{"id":3298,"date":"2018-05-26T11:50:57","date_gmt":"2018-05-26T16:50:57","guid":{"rendered":"http:\/\/www.debslunch.com\/blog\/?p=3298"},"modified":"2018-05-26T12:21:29","modified_gmt":"2018-05-26T17:21:29","slug":"instant-summer","status":"publish","type":"post","link":"https:\/\/www.debslunch.com\/blog\/2018\/05\/26\/instant-summer\/","title":{"rendered":"Instant Summer"},"content":{"rendered":"

So, just 2 weeks ago Saturday, the high was 54\u00b0, and one week ago it was blissful 72\u00b0. Today the high is predicted to be 89\u00b0, but I bet it goes higher than that, because yesterday it was 90\u00b0. Mark’s got the AC on upstairs and I don’t blame him.<\/p>\n

I don’t even get my first CSA box until next week, because it’s been such a cold late spring, and even though it feels like dog days, we’re still getting spring veggies (and fruits) in our boxes – rhubarb, spinach, asparagus. People on our new facebook group for CSA members are exchanging rhubarb recipes, and last night I tried this upside down, right side up, rhubarb cake. I used this version<\/a>,\u00a0 but evidently it’s based on a Martha<\/a>.<\/p>\n

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I’ve always been more of a rhubarb muffin<\/a> (another recipe to move over to new & improved<\/a>, I see … I actually have THREE rhubarb muffin recipes on my old recipe list<\/a>, but see if you can find them)<\/p>\n

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Rhubarb muffins<\/p><\/div>\n

or pie<\/a> or crisp<\/a> or cobbler type of baker – even the internetz says so, plus I added a few older shots for good measure:<\/p>\n

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Rhubarb strawberry cobbler – the strawberry is jam in the biscuit topping; the rhubarb is underneath<\/p><\/div>\n

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Rhubarb hand pies<\/p><\/div>\n

But I thought this cake sounded interesting. It’s got the rhubarb cooked on the bottom with sugar, standard for upside down cakes, but then it has a streusel topping that winds up on the bottom when you turn the cake out, and, if you cool it on a rack – or in the pan – stays crunchy.<\/p>\n

But it has the problem of every other rhubarb cake<\/a> I’ve tried with the rhubarb in sticks – they slide off when you try to cut off your bite. Plus these got a little tough in places.<\/p>\n

Maybe I messed the cake up a little because I baked it right before we went to the movies last night, and so I unloosed the sides of the springform while it was still really hot, and left it to cool. A lot of rhubarb syrup poured out and it sort of sank. I didn’t invert the cake until like 3 hours later when we got home, since Solo<\/a> that we went to see is almost 2 1\/2 hours long – that makes it not quite a serious film I guess, and justifies its status as a summer popcorn movie. It was fun, BTW – good job of filling in the back story, priming the legend, established in later Star Wars movies. The rhubarb topping came off the parchment-lined springform bottom reasonably well, and I scraped up as much of the syrup as I could and painted it back onto the top of the cake.<\/p>\n

Anyways, I like the idea of this cake, but if I make it again, I’m chopping the rhubarb.<\/p>\n

Maybe I’m just having a problem with stuff not working as expected – first thing this morning when I started this post, sitting at my home desktop computer I was having trouble focusing in my new, pricey eyeglasses …<\/p>\n

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They seem OK now.<\/p>\n

And my new coffee maker<\/a>, that I’ve been coveting since the old one cracked<\/a> back in November and it’s too old for a replacement pot, seems way too tall for 5 cups – but of course, that’s where the filter sits. I held off buying it till I found it for $69 on Amazon; $139 for a coffee maker was way too much.<\/p>\n

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<\/div>","protected":false},"excerpt":{"rendered":"

So, just 2 weeks ago Saturday, the high was 54\u00b0, and one week ago it was blissful 72\u00b0. Today the high is predicted to be 89\u00b0, but I bet it goes higher than that, because yesterday it was 90\u00b0. Mark’s got the AC on upstairs and I don’t blame him. I don’t even get my … [Read more…]<\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":3305,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[1],"tags":[194,29,187,46,193],"class_list":{"0":"entry","1":"post","2":"publish","3":"author-ds83473gmail-com","4":"post-3298","6":"format-standard","7":"has-post-thumbnail","8":"category-blogpost","9":"post_tag-baking-experiments","10":"post_tag-climate-change","11":"post_tag-coffee","12":"post_tag-movies","13":"post_tag-rhubarb"},"_links":{"self":[{"href":"https:\/\/www.debslunch.com\/blog\/wp-json\/wp\/v2\/posts\/3298","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.debslunch.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.debslunch.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.debslunch.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.debslunch.com\/blog\/wp-json\/wp\/v2\/comments?post=3298"}],"version-history":[{"count":5,"href":"https:\/\/www.debslunch.com\/blog\/wp-json\/wp\/v2\/posts\/3298\/revisions"}],"predecessor-version":[{"id":3312,"href":"https:\/\/www.debslunch.com\/blog\/wp-json\/wp\/v2\/posts\/3298\/revisions\/3312"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.debslunch.com\/blog\/wp-json\/wp\/v2\/media\/3305"}],"wp:attachment":[{"href":"https:\/\/www.debslunch.com\/blog\/wp-json\/wp\/v2\/media?parent=3298"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.debslunch.com\/blog\/wp-json\/wp\/v2\/categories?post=3298"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.debslunch.com\/blog\/wp-json\/wp\/v2\/tags?post=3298"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}