Happy Jubilee Weekend!!  Yes, as I write this, we are celebrating the 60th anniversary of Elizabeth on the throne.  Despite my American upbringing – or, maybe because of it – I have a lot of respect for the Queen (or Betty, as I like to call her).    Growing up in a post-Watergate world, I’ve seen partisan battles and wild swings in political fortune and philosophy.  Brits have, as well, but in the midst of it all, there has been the Queen – someone behind the scenes who, despite not playing an active role in politics, is still a steadying force of continuity.  Regardless of what happens, the monarch will go on and can actually give the prime minister advice that one only gains through experience.

So, to celebrate the anniversary of Betty’s coronation, I thought I’d make a traditional English dish, Coronation Chicken, basically, chicken salad with curry.  The mister then vetoed that idea, so I thought I’d go for a traditional English dessert, instead.  As I’ve already posted the classic British treat, Victoria Sponge, I thought about my second-favorite dish, Eve’s Pudding … but … as Eve’s Pudding celebrates apples, it didn’t feel particularly timely, this being June and all.

So, this is a twist on Eve’s Pudding where I substitute rhubarb for Eve’s favorite fruit.  Why Lillith?  Because, according to myth, she was Adam’s first wife (also made of dust rather than his rib, making her his equal).  So, yes, basically, I’ve substituted one wife for another.

My non-British friends need to realize that “pudding” is a generic term for dessert, not a custard-y type of dish.  And this dessert is essentially a very simple upside-down cake that is lovely and light and perfect for a celebratory picnic – whether it’s for the Queen’s anniversary or America’s independence.

Buckingham Palace on Friday, before all the festivities began – happy anniversary Betty!!

Lillith’s Pudding

  • 2-3 large stalks rhubarb, cut on the diagonal into 1/2″ slices
  • 1/3 cup light brown sugar
  • 4 1/2 oz butter, softened
  • 3/4 cup granulated sugar
  • 2 eggs, room temperature
  • 1/2 tsp vanilla extract
  • 3/4 cup self-raising flour
  • pinch salt
  • 1 Tbsp hot water

Preheat oven to 350 F and prepare an 8″ springform pan by buttering it and lining it with parchment paper.  Then, toss the rhubarb with the light brown sugar and line evenly on the bottom of the prepared cake pan.

Use a standing mixer to cream the butter with the granulated sugar until light and fluffy, then add the eggs one at a time and then the vanilla extract, scraping down the bowl to make sure that the batter is smooth.  Remove from the mixer and gently fold in the flour and pinch salt without mixing too vigorously.  Lastly, add the single tablespoon of hot water, then use a spatula to drop dollops of the batter onto the rhubarb.  When all the batter has been added, smooth over to make sure everything is covered and bake for 40-45 minutes until a tester comes out clean.  When the cake has cooled, release it from the pan and invert onto a serving plate.  Super yummy with whipped cream!