For when the season
is plentiful
take such delight
in all that is before you.
~Pamela Anthony
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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! |
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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'! |
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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! |
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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! |
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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! |
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Down-HOME taste JUST in time for the upcoming summer gatherings... Warmly YOURS... |
