Regard it just as desirable to build a chicken house as it is to build a cathedral.
—Frank Lloyd Wright
I took the first step today and have decided to come clean. To say I am embarrassed, ashamed and proud all at the same time would not go too far. There will be no more sneaking on Pinterest late at night to catch a glimpse of the forbidden fruit… Google searches a thing of the past. I’m a new woman. Ready to face my addiction head on with no fear.
You see, I woke up with chickens on my mind yet again this morning. Day and night these cute little feathery creatures, with antics that could make me double over in laughter, are my obsession. Today the light bulb finally came on. I see a little clearer now and I must admit it. I have a problem.
I have begged, cried, and cajoled my poor husband to no end (with no success I might add), to bend the rules of our little community and build me a chicken coop to house a few of these little feathered friends. Unfortunately, where we live, even though the land is plentiful, there is a strict association code; no chickens allowed. The rule is archaic, biased, and just plain silly; but a rule nonetheless. I must either give up this pipe dream, head over to Chickens Anonymous or take action.
So, today the buck stops here (or chickens, because bucks, elk, and wild turkeys are okay with our association). I can no longer sit idly by and allow this injustice to continue. It is time to marshal a few forces and set about to change this silly rule. Stay tuned. I do have a problem…time to fix it!
Today’s featured recipe is a Strawberry Rhubarb Upside Down cake. I searched high and low for a recipe that would pair these two Spring fruits and came up short every time. I wanted to bake something that would bring out the sweet and tart elements without overpowering either one. Most recipes called for way too much sugar, so I decided to put on my creative thinking cap and loved how this one came out. Hope you do too!
- 2 sticks unsalted butter, divided, room temperature
- 1 pound rhubarb, trimmed and cut diagonally about ½ inch thick
- 1 pound fresh strawberries, stems removed and cut in half
- 1½ cups raw sugar, divided
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ tsp baking soda
- 1½ tsp sea salt
- Zest from ½ lemon
- Juice from ½ lemon
- 2 large eggs
- 1 cup Buttermilk
- Preheat oven to 350 degrees.
- Butter two 9 inch round cake pans.
- Dot each pan with 4 tablespoons butter (cut into pieces).
- Toss rhubarb with ½ cup sugar; let stand for several minutes. Toss again, and spread evenly between the two cake pans.
- Place strawberry halves between rhubarb, cut side up, dividing evenly between the two cake pans.
- Once rhubarb and strawberries are prepared, make cake batter.
- Whisk together flour, baking powder, baking soda and 1½ teaspoons salt in medium size bowl and set aside.
- Beat remaining stick of butter and 1 cup sugar with a mixer on medium speed until pale and fluffy.
- Add lemon juice and zest, beat well.
- Beat in eggs, 1 at a time, until incorporated, scraping down sides of bowl.
- Add flour mixture a little at a time, alternating with buttermilk, beating until smooth. Spread evenly over rhubarb, dividing evenly between the two pans.
- Bake at 350 degrees for 45 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
- Remove cakes from oven and cool on wire rack for 10 minutes. Invert cakes onto plates, being careful of the hot rhubarb topping. Don't wait until cake is entirely cooled as rhubarb mixture will stick.
- Optional: once cakes are cooled, cake may be wrapped and frozen.
Inspiration from Martha Stewarts Rhubarb Upside Down Cake
Strawberry Rhubarb Upside Down Cake Recipe was shared with:
Juggling Real Food and Real Life: Let’s Get Real
Le Moine Family Kitchen: The Wednesday Roundup
Happy and Blessed Home: Family Fun Friday
The 21st Century Housewife: Heart and Soul Thursday Blog Hop
Living Well, Spending Less: Thrifty Thursday
Make Ahead Meals for busy Moms: Melt in Your Mouth Monday