Can sunny days sweep the clouds away on the way to where the air is sweet? I’m thinking about sunny days to the tune of Sesame Street’s theme song. The few warm days we’re granted this Spring are greeted with relief only to be disappointed with cooler days to follow. As May is coming to an end without a sign of consistent warm weather, at least rhubarb arrived on time for an upside-down cornmeal cake.
Rhubarb being sold at the newly opened BreadLove in BedStuy, Brooklyn. Learn more at https://www.facebook.com/pages/Bread-Love/168570796620861.
Recognized for their use of eco-friendly unbleached paper tea bags, The Republic of Tea developed larger tea pouches to steep in one quart of hot water. After decanting and adding ice to the tea, feed gardens or compose with the used tea leaves.
For the Rhubarb Cornmeal Upside Down Cake, watermelon mint black iced tea was brewed. It’s a juicy and refreshing drink for sweltering hot temperatures coming in the next few weeks. Share which iced tea flavor(s) you’re ordering in the comment section below.
We may grumble about the lack of warmer spring days, but the temperature isn’t snowy. Springtime is a relief from freezing temperatures of the past and a refreshing thought to humid summer days to come. Actually, the longer cooler weather stays around, the more money is saved by not using an air conditioner. For now, it’s warm enough to enjoy a chill glass of one of many flavors of The Republic of Tea’s Iced Tea and a slice of Rhubarb Cornmeal Upside-Down Cake. I’m also ready to give Spring directions to my street before summer makes my air too sweet and humid.
1 to 2 tbsp. soften butter
1 lb. rhubarb; trim ends and slice into 1-inch size pieces
1/3 cup brown sugar
The juice of half a lemon
Sea salt; as needed
1/4-cup wheat flour
1-cup unbleached white flour
2 tsp. baking powder
1-1/2 tsp. baking soda
1-1/2 cup buttermilk; well-shaken
1 tsp. vanilla
1/4-cup olive oil
Optional Garnish: Sunflower seeds and powdered sugar