It’s June. I don’t know about where you live, but around these parts, that means rhubarb. Sitting on the dining room table was a community cookbook celebrating the bicentennial of a CT town, so I popped it open to see what I could find. Turns out Betsey Castle had submitted a recipe for rhubarb crisp that looked pretty straightforward, so I figured I’d give it a try.
The crisp was easy to make, and rather delicious (note, I’m not normally a fan of rhubarb, so that’s saying something). Warm, sweet filling, with a chewy, crunchy topping, it was exactly what we were looking for. I also really liked that some of the ‘crisp’ mix lined the bottom, so everything was evened out more than it were simply two layers. More bonus points for the fact that you can use slightly ‘bendy’ rhubarb, since it will soften while cooking anyway. Although we didn’t have any in the house (the horrors, I know!), I think this would be absolutely perfect with a scoop of vanilla ice cream on top. Read the rest of this entry ?
I want to clarify that the previously mentioned problems with the chocolate pound cake weren’t with the recipe itself, rather, it seems that I’m allergic to bundt pans. I got a silicone pan last winter, and have been excited to try it out. An attempt in March to make a cookies-and-cream pound cake failed miserably when I tried to un-pan the cake, resulting in a quick “oh look, let’s make trifle!” moment. So this time, when I decided to make chocolate pound cake, I took every precaution I could think of. Pan greased and floured? Check. Put it on a baking sheet so the cake doesn’t buckle when moving it in and out of the oven? Check. Waiting for the cake to cool completely before trying to release it from the pan? Check.
