Tuesday, April 19, 2016

Rhubarb , My Favorite Rhubarb Recipes

I previously posted several recipes for the Iconic, All American  Dump Cake.
I had never heard of Rhubarb Dump Cake.
I grew up in Michigan and Rhubarb was abundant. My Grandmother made the
best Rhubarb Sauce and poured it over Shortbread Biscuits.
She made the best Strawberry Rhubarb Pie. I've included several of my favorite Rhubarb recipes here.
It doesn't get much easier than this recipe to enjoy Rhubarb Cake.
I found several recipes for this online and I adapted it a bit, without changing the integrity of the original recipe.
I love Rhubarb and I will definitely make this during the summer, maybe for Christmas too.......!

Rhubarb Dump Cake:

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Baking Pan, well greased with Butter,

1 lb. (3-4 cups) Rhubarb cut into 1/4" pieces
1 C Granulated Sugar
1 - (3 oz.) package of Strawberry Jello or Raspberry Jello
1 Box of Yellow Cake Mix
1 C Water
4 TBS Butter, melted

Add the ingredients in the following order without stirring or mixing together:

Spread Rhubarb in bottom of the Pan.
Sprinkle evenly with Sugar.
Sprinkle evenly with Jello.
Sprinkle evenly with Cake Mix.
Drizzle Water over the Mix.
Drizzle evenly with Butter.
Do not stir or mix together.

Bake for 45 minutes.

Serve with Vanilla Ice Cream or Homemade Whipped Cream.

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Here's my favorite recipe for Whipped Cream:

Homemade Whipped Cream:

1 C Heavy Cream
1 tsp Vanilla
1 TBS Confectioner's Sugar.
Whip the Cream in a Stand Mixer with a Whisk Attachment.
Beat to Soft Peak.
Confectioner's Sugar
Beat to Stiff Peak.
Transfer to a Serving Bowl to serve.

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Just another amazing Rhubarb recipe. I've post many and this is another one I've added to my collection.

Rhubarb Cobbler in Cast Iron

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - large Cast Iron Skillet generously buttered and set aside.

4 C Fresh or Frozen (thawed) coarsely chopped pieces of Rhubarb.
3/4 C Dark Brown Sugar
4 TBS Butter, melted and set aside, divided.
2 Large Eggs, beaten
1/2 C Half and Half
1 tsp Vanilla
1 1/2 C Flour
2 tsp Baking Powder
1 C Granulated Sugar

In a large mixing bowl:
Brown Sugar
Toss well, set aside.

In a medium mixing bowl:
3 TBS melted Butter
Half and Half
Whisk well.

Baking Powder
Granulated Sugar
Whisk well until thick and smooth.
Pour into the skillet.
Evenly distribute the Rhubarb over the top.
Drizzle with remaining Butter.
Bake 40 - 45 minutes, until golden brown.

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Rhubarb Muffins:
I am posting the link to give full credit for this recipe and so you can see the photograph of the final product.

Here's a new recipe that is more contemporary than the Rhubarb recipe that are typically considered vintage.   This recipe has been adapted from a recipe shared by Midge on Food52.
These are Rhubarb Scones that are served with Strawberry Jam, doesn't that sound incredible

Rhubarb Scones :

3 stalks of fresh Rhubarb , sliced 1/4".
2 1/2 C flour
1 TBS baking powder
1/2 tsp salt
8 TBS cold butter, cubed.
1/2 C vanilla sugar ( I make my own and always have it available for my baking needs)
2/3 - 3/4 C heavy cream

Preheat the oven to 425 degrees.

In a small bowl:
Toss Rhubarb with 3 TBS of the Vanilla Sugar.

In the bowl of a Food Processor, sift:
baking powder

Cut in the butter by pulsing the Processor until the size of small peas form.
Pulse in 1/4 C of the Vanilla Sugar.
Pulse in the Rhubarb.
Slowly add the Heavy Cream until a soft dough forms. You may not need all of the cream.
Transfer the dough to a floured surface.
Divide the dough in half.
Flatten each half into a 6" disc.
Cut each into 6 - 8 wedges.
Sprinkle with remaining Vanilla Sugar.
Bake at 425 degrees on a Parchment Paper lined sheet pan for 20 minutes.
Serve with Strawberry Jam.

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This recipe is adapted from :
Rustic Fruit Desserts by Cory Schreiber & Julie Richardson
I discovered this recipe on a blog that I follow: Food52

Typically a Buckle is baked in a Casserole Dish. I like the fact that this one is made in a Cake Pan.
I love anything that is "Rustic" and this is a Rustic Dessert.

Rhubarb Buckle with Ginger Crumble:

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" Round Pie Pan brushed well with Butter.

Ginger Crumb Topping:
1/3 C Granulated Sugar
1/4 C Flour
1/4 C Finely Chopped Candied Ginger
2 TBS Butter, melted.

1 3/4 C Flour
1 tsp Baking Powder
1 tsp Dried Ginger
1/2 tsp Baking Soda
1/2 tsp Sea Salt
12 TBS Butter, softened
1 C Granulated Sugar
2 Eggs
3/4 C  Buttermilk, room temperature
1 pound of Rhubarb, Thinly sliced. (4 C)

In a small mixing bowl:
Mix well by hand.

Melted Butter
Stir to combine well.
Cover with Plastic Wrap and put it in the Freezer.

Cake Batter:
In a large mixing bowl:
Baking Powder
Baking Soda
Whisk well.

In a Stand Mixer with a Paddle Attachment:
Beat on Medium Speed until Light and Fluffy. (3 - 5 minutes)

Eggs, one at a time.
Mix until completely incorporated.

Flour in Three Additions, alternating with Buttermilk in Two Additional.
Begin and End with Dry Ingredients.

Gently Fold in the Rhubarb by hand.

Spread the Batter into the Pan.
Sprinkle the Top evenly with the Crumble.

Bake 45 - 50 minutes, until Golden Brown.

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It's time for another one of my recipes from the Best of the Best book that I've collected since 1975.

I grew up in Michigan and Rhubarb was plentiful, unlike now ,where I live in Texas.

We visited family in Kansas one summer and Rhubarb grows well in Kansas.
I bought a plant while we were there and told the nursery I would bring them a Rhubarb Pie after I harvested my Rhubarb.
Well, that never hapened. We really can't grow it here.

I have to rely on keeping frozen Rhubarb available at all times, since I remember all of my Grandmother's Rhubarb creations, Rhubarb Sauce, Strawberry Rhubarb Pie, Rhubarb Crisp, Rhubarb Crunch, Cream of Rhubarb Pie and this........ Rhubarb Mousse!

2 C sliced Rhubarb
1/2 C Water
1/2 C Sugar
1 (3 oz.) box of Strawberry Jello
1/2 C Cold Water
1 C Whipped Cream or Cool Whip

Mix the first 3 ingredients together in a saucepan and bring to a boil and cook for about 8 minutes
Add the Jello, stirring until completely dissolved
Remove from heat add the Cold Water
Chill until slightly thickened
Whip the mixture
Add the Whipped Topping and Refrigerate

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This recipe comes from The Melting Pot of Mennonite Cookery published in 1974.

I just happen to have Rhubarb in the freezer. I'll make this Crisp this weekend and post a picture.

Rhubarb Crisp

3 C Rhubarb, cut into small pieces
1 Egg, beaten
1/4 tsp Mace (Nutmeg)
3/4 C Sugar
2 TBS Flour

Put into a greased baking dish and cover with the following Crumb mixture.

1/4 C Butter
1/3C Brown Sugar
2/3C Flour

Bake at 350 degrees for 30 minutes.

Since the recipe did not explain how to prepare the Crumble, I recommend mixing the Flour and Brown Sugar together.
Cut the Butter into pieces.
Cut the Butter into the dry ingredients with a pastry cutter or two knives.

Serve with Vanilla Ice Cream or Homemade Whipped Cream

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Rhubarb Crunch

1 C Flour, sifted
3/4 C Uncooked Oats
1 C Packed Brown Sugar
1/2 C Butter, melted
1 tsp Cinnamon
4 C diced Rhubarb
1 C Sugar
2 TBS Cornstarch
1 C Water
1 tsp Vanilla

Mix  together:
Brown Sugar

Press half of this crumb mixture into a 9"X 9" pan, prepared with Pan Release (recipe in my Hints and Tips)
Add the Rhubarb mixture

Combine, in a saucepan

Cook this mixture until thick and clear
Pour over the Rhubarb
Top with the remaining crumb mixture
Bake at 350 degrees for 1 hour

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This recipe is also from my Best of the Best recipe book.
I've had this one since 1974

Cream of Rhubarb Pie:

Oatmeal Crust:
1/2 C Butter
1/4 C Sugar
1 tsp Vanilla
1/2 tsp Salt
1 C Flour
3/4 C Rolled Oats

1 C Sugar
2 TBS Flour
1/8 tsp Salt
2 Egg Yolks, beaten
3 C diced Rhubarb

3 Egg Whites
1/3 C Sugar
1/8 tsp Salt
1/2 tsp Vanilla



Cream together, in a Stand Mixer:
Mix in the Flour and Oats
When Dough is formed, press evenly in the bottom and the sides of a 9" Pie Pan, creating a high even edge.

Chill the Dough


In a separate bowl, mix:
Combine Rhubarb and enough water to cover the Rhubarb in a saucepan
Cover and bring to a boil

Stir Flour mixture into the saucepan and continue to boil
Stir a small amount of the hot mixture into the Egg Yolks and add the Egg mixture back into the Rhubarb mixture
Allow to simmer 1 minute
Pour the mixture into the Crust
Bake at 375 degrees for 25 minutes

In a Stand Mixer or with a Hand Mixer:
Combine Egg Whites and Salt , beat until soft peak form.
Gradually add the Sugar and continue to beat until stiff peaks form
Add the Vanilla and spread the Meringue over the Pie and bake an additional 10 minutes

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 My Grandmother's Rhubarb Sauce:

4 C Rhubarb, diced
4 C Sugar
Combine in a saucepan and boil for 12 minutes without any water, stirring often
Add 1 package of Raspberry Jello and cook 3 more minutes, stirring 
Pour into Jelly glasses and seal with paraffin wax

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Here's another vintage Rhubarb recipe.
Maybe all Rhubarb recipes are vintage.

I need to create a new recipe that's current.
I may be the only one that likes Rhubarb.
I hope that others will try some Rhubarb recipes.

Rhubarb Swirls:

1 C plus 8 TBS Sugar, divided
1/2 C Cranberry Juice Cocktail
1/4 C Water
3 1/2 C Rhubarb , cut into 1/2" pieces
2 C Biscuit Mix
1/2 tsp Nutmeg
1 TBS Vegetable Oil
1/3 - 1/3 C Milk
3 TBS Butter, softened, divided

In a saucepan, combine:
1 C Sugar
Cranberry Juice Cocktail
Bring to a boil and boil for 1 minute
Set aside to cool

Butter an 8" square casserole dish greased with 1 TBS softened Butter

In a mixing bowl, combine:
Biscuit Mix
2 TBS Sugar

Add Oil and Milk to the Biscuit Mixture to create a dough.
Knead lightly on a floured surface.

Roll into a 9" square
Spread with remaining Butter
Cover with remaining Rhubarb and 4 TBS Sugar
Roll it into a Jelly Roll, seal the edges, cut into 9 slices

Place the slices over the Rhubarb. 3X3
Pour the Cranberry Syrup over the Rolls and sprinkle with 2 TBS Sugar

Bake in a 425 degree oven for  25 to 30 minutes.
Serve warm

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I found this in a vintage Mennonite Recipe Book.

Rhubarb Dessert:

Place 5 C cut up rhubarb in the bottom of a buttered 9"X13" casserole .
Over the rhubarb, sprinkle 1 C Sugar and 1 6oz. box of strawberry jello.
Top with 3 C miniature marshmallows.
Mix a white cake mix according to package directions and pour the batter over the rhubarb mixture.
Bake at 350 degrees for 1 1/2 hours.
Do not frost.

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Rhubarb Strawberry Cobbler

Here's what you'll need:
Preheat the oven to 375 degrees
1 - 10" Cast Iron Skillet

1 C Sugar
3 TBS Flour
3 C sliced Strawberries
3 C diced Rhubarb
Mix together in a large bowl
Pour into the skillet.

In another bowl, mix together with a pastry blender:
1 1/2 C Flour
1 C Brown Sugar
16 TBS (2 Sticks) Butter
1 C Rolled Oats
Crumble this mixture on top of the fruit.

Bake at 375 degrees for 45 minutes.

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I recently discovered Flatbush Farm & Bar (N) in New York City.
I love recipes from Pubs , Bistros and Bars!
If you haven't seen my recipe for Union Square's Cafe Bar Nuts, check it out. It's another great Bistro, Pub recipe.
I love their concept of farm fresh and organic foods. They have some amazing items on their menu. The first recipe that I discovered was their Baked Artichoke Dip, and then I found this one for Rhubarb Rice Pudding. This recipe has two of my favorite things.... Rice Pudding and Rhubarb!
When I have a chance I'll post the Baked Artichoke Dip.

Chef Stephen Browning of Flatbush Farm – Brooklyn, New York

Rhubarb Base:
1 pound rhubarb, chopped
¼ cup sugar
1 cup red wine
236 grams rice
2 quarts milk, plus more as needed
225 grams sugar
3 vanilla beans, split and scraped
4 egg yolks
To Assemble and Serve:
Vanilla sugar

For the Rhubarb Base:
Heat a rondeau pan over medium heat. Add the rhubarb, sugar, and wine, and cook down until almost dry. Allow the rhubarb mixture to cool and refrigerate. When the mixture has chilled, spread evenly in the base of each ramekin.
For the Pudding:
In a large pot, cook the rice, milk, sugar, and vanilla beans until the rice is cooked through and creamy. Temper the eggs with warm milk and fold into the rice pudding.
To Assemble and Serve:Pour the rice pudding into the prepared ramekins over the rhubarb mixture. Generously sprinkle each ramekin with vanilla sugar and bake at 350°F until warm. Remove from the oven and use a chef’s torch to brown the sugar on top. Allow to sit for about 5 minutes before serving.

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One of my favorite desserts is a Blueberry Blackberry Cornmeal Cake.  The recipe is on the blog. Here's another version of a Cornmeal Cake.

Peach Rhubarb Cornmeal Cake

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" Springform pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
Heavy Duty Aluminum Foil: Tightly wrap the bottom and sides of the pan to seal the juices in as the cake bakes.

2 C of 1/4" ripe Peach slices. (3 - 4 Peaches)
1 1/2 C of 1/4" pieces of Rhubarb
1 tsp Lemon Juice
1 C Granulated Sugar, divided
8 TBS Butter, room temperature
1 1/3 C Flour
1/2 C Cornmeal
1 1/2 tsp Baking Powder
1 1/2 tsp Salt
1/3 C Dark Brown Sugar
3 Large Eggs, room temperature
1/3 C Orange Juice (freshly squeezed)
1 TBS Pure Vanilla

In a large mixing bowl:
Lemon Juice
1/4 C Granulated Sugar
Gently toss to coat well and set aside for at least 5 minutes. Stir occasionally.

In a large mixing bowl:
Baking Powder
Whisk well and set aside.

In a Stand Mixer  on medium speed,with a paddle attachment:
Brown Sugar
Remaining Granulated Sugar
Beat 5 minutes.

Beat until fully incorporated.

Orange Juice
Mix just until combined well, at least 1 minute.
Reduce to low speed and gradually add the Flour mixture.
Mix just until incorporated, so not over mix.

Arrange the Peach slices in the bottom of the pan.
Arrange the Rhubarb over the peaches.
Evenly distribute all of the juice in the pan.
Spoon the batter evenly over the fruit.

Bake for 35 - 45 minutes.
The top should be golden brown and a tooth pick in the center should come out clean.
Remove the pan to a rack for 10 minutes.
Release the Pan from the bottom.
Invert the cake onto a serving platter and allow to cool completely.

Garnish each serving with Whipped Cream or Vanilla Ice Cream.

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Rhubarb Brown Betty:

1 C plain white bread crumbs
1/4 C packed brown sugar
2/3 C white granulated sugar + 1C
2 1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp ginger
a pinch of cloves
4 C  (1" pieces of diced rhubarb)
zest of one lemon
1 tsp lemon juice
1/2 C sliced almonds
4 TBS cold butter, cut into pieces + more for the skillet

Whisk together in a small bowl:
bread crumbs
brown sugar
1/4 C granulated sugar

In another bowl:
Toss rhubarb with remaining 2/3 C granulated sugar, lemon zest and lemon juice

Butter an 8"x8" baking dish

Sprinkle 3 TBS of the bread crumb mixture in the baking dish
Top with rhubarb
Sprinkle with remaining crumbs
Top with almonds
Dot with butter

Bake at 350 degrees for 15 - 20 minutes
Cool slightly
Serve with whipped cream or vanilla ice cream

Peace in the Kitchen!

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