Upside-Down Pear

Lately, I’ve had two baking failures. One: I made this zucchini bread recipe. It came out VERY strangely indeed, and tasted strongly of baking soda. Two: I made rhubarb crumble and forgot to turn the timer on, so it burned up dreadfully. I am guessing that is the last rhubarb of the season, too — and one of my favorite easy recipes.

Rhubarb Crumble Pie

• 1 bunch rhubarb
• 1 cup white sugar
• 1/2 cup lightly packed brown sugar
• 4 oz. (1/2 stick) butter
• 3/4 cup all-purpose flour
• pinch salt

Preheat the oven to 400°F.

Remove any leaves from rhubarb. Wash & cut into 1-inch chunks, and place in a 9″ or 10″ pie pan.

Mix together the flour, sugars, and salt. Melt the butter and stir into the flour/sugar mixture until you get a big crumbly mess.

Cover the rhubarb with the crumble mixture. Bake for 35 minutes, or until the top is brown & crisp and the juices all bubbly.

Serve warm or cold! Keeps a bit over a week, covered, in the fridge.

Now, onto the Greek fried eggs. This morning, I minced a clove of garlic and divided it into our two bowls; I kept it pushed to the side so that I could put the egg next to it & the hot oil would pour directly onto it and sizzle it up.

This resulted in a lovely, garlic-infused breakfast. Highly recommended!