Thank you… I just printed this out and yes – it will be a great starting point!!
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The rhubarb cake firmed up nicely, covered overnight in the fridge. Now it’s easily sliced with a table knife, and I am able to make much thinner slices. Still delicious.
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What’s the moisture level like in the cake? I frequently find cakes with rhubarb in them to get uncomfortably moist.
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It is a very moist cake, which is why it got refrigerated rather than left on the countertop overnight. Comparable to banana bread moisture & texture – sturdy, fine crumb.
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Yes, fresh strawberries from the garden. It is only 1 cup of berries and I used corn flour instead of the prescribed cornmeal, so they actually did not get too soggy leftover.
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Did you coat the pan with demerara sugar? I did and liked the way it carmalized the surface of the cake. Kept mine in a plastic container on the counter and it was fine.
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This dish RULES!
I think it’s such a perfect example of “American” food when you can get perfect strawberries.
I’d love to serve this to any foreign visitors, real homemade whipped cream, of course!
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That’s what I was wondering - thanks!
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Yes - Demera sugar coating of the pan. But I used all I had for the pan, so for the top I simply used brown sugar. I liked the flavor and textures both added.
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CRUSTY DINNER ROLLS ( from New York Times)
An article titled" I Can’t Stop Thinking About These Dinner Rolls" got my attention. The rolls turned out to be probably a future favorite, I’ve made them twice in one week already.
https://cooking.nytimes.com/recipes/1026735-crusty-dinner-rolls?unlocked_article_code=1.MU8.aPcr.qZ8MlinFws_0&smid=share-url
They freeze well, are chewy, and cute!
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You definitely caught my attention. It all looks fairly easy, but step 5 with “think of your hand as a cage” scares me a little. Does it make more sense when you’re actually doing it? Would love to try these.
I think you’re meant to hold a lump of dough in one hand, and with the other hand cover the dough ball with your fingers equidistant from each other. Then just roll around and 'round to get a little globe. Mine were far from perfect!
I looked up “cage fingers” and “upside-down spider hand” in Google images to show you, but those WERE scary!! 
Don’t go there! 
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Those look beautiful. Maybe also post to the June discussion?
I just moved the initial post and responses here, @MidwesternerTT . 
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Oh yes I see that now, thank you Linda.
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I think yours look great, and it sounds like it wasn’t too scary (before I went and made you look up cage fingers and spider hands). Going to try it. Thanks!
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Sunshine told me she really didn’t want to finish eating my “Scone failure” (up thread) and requested the same ole - same ole chocolate cake that I often make.
So that is what I did – Sunshine is content.
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Did a batch of Smitten Kitchen’s pita bread and was entirely unimpressed. I will repurpose just as sandwich bread or bread crumbs.
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I ran into a good deal on organic blackberries at Costco, so I made a galette. Sour cream pastry spread with almond frangipane, and then the blackberries, which I tossed with a little brown sugar, cornstarch, and crème de cassis. Baked at 425F with convection for around half an hour. This pastry is easy to make (I used the FP), handles easily, and always bakes up very tender and flaky. And the filling’s luscious.
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