Rhubarb Upside-Down Cake

Rhubarb season is something I anxiously await every year.  To say that it is a unique plant is an understatement, and I'm amazed at the number of people who have never eaten, or even seen it!   Nearly every Midwestern country garden has some, and it lives for literally generations.  This is one of my favorite rhubarb recipes!  It doesn't take long to whip up, either, so there are no excuses for not trying it.  Top it with a puff of whipped cream, or drizzle a little heavy cream over the top if you don't want to bother with whipping it.  Yum!  (See this video for more about rhubarb!)

3 ounces (6 T.) butter

3/4 cup brown sugar

3 cups rhubarb, ends removed, sliced on the bias into 1/2-inch slices

1/2 cup soft butter

3/4 cup sugar

1 large egg

1 1/2 teaspoons vanilla

1 3/4 cups cake flour

2 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

3/4 cups milk

Preheat the oven to 375-degrees

Place a 10 1/2-inch cast iron skillet on a burner over low heat.  Melt the 3-ounces of butter.  Using a pastry brush, dip the melted butter and coat the sides of the pan.  Sprinkle the brown sugar over the butter, then stir until the sugar is moistened with butter.  Lay the rhubarb over the butter-sugar mixture in a single layer, laying them flat, it will be a tight fit, you may have to overlap a few of the pieces.  Keep the skillet over the lowest heat possible while making the cake batter.

Place the remaining 1/2 cup butter in the bowl of a mixer.  Beat until light and fluffy.  Add the sugar and beat until fluffy.  Beat in the egg and vanilla until very smooth.

Place a sieve over a bowl and add the flour, baking powder, and salt.  Sift into the bowl, then whisk until well combined.

Add all of the dry ingredients to the creamed mixture, and half of the milk.  Mix briefly, then stream in the remaining milk.  Beat for about one more minute, until very smooth and well-combined, scraping down the sides of the bowl to make sure all is well-incorporated.

Remove the skillet from the burner, then scoop the batter over the top of the rhubarb mixture.  Smooth with an offset spatula. 

Place the skillet in the oven and bake for 30 minutes, or until the top springs back when pressed lightly.  Remove from the oven and run a small knife around the edge of the skillet, then let stand for 3 minutes.

Place a large serving plate over the top of the skillet and flip the whole thing over.  Leave the skillet on the plate for about 2 minutes, until all the rhubarb separates from the skillet.  Remove the skillet.

Serve warm with whipped cream, ice cream, or a drizzle of heavy cream.

Pineapple-Rum (or Orange) Slush

I started making this grown-up slush years ago when we lived in California.  It was the perfect drink to sip while sitting out on the deck enjoying the evening with our neighbors.  Make it in the morning, or even the night before, freeze, and it's ready when you are.  The rum keeps it from freezing solid, and if you prefer a virgin drink, substitute freshly-squeezed orange juice.  If you decide to make it at the last minute, or you haven't freezer space, this can certainly be chilled and served over ice.  Enjoy!  6 one-cup servings

3 cups pineapple juice

1 cup fresh lemon juice (about 5 lemons)

3/4 cup golden or dark rum (if you don't care for rum, you may substitute vodka or tequila, or orange juice to make this non-alcoholic)

3/4 cup water

1/2 cup sugar of choice

Place the water and sugar in a small pan and bring to a boil, stirring until the sugar is melted.  Set aside to cool.

In a plastic pitcher combine all of the ingredients and stir well.  Cover and freeze for at least 4 hours, or until slushy.

If the mixture freezes too much, just let it set on the counter and thaw until it softens a bit.

Note: If you substitute orange juice, it will freeze solid, so plan accordingly.

Blueberry Pomegranate Iced Tea

Blueberry-Pomegranate Iced Tea

During the summer months at the cafe, this "Blue Tea" was a customer favorite, and with good reason.  Sweet tea, lemon juice, and naturally-sweetened blueberry-pomegranate concentrate combine for a perfectly balanced thirst quencher.  It's quick and easy, and may become your "go-to" beverage for the dog days of summer.

1 gallon-sized tea bag or equivalent number of smaller tea bags

3/4 to 1 cup sugar, to taste

1/4 cup freshly-squeezed lemon juice

1 12-ounce can of frozen Blueberry-Pomegranate juice concentrate, thawed (I use a no added-sugar, naturally sweetened brand, and you may substitute Cherry-Pomegranate concentrate, too.)

Pour 3 cups of boiling water into a one-quart measure with pouring spout.  Add the tea bag and steep for 10 minutes.  Remove the tea bag,  add the sugar, stirring until it dissolves.  Pour the tea mixture, lemon juice, and thawed juice concentrate into a one-gallon pitcher and stir well.  Add cold water to make one gallon of tea.  Refrigerate.  Serve over ice.

Green Sun Tea with Lavender, Citrus, Honey & Basil

I'm sharing this recipe with a bit of trepidation, so please hear me out.  Those who love the flavor and aromas of fresh herbs and flowers will need no coaxing to make this tea.  But I can feel the doubtful, quizzical looks that some of you have as you read this......so I coax!  The herbal notes in this tea are very subtle, and the combination of the lavender, lemongrass, lemon, basil, and honey with the green tea results in a complex, nuanced beverage that is delightful.  It is thirst quenching, barely sweet, and even my hubby liked it. (Of course I didn't reveal the ingredients until after his first few sips, as I wanted to avoid prejudice!).  Yes, it has a feminine overtone making it perfect for luncheons, showers, and summer book clubs.  But hey, the guys like it too!

15 cups cool water

10 green tea bags

2 teaspoons dried culinary lavender (not the potpourri kind, it has to be food safe!)

1 Tablespoon dried lemongrass

1/2 cup honey (if you don't care for the flavor of honey, substitute raw or white sugar.  Simmer the basil or mint and lemon zest with water and add stevia or artificial sweetener to the finished tea if you prefer.)

1/2 cup water

2 basil leaves (or 2 sprigs of mint if you prefer)

Juice and zest of one large lemon

Place the water in a clear glass gallon container, obviously a sun tea jug is perfect.  Cut a large square of cheesecloth (a kitchen must-have!) and place the lavender and lemongrass in the center.  Pull up the corners and twist so that the contents can't escape, forming a sachet.  Tie with butcher's twine or string.  Place the tea bags (with strings over the top of the container) and sachet in the jug and cover with the lid,securing the tea bag strings so they can be retrieved.  Set the jug outside in a place that receives full sun and leave for 6-8 hours. 

Immediately, or a few hours before bringing the tea in, combine the honey, water, basil leaves, and lemon zest in a small saucepan and bring up to a simmer.  Remove from the heat and let cool completely.  Add the lemon juice and refrigerate.

Bring in the tea.  Remove the tea bags and sachet and discard.  Place a tea strainer over the opening and pour the honey mixture into the jug, straining out the basil leaves and zest.

Stir well and serve over ice.  Keep refrigerated.