Hi all -
I have been invited to dinner this Saturday, and my hostess is making some kind of meat stew with red wine. I am in charge of dessert, and thought that a fresh and tart strawberry rhubarb cake would go well with the richness of the entree. Plus - this is THE season.
And selfishly speaking - I could literally live off strawberries. Some days I actually think I do.
I have my organic-and-nonfat-yet-tasty batter recipe down, but here's my question: should I make this an upside-down cake? Toss the bits of fresh fruit in the batter? Arrange it on top? I would really like the bits of fruit to be bright red and visible. What is the best way of doing this? I am famous for my well-wrought pie, but I am under exams and really have zero zero time to make the crust et cetera (I religiously make everything from scratch).
mmm... I like the cranberries idea because I love tartness! I am not a fruit crisp person, though - I am a compulsive baker, but I never use butter because... I just don't really like it... :-/ thanks for reminding me to keep it sharp, though!
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