With the shut down of glue factories and chemical factories in Texas, that's the way they had to come.".
1/2 cup finely chopped carrots.1/2 cup finely chopped celery.
3/4 cup finely chopped red bell peppers.5 cups fresh corn kernels (from about 7 ears).1/4 cup all-purpose flour.
2 quarts chicken stock or canned low-sodium chicken broth.1-1/2 cups 1/2-inch cubes peeled russet potatoes.
1 tablespoon salt.
Finely chopped fresh parsley, for garnish.Add eggs to zest-sugar mixture; beat with an electric mixer on medium-high speed until pale and creamy, about 2 minutes.
Whisk in sour cream, vanilla, and reserved 1/2 cup melted butter until combined.Sift together flour, baking powder, and salt in a medium bowl.
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.