Summer, Summer, Summertime. Time for Strawberry Pie

Summer, summer, summertime
Time to sit back and unwind
(Will Smith)

School is out and it's a sort of a buzz
But back then I didn't really know what it was

But now I see what have of this
The way that people respond to summer madness...

Back in Philly we be out in the park
A place called the plateau is where everybody go...

And with a pen and pad I compose this rhyme
To hit you and get you equipped for the summertime

Do you ever sit and think about summers as a kid?

Summer back in Rhode Island for me was hot, muggy afternoons playing wiffel ball, sunburns at Scarborough Beach, cannonballs into our backyard pool, and nights being eaten alive by mosquitoes while playing miniature golf.

Summer was also my mom's Strawberry Pie. Like an American flag, it was part of the 4th of July every year. As a kid, I LOVED strawberries. When I discovered that my cousin Anthony was allergic to them, I thought it was the saddest thing I had ever heard (of course, I was 6, so Darfur wasn't really on my radar).

To this day, strawberry pie is one of my favorite desserts. Not just because fresh strawberries are slathered with a tangy-sweet apricot sauce, and not just because all of that lusciousness is perched atop a flaky, melt-in-your-mouth pie crust.

Nope. It's because strawberry pie still reminds me of sticky summers as a kid. And my mom.

Every year, Mom's strawberry pie marked summertime in our house. It's easy to make and so delicious that kids and adults will squabble over who gets the last piece. Really. It happens every time.

I made mine with a homemade pie crust, but if you're pinched for time, a store-bought crust or graham cracker crust would work too. Eat it as is, or top it with a dollop of whipped cream, some chocolate sauce, or Jeff's favorite, mascarpone cheese. Any way you slice it, it's simply summertime scrumptious.


Strawberry Pie with Mascarpone Cheese

Summertime Strawberry Pie
Makes one 9 inch pie
Print recipe only here.

Crust:
1 ½ cups all-purpose flour
1/4 cup sugar
½ teaspoon salt
½ teaspoon baking powder
¾ stick unsalted butter (very chilled)
1 large or extra large egg
1-2 tablespoons ice water, or as much as needed

Filling:
1/2 cup finely chopped, ripe strawberries
1/4 cup water
2 tablespoons sugar
1 teaspoon cornstarch
2 teaspoons pure vanilla extract
1 (10-ounce) jar apricot preserves (reserve 1-2 tablespoons for spreading on the baked crust)
3 pints of medium sized fresh strawberries (though you may need slightly more or less depending on the size of the berries)


Place rack in the lower third of the oven and preheat to 400 degrees F. Use a 9-inch pie plate (preferably glass) coated with cooking spray.

Making the crust with a processor: Combine flour, sugar, salt, and baking powder in the work bowl of a food processor fitted with a metal blade; pulse several times to combine. Add the butter and pulse about 10 times until the dough becomes pebbly in texture. Add the egg and pulse repeatedly until the dough begins to stick together. Slowly add the ice water by the tablespoonful, while using a few long pulses. Add more drops of ice water, as necessary, until the dough holds together well and forms a ball. Invert the dough onto a floured work surface. Roll the dough into a circle one inch larger than your pie plate.

Making the crust by hand: In a large bowl, combine the dry ingredients. Add chunks of chilled butter, and using a pastry blender or two forks, chop the butter until it resembles little pebbles. At this point, add the egg and ice water, and stir with a spoon until the dough begins to form. Using your hands and working the dough as little as possible, transfer it to a lightly floured surface. Knead until the dough holds together. Roll the dough into a circle one inch larger than your pie plate.

Fit the dough snugly inside the plate. Pinching the dough between your index finger and thumb, make a fluted edge around the crust. Prick the crust all over with the top of a fork since the crust will be blind-baked. Refrigerate the pie crust while preparing the filling (you can even refrigerate the crust overnight, which makes a super crispy crust that won't get soggy from the strawberry sauce).

To make the filling, place all filling ingredients in a small saucepan over medium-low heat for 7-8 minutes, stirring occasionally, until the sauce thickens. Remove from heat and let cool.

Wash and pat dry 3 pints of fresh strawberries and cut off the tops. Cut into quarters and set aside.

For blind-baking the crust, use pie weights or cover the pie with parchment paper and fill with dried beans to prevent the crust from shrinking. Bake the crust for 20-25 minutes, or until it is golden brown and crispy. Remove from oven, remove pie weights, and let cool.

Spread 1-2 tablespoons of apricot preserves on the bottom of the pie crust (this helps keeps it crispy). Pile the sliced strawberries inside the crust (3 pints is usually just right, but you may use more or less depending on the size of the berries). Pour the cooled strawberry-apricot sauce over the strawberries until well covered, leaving about 1/2 inch space between the sauce and the fluted edge.

If there is leftover sauce, then save it to spread on your morning toast or toss into a smoothie!

Have you heard? I'm hosting Sugar High Friday this month, and if you hadn't guessed it already, the theme is berries! The deadline is Sunday, August 3rd, and full details can be found here. Thanks to those of you who have already sent in berry-licious desserts!

You might also like:

Fresh Strawberry, Almond, and Coconut Muffins





Fresh Apricot and Cherry Cobbler with Buttermilk Biscuit Crust





Quick Chocolate-Cinnamon Mousse with Cherries





Strawberry-Rhubarb Sponge Pudding





I'm sending my berry red pie to Zorra of Kochtopf who is celebrating Switzerland's National Day. Want to participate? Send Zorra something red, white, or Swiss.

And if you haven't seen it yet, then check out Susan's Pancake Parade Round-Up with lots of delicious sweet and savory pancake recipes.


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Pork Tenderloin with Strawberry-Mango Salsa

Strawberry season is in full swing across most of the country, so chances are you're buying lots of them. You are, aren't you? Then that also means you likely have a few soft or slightly bruised berries -- good enough to eat but not pristine enough to showcase on the top of a strawberry shortcake.

Well I'm not going to suggest you use them to make sweet jam or a smoothie (though I love both). I'm going savory with strawberries. That's right. If you've never paired strawberries with meat, then expect to be wowed. Succulent strawberries and creamy mango are enhanced with aromatic anise seed in this simple yet flavorful salsa. The fruits' sweetness provides the perfect balance to the savory, buttery flavor of the pork tenderloin.

I hope Jeanne of Cook Sister! likes savory strawberries because this is my entry for this month's WTSIM: Berried Treasure.

Pork Tenderloin with Strawberry-Mango Salsa
Serves 4
Print recipe only here.

Pork:
1 1/4 pound pork tenderloin
Salt and pepper
2 teaspoons olive oil
2 teaspoons butter

Salsa:
1 tablespoon butter
1 cup sweet onion, such as Vidalia
1 teaspoon anise seed
1 cup diced mango
2 cups chopped strawberries
salt and freshly ground back pepper, to taste
2 cups cooked grain of your choice, such as cous-cous, quinoa, or white rice.

Cut the tenderloin into medallions, and season with salt and pepper. Let stand for about 10 minutes.

Meanwhile, for the salsa, melt butter in a large skillet over medium heat. Saute the sweet onion for 3-4 minutes, or until slightly softened and browned. Stir in the anise seed and diced mango, cooking for 2 minutes more. Add strawberries and cook 2-3 minutes, until slightly softened. Season with salt and pepper. Remove from heat.

In a large skillet over medium-high heat, melt 2 teaspoons olive oil and 2 teaspoons butter. Add the pork; cook for 3-4 minutes, until crispy and browned, then flip and cook until browned all over and just cooked through (the meat should be tender).

Place cooked grain on a platter, add cooked pork, and cover with warm fruit salsa. Serve immediately.

Other meat dishes you might like:

Lamb Kebabs







Savory Sausage and Fennel Galette





Broccoli Rabe (Rapini) and Sausage Sandwich with Sharp Provolone






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Strawberry-Rhubarb Calzones

Last summer I shared a story about a red-eye that Jeff and I took from Los Angeles to Boston. I never slept a wink on the entire 2,760 mile journey thanks to the two meatballs behind me who yapped for five hours straight about sports.

Fortunately, I was on Jet Blue, so I watched The Food Network. Nigella Lawson's smooth, calming voice at 2 am was just what I needed. Of course a batch of her fluffy ricotta hotcakes would have been nice too, but I did make them as soon as we returned home.

After Nigella, I watched Michael Chiarello’s show for the first time. He was hosting a summer outdoor party and made – are you ready for this?—strawberry-rhubarb calzones! Now you know that I love calzones and strawberries and rhubarb, so even at 2:30 am, I was pretty excited.

After making these calzones for the last two weekends (I had to double-check the measurements), I must say they are brilliant.

They're made from traditional pizza dough that is topped with an egg wash and sprinkled with crystal sugar and savory anise seeds, giving it the flavor and texture of a sweet dough. Each bite reveals a warm, gooey, irresistibly sweet-tart filling. This calzone has it all.

I have adapted Michael's recipe below. Adding cornstarch helps thicken the fruit filling and makes it easier to stuff the calzones. You will likely have some leftover filling, which is a good thing--enjoy it in smoothies, on toast, or swirled into your morning oatmeal.

Strawberry-Rhubarb Calzones
Makes 4 calzones
Print recipe only here.

Filling:
1 1/4 cups sugar
2 tablespoons cornstarch dissolved in 4 tablespoons water
1 1/2 pounds fresh rhubarb, sliced into 1-inch pieces (about 5 cups)
1 1/2 pints fresh strawberries, roughly chopped (about 3 cups)
1 tablespoon pure vanilla extract
2 tablespoons unsalted butter

Dough:
2 pounds store bought pizza dough or Food Blogga's basic pizza dough (it's fool proof!)
2 tablespoons turbinado sugar (sugar in the raw)
2 teaspoons anise seed
1 egg with a couple drops of water, lightly beaten, for egg wash

Add all filling ingredients (except strawberries) to a medium sauce pot and bring to a boil. (Rhubarb releases a lot of water when it cooks, so no liquid is necessary.) Reduce to a simmer for 5 minutes. Then add strawberries and simmer another 1-2 minutes. Refrigerate for at least 2 hours, so the filling has time to thicken.

The filling should have a thick, slightly jam-like consistency. If you find it's too watery, then simply strain it before adding it to the calzones. (But don't throw that sauce away! It's delicious.) A too-wet filling will make the calzone crust soggy.

Preheat the oven to 375 degrees F.

When the dough is ready, divide it in half, then cut each half into 2 pieces for a total of 4 calzones. Working on a lightly floured surface, roll one piece into a 8-10-inch oval. Sprinkle with half of the anise seed and sugar crystals and lightly roll them into the dough. Flip the dough over (sugar side down) and place about 1/2-3/4 of a cup of the strawberry rhubarb mixture a bit above the center of the oval (avoid over-stuffing the calzones, as the fruit mixture with leak out). Fold the dough to form a half-moon; seal the edges together by pressing down lightly. Then using your fingertips, fold the edge of the dough up, and pinch around the edge to create a seal. Brush the top and sides with the egg wash, sprinkle with remaining half of sugar and anise, and pierce the top a couple of times with a fork.

Bake for 20-25 minutes, or until the top is golden brown and the bottom is crisp. Let cool for 15-20 minutes before slicing. Eat warm or at room temperature.

Other delicious strawberry-rhubarb dishes that are tempting me:

• Alanna's cobbler
• Elise's terrine
  
• Pixie's jam

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Muffin Tops: Flat or Pointy?

What makes a muffin top pointy?

Until this year, every batch of muffins I ever made was a flat-topped failure. I consulted cookbooks, called my mom (whose muffins are always perfect) and tried every conceivable combination of baking powder, baking soda, oil, butter, and eggs. I used dark muffins tins, light muffin tins, different oven temperatures, electric mixing, hand mixing -- still flat. My final attempt wasn't pretty -- twenty-four unevenly cooked, pancake-flat muffins (from 2 different attempts) along with my muffins tins, ended up in the trash, as I declared, "That's it! I'm never making muffins again!"

All this changed when I made my honeyed orange ginger muffins this year. After about 7 minutes, I turned on the oven light and peeked inside. I was shocked. They were rising. I started jumping up and down and exclaiming, "Jeff, my muffins are rising! They're actually rising!"

"Don't jump up and down!" he said. "Don't do anything to jinx it this time." He had a point.

We actually stood at the oven watching those muffins rise as gloriously as angels. After years of abject muffin failure, it was a beautiful moment.

Each plump muffin had a small hill top. I couldn't have been more pleased. Since then I have made several batches, all successful. So what's my secret? Darned if I know. But here are a few suggestions:

• Use both baking powder and baking soda which are leavening agents.
• Stir with a spatula, not an electric hand mixer, for a lighter batter.
• Use light colored bake ware rather than dark to keep the muffin bottoms from burning.
  
• Fill the muffin cups 3/4's of the way to the top.
  
• Place the muffins in the center of the oven at 350-375 degrees F. Many muffin recipes call for a hotter oven (400-425 F), but I have found they usually burn on the outside and remain undercooked on the inside.
• Talk sweetly to the muffins as they're baking. Don't underestimate the power of kindness.
• If all else fails, buy a GE Monogram oven. I have made muffins in 7 different ovens, and persistence pays off.

Made with creamy coconut milk, these muffins are moist and cakey with tiny pieces of fresh, juicy strawberries baked inside. Each delicious bite is laced with tangy honey and aromatic toasted coconut and almonds. In fact, your entire kitchen will be redolent with the fragrance of rich almond and sweet strawberries. That's why I'm contacting Yankee Candle to suggest it as a new fragrance-- Food Blogga: Strawberry Almond Delight Candle. Whadda ya think?

I'm sending my muffins to Michele of Greedy Gourmet who is hosting the third round of Snack Shots. This time she wants muffins, any and all muffins. But hurry! Tuesday is the deadline.

Fresh Strawberry, Almond, and Coconut Muffins
Makes 12 regular size muffins
Print recipe only here.

Muffins:
2 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2/3 cup lite coconut milk
2 tablespoons butter, melted
1 egg, lightly beaten
1 teaspoon orange zest
3 tablespoons orange blossom honey
2 teaspoons pure almond extract**
1/4 cup toasted sweetened shredded coconut
2/3 cup diced fresh strawberries**

Topping:
2 tablespoons sweetened shredded coconut
2 tablespoons sliced almonds

Place rack in center of oven and preheat to 375 degrees F. Spray a 12 mold regular size muffin pan with cooking spray.

Wash strawberries, remove the hull, and pat dry. Dice and set aside.

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk together coconut milk, melted butter, and egg. Add the orange zest, honey, and almond extract, and whisk until just combined. Add to the flour mixture, and stir quickly until well combined. Fold in the strawberries and toasted coconut. Spoon the batter evenly into the 12 molds.

For the topping, mix 2 tablespoons sweetened shredded coconut and 2 tablespoons sliced almonds in a small bowl. Sprinkle on top of muffins.

Bake for 18-20 minutes, or until the tops are golden and a cake tester inserted into the center of a muffin comes out clean. Transfer the pan to a rack to cool for 5 minutes before removing each muffin and placing on a wire rack to cool.

**Note: Pure almond extract is deliciously, intensely flavorful. If you want a mild almond flavor, then I'd suggest 1-1 1/2 teaspoons; if, like me, you want a bold almond flavor, then I'd add 2 or even 3 teaspoons. You decide.

Strawberries are often considered "too watery" to use in baked goods such as muffins and breakfast breads. Here are some tips for baking successfully with fresh strawberries:

• Use only really fresh berries that are firm, not mushy.
  
• Don't add too many strawberries to the batter which could make it too wet.
  
• Avoid using frozen strawberries, which would be too watery.

You might also like:

Honeyed Orange Ginger Muffins (Quat, Optional)





Ricotta Hotcakes with Peaches





Banana Coconut Almond Bread





Strawberry-Rhubarb Sponge Pudding





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Seductive Strawberry Salad

Think a salad can't be seductive? Think again.



Seductive Strawberry Salad
Makes 4 servings.
Print recipe only here.

Salad:
4 cups wild arugula
3 cups baby spinach
2 medium blood oranges, peeled and sectioned (about 1 cup)
10-12 fresh strawberries, hulled and sliced (about 1 cup)
1 medium mango, diced (about 1 cup)
1 tablespoon thinly sliced fresh mint leaves
1 tablespoon thinly sliced fresh basil leaves
2 tablespoons toasted nuts (such as pistachios, pecans, or walnuts)

Vinaigrette:
1 tablespoon extra-virgin olive oil
1 tablespoon white balsamic vinegar
1 tablespoon fresh Meyer lemon juice (or regular lemon)
2 tablespoons freshly squeezed blood orange juice
1/4 teaspoon grated lemon zest
Salt and pepper, to taste

To toast the nuts, place them in a small, dry skillet over medium heat. Shake the pan handle back and forth for 1-2 minutes, or until the nuts are golden brown and aromatic. Set aside.

In a large bowl, gently toss all salad ingredients (excluding nuts).

In a small bowl, whisk all vinaigrette ingredients until well combined. Pour over salad and toss gently until well coated. Divide the salad among four plates and sprinkle with nuts.



I hope Mike of Mike's Table likes fruit in his salad because I'm sending this to him for his Strawberry Seduction event.

You might also like these fruity salads:

• Arugula, strawberry, and sugar snap pea salad
• Wild arugula and blood orange salad with prosciutto
• Watercress, Seckel pear, and brie salad
• Mexican citrus salad

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Watermelon and Mesclun Salad, More Dangerous than You Think

FoodBlogga Etiquette Tip #43: At dinner, never discuss politics, religion, or the issue of fruit on salad.

I was at dinner with friends recently where they served a delightful mesclun salad with fresh strawberries and parmesan cheese. Well, I thought it was delightful; my dinner companions disagreed.

As we were discussing benign topics such as the recent "humidity" we have been experiencing here in San Diego (laughable compared to the rest of the country this summer), I pointed out to one of my friends that she hadn't eaten any of her strawberries. "Don't you like strawberries?" I asked her. "Oh yes, I love strawberries," she replied, "but not on salad."

What was it she didn't like? Were the berries too sweet? Was it the mixing of vinegar and fruit? Her response: “I just don’t like fruit on salad.”

This sparked a surprisingly intense discussion. I can understand how some people hate cilantro because it tastes like soap to them, but strawberries or apple slices? One friend called diced melon on salad “just wrong,” while another declared, “strawberries belong on cereal not on salad.”

I was truly surprised by their passionate responses. Do you like fruit on your salad? And if you don’t, then help me understand why.

Here are two fruity salads that I just adore. (Anti-fruit&salad people might want to avert their eyes). My Watermelon and Green Olive Salad is adapted from a June 2006 recipe in Food and Wine. It's sweet and salty and savory all at once, plus it’s a pleasing blend of smooth and crunchy textures. I added the cooked shallots for their rich, caramelized flavor and seasoned it with lots of fresh parsley.

Watermelon and Green Olive Salad
Makes 4 servings
Print recipe only here.

1 tsp olive oil
1 shallot, thinly sliced
½ tsp sugar

6-8 cups mesclun, preferably with some arugula and radicchio mixed in
½-1 cup watermelon chunks
5-6 cured green olives, such as Cerignola or green Greek

1 Tbsp extra-virgin olive oil
2 Tbsp white wine vinegar
1 Tbsp watermelon juice
Salt and pepper, to taste
2 tsp fresh parsley, chopped

Heat 1 tsp olive oil in a small skillet over medium-low heat; add shallots and cooked until slightly caramelized about 5-7 minutes.

Whisk 1 Tbsp olive oil, vinegar, and watermelon juice until blended. Season with salt and pepper.

Add mesclun to plates, top with watermelon chunks, olive slices, and fresh parsley. Drizzle with dressing and enjoy!

I posted this Arugula, Strawberry, and Sugar Snap Pea Salad on Fit Fare back in June and had to post it here because it’s just too scrumptious not to share. I love the interplay between the sweet strawberries and peppery arugula which are complemented with a zippy, lemon-balsamic dressing. The fresh basil and mint really make this salad shine, so make sure you don’t skimp!

Arugula, Strawberry, and Sugar Snap Pea Salad
Makes 4 servings
Print recipe only here.

Salad:
6-8 cups arugula
1 cup sliced strawberries
1-1 ½ cup sugar snap peas

Dressing:
1 Tbsp extra-virgin olive oil
1 Tbsp white balsamic vinegar
1 Tbsp fresh lemon juice
Pinch of grated lemon zest
½ Tbsp water
Salt and pepper, to taste
A handful of thinly sliced fresh basil
A handful of fresh torn mint leaves

For dressing, whisk all of the ingredients in a small bowl.

The sugar snap peas can be eaten raw or cooked. To cook, simply drop in boiling water for 2 minutes; drain and plunge into a bowl of ice water. This will stop the cooking process and preserve the peas’ bright green color.

To prepare the salad, divide the arugula, strawberries, and sugar snap peas evenly among four plates. Add dressing; top with fresh basil and mint.

Since these salads are loaded with health-promoting antioxidants (especially lycopene in watermelon and strawberries), I'm submitting this post to Cate of Sweetnicks for her ARF 5-a-day Tuesday.

Here are a few more fruity salads I came across recently. If these bloggers like fruit in their salad, then I know I’m in good company.

Terry’s Arugula Salad with Peaches and Goat Cheese

Jeanne’s Roasted Nectarines in Prosciutto

Alanna’s Melon, Blueberry, and Feta Salad and Watermelon, Cucumber, and Feta Salad

Laura’s Spiced Orange and Avocado Salad

You might also like:

Mexican Citrus Salad with an Orange-Lime Vinaigrette

Sicilian Salad of Fennel, Oranges, and Olives

Bulgur Salad with Chickpeas, Cranberries, and Toasted Almonds

Summer is Time for Salsa and a New Handbag

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Strawberries and Rhubarb; So Good, They're a National Holiday

You can’t eat rhubarb without strawberries. Sorry. That’s just the way it is. I don’t make the rules; somebody else does. In fact, June 9th has been designated National Strawberry-Rhubarb Pie Day. Check your office calendar; you might actually have the day off.

Growing up on the East Coast, I remember going over my great aunt Pauline’s, where she grew rhubarb along the side of her house. I also remember eating it raw, and scrunching my face up in satisfaction at its impossibly tart flavor. I loved it as a kid, and I still love it as an adult (but not raw, thanks). Just writing about eating raw rhubarb makes my teeth ache (of course it might just be my new whitening toothpaste).

I also remember carrying home bundles of rhubarb that my mom would transform into mouth-watering desserts, of which my family’s favorite was strawberry-rhubarb pie. There was always an exciting anticipation watching my mom roll out the dough, stew the fruit, and make the perfect lattice topping with sparkly sugar crystals on top. Although I would haved treasured a piece, I knew that I didn't have the time this weekend to make one. So, I settled on this easy-to-make, delicious-to-eat strawberry rhubarb sponge pudding.


Though California reigns supreme with many types of produce, it doesn’t offer a lot of tasty rhubarb. In fact, I have never seen it at the farmers’ market. So, I bought some at the supermarket. Though it tasted good, it lacked the crispness that is characteristic of freshly cut rhubarb from home.

Here is Jill Dupleix’s recipe for Rhubarb Sponge Pudding that was featured in the May 2007 issue of Bon Appetit. The only change I made to the recipe was adding strawberries, so I added it to the name as well. It was simple to make and had just the right sweet-tart combination I was desiring. I definitely recommend serving it with softly whipped cream, which cuts the richness of the cakey topping and adds a light, creamy smoothness to the texture. I would also recommend making it in two smaller baking dishes if you want to post on it. That way one can remain intact, and you can eat the other as you go. Not that I would ever do such a thing.

I’m submitting this to Meeta, the birthday girl, who has chosen "Big Birthday Bang!" for her Monthy Mingle. Children and adults would like this dessert, and it could be served in one large dish or in individual dishes.

Since June is also the beginning of swimwear season, you could lighten this recipe, by substituting Splenda for the sugar, Smart Balance for the butter, and low-fat milk for the whole milk. Then, you won’t have to worry about how you look in your birthday suit.

Strawberry Rhubarb Sponge Pudding
Print recipe only here.

1 1/3 pounds rhubarb, cut into 1-inch lengths (about 5 cups)
1 cup chopped fresh strawberries
1/3 cup (packed) golden brown sugar
2 tablespoons water

1 cup plus 2 tablespoons all purpose flour
1 1/2 teaspoons baking powder
1/2 cup sugar
7 tablespoons butter, room temperature
2 large eggs
6 1/2 tablespoons whole milk

Softly whipped cream

Preheat oven to 375°F. Butter 11x7x2-inch baking dish. Place rhubarb pieces and berries in baking dish in even layer. Scatter brown sugar over and sprinkle with 2 tablespoons water.

Whisk flour and baking powder in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until pale and fluffy, about 3 minutes. Add eggs one at a time, beating well between additions. Fold in flour mixture in 3 additions alternately with milk in 2 additions, mixing just to blend after each addition. Spoon batter over rhubarb, smoothing top to cover.

Bake dessert until top is golden brown and toothpick inserted into center comes out clean, about 40 minutes. Cool at least 30 minutes and up to 1 hour. Serve warm with softly whipped cream. Makes 8 servings.

Finally, if you really want to bake a pie, then check out Elise's beautiful rhubarb-berry pie with instructions for creating the perfect lattice-top pie crust.

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