Even though I have worked at Martha Stewart Living for a couple of years now, I am still excited to see Martha around the office. She is always chicly dressed, and wearing killer heels. In one particular conference room, there are photos of Martha during her modeling career. They are fun to gaze at during lengthy meetings. I just love the photo of Martha above. She is just five-years-old and so adorable. Click here to see The Making of Martha, a photographic journey of her childhood to today.
Strawberries are finally in season, so I am buying as many bushels as I can get my hands on. Strawberries bought from a farmers market are far superior than strawberries found at the grocery store in the middle of January. Local strawberries are typically smaller, more delicate, with ruby red coloring straight through the center. The flavor is intense, sweet, and very strawberry. A strawberry doesn’t taste like a strawberry unless you buy it in season! This is the best way I can put it.
How to keep strawberries in the best shape possible, for the longest time? First rule – don’t wash them until you are ready to eat or use them. In the meantime, place unwashed strawberries in a single layer on a dish towel or paper towel-lined plate. Place in the fridge uncovered. The dish towel absorbs any condensation off the strawberries, and keeps them fresh longer.
I love rhubarb! The elusive vegetable is only in season for a few months, and I love the sour sweet combinations I can make with it. I’ve made Everyday Food‘s rhubarb crumb bar recipe many times, but found that every time I made it, there just wasn’t enough rhubarb! So here is the recipe edited to have twice as much rhubarb and a tweak here and there. The dessert combines three layers: cake on the bottom, a jammy rhubarb smack in the middle, and the best crumble topping ever, It is a great picnic dessert because it is sturdy enough that you can take it out of it’s pan and wrap it in foil.
RHUBARB CRUMBLE CAKE
adapted from Everyday Food‘s Rhubarb Crumb Bar recipe.
-6 tablespoons unsalted butter, melted.
-1 cup all-purpose flour, (spooned and leveled).
-1/2 cup packed light-brown sugar.
-1/4 teaspoon salt.
-1 pound rhubarb, cut into 1/2-inch pieces.
-2 tablespoons light-brown sugar
-1 heaping cup all-purpose flour.
-1/2 teaspoon baking powder.
-1/4 teaspoon salt.
-1/2 cup (1 stick) unsalted butter, room temperature.
-1 cup confectioners’ sugar.
-2 large eggs.
-1/2 teaspoon pure vanilla extract.
1. Preheat oven to 350 degrees. Butter a 9-inch cake pan and. line with parchment paper. Butter and flour parchment and pan, tapping out excess flour.
2. Make crumble by: whisking together butter, brown sugar, and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use.
3. Make cake: In a medium bowl, combine rhubarb, brown sugar, and heaping 1/4 cup flour. In another medium bowl, whisk 3/4 cup flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and confectioners’ sugar until light and fluffy; beat in eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in prepared pan. Sprinkle with rhubarb and top with streusel.
4. Bake cake until golden and a toothpick inserted in center comes out with moist crumbs attached, 45 to 50 minutes. Let cool completely in pan. Cut into wedges and serve.
Check out Sarah Carey’s How-To video below for her version. She is the cutest!