A real taste of spring!
April 27, 2018
Multileaf Lettuce (red and green)*
Farm Fresh Eggs
*standard and family shares only
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
¾ cup plus 3 tablespoons sugar, plus more for pan
1 pound rhubarb stalks, trimmed
1¼ cups all-purpose flour
¾ cup blanched almonds
1 teaspoon baking powder
¾ teaspoon kosher salt
1-1½ tsp vanilla extract
2 large eggs
¼ cup plain Greek yogurt or sour cream
Baking equipment: One 11" x 8" cake pan OR one 11" diameter tart pan with removable bottom
Preheat oven to 350°F. Butter tart pan and sprinkle with sugar, tapping out excess. Slice rhubarb in half lengthwise (quarter if very large). Set 8 of the prettiest pieces aside for the top of the cake; chop remaining rhubarb into 1/2" pieces.
Pulse flour, almonds, baking powder, and salt in a food processor until almonds are finely ground (texture should be sandy).
Place 1 cup butter, 3⁄4 cup sugar, and vanilla in a large bowl. Using an electric mixer on high speed, beat until light and fluffy, about 4 minutes. Add eggs, one at a time, beating to blend first egg before adding second. Beat until mixture is pale and fluffy, about 4 minutes.
Reduce speed to low and gradually add dry ingredients, followed by yogurt. Beat, scraping down the sides of bowl as needed, just to combine (batter will be thick). Fold in chopped rhubarb and scrape batter into prepared pan. Smooth batter and arrange reserved rhubarb over top; sprinkle with remaining 3 Tbsp. sugar.
Place tart pan on a large rimmed baking sheet (to catch any rogue juices) and bake, rotating once, until cake is golden brown and rhubarb on top is soft and beginning to brown. Begin checking for doneness after 60 minutes, allowing 70–80 minutes total if necessary. Transfer to a wire rack and let cake cool before removing from pan.
FIDDLEHEAD FERN Sauté
24 fiddlehead ferns (more or less)
freshly ground pepper
2-3 tbs butter
1/2 lemon juiced
Remove the dry, papery particles from the fiddleheads. Fill a medium bowl with cool water; add 1 teaspoon salt and the lemon juice. Add ferns, and push them down into the water several times to clean them. Transfer to paper towel to drain.
On a steamer rack set over an inch of water in a saucepan, steam fiddleheads, covered, until tender, 4 to 5 minutes.
Melt butter in a large skillet over medium heat. Add fiddleheads, and cook 1 to 2 minutes on each side, until golden. Season with salt and pepper, and serve.