he told me: cut off the tough ends and the leafy tops, even if the whole stalk isn’t red you can still use the whole thing (though you won’t get a pinkish hue to all that you make) and there’s a couple varieties of rhubarb but both have essentially the same taste. Sound about right rhubarb fans?

Since there’s been no shortage of amazing rhubarb recipes on the foodie blogs lately, I really wanted something that would stand out. More perusing at the farmers market revealed a table full of recipes, one of which was for rhubarb meringue. Done and done!

A few tweaks…adding strawberries…including vanilla extract…to make it my own and wowy zowy! Let’s just say, I was amazed by myself, my new hand mixer (more on that later) and the rhubarb. This was quickly consumed by coworkers the next day and everyone had a smile on their face after they left my office.


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