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It was a cold and foggy weekend, so we all decided to make grilled cheese and tomato soup. A cozy meal for a cold day. I’ve been on a rhubarb kick ever since Jakey’s birthday this week so I made two more rhubarb desserts!

Grilled Cheese

We used three types of cheese: America, Gruyère, and provolone and California sourdough. We started on the stove and finished these in the oven to ensure all the cheese was pull-apart melted.

Tomato Soup

We doubled this Brian Lagerstrom recipe - which features chipotle pepper in adobo for added depth, and no dairy! The result is a tomato forward soup that delivers on its name.

Rhubarb Upside Down Cake

I was worried when this Smitten Kitchen cake came out of the pan that it would taste as stringy as it looked - but thankfully, once we cut into it, the texture was simple and jammy. The cake is a spice cake featuring ginger, nutmeg and clove - a wonderful pairing to the bitter tartness of the rhubarb.

Rhubarb Crumb Bars

Jake calls this Smitten Kitchen recipe “rhubarb coffee cake” and the recipe is just that - it’s a sour cream base, with some rhubarb and then topped with a crumble. It is so delicious and pairs beautifully with your morning coffee ☕️