Rhubarb, Ginger, and Oatmeal Upside-Down Cake

All of my favorite things in one. Fresh ginger goes great with the rhubarb and the oatmeal cake, well, is gooey and tasty. Let it cool at least 20 minutes before slicing. I top it with frothed cream but vanilla ice cream would be great too.

Makes 8 to 10 slices

For the rhubarb:

2 1/4 cups fresh rhubarb, rinsed and cut into 1/2 inch pieces

1 tablespoon fresh ginger, minced

1 cup brown sugar

1/4 cup unsalted butter

For the oatmeal cake:

1/2 cup old fashioned oatmeal

3/4 cup boiling water

1/4 cup unsalted butter, cubed

1/2 teaspoon vanilla

1 large egg

1/2 cup brown sugar

1/2 cup sugar

1 cup unbleached all purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1. In a mixing bowl combine the oats with the boiling water. Add the 1/4 cup of butter. Set aside to cool.

2. Preheat the oven to 350 degrees. Gently melt the butter in a 10 inch cast iron skillet. Remove it from the heat. Spread the brown sugar evenly across the bottom. In a large bowl mix the ginger and rhubarb. Spread the rhubarb evenly across the brown sugar. Set aside.

3. In the empty rhubarb bowl combine the flour, baking powder, baking soda and salt.

4. To the cooled oatmeal add the egg, both sugars, and vanilla. Mix to combine. Add the dry ingredients to the wet and mix until combined.

5. Spread the cake batter evenly across the top of the rhubarb. Place into the oven and bake for 30-40 minutes.

6. Remove from the oven when done and let cool for 5 minutes before inverting onto a cake plate. Let cool for 20 minutes before slicing.

Meyer Lemon Tart

Meyer Lemon Tart
Meyer Lemon Tart

I have been making lemon bars for many years now from a recipe by John Taylor also known as Hoppin’ John.  A while back I thought it would make a great tart, and guess what, it does. If you like Low Country cooking you should search out his cookbook Charleston, Beaufort & Savannah: Dining at Home in the Lowcountry. It seems like a good time to share this recipe.

SERVES 6 TO 8

For the crust::

1/4 cup sugar

1 cup all purpose flour

1/4 cup semolina flour

1/8 teaspoon salt

1/2 cup unsalted butter, room temperature

For the custard:

2 to 3 Meyer Lemons, zested first then squeezed for 1/3 cup juice

5 large egg yolks

3/4 cups sugar

1/2 cup ussalted butter, room temperature and cubed

zest from two Meyer lemons

powdered sugar, for dusting the tart

1. Heat the oven to 325 degrees. In the bowl of a mixer, or in a bowl and mixing with a wooden spoon, cream the butter with sugar and salt. Add the flours and mix well. The shortbread crust will look crumbly and like cous cous or cornmeal. Turn the dough out into an 8 inch tart pan and press it evenly into the pan starting with the sides and working toward the center. Place your index finger over the top of the flutes and push the crust upward using you index finger as a back stop.

2. Slide that tart shell into the oven and bake it for 20 minutes.

3. While the tart is in the oven combine the eggs, sugar, zest, 1/3 cup Meyer lemon juice in a heat proof mixing bowl and whisk to combine the ingredients.

4. Place the mixing bowl over low heat, if you are worried about this you can most certainly use a double boiler, and whisk the custard until it starts to thicken. It takes about 13 minutes on low so it will take longer in a double boiler. Once it is very thick, like warm pudding and leaving ribbons as you whisk, remove it from the heat and whisk in the butter.

5. When the tart crust is done remove it from the oven and add the lemon curd. Bake the tart another 10 minutes or until set.

6. Remove the tart from the oven and let it cool completely. Once cool sprinkle it with powdered sugar just before serving, slice and serve.