Or during blending sessions with Rolland?.

Fold flour mixture into egg mixture just until combined.Spoon batter over rhubarb in skillet; smooth top using an offset spatula.. Bake until a wooden pick inserted into center of cake comes out clean, 50 minutes to 1 hour.

Let cake cool in skillet 15 minutes.Invert cake onto a serving platter; let cool slightly, about 30 minutes.Cut into wedges to serve.

Cake may be stored, covered, in refrigerator up to 3 days (remove the cake from the fridge 30 minutes before serving).. Photo by Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Christina Daley.(Keep screen awake).3 pounds red meat (such as beef top round steak, flank steak brisket) partially frozen.

2/3 cups Worcestershire sauce.

2/3 cups soy sauce.“But blackberry liqueur is finicky.

It can turn muddy fast.Shaking it kills the brightness.

So we build it gently to let the fruit shine.”.His partner, Whitney Hobbs, adds: “It’s all about quality.