STRAWBERRY RHUBARB COBBLER FOR TWO

via elephantine ph: rachel ball

Here's a recipe from elephantine for two perfect portions of Strawberry Rhubarb Cobbler. Looks delicious. Twice. 

Strawberry Rhubarb Cobbler For Two
(adapted from Epicurious)
3 Tbsp sugar
1/2 tsp cornstarch
1 cup chopped rhubarb (frozen okay)
1 cup chopped strawberries (frozen okay)
1/3 cup all purpose flour
1 Tbsp sugar
1/4 tsp baking powder
a pinch of salt
1.25 Tbsp butter (cut into smaller pieces)
3 Tbsp milk
vanilla ice cream (optional)

1. Preheat oven to 375°F. 
2. Combine the sugar and cornstarch in a mixing bowl. Mix well. Add the chopped fruit and toss to coat. Set aside. 
3. In another mixing bowl, combine the flour, sugar, baking powder, and salt. Throw in the pieces of butter and smash/massage the pieces into the flour mixture until a coarse meal forms. Add the milk and stir. (The dough will be quite sticky.) 
4. Divide the fruit mixture into two 6-ounce ramekins and spoon the dough over top. Place the ramekins on a baking sheet, as the bubbling fruit may spill over the edge. Bake for 35 minutes or until the top is golden brown and cooked through. 
5. Let cool for 15 minutes. Serve with vanilla ice cream, if you like. 

TURN SOMETHING UPSIDE DOWN

i love new york #1, irene suchocki

The city was wet, cold, and gloomy...blah. So, why not throw everything on its head and make a pineapple upside-down cake. I know, I know... this is a pie blog but occasionally I like to shake things up. I also happen to adore every single one of elephantine's 'how to' videos. Have an amazing weekend!

via elephantine

pineapple upside-down cake from rachelchew on Vimeo.

Pineapple Upside-Down Cake (serves 4-6)
adapted from Martha Stewart

3 pineapple rings

6 tbsp unsalted butter, divided

1/2 cup lightly packed brown sugar

3/4 cup all-purpose flour

1/2 tsp baking powder

1/4 tsp salt

2 eggs

1 tsp vanilla extract

3/4 cup sugar

1. Preheat oven to 325º F.
2. Melt 3 tablespoons butter and pour into a 6-inch cake pan. Tilt to evenly coat.
3. Sprinkle brown sugar evenly over butter.
4. Slice pineapple rings in half, then arrange in a circle in the cake pan. Set pan aside.
5. In a mixing bowl, add flour, baking powder, and salt. Mix. Set aside.
6. In another bowl, add eggs and vanilla extract. Whisk. Set aside.
7. In an electric mixer (or large bowl), beat remaining 3 tablespoons butter with sugar until light and fluffy.
8. Continue to mix while alternately adding flour mixture and egg mixture. Beat until batter is just combined.
9. Pour batter into the prepared cake pan. Use a spatula to even out the top. Bake for 1 hour, or until an inserted toothpick comes out clean. Let cool for 10-15 minutes.
10. Loosen the cake by running a knife along the edges. Place a cake stand (or plate) over the pan, then flip upside down. Gently shake if cake doesn't immediately come out of pan.