Yellow cake:
- -1 1/4 (scant) c. all-purpose flour
- -1 1/2 tsp. baking powder
- -1/2 tsp. salt
- -3/4 c. sugar
- -1/4 c. oil
- -1 egg
- -2/3 c. milk
- -1 tsp. vanilla extract
Fruit & custard layer:
- -2 c. chopped rhubarb (about 3 large stalks)
- -1/2 c. sugar
- -1 c. whipping cream
Directions
- 1. In a medium bowl, toss rhubarb with the 1/2 cup sugar. Set aside. Preheat oven to 350F. Grease and flour an 8-in. round baking pan or large glass/ceramic baking dish.
- 2. Prepare cake batter: whisk together flour, salt, sugar, and baking powder in a medium bowl. In a larger bowl, mix eggs, vanilla extract, oil, and milk. Slowly mix dry ingredients into wet until thoroughly combined.
- 3. Pour cake batter into prepared pan. Scatter chopped rhubarb and juices evenly across the top. Pour the cream over top.
- 4. Bake 55-60 min. at 350F until cake springs back when touched.
- Best served the next day, but good luck waiting. You can double this recipe and make it in a 13×9-in. pan.
Ingredients
- 2 tbsp extra virgin olive oil
- 2 cups yellow onion, finely chopped
- 4 garlic cloves, finely minced
- 1 chipotle pepper in adobo sauce, minced
- 2 tsp adobo sauce
- 1 tbsp ground cumin
- 1/4 tsp cayenne pepper, or more to taste
- 3 15 oz cans black beans, rinsed and drained
- 1 cup canned tomatoes, draine
- 1 16 oz can pumpkin purée, about 1 1/2 cups
- 4 cups beef broth
- 1/2 cup dry sherry
- 3 tbsp sherry vinegar
- Kosher salt and freshly ground black pepper, to taste
- 1/2 avocado, peeled, pitted, and diced
- 1 cup plain Greek yogurt or sour cream, for garnish
- Chipotle hot sauce
Sweet Potato Croûtes: - 1 tbsp extra virgin olive oil
- 1 medium sweet potato, peeled and diced into 1/4-inch cubes
- 1/4 tsp chipotle chile powder
- Kosher salt and freshly ground black pepper
Directions- Heat the olive oil in a large saucepan set over medium-high heat. Add the chopped onion and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the minced garlic cloves, chipotle pepper, adobo sauce, cumin, cayenne and cook, stirring constantly, for 30 seconds. Add in the drained beans, tomatoes, pumpkin purée, dry sherry and broth. Bring to a boil, then reduce the heat to low, and simmer uncovered for 15-20 minutes, or until it's thick enough to coat the back of a spoon.
- Meanwhile, while the soup is simmering, start to prepare the sweet potato croutons. Heat 1 tablespoon of olive oil in a medium skillet set over medium-high heat. Add the cubes of sweet potato, a generous pinch of kosher salt and the chile powder. Stir to coat the sweet potato and sauté for 2 to 3 minutes, or until crisp and browned on the bottom. Stir the potatoes and brown the other side for another 2 to 3 minutes. Repeat until all sides of the sweet potato cubes are crisp and browned, then drain on paper towel, season to taste with salt and pepper and set aside.
- Once the soup is cooked through, purée the mixture using an immersion blender or by transferring the soup into a blender, and process in batches. Season to taste with salt and pepper. Serve the Spicy Black Bean & Pumpkin Soup in warmed bowls and garnish with Sweet Potato Croutons, diced avocado, yogurt and a drizzle of chipotle hot sauce. Hay Caramba!
Crust:- 1 1/3 cup crushed graham crackers
- 8 tbsp butter
- ¼ cup brown sugar
Filling:- ½ cup freshly-squeezed key lime juice
- 4 egg yolks
- 1 can sweetened condensed milk
Meringue: (optional)- 10 egg whites
- ¼ cup powder sugar
- ½ tsp vanilla extract
Preheat over to 400°F. Combine the graham cracker crumbs, butter, and brown sugar in a mixing bowl. Press gently into 9 inch pie plate and bake for 10 minutes in the oven, or until lightly brown. Take the crust out to cool slightly. Meanwhile, beat 4 egg yolks for 3 or 4 minutes until their color turns pale yellow. While beating, slowly drizzle in the sweetened condensed milk. Once incorporated, whisk in the lime juice and set aside. For the Meringue: In another bowl whip egg whites to soft peaks, then begin slowly beating in powdered sugar and vanilla until the egg whites have formed stiff peaks. Fold one tablespoon of the beaten egg whites into the key lime custard mixture. This will lighten up the filling and help the custard set. Pour the key lime mixture into the pie crust then gently mound the meringue on top of the custard filling. Bake in the same 400°F oven for about 10 minutes, or until the peaks of the meringue turn dark brown. Cool for one hour before chilling in the refrigerator for another hour before serving. Serve chilled with a curl of lime zest and a slice of lime on each plate.
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