Showing posts with label Rhubarb. Show all posts
Showing posts with label Rhubarb. Show all posts

July 16, 2015

Crusty Rhubarb Pie



The number one reason I liked this recipe was the fact that you don't have to make a pie crust.  Sounds lazy I know, but I just didn't feel like finessing a crust. After I made it, the taste made me want to make it again.  Love it.  Again, this recipe tasted like I had added some strawberries but there were none in there, I promise. Just sweet rhubarb.


Easy to assemble, it was a hit at the cookout I brought them too. Easy to eat because they stay together quite well in this bar form that we made them.  The recipe is usually for a pie but I like the bar idea too. We just used a small rectangular dish instead of a pie plate.

This is another great idea for an outdoor pool party or cookout.  Does great in the heat because there's nothing in it that will melt.  

Crusty Rhubarb Pie
Recipe on Relish.com by Barbara Maggs of Washington


Ingredients

Pastry
  • 1 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1 Tbsp sugar
  • 1/2 cup vegetable oil
  • 2 Tbsp milk (I used 2%)
Filling
  • 6 cups rhubarb, diced
  • 2 cups sugar
  • 6 Tbsp all-purpose flour
  • 1 Tbsp butter, cold and cut into small pieces
Topping
  • 1/4 cup butter, cold and cut into small pieces
  • 1/4 cup sugar
  • 1/2 cup all-purpose flour
Cooking Directions
  1. Preheat the oven to 350º
  2. In a medium or large bowl, combine the pastry ingredients and mix until smooth. Press into the bottom and sides of a deep dish pie plate.  A small rectangular or square dish will work also. 
  3. Prepare the filling by mixing all the ingredients except the butter.  Pour it into the dish over the bottom crust and then dot with butter pieces. 
  4. Mix the topping ingredients together in a small bowl using forks, pastry blender or your hands to break up the butter.  The mixture should resemble wet sand. Sprinkle over the top of the pie. 
  5. Bake for 1 hour. 
  6. Set aside to cool. 

July 13, 2015

Old Fashioned Rhubarb Pudding Cake



While I was on vacation in Montana a week ago, I wasn't totally useless.  I did actually bake some.  My sister just moved into a new house and when she arrived she realized that someone had planted rhubarb in the backyard.  Yippee!!!  She's been cutting and freezing it until I could arrive and use it up.

The hardest part was deciding what to make.  She picked, I baked.  Worked out perfectly.


This recipe was a new one for me.  I honestly can't say that I've ever made Pudding Cake before. Bread pudding yes.  Regular old pudding yes.  Cake, yes.  Not pudding cake though. I have to tell you, it's pretty darn amazing.  I want to try this recipe with other types of fruit too.  The middle really does form a soft bread like pudding.  The top is crusty and sweet and the edges are a bit chewy.  I loved it!

We all couldn't get over how much it tasted like we had added strawberries.  We didn't but it tasted like we did.  Sweet, tender and delicious.  This would also be a great treat for an outdoor picnic or barbecue.

Old Fashioned Rhubarb Pudding Cake
Recipe from Common Sense Home


Ingredients
  • 2 cups rhubarb, chopped
  • 1 3/4 cups sugar, divided
  • 3 Tbsp butter, softened
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 cup all-purpose flour, sifted
  • 1 Tbsp cornstarch
  • 3/4 cup boiling water
Cooking Directions
  1. Cover the bottom of a 8x8 inch or a 9x9 inch square pan with the cut fruit. You can also use a deep dish pie plate.
  2. Mix together 3/4 cup of sugar, butter, baking powder, salt, milk, both extracts and flour and whisk until smooth.
  3. Pour over the rhubarb, if its too thick add a little more milk until it's pourable.
  4. Mix the remaining cornstarch and sugar and sprinkle over the top.
  5. Pour the boiling water over the top of it all (don't stir).
  6. Bake in a 375 degree oven for 45 minutes.
  7. Serve hot or let cool and then invert onto a plate so it's upside down.
  8. *This recipe can be doubled to use a 9x13 inch dish.

April 28, 2014

Strawberry-Rhubarb Crisp



This is a classic dessert recipe that I remember from my childhood.  Strawberries and Rhubarb are meant to be together.  The sweet from the strawberries compliments the tartness of the rhubarb making this dish irresistible. 

I think I've mentioned in the past my aunt Cathy has this top secret Strawberry-Rhubarb pie recipe that she refuses to share with me.  Well, she refuses to share it with anybody so it's not just me at least. Since I can't have her pie whenever I want it, I'm glad to have this crisp on hand.  

This is a great recipe for an outdoor cookout or party because it will do just fine outside when it's hot.  If you had some way to top it off with some vanilla ice cream you'll probably get some marriage proposals, or at least some admirers. 

Strawberry-Rhubarb Crisp
Recipe from "The Back In The Day Bakery Cookbook" page 127


Ingredients for the topping
  • 1 cup unbleached all-purpose flour
  • 1/2 cup packed light brown sugar
  • 3/4 cup old-fashioned oats
  • 2 Tbsp yellow cornmeal
  • 2 tsp ground cinnamon
  • 8 Tbsp cold unsalted butter, cut into 1/2 inch cubes
  • 1 Tbsp canola oil
Ingredients for the filling
  • 2 cups strawberries, hulled and halved or left whole
  • 4 cups 1 inch pieces of peeled rhubarb
  • 1 1/4 cups turbinado sugar
  • 3 Tbsp unbleached all-purpose flour
  • 1 Tbsp cornstarch
Cooking Directions
  1. Put oven rack in the lower third of the oven.
  2. Preheat the oven to 350º
  3. Butter a 9" deep dish-dish pie plate and line a baking sheet with parchment paper. 
  4. For the topping: In a large bowl combine all of the topping ingredients and use a fork or a pastry cutter to cut in the cold butter.  When fully incorporated, set aside. 
  5. For the filling: In a large bowl combine all of the filling ingredients and mix together well so all the fruit/veg is fully coated. 
  6. Pour the fruit into the prepared pie plate. Sprinkle the topping evenly over the top. 
  7. Place the pie dish onto the baking sheet and bake for 40-45 minutes.  The fruit should be bubbly around the edges and the topping should be a golden brown color. 
  8. Let cool slightly but serve when still warm. 
  9. Can be covered and refrigerated for up to 3 days.