SWEET Goodness...

For when the season
is plentiful
take such delight 
in all that is before you.
~Pamela Anthony 

Goodness... spring has came,
and like that, it's ALMOST gone!

Time TRULY moves at a distance,
 when the season's transcend, spilling
into the next!  We seem to search
for that EXTRA moment to breathe, especially
when the harvest is plentiful!

Here at the farm...
it's good, ole' STRAWBERRY season!
With RHUBARB season
fading out, BUT... just the right amount
 savored over to prepare,
one MORE helping of...
'Granna's Strawberry~Rhubarb
Up-Side Down Cake'!

JUNE... on the farm, take's on
a whole NEW freshness
when it comes...
 'STRAWBERRY' pickin' time!
Especially in the kitchen...
SPLASHES of red are tucked
in & about, for that...
Farm FRESH look!

Throughout the harvesting days...
here at the farmhouse, you will find...
 the FARM tables GLEAMING with luscious fruit!

I'm ALWAYS thumbing the pages of vintage,
cookbooks in search of that, one 'can't do without'
recipe, BUT... my heart earnestly seems to
turn back to those, worn & tattered, recipe
cards from my childhood!

One in particular has ALWAYS won
the ribbon award among friends,
family & neighbors!

'Granna's Strawberry~Rhubarb
Upside-Down Cake' offers a combination
of flavor!  With the STRAWBERRIES
bringing into play ALL the sweetness
to taste, then scattering the bottom
with tartness... results in a completion
of SOUTHERN goodness!

'Granna's Strawberry~Rhubarb Upside-Down Cake'

'Granna's Strawberry Cake'

2 heaping cups FRESH strawberries
(stemmed/washed... yielding 1 1/2 cup)
2 1/2 cups all-purpose flour
2 cups sugar
1 1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup butter (lightly melted)
1/2 cup milk
2 eggs

Preheat oven to 350... Stem, wash & hull 
strawberries, then quarter.  Blend 1 1/2 cup of 
cake mixture into the strawberries!

Add flour, sugar salt & baking soda in a mixing
bowl, blend & stir together.  
Add milk, butter & the strawberry mixture, 
beat on medium, for one minute.
Add eggs, beat on high for two minutes.
Pour batter over the Rhubarb Topping...
Bake for 45-50 minutes until cake is firm
in the center.  Remove from oven, 
cool for 5 minutes... after the 5 minutes, loosen
cake from edges of pan & invert onto a platter!

'Rhubarb Topping'

3/4 cup butter (cubed)
1 1/2 cup light brown sugar
3 cups FRESH rhubarb (1/2" cubes)

Add butter & brown sugar to saucepan,
cook over medium heat until butter is melted,
sugar has dissolved.  
Pour into a 13" X 9" baking pan.

Sprinkle the rhubarb cubes, 
then set aside for batter!

BEST served around room temperature,
letting the juices from the strawberries & rhubarb
saturate through!  ENJOY... til the last bite!

Down-HOME taste JUST
in time for the upcoming summer
gatherings...



Warmly YOURS...