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Can we have a rhubarb thread? One of my gardeners finally located a strain of rhubarb
- Thread starter joe
- Start date
Rhubarb Crisp from Food.com
Ingredients
4 cups rhubarb, cut into 3/4 " pieces
1 cup sugar
1/4 cup flour
1/2 teaspoon cinnamon
1 cup flour
1 cup brown sugar
1/2 cup rolled oats
1/2 cup melted butter
Directions
1.Combine rhubarb, sugar, flour and cinnamon and put into 8" x 8" x 2" glass baking dish.
2.Combine flour, brown sugar, rolled oats and melted butter and sprinkle streusel over rhubarb mixture.
3.Bake at 375 for 35 minutes.
http://www.food.com/recipeprint.do?rid=93946
Ingredients
4 cups rhubarb, cut into 3/4 " pieces
1 cup sugar
1/4 cup flour
1/2 teaspoon cinnamon
1 cup flour
1 cup brown sugar
1/2 cup rolled oats
1/2 cup melted butter
Directions
1.Combine rhubarb, sugar, flour and cinnamon and put into 8" x 8" x 2" glass baking dish.
2.Combine flour, brown sugar, rolled oats and melted butter and sprinkle streusel over rhubarb mixture.
3.Bake at 375 for 35 minutes.
http://www.food.com/recipeprint.do?rid=93946
Mom's rhubarb pie
Rhubarb Pie
1-1/2 cups sugar
1/4 tsp salt
3 Tbs. flour
2 Tbs. tapioca
1/2 tsp. nutmeg
Grated zest of one orange
4-1/2 to 5 cups chopped rhubarb
2 Tbs. butter
Dough for a double-crust 10-inch pie
An egg beaten with a little water, for glazing
Combine the dry ingredients and orange zest. Toss with the rhubarb until evenly coated. Pile into bottom pie shell. Dot with butter. Put on top crust and seal well. Glaze and cut a few slits in top.
Bake at 375*F for 45 minutes to an hour, until crust is golden and rhubarb is tender when pierced with a knife. Serve with vanilla ice cream.
Rhubarb Pie
1-1/2 cups sugar
1/4 tsp salt
3 Tbs. flour
2 Tbs. tapioca
1/2 tsp. nutmeg
Grated zest of one orange
4-1/2 to 5 cups chopped rhubarb
2 Tbs. butter
Dough for a double-crust 10-inch pie
An egg beaten with a little water, for glazing
Combine the dry ingredients and orange zest. Toss with the rhubarb until evenly coated. Pile into bottom pie shell. Dot with butter. Put on top crust and seal well. Glaze and cut a few slits in top.
Bake at 375*F for 45 minutes to an hour, until crust is golden and rhubarb is tender when pierced with a knife. Serve with vanilla ice cream.
Rhubarb Jam with orange, from Allrecipes
Ingredients:
2 1/2 pounds fresh rhubarb, chopped
2 cups white sugar
2 teaspoons grated orange zest
1/3 cup orange juice
1/2 cup water
Directions:
1. In a saucepan, combine the rhubarb, sugar, orange zest, orange juice and water. Bring to a boil, then cook over medium-low heat for 45 minutes, stirring occasionally, or until thick. It will thicken more as it cools.
2. Ladle into hot sterile jars, and seal with lids and rings. Store opened jars in the refrigerator.
http://allrecipes.com/Recipe/Rhubarb-Jam/
Ingredients:
2 1/2 pounds fresh rhubarb, chopped
2 cups white sugar
2 teaspoons grated orange zest
1/3 cup orange juice
1/2 cup water
Directions:
1. In a saucepan, combine the rhubarb, sugar, orange zest, orange juice and water. Bring to a boil, then cook over medium-low heat for 45 minutes, stirring occasionally, or until thick. It will thicken more as it cools.
2. Ladle into hot sterile jars, and seal with lids and rings. Store opened jars in the refrigerator.
http://allrecipes.com/Recipe/Rhubarb-Jam/
On my bucket list: Kate's Rhubarb Custard Tart with Almond Rosemary Crust; Great British Bakeoff
(Thanks again, Marilyn, for finding this.)
Ground almonds make the pastry tricky to work with but add a wonderful flavour and texture to this rhubarb and custard tart.
Equipment and preparation: for this recipe you will need a 23cm/9in loose bottomed flan tin and a hand blender or a food processor.
Ingredients
For the pastry
150g/5½oz plain flour, plus extra for dusting
150g/5½oz cold unsalted butter, cubed, plus extra for greasing
100g/3½oz ground almonds
4 sprigs fresh rosemary, finely chopped
100g/3½oz caster sugar
1 large egg yolk
For the rhubarb sauce
500g/1lb 2oz rhubarb (as red as possible), chopped into chunks
60g/2¼oz caster sugar
2 cinnamon sticks
1 free-range egg, beaten for egg wash
For the custard
4 large egg yolks
60g/2¼oz caster sugar
600ml/20fl oz double cream
freshly grated nutmeg
Preparation method
1.For the pastry, sift the flour into a large bowl and add the cold butter. Using your fingertips gently rub the butter into the flour until it resembles fine breadcrumbs.
2.Stir in the almonds, rosemary and sugar. (You could use a food processor and pulse a few times instead of doing it by hand.) Add the yolk and bring together with your fingers but don’t overwork.
3.Wrap in cling film and place in the fridge for 30 minutes.
4.Preheat the oven to 170C/325F/Gas 3. Place a 23cm/9in fluted flan tin on a baking tray.
5.For the rhubarb sauce, put the rhubarb, sugar, cinnamon and four tablespoons of water in a saucepan and bring to the boil. Simmer until the rhubarb is soft, then remove from the heat and allow to cool a little.
6.Discard the cinnamon and, using a hand held blender or food processor, blend the rhubarb to a purée. Pass through a sieve and pour into a squeezy sauce bottle or piping bag and set aside to cool.
7.On a lightly floured work surface, roll out the pastry thinly. (It will be very hard to work with but you can patch it up in the tin if it tears.) Line the tin with the pastry, making sure the edges aren’t too thick. Alternatively, shape the pastry into a disc, place in the tin and the use your fingers to press the pastry into the shape of the tin. Transfer to the fridge to chill for a few minutes.
8.Meanwhile, cut a piece of baking parchment large enough to line the pastry. Scrunch it up into a ball then open it out. This softens it, ready for blind baking the pastry case.
9.Remove the pastry case from the fridge and prick all over with a fork. Put the softened baking parchment inside and fill with baking beans or uncooked rice. Make sure the edges of the pastry case are covered with the baking parchment and it is overhanging - this will protect the pastry from burning. Bake for 15 minutes, or until the pastry is dry and pale golden-brown.
10.Remove the baking parchment and beans. Brush the egg wash over the pastry and return to the oven for another 5 minutes. Remove from the oven and allow to cool.
11.Turn the oven down to 160C/325F/Gas 3.
12.For the custard, whisk the eggs and sugar together in a bowl. In a saucepan, bring the cream to the boil then add it to the egg and sugar mixture. Whisk until well combined and the sugar is dissolved. Pass through a fine sieve into a jug.
13.Once the pastry case is cool, pipe a thick swirl of rhubarb purée into the pastry case. Pour half of the custard over the rhubarb before transferring the pastry case to the middle shelf of the oven. Carefully pour in the remaining custard while the tart is in the oven (this will prevent the filling spilling over the pastry when you lift it into the oven).
14.Bake for 10 minutes, then carefully remove the tart (the filling will still be very wobbly) and squeeze the remaining rhubarb purée in a big swirl over the custard. Return the tart to the oven and bake for a further 25 minutes, or until the custard is set but still has a gently wobble in the centre. Leave to cool in the tin before turning out.
15.Grate the nutmeg over the top and serve.
http://www.bbc.co.uk/food/recipes/rhubarb_and_custard_tart_54772
(Thanks again, Marilyn, for finding this.)
Ground almonds make the pastry tricky to work with but add a wonderful flavour and texture to this rhubarb and custard tart.
Equipment and preparation: for this recipe you will need a 23cm/9in loose bottomed flan tin and a hand blender or a food processor.
Ingredients
For the pastry
150g/5½oz plain flour, plus extra for dusting
150g/5½oz cold unsalted butter, cubed, plus extra for greasing
100g/3½oz ground almonds
4 sprigs fresh rosemary, finely chopped
100g/3½oz caster sugar
1 large egg yolk
For the rhubarb sauce
500g/1lb 2oz rhubarb (as red as possible), chopped into chunks
60g/2¼oz caster sugar
2 cinnamon sticks
1 free-range egg, beaten for egg wash
For the custard
4 large egg yolks
60g/2¼oz caster sugar
600ml/20fl oz double cream
freshly grated nutmeg
Preparation method
1.For the pastry, sift the flour into a large bowl and add the cold butter. Using your fingertips gently rub the butter into the flour until it resembles fine breadcrumbs.
2.Stir in the almonds, rosemary and sugar. (You could use a food processor and pulse a few times instead of doing it by hand.) Add the yolk and bring together with your fingers but don’t overwork.
3.Wrap in cling film and place in the fridge for 30 minutes.
4.Preheat the oven to 170C/325F/Gas 3. Place a 23cm/9in fluted flan tin on a baking tray.
5.For the rhubarb sauce, put the rhubarb, sugar, cinnamon and four tablespoons of water in a saucepan and bring to the boil. Simmer until the rhubarb is soft, then remove from the heat and allow to cool a little.
6.Discard the cinnamon and, using a hand held blender or food processor, blend the rhubarb to a purée. Pass through a sieve and pour into a squeezy sauce bottle or piping bag and set aside to cool.
7.On a lightly floured work surface, roll out the pastry thinly. (It will be very hard to work with but you can patch it up in the tin if it tears.) Line the tin with the pastry, making sure the edges aren’t too thick. Alternatively, shape the pastry into a disc, place in the tin and the use your fingers to press the pastry into the shape of the tin. Transfer to the fridge to chill for a few minutes.
8.Meanwhile, cut a piece of baking parchment large enough to line the pastry. Scrunch it up into a ball then open it out. This softens it, ready for blind baking the pastry case.
9.Remove the pastry case from the fridge and prick all over with a fork. Put the softened baking parchment inside and fill with baking beans or uncooked rice. Make sure the edges of the pastry case are covered with the baking parchment and it is overhanging - this will protect the pastry from burning. Bake for 15 minutes, or until the pastry is dry and pale golden-brown.
10.Remove the baking parchment and beans. Brush the egg wash over the pastry and return to the oven for another 5 minutes. Remove from the oven and allow to cool.
11.Turn the oven down to 160C/325F/Gas 3.
12.For the custard, whisk the eggs and sugar together in a bowl. In a saucepan, bring the cream to the boil then add it to the egg and sugar mixture. Whisk until well combined and the sugar is dissolved. Pass through a fine sieve into a jug.
13.Once the pastry case is cool, pipe a thick swirl of rhubarb purée into the pastry case. Pour half of the custard over the rhubarb before transferring the pastry case to the middle shelf of the oven. Carefully pour in the remaining custard while the tart is in the oven (this will prevent the filling spilling over the pastry when you lift it into the oven).
14.Bake for 10 minutes, then carefully remove the tart (the filling will still be very wobbly) and squeeze the remaining rhubarb purée in a big swirl over the custard. Return the tart to the oven and bake for a further 25 minutes, or until the custard is set but still has a gently wobble in the centre. Leave to cool in the tin before turning out.
15.Grate the nutmeg over the top and serve.
http://www.bbc.co.uk/food/recipes/rhubarb_and_custard_tart_54772
Dutch Babies with Poached Rhubarb
Dutch Babies with Poached Rhubarb
1 plump vanilla bean/pod
2 small stalks rhubarb, sliced {about 3 cups}
3/4 cup sugar
2 tbsp. water
1 lemon wedge
For the Dutch Babies
6 tbsp. unsalted butter
4 large eggs
1/2 cup half-and-half/half cream
2 tsp sugar
1/2 cup all-purpose/plain flour
Confectioners¡¯/icing sugar
Preheat the oven to 425¢ªF.
To prepare the rhubarb: Split the vanilla bean pod lengthwise and lightly scrape the little black flecks of
Vanilla seeds out of the bean with the back of a knife. Add the seeds to a medium saucepan along with the pod, the rhubarb, sugar, and the 2 tablespoons of water. Cook over low heat until the rhubarb begins to break down and all the sugar has dissolved, about 20 minutes. Remove from the heat and stir in the butter. Squeeze a little lemon juice over the top and stir in. Set aside to cool slightly.
Meanwhile make the pancakes: Divide the butter between two 6-in cast-iron frying pans or small shallow ovenproof baking dishes. Melt the butter over low heat and swirl to coat the pans. Set the frying pans on a baking sheet/tray.
Combine the eggs, half-and-half, flour, and sugar in a blender and puree until silky and smooth, about the consistency of eggnog, about 1 minute. Pour the batter directly into the pool of butter in the frying pans and transfer the baking sheet/tray to the oven. Bake until the pancakes are puffed about 3 in above the pans and are golden brown on top, with a little pool of butter in the center, about 20 minutes.
Spoon over warm poached rhubarb and lightly dust with confectioners¡¯ sugar. Serve the Dutch babies straight from the oven. P.S. These pancakes also make a dramatic dessert and are excellent served with lemon juice and confectioners¡¯/icing sugar, or your favorite preserves.
http://www.stylist.co.uk/life/recipes/dutch-babies-with-poached-rhubarb
http://darkroom.stylist.co.uk/980/568828225eaac0ab89b6293badb43cdc:181c9442f99456d05029ae77f812e90d/dutch-babies.jpg
Dutch Babies with Poached Rhubarb
1 plump vanilla bean/pod
2 small stalks rhubarb, sliced {about 3 cups}
3/4 cup sugar
2 tbsp. water
1 lemon wedge
For the Dutch Babies
6 tbsp. unsalted butter
4 large eggs
1/2 cup half-and-half/half cream
2 tsp sugar
1/2 cup all-purpose/plain flour
Confectioners¡¯/icing sugar
Preheat the oven to 425¢ªF.
To prepare the rhubarb: Split the vanilla bean pod lengthwise and lightly scrape the little black flecks of
Vanilla seeds out of the bean with the back of a knife. Add the seeds to a medium saucepan along with the pod, the rhubarb, sugar, and the 2 tablespoons of water. Cook over low heat until the rhubarb begins to break down and all the sugar has dissolved, about 20 minutes. Remove from the heat and stir in the butter. Squeeze a little lemon juice over the top and stir in. Set aside to cool slightly.
Meanwhile make the pancakes: Divide the butter between two 6-in cast-iron frying pans or small shallow ovenproof baking dishes. Melt the butter over low heat and swirl to coat the pans. Set the frying pans on a baking sheet/tray.
Combine the eggs, half-and-half, flour, and sugar in a blender and puree until silky and smooth, about the consistency of eggnog, about 1 minute. Pour the batter directly into the pool of butter in the frying pans and transfer the baking sheet/tray to the oven. Bake until the pancakes are puffed about 3 in above the pans and are golden brown on top, with a little pool of butter in the center, about 20 minutes.
Spoon over warm poached rhubarb and lightly dust with confectioners¡¯ sugar. Serve the Dutch babies straight from the oven. P.S. These pancakes also make a dramatic dessert and are excellent served with lemon juice and confectioners¡¯/icing sugar, or your favorite preserves.
http://www.stylist.co.uk/life/recipes/dutch-babies-with-poached-rhubarb
http://darkroom.stylist.co.uk/980/568828225eaac0ab89b6293badb43cdc:181c9442f99456d05029ae77f812e90d/dutch-babies.jpg
Nick Malgieri's REC: Old Fashioned Strawberry Rhubarb Tart...
Old Fashioned Strawberry Rhubarb Tart
Recipe By: Nick Malgieri
Serving Size: 8
Ingredients:
Sweet Pastry Dough:
2 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1/2 teaspoon baking powder
1 stick unsalted butter
2 large eggs
Strawberry Rhubarb Filling:
1 pint strawberries
1 1/2 lbs. rhubarb
3/4 cup sugar
1/2 cup water
1/2 cup orange juice
2 tablespoons grated orange peel
2 tablespoons orange liqueur
2 tablespoons cornstarch
2 tablespoons butter
Egg Wash:
1 egg
1 egg yolk
1 pinch salt
Directions:
1. For the dough, combine dry ingredients in a mixing bowl and stir well to mix. Add butter and rub in finely, making sure to leave the mixture cool and powdery. Whisk the eggs and stir into the mixture in the bowl. Continue stirring until the dough masses together. Scrape out onto a floured work surface and knead lightly until smooth. Wrap and chill.
2. For the filling, rinse, hull and slice the strawberries. Rinse, string and cut the rhubarb into 2-inch lengths. Bring the sugar, water, orange juice and zest to a boil in a saucepan; add the strawberries and rhubarb and return to a simmer, stirring often. Be careful not to over cook. Drain well and reserve 1 cup of the liquid. Return the reserved liquid to a boil. Combine the liqueur and cornstarch smoothly and stir into the boiling liquid, continuing to stir and cook until clear and thickened. Allow to simmer 1 minute, stirring. Stir in the drained fruit and the butter. Chill while preparing top crust.
3. Roll less than half the dough on a floured surface and fit it into a 10 or 11-inch tart pan. Pour in the filling and spread evenly on the dough. Roll the remaining dough to a 12-inch disk and cut into 1/2-inch strips. Flour a cookie sheet or cake cardboard and arrange half the strips on it horizontally, about 1/2-inch from each other. Weave in the other strips vertically, again about 1/2-inch from each other, to form a woven perpendicular lattice. Chill the lattice until firm. Whisk the egg, yolk and salt together until liquid. Remove tart and lattice from refrigerator. Paint lattice with egg wash and slide it onto the surface of the filling. Trim away extra dough at edge of pan, pressing the edges of the top crust well against the top edge of the bottom crust.
4. Bake at 375 degrees on the bottom rack of the oven about 30 minutes, until well colored and gently bubbling. If top crust does not color sufficiently, place tart on top rack of oven for 5 minutes. Cool slightly and serve warm or at room temperature.
Old Fashioned Strawberry Rhubarb Tart
Recipe By: Nick Malgieri
Serving Size: 8
Ingredients:
Sweet Pastry Dough:
2 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1/2 teaspoon baking powder
1 stick unsalted butter
2 large eggs
Strawberry Rhubarb Filling:
1 pint strawberries
1 1/2 lbs. rhubarb
3/4 cup sugar
1/2 cup water
1/2 cup orange juice
2 tablespoons grated orange peel
2 tablespoons orange liqueur
2 tablespoons cornstarch
2 tablespoons butter
Egg Wash:
1 egg
1 egg yolk
1 pinch salt
Directions:
1. For the dough, combine dry ingredients in a mixing bowl and stir well to mix. Add butter and rub in finely, making sure to leave the mixture cool and powdery. Whisk the eggs and stir into the mixture in the bowl. Continue stirring until the dough masses together. Scrape out onto a floured work surface and knead lightly until smooth. Wrap and chill.
2. For the filling, rinse, hull and slice the strawberries. Rinse, string and cut the rhubarb into 2-inch lengths. Bring the sugar, water, orange juice and zest to a boil in a saucepan; add the strawberries and rhubarb and return to a simmer, stirring often. Be careful not to over cook. Drain well and reserve 1 cup of the liquid. Return the reserved liquid to a boil. Combine the liqueur and cornstarch smoothly and stir into the boiling liquid, continuing to stir and cook until clear and thickened. Allow to simmer 1 minute, stirring. Stir in the drained fruit and the butter. Chill while preparing top crust.
3. Roll less than half the dough on a floured surface and fit it into a 10 or 11-inch tart pan. Pour in the filling and spread evenly on the dough. Roll the remaining dough to a 12-inch disk and cut into 1/2-inch strips. Flour a cookie sheet or cake cardboard and arrange half the strips on it horizontally, about 1/2-inch from each other. Weave in the other strips vertically, again about 1/2-inch from each other, to form a woven perpendicular lattice. Chill the lattice until firm. Whisk the egg, yolk and salt together until liquid. Remove tart and lattice from refrigerator. Paint lattice with egg wash and slide it onto the surface of the filling. Trim away extra dough at edge of pan, pressing the edges of the top crust well against the top edge of the bottom crust.
4. Bake at 375 degrees on the bottom rack of the oven about 30 minutes, until well colored and gently bubbling. If top crust does not color sufficiently, place tart on top rack of oven for 5 minutes. Cool slightly and serve warm or at room temperature.
REC: Rhubarb Cheesecake Pie
This is good, very good. My mother used to make it, and my sister used to rave for years about it because Mom lost the recipe. I found this recipe on the net somewhere, made it and sister tasted it and declared that I was Mom's.
Any way, it is good.
Rhubarb cheesecake pie
3 cups rhubarb
2 ½ cups sugar
8 ozs cream cheese (softened)
2 eggs
1 tbsp flour
TOPPING:
¾ cup sour cream
2 tbsp sugar
1 tsp vanilla (try ½ if you are using pure vanilla extract)
unbaked pie shell (10 inches) OR 10 inch graham cracker crust, unbaked
Preheat oven to 375°.
In a bowl, mix the rhubarb & ½ c.sugar & set aside. (I used 2/3 cup in the pie I made.)
In another bowl, mix the remaining sugar, eggs & flour & add to the rhubarb mixture.
Pour into the unbaked pie shell & bake for 45 minutes.
Mix the sour cream & vanilla topping and spread evenly onto pie and bake for five more minutes.
This is good, very good. My mother used to make it, and my sister used to rave for years about it because Mom lost the recipe. I found this recipe on the net somewhere, made it and sister tasted it and declared that I was Mom's.
Any way, it is good.
Rhubarb cheesecake pie
3 cups rhubarb
2 ½ cups sugar
8 ozs cream cheese (softened)
2 eggs
1 tbsp flour
TOPPING:
¾ cup sour cream
2 tbsp sugar
1 tsp vanilla (try ½ if you are using pure vanilla extract)
unbaked pie shell (10 inches) OR 10 inch graham cracker crust, unbaked
Preheat oven to 375°.
In a bowl, mix the rhubarb & ½ c.sugar & set aside. (I used 2/3 cup in the pie I made.)
In another bowl, mix the remaining sugar, eggs & flour & add to the rhubarb mixture.
Pour into the unbaked pie shell & bake for 45 minutes.
Mix the sour cream & vanilla topping and spread evenly onto pie and bake for five more minutes.
REC: Rhubarb Curd
RHUBARB CURD
3 cups chopped rhubarb
A handful of strawberries for colour and flavour (otherwise, the curd can be quite yellow from the yolks - I also used a few drops of beet juice to add rosiness)
Juice from one small lemon (around 2 tbsp)
1/3 cup sugar
1/4 cup water
7 egg yolks
1/2 cup sugar
1/4 cup butter
Pinch of sea salt
Put the rhubarb, juice of half a lemon, sugar and water in a small pot and simmer gently until rhubarb is soft. Blend into a smooth puree.
Whisk egg yolks, remaining sugar, and salt in a double boiler until warm. Gradually add the rhubarb puree, stirring vigorously between each addition. Do not allow the mixture to boil or the eggs will curdle (yuck! rhubarb omelette!)
Once the consistency is rich and thick, remove from heat and gradually add butter, stirring until melted. Cool the curd and bottle up in jars. Refrigerate.
RHUBARB CURD
3 cups chopped rhubarb
A handful of strawberries for colour and flavour (otherwise, the curd can be quite yellow from the yolks - I also used a few drops of beet juice to add rosiness)
Juice from one small lemon (around 2 tbsp)
1/3 cup sugar
1/4 cup water
7 egg yolks
1/2 cup sugar
1/4 cup butter
Pinch of sea salt
Put the rhubarb, juice of half a lemon, sugar and water in a small pot and simmer gently until rhubarb is soft. Blend into a smooth puree.
Whisk egg yolks, remaining sugar, and salt in a double boiler until warm. Gradually add the rhubarb puree, stirring vigorously between each addition. Do not allow the mixture to boil or the eggs will curdle (yuck! rhubarb omelette!)
Once the consistency is rich and thick, remove from heat and gradually add butter, stirring until melted. Cool the curd and bottle up in jars. Refrigerate.
REC: Rhubarb Crumb Bars...
Rhubarb Crumb Bars
Serves 16
Ingredients:
For The Streusel:
6 tablespoons unsalted butter, melted, plus room-temperature butter for pan
1 cup all-purpose flour, (spooned and leveled), plus more for pan
1/2 cup packed light-brown sugar
1/4 teaspoon salt
For The Cake:
1/2 lb. rhubarb, cut into 1/2-inch pieces
1 tablespoon light-brown sugar
1 cup all-purpose flour, (spooned and leveled)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup confectioners' sugar
2 large eggs
1/2 teaspoon pure vanilla extract
Directions:
1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter and flour parchment and pan, tapping out excess flour.
2. Make streusel: Whisk together butter, brown sugar, and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use.
3. Make cake: In a medium bowl, combine rhubarb, brown sugar, and 1/4 cup flour. In another medium bowl, whisk 3/4 cup flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and confectioners' sugar until light and fluffy; beat in eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in prepared pan. Sprinkle with rhubarb and top with streusel.
4. Bake cake until golden and a toothpick inserted in center comes out with moist crumbs attached, 45 to 50 minutes. Let cool completely in pan. Using paper overhang, lift cake from pan. Cut into 16 bars.
Rhubarb Crumb Bars
Serves 16
Ingredients:
For The Streusel:
6 tablespoons unsalted butter, melted, plus room-temperature butter for pan
1 cup all-purpose flour, (spooned and leveled), plus more for pan
1/2 cup packed light-brown sugar
1/4 teaspoon salt
For The Cake:
1/2 lb. rhubarb, cut into 1/2-inch pieces
1 tablespoon light-brown sugar
1 cup all-purpose flour, (spooned and leveled)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup confectioners' sugar
2 large eggs
1/2 teaspoon pure vanilla extract
Directions:
1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter and flour parchment and pan, tapping out excess flour.
2. Make streusel: Whisk together butter, brown sugar, and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use.
3. Make cake: In a medium bowl, combine rhubarb, brown sugar, and 1/4 cup flour. In another medium bowl, whisk 3/4 cup flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and confectioners' sugar until light and fluffy; beat in eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in prepared pan. Sprinkle with rhubarb and top with streusel.
4. Bake cake until golden and a toothpick inserted in center comes out with moist crumbs attached, 45 to 50 minutes. Let cool completely in pan. Using paper overhang, lift cake from pan. Cut into 16 bars.
Rhubarb Raspberry Crumb Bars - New York Women's Culinary Alliance
http://www.nywca.com/recipes/rhubarb-and-raspberry-crumb-bars/
http://www.nywca.com/recipes/rhubarb-and-raspberry-crumb-bars/
Here is an in depth look at the recipe from Love Comma Cake Blog - Samantha Seneviratne
http://lovecommacake.com/blog/2015/3/26/rhubarb-and-raspberry-crumb-bars
http://lovecommacake.com/blog/2015/3/26/rhubarb-and-raspberry-crumb-bars
Sylvia's Moon Cake. good oldfashioned rhubarb coffee cake
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=15178
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=15178
a good link for rhubarb recipes
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=17900
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=17900