Monday, 5/13/24

 SK broccoli pesto pasta which was great except I misjudged how much pasta to use and it was a whole lotta sauce. So much that Jason cooked up another half pound or so and added it (and then the proportions were good). I should remember that however much broccoli it is that we get from Aldo requites a full pound, not the measly half in the recipe. Anyhow, it was not my night because I was simultaneously making dessert (rhubarb spoon cake, from "The Lost Kitchen") and was dismayed to see, after sliding the cake into the oven, the half cup of sugar I had neglected to add. So I sprinkled about half of it on the top and hoped for the best. Fortunately, it was still wonderful! It's my new rhubarb dessert of the summer, in fact.

Ingredients

For the Cake
• 8 Tablespoons (1 stick) unsalted butter, melted and cooled, plus more for the pan
• 1 cup all-purpose flour, plus more for the pan
• 2 teaspoons baking powder
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1/2 cup whole milk
• 1/4 cup sour cream
• Turbinado sugar, optional
• Rhubarb Compote (see below)
• Whipped Cream or Ice Cream for serving
Rhubarb Compote
• 3 cups chopped rhubarb (3/4 inch pieces, about 2/3 pounds)
• 2/3 cup sugar
• 1 teaspoon grated lemon zest
• 2 teaspoons fresh lemon juice
• 2 teaspoons cornstarch

Instructions

1. Begin by preparing the Rhubarb Compote. In a medium heavy-bottomed saucepan, combine the rhubarb, sugar, lemon zest, lemon juice, and cornstarch. Bring to a simmer over medium heat, stirring constantly until the rhubarb becomes tender and sauce-like, about 5-10 minutes. Remove from the heat and allow to cool to room temperature. This will keep in the fridge for up to a week.
2. For the Cake. Preheat the oven to 400 degrees. Coat a 10-inch ovenproof skillet, preferably cast iron, with butter and flour, shaking out any excess flour.
3. In a medium bowl, whisk together the flour, baking powder, sugar and salt. In a large bowl, whisk together the egg, vanilla, milk, sour cream and cooled, melted butter. Gently stir the wet ingredients into the dry until just incorporated (you don't want to beat the batter).
4. Pour about two-thirds of the rhubarb compote into the greased skillet and spread evenly. Pour the cake batter over it, spread evenly, then dollop the remaining compote over the top. Use a small knife to swirl together the batter and compote. Sprinkle with a little bit of turbinado sugar if you have it.
5. Bake until a toothpick inserted in the middle of the cake comes out clean, about 25 minutes.
6. Serve the cake directly from the skillet with some whipped cream or ice cream.