Welcome to our DOTM reporting thread for June 2019. Our dish this month is Rhubarb Pies, Crisps, and Crumbles. There are so many variations on desserts made with baked fruit and some sort of pastry. Aside from pies, crisps and crumbles there are tarts, galettes, crostadas, buckles, brown betties and crumbles, and, as I mentioned in the voting thread, boy baits. Rhubarb is such an interesting fruit (actually, it is a vegetable, related to celery) and it’s natural sour tang plays well with sweeter fruits.
Per Chowhound rules, please do not post another author's recipe verbatim. You may list ingredients and summarize the technique in your own words. If you found the recipe online, please share a link. Your photos are encouraged, but if pictures aren't your thing, they are by no means required.
To see how we got here, you can visit our nomination thread: https://www.chowhound.com/post/home-c... and the voting thread: https://www.chowhound.com/post/dish-m...
You can also see a list of all our past DOTM reporting threads, which are still open for contributions: https://www.chowhound.com/post/links-...
Happy cooking!
Do cakes count?!
I made a rhubarb custard cake for when we hosted our Memorial Day bbq - it was so delicious. I made this last year and loved it as well - highly highly recommend. Use all 13 oz of rhubarb even though it seems like too much
I am intrigued by the name. Does it stay custardy inside?
Sally, I don’t think that cakes fit within our DOTM. If you look back at the nomination thread we specifically narrowed the “dish” to pies, etc, from the original suggestion of Rhubarb desserts (or something similar). Cakes use leavening and have an entirely different texture than the other desserts that we’ve grouped together, all of which involve some sort of crust.
Hadil, here is a link to a Rhubarb Custard Crunch recipe that longtime hound chicgail posted and that is delicious, https://www.chowhound.com/post/rhubar...
Sally, there are plenty of existing rhubarb threads that collect rhubarb recipes, including the one I linked, for posting rhubarb recipes outside this month’s DOTM.
As much as I'd love to eat that rhubarb custard cake, I do think the idea here is different. Maybe I didn't make that clear in the OP.
I will admit the borders are a bit confusing, at least for me. From my inexpert POV, this cake has more in common with boy bait ( which is also leavened as far as I can tell by recipes I have seen) than say, a galette does with a crisp, or boy bait does with the others, if that makes sense? If the distinguishing feature of our COTM is that it is not leavened, maybe we should take away boy bait from the list of examples. Or if crumbly topping is the distinguishing feature, then maybe galettes and crostadas should not be included in the examples given?
I have never eaten or made several of the desserts listed as examples, so I realize I may just not be getting it!
You make a good point - boy bait *is* more like cake. Maybe we should take it off the list. I'm the worst - I bake, but I don't really know much about how things work (I would never think about leavening). But I do think pie is more like crumble or crisp than like cake. Am I alone in this?
I'm really not sweating it. It's good to have people here.
Personally, I would leave it boy bait in and just expand the definition a little bit. Rhubarb is such a special ingredient, it is kind of limiting in itself. You could say baked rhubarb desserts including a batter, crisp or dough, (so not like, baked rhubarb custard, if that is a thing.)
Full disclaimer, I will personally read everything here but will probably only make 1 thing myself, so I probably shouldn't be giving opinions!
This is interesting, I love the regional names of fruit desserts, I had never heard of "bird's next pudding" and the photo of the "old fashioned peach puzzle" under the "cobbler" section is so intriguing to me. Slumps, grunts, pandowdy, crunch...
https://www.seriouseats.com/2014/07/w...
According to this article, many of these variations are coffee-like cakes with fruit. And many of these recipes use biscuit dough for various types of toppings, and biscuit doughs almost always include leavening.
I am quite sure there's been more than one dissertation on this and for certain lots of diversity in what recipes with the same general name (crumble vs. cake vs. slump) include or don't include. When is a pie a pie and not a galette or a crostada or a tart? The diversity can be overwhelming. I find the complexity charming and interesting. For me it evokes generations of cooks in home kitchens with a surplus of fruit and lots of pantry ingredients, some of which they may temporarily be out of, and under time and budget limitations to get a dessert on the table.
As the linked article says, "What is a cobbler? Well, as with much American cooking, it depends on whom you ask and where they're from. Kim Severson noted in the New York Times: "Unlike a classic pie, which everyone can pretty much agree on, the broader category of baked fruit desserts like cobblers and crisps is at once specific and general."'
So, I'm guessing by "classic pie," Kim Severson isn't including tarts, galettes, or crostadas?
here's where the Kim Severson quote came from in the above link, for those interested in the nomenclature and origins:
https://www.nytimes.com/2013/07/03/di...
I realize I may be getting too pedantic, but *I* am interested. Maybe I should do a dissertation...
My closest Boston farmers market won't have peaches for weeks now if ever. We had so much rain and cold ... a few years ago, a late frost after early warmth wiped out the entire stone fruit crop region wide. Good luck to you in your market! At least we got rhubarb and asparagus at the first opening two weeks ago.
My favorite peach vendor has them from June - August. Lot of different varieties thru the season. I love it. One of the things I will miss most if I move.
oh wow. I moved to Boston in 1989 from Northern Calif. Our local produce, marketing of it, the farmers markets, produce awareness in general has gotten so very much better since then. I didn't realize how good I had it in Northern Calif. Coming back here (I'd gone to college Boston area but wasn't an independent cook much then) was a huge shock.
It was a big adjustment and a huge loss in 1989 when there was almost nothing in local farmers markets then; there were relatively close by Greater Boston area small farms but I didn't have a car and couldn't get there. It helped me to try to make the best of it...find excellent New England cheeses, be glad when I found something great, and witness the slow blossoming.....we still have to deal with the weather, but there are so many more opportunities now, and the precious times of great local produce are what I look forward to, and delight in, every year. Even with the short growing season. Our local winter markets are relatively new and even though the root vegetables drag on, the myriad types of radishes and other roots give me something to look forward to.
Best wishes to you in Kansas!
Where are you going? Nothing in metrowest is open yet
Union Square Somerville opened Sat. May 18...and I was so surprised to see the local asparagus and rhubarb that early. The Cambridge market in Central and Somerville in Davis Square are also open as is Copley in Boston. Union Square is one of the largest, apparently, as is Copley. The Harvard market near the Science Center in Cambridge opens June 11. I hope the early appearance of asparagus and rhubarb doesn't mean they'll be gone in the next week or so...I couldn't go today. Our weather has been so rainy and cold, I was expecting almost nothing.
Thanks for reminding me about this recipe Sally: I just made one for a BBQ tonight...
Crisp with Willies Crisp topping - Photo, recipe link and details from my end of May baking (which will be repeated in June) are over in May's Baking discussion, here https://www.chowhound.com/post/baking...
OK, I've just reread the nomination thread. There is definitely some wiggle room. The fact that there would be rhubarb, and that it would be baked was set forth. The topping aspect was mentioned. There was discussion over whether or not the definition was too broad, but was it ever totally dealt with? Maybe not, and if not, then that is my fault for not having that come up in the voting (or a pre-voting) thread.
The real point is y'all want to bake with rhubarb. I say just make it a rhubarb baked dessert. It may not be dish specific, but it's ingredient specific.
I totally agree. This afternoon I will be making a rhubarb kuchen which has a base of yeast dough but what I would consider a crumble top
Yup - I went to the farmer's market this morning (first one of the season!) and bought an armload of rhubarb. I've been spending the morning (between other things) sorting through recipes to try! Right now I'm leaning towards trying a crostata first...
I'm very excited - I adore rhubarb and baked rhubarb desserts.
I have a rhubarb crostata in the oven right now.
This one: https://www.finecooking.com/recipe/rh...
I tossed a few blueberries in too. It leaked a bit, but it looks and smells pretty good!
I don't see any fault by anyone in this at all.
Rhubarb is an unusual ingredient to begin with, and this diverse category of desserts is perhaps the most diverse category of desserts and also names of desserts in existence. My perspective is the U.S. with all the charming regional names, I have no idea if other cultures or geographical areas have such an array of names for fruit desserts.
I don't see how any one could untangle the many variations and naming conventions. In other words, this nomination may have challenged the developing conventions of the DOTM definitions of "what is a dish" in unprecedented ways.
I would hope that the evolving definitions encourage further participation and further leadership....so, thanks again, Lulusmom, for taking this in such a generous way! And I am grateful to read everyone's contributions.
And I am speaking as someone who recently mistakenly posted a decidedly not legume quinoa salad to May's DOTM legume salad thread.
(By the way, I do find it interesting in all my various searches for rhubarb that non-dessert recipes featuring pickles made of rhubarb seem quite common these days.)
I never realized rhubarb was so popular until this year. Surprised so many of you were anxious to utilize it. Canning people seem to be using it a lot too. I've only had it once and I thought it a waste of good strawberries. Feel I'm missing something somehow. Of course I feel that way about pomegranate seeds (& I've had a pom tree for over 20 yrs) too.
Hi again. My apologies to everyone for all the angst this has caused. And for not being clearer in the post I'm replying to. I've thought about this, and I think we should just bake some delicious rhubarb whatevers - including cakes - and have a rhubarb party this month. I'm in the "can't we all just get along" club. And the "rhubarb rules OK!" club. So party on, and as you were.
RHUBARB-SOUR CREAM CROSTATA https://www.finecooking.com/recipe/rh...
I did not make this crust (no cornmeal ... thought I had it), and I think it probably would have been better with it. Still pretty tasty. I didn't notice the sour cream at all. Really love the sweet puckeriness of the rhubarb. I tossed in a few blueberries, and didn't love the bites with them. But overall this was a hit.
Popping in to say that I thought this was better the second day. I don't bake pies very often (I don't love working with pastry dough). Is this a thing about pies, getting better as they sit?
I've recently been discovering that I far prefer fruit pies on the second day because the flavors meld, as long as the crust stays crispy. (This was my experience recently with a blueberry pie that I made that I didn't like AT ALL the first day, but just loved the rest of the week...)
You know, I think I had your experience in my head (along with mine, of course) when I asked that question.
When I mentioned my experience with the blueberry pie to my mom, she was like, "of course", as if I should have known. (She does this all of the time, which is why I'm constantly needing to add notes to her recipes - she frequently just assumes I know this stuff!) Her preferred crust is a Crisco one, though, which apparently doesn't always hold up as well as a butter crust, especially in the fridge. So there's always a balance between crust crispness/flakiness and the filling being just so. (Plus, as someone on the last thread mentioned, it's often hard to keep a pie around for very long if you have more than one person in your family...)
We're probably all guilty of assuming everyone knows all the stuff we know, but when it's a mom, it kind of hits that special mom spot.
The crostata was lucky to have lasted 2 days here.
Oh, yes, it's kind of fun to suss out these little assumptions, I think. I've been working on a family cookbook (for years now, actually - I'm on the second edition) and I've discovered SO many examples in our family recipes. My favorite is the number that say "make cake, usual method". I love adding the commentary back into the recipes for posterity (and for my poor nieces, who had NO idea what the "usual method" of creaming the butter and sugar, then alternating liquids + dry ingredients in cakes was.)
It's from the classic German baking. Yeasted plum cake with Streusel. Page 88. Instead I used rhubarb which I macerated in sugar. Haven't tasted it yet but it looks good. I have 3 rhubarb plants and I guess the cool weather and the rain has made it a good year. I've been weighing my stalks and up to now have collected 9lbs.
I´ve made SK´s strawberry rhubarb crumble in two iterations so far - once as written, and another time with a number of tweaks to make it more ¨breakfast friendly¨ - less butter/sugar, using whole wheat/almond flour combo, maple syrup instead of sugar in the fruit, etc. The lemon zest in the crumble part was a revelation to me and something I will repeat! We really enjoyed both versions and I´ve had requests to repeat both the original and the ¨healthier¨ version. The crumble made a nice combo with Deb´s greek yogurt panna cotta. I just bought more rhubarb at the Farmer´s Market yesterday and I´m trying to convince myself that I should try something different. This thread is providing inspiration!
I have a photo, but it´s not letting me attach it. Will try again later!
FYI - How To Eat A Peach has a recipe for rhubarb, marmalade and rosemary cake. She also says marmalade and rhubarb are good together in a bread and butter pudding.
KNÄCKIG RABARBERPAJ (Carmely rhubarb pie)
This is sort of like a crumble in technique, but the topping is supposed to be slightly chewy with a slight carmel flavor.
You throw about a pound of sliced rhubarb into buttered baking dish, and make the topping by melting butter with heavy cream and golden syrup, then blending this with flour, sugar, oats, and baking powder. You spread this topping, which is like a thick batter, over the rhubarb and bake it at a low temperature for about 50 minutes. I needed a bit longer.
I used an online recipe from a Swedish grocery store for this. I don't always love their recipes, but this one had good reviews. There is also a recipe for this dish in the Nordic Baking Book (someone on Chowhound pointed it out in another thread) but I chose not to use that one because the one other recipe I had made from that book was not very successful.
I wasn't happy with the texture of the topping in the final product. It wasn't really carmelly or chewy, and I missed the crunchiness of a crisp. However, when served in a pool of my sister's cheater's "creme Anglaise", it was delicious anyway. My kid had hers with ice cream and declared it the best dessert ever.
Hadil100, if you ever find a recipe you are happy with for knackig rabarberpaj, please do share it with us! Now that you've described it to us, I'm *dying* to know what it's supposed to taste like. (Though I'm sure I'd also like a pale imitation...) Also, like LulusMom, I'd love to hear more about the cheater's creme Anglaise. That sounds amazing!
Sorry for the delay getting back to you guys! Here is my sister's shortcut "creme Anglaise." I guess it breaks the rules of custard sauce making, but it has worked for me.
1 cup heavy cream
1 egg yolk
1/4 cup sugar
1/2 TBS vanilla.
Beat yolk into heavy cream. Put yolk/cream mixture and all the other ingedients into a
small skillet. Heat over medium high while stirring to dissolve sugar. On a gas stove, the mixture will start to bubble around the edges and the bubbles will gradually move towards the middle. As soon as they reach the center of the pan (i.e., the whole thing is simmering) take the sauce of the heat. Cool in the fridge-it will thicken as it cools.
On my induction stove that I have now, the burners are very small. The bubbles start at the middle and never actually make it to the outer edge of the pan, so the guidelines above don't really work. I just stirred for a minute or two while it bubbled, then took it off the heat. I've only made it once on this stove so I can't say I have a perfect feel for the amount of time it needs on the heat. I felt like maybe I could have cooked it 30 seconds longer and it would have been a bit thicker-but then I'd rather have a thinner sauce than scrambled egg!
By the way, my knäckig rhubarb pie I made was actually much better after chilling in the fridge overnight. It got a chewy, toffee like texture and flavor. Here is the link-
https://www.ica.se/recept/knackig-rab...
It is in Swedish but you can put it in Google translate. It's a simple recipe so it doesn't need a great translation! Note: the recipe did not say what size pan to use. I used 9x13 and felt like it would have been better with a pan that was just a tiny bit smaller. Also note, I needed to bake it longer than stated, but now I have forgotten how much longer. :(
I made the Magnus Nilsson recipe from the précis given on the other thread (it’s a May 22 Madrid post on the link below) with some 2018 frozen rhubarb, which I half thawed and dried to the extent possible. Baked it about twice as long as suggested u til it seemed fully cooked but it was in no way crispy more pudding.. caramel-ly flavor, strangely not to strong rhubarb flavor warm with ice cream on the first day. Liked it better on days 2 and 3 when the rhubarb really came through.
I made smitten kitchen’s rustic rhubarb tarts and I’m so mad at the pastry. It was hard to work with AND not delicious. Thankfully I only made four, as a test, so I’ll ditch the rest of the raw pastry and use the CRAZY DELICIOUS rhubarb vanilla compote for something else.
Just out of the oven - A pie made with Aunt Grace D's filling:
Blend the following to make a crumbly mixture
1 1/2 C. sugar
6 T. flour
2 or 3 shakes of cinnamon
1 egg
Put 4 cups rhubarb in a 9" pastry shell
Pour crumbly mixture over rhubarb
Top with pastry
Bake 15 minutes at 400 degrees, then turn down to 350 degrees and bake 45 min. more.
* * *
I used what used to be my tried-and-true crust recipe, but had a heck of time getting it to form up and roll out. I think maybe it's a better winter chilly-kitchen, low-humidity crust (I most often use it for Thanksgiving pecan and pumpkin pies).
(From Better Homes & Gardens New Cook Book). I like the fact that it uses oil & milk, which I always have on hand and reasonably fresh, rather than shortening or lard which I seldom stock/use.
Oil Pastry -- makes 2
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup cooking oil
1/3 cup cold milk
Stir together flour & salt in a mixing bowl. Pour oil & milk into one measuring cup (but do not stir), then add the liquid all at once to the flour/salt mixture. Stir lightly with a fork. Form into 2 balls and flatten slightly with your hands. Cut waxed paper into 4 12-inch squares. Place each ball of dough between 2 pieces of waxed paper. Use a rolling pin to roll each ball of dough into a circle to the edges of the paper. (it helps to dampen the work surface so the waxed paper doesn't slip). Peel off the top paper and fit the dough, paper side up, into a 9 inch pie plate. Peel off the 2nd piece of paper. Trim edges, turn under & flute. Do not prick the pastry if you're going to fill it while dough is raw. Do prick sides & bottom if you plan to make a baked shell (450 degrees, 10-12 minutes) & fill afterwards
Happy to say this pie crust is great under & over rhubarb. Sturdy enough that the excess moisture doesn't soak thru quickly -- crust seems to be staying reasonably crisp. We're not really patient enough to be "pie people" -- we cut into this one while still quite warm and the filling didn't get a chance to fully set up.
Along the way I added 3 T. extra milk to the crust dough and that helped me shape/roll it.
RHUBARB GALETTE from The Violet Bakery Cookbook
So, I decided to make this rhubarb galette instead of the one I'd planned to make (from Dining In) because I freaked out a bit at the very small amount of sugar in the filling of Dining In's galette. I had been very curious to try that combination of rhubarb plus almond paste, though, so I searched around a bit, and lo and behold, I found this one, which has a similar idea but with a homemade frangipane as the filling, rather than squished up pieces of almond paste. (Plus, it has a much higher ratio of sugar to rhubarb, which seemed like a better idea to me...)
I began by making the frangipane, which I did in my vitamix, rather than in a mixer (mainly because I had to grind up my almonds anyway.) The viatmix worked great - it added a nice amount of air (as the mixer would have), made the paste nice and smooth, and honestly, I have no clue how you would make such a small amount in a mixer, regardless.
You then roll out a crust, spread out frangipane, and dump sugared and floured batons of rhubarb on top. There's this confusing description of how you're supposed to do this - basically you're supposed to build a sort of dam out of pieces of rhubarb all around the perimeter, then roll up the crust around the dam. Then you put the rest of the filling inside and bake.
I knew there might be leakage issues with this set up, but MAN, were there leakage issues. I used a different all butter crust recipe, but it was pretty identical to the one in the book, so it shouldn't have caused these issues. (The crust also might not have been quite as cold as it needed to be? I don't know...) Anyway, a few minutes in, I started smelling caramelizing sugar and could see juices spreading all over the sheet pan it was baking on. I also misread directions (they are very loose in this book, I've found) and cooked the galette an extra 15 minutes (not to the detriment of the galette, per se - I think the crust needed the full hour.) In the end, the juices around the outside were completely burnt (you can see the disastrous tray below...) The recipe does have a cool method for making a glossy glaze for the galette using the trimmed ends of the rhubarb stalks - I may steal that in the future.
All of this said, the galette came out tasty and interesting, though far from my favorite rhubarb dessert (I have LOTS of favorite rhubarb desserts). As always, I much prefer rhubarb that is cut small, rather than long and skinny - the strings are really not appealing to me. I also found that the sugar didn't get incorporated as well here as it does in a pie. I do like the almond flavor, though, so I can imagine trying this frangipane (which is YUMMY) in a pie format instead. Glad to have tried a new format, but I'm also feeling glad I still have two bundles of rhubarb left in the fridge to try other stuff with!
Lemon buttermilk rhubarb bundt cake from Rustic Fruit Desserts. Second time making this lovely cake, the 1/2 size has about 6 oz. of rhubarb which I thinly sliced on the diagonal.... ( SK has the same cake as Three berry bundt cake). Served with strawberries from Farmers Mkt. and some strawberry ice cream from a recipe of DL, strawberry sour cream ice cream. Approved by the munchkinville gang, forgot to take the balance of the pics.
Thank you, Ellen...it’s a really delicious cake....try it, you’ll like
It :). The kiddos were very happy with it.
nannybakes, i'm going to make this cake... any tips/gotchas?
I just made it again for tomorrow. I had previously made 1/2 of recipe twice with no problems. The full recipe baked in less time than suggested, I lowered the heat to 325* and loosely covered the top with foil early on. ( I had put sliced almonds on top) I let it rest for almost twenty minutes, it released with no problem whatsoever. Are you using the gram measurements from Smitten Kitchen..(Triple Berry Bundt)... I used those measurements the last two times. There is an interior pic of the cake in the May What are you baking thread...it’s a smooth, velvety texture.
Worked perfectly for me although I might mention I have used BRM Pastry flour all 3x’s. It benefits from a day ahead bake.
Interesting - I'll see if I have any pastry flour on hand. Deb calls for AP so I'm sure that's what I used before.
The recipe in the book also calls for AP, so I’m sure it will work without a problem.
Ah, ok, thanks. And thanks for the real-time chatting on this, I appreciate it. If I may, one more question: why did you use pastry flour? General preference for more tender crumb?
Well I’m in the camp of Stella Parks and RLB ..they prefer bleached AP flour for cakes which is what I usually use. I just felt this would be a good trade off so I have been using the pastry flour instead...and I’ve managed to stockpile some :). I have also been using it for quite sometime for pie crusts.
Just thought of one more thing, I reserve a little bit of batter to cover rhubarb on top of cake as I didn’t care for the texture of some of the rhubarb pieces on top..
Looking for a fabulous rhubarb dessert - like bar or cookies - any recommendations? Thanks!
i think the next rhubarb things i make are gonna be:
- the rhubarb bundt from Rustic Fruit Desserts
- a rhubarb slab pie, probably will not include strawberries: https://www.marthastewart.com/275393/...
- this pavlova-esque rhubarb meringue cake
https://www.marthastewart.com/275393/...
Last year I made this rhubarb cake at least six times. It's a little fussy but when it works, it's *delicious.*
this: https://edibleseattle.com/rhubarb-pol...
and this:
https://www.marthastewart.com/1527194...
and of COURSE any bundt!
for keepability, I'd skew cake-ish vs. pie-ish.
One of my very favorite rhubarb desserts is a browned butter rhubarb cake:
http://thecreeksidecook.com/brown-but...
I made my favorite rhubarb/ginger/triple sec jam (sauce) and used it today in "Happy Marriage Cake" (actually what I'd call a crisp/crumble). The recipe was posted by another 'hound (rstuart) on last month's baking discussion https://www.chowhound.com/post/baking... , who did not use rhubarb jam in it and also provided a beautiful photo.
Loved the crisp crunch of the crust and the topping.
I'll make this again, but will reduce the sugar in the cake/topping by half (it's really, really,sweet -- as my sweets-loving husband says "needs more cake, less sugar") and I'd use all rhubarb jam rather than combine with strawberry -- that mellowed it out too much.
https://www.deliciousmagazine.co.uk/r...
Jam / Rhubarb orange ginger sauce
3 C. chopped rhubarb,
1/3 C. sugar,
1/3 C. orange liqueur,
1/3 C. water,
scant 2 T. finely chopped crystallized ginger.
Combine everything except the ginger, heat to boiling, simmer about 30 minutes stirring occasionally, (until as thick as applesauce).
Stir in the ginger and simmer another 15 minutes, adding more water if sauce gets too thick. Remove from heat, cool. Makes about 1 1/2 to 2 cups sauce. Refrigerate leftovers.
Rhubarb Recipes cookbook, compiled by Jeanne DeMars p. 35
I made a rhubarb pie bar, from Joy the Baker https://joythebaker.com/2019/05/butte...
I actually didn't get to try them because they all disappeared at work, which I hope speaks well for the recipe! It's pretty easy because the crust and the crumb topping are the same, you just reserve half a cup for the top..
I make the same cobbler recipe whether Rhubarb and Strawberry, or Peach with Blueberries, or all Berries: macerate fruit with a touch of sugar, bake 20 minutes at medium heat, then add cobbler and bake at high heat for 10 min. Cobbler is simply a bit of flour, sugar, salt, baking powder/soda, touch of cold butter and yogurt. The recipe is very forgiving, very flexible and always very popular.
Rhubarb raspberry cake adapted from MS, also at SK. This is the strawberry cake that everyone seems to like, a half batch , substituting rhubarb/raspberries for the strawberries. These took about 15 min. to bake. Tasting later in the day.
I made a rhubarb blueberry crisp using the recipe from The Foster's Market cookbook, subbing blueberries for the strawberries called for. This is a fairly traditional crisp except for adding sliced almonds to the topping, which I enjoyed. A bit of cinnamon and ground cloves in the topping as well. The fruit is tossed with the usual sugar, plus some flour and cornstarch.
Rhubarb Spoonbread - a recipe I found / saved in 2012 and got-around-to this morning. Excellent! I used 3 C. of rhubarb, (recipe calls for 2 C) with unchanged amount of sugar & maple syrup. There's no sugar in the batter which has only cornmeal, no flour, yet the finished dish is slightly sweet and a perfect taste-frame for the only-slightly-sweetened tart rhubarb. The bread/cake portion is very soft but not custard-y so not "pudding" and yet not at all the crispy/coarse texture of cornbread.
CORN-BREAD CRUSTED STRAWBERRY AND RHUBARB COBBLER
https://docs.google.com/document/d/11...
I followed the recipe except that I had about 15 oz rather than 1 pound of rhubarb and I used 3/4 cup of sugar rather than a full cup with the fruit. I used rhubarb from our Boston area farmers market. Strawberries are late this year after our cold, rainy spring so I used the organic strawberries from California on sale at Whole Foods.
We really like this (not the son, however, who won't try it). I used local stoneground cornmeal that might be too coarse for some, but we like the crunch. I still think it's a little sweet and next time (if there is a next time) I'll probably use a bit less than 3/4 cup of sugar. I followed the directions to cut both fruits into quite small pieces and might leave a bit larger next time.
RHUBARB CUSTARD PIE from the Four and Twenty Blackbirds Pie Book
I have been obsessed with finding the perfect rhubarb custard pie recipe for a long time, so I decided to try yet another one for this month's DOTM. This was very tasty, though it's still not quite the recipe I'm looking for.
The recipe starts with a oat crumble pie crust, which was fun/easy to assemble, but a bit too heavily spiced for my taste. Next, you make a very simple rhubarb vanilla compote that gets spread in the baked shell. I made slightly more of the compote than was called for to use up the bunch of rhubarb I had. Finally, you make an extremely simple sour cream custard lightly spiced with nutmeg, which you then pour over the rhubarb. This is where things went wrong for me - I could tell there was going to be too much custard to fit, but like an idiot, I overfilled the pie and lost a solid 1/3 of the custard onto the cookie sheet I'd set it on to bake. Oh well - I enjoyed scraping up the baked bits of custard and eating them off the cookie sheet...
Anyway, it baked up nicely and was quite good, though I was reminded, yet again, that I'm a purist about rhubarb. While I like rhubarb with vanilla and with lemon, I often feel that it gets overpowered by spices like cinnamon and nutmeg. If I were to do this one again, I'd use a normal blind-baked pastry crust and leave the nutmeg out of the custard. Also, it isn't the most attractive pie pre-slicing (and I forgot to take a picture once I sliced it!), though I think some pastry decorations on top would look pretty. Still, for those who like their rhubarb pies spiced, this one is easy and interesting!
If anyone travels to Les Pantins in Pantin, in the northeast suburbs of Paris, perhaps you can bring back the recipe for what has to be the most exquisite rhubarb dessert that I have ever seen.
oh wow, that is beautiful. I am really drawn to visuals like this....I saw an "apple rose" dessert once here on Chowhound that had me swooning. I'd love this recipe as well if anyone has ideas! thanks!
Agree this is beautiful! My idea is to use this rhubarb almond tart recipe in a round pan, and replicate the pattern in grigio's photo with the rhubarb (instead of the chevron in the recipe's photo). To me the pattern looks like half-inch to 3/4 inch pieces carefully placed in alternating horizontal/vertical orientation, starting from the outside edge, with the next circle within placed in the opposite orientation -- i.e. a vertical on top of a horizontal, and vice-versa.
STRAWBERRY RHUBARB COBBLER
For whatever reason, I had all the delicacy and finesse of a buffalo yesterday in the kitchen. I just kept being a klutz, and I'm not really sure why. I burned my first batch of butter; I put too much sugar in my fruit (despite having made this base recipe many, many times, I somehow had never added the *divided* after sugar in the ingredients list - it's there now though!), and when trying to be fancy and add some orange zest I used what I had - mandarins, and they apparently don't love being zested and kept ripping apart in my hands. Lulu was around, and heard me squawking in the kitchen, and kindly told me to push through it, and in the end I managed to put it in the oven. The crust didn't really rise, and seemed weirdly gummy, but whatever. It still tasted pretty good, but it really really spread out more than usual. I've made this with lots of other fruits and it has always been wonderful, and the fruit in this was great, but ... not a win. My fault, totally. The good news is that I have something like 5 cups of cut up rhubarb in the freezer, waiting to make more desserts later.
I have SO much empathy! Yesterday I put together a very simple rhubarb cake that would have been perfect and then carefully underbaked it. I hate it when I ignore my instincts. (I'm especially annoyed because the edges are SO tasty, so I can tell that it would have been very good. Oh well....)
I’m so sorry about your cake, and appreciate your empathy. The gods of baking must have been feeling impish the last few days.
Thanks - it happens. The good news is that the edges are so good that I feel confident that the recipe is a keeper. Next time I'll just cook it longer.... May our next bakes be more successful!
Yes! Can you give us a link to the soon-to-be-successful cake?
Oh shoot, of course!
OLD-FASHIONED RHUBARB CAKE (Taste of Home)
https://www.tasteofhome.com/recipes/o...
A few notes: I used a kitchen aid to cream the butter & sugar (figured the extra fluffiness couldn't hurt), and used extra rhubarb (probably nearly double what was called for - 3 1/2 cups). I also left out the cinnamon on top (as I've noted before, I'm a purist with rhubarb) - instead of 1/4 c plain sugar sprinkled on top, I used a couple T demerara instead. The sweetness wasn't necessary, though the texture was nice - I'd make that change again. Finally, I left off the topping (no milk in the house, plus the cake really doesn't need any gilding IMO - it's sweet enough!) Wow, I really made a lot of changes to this recipe! Anyway, the extra rhubarb was what caused the issue with baking, I think - I did add extra time to the bake, but clearly not enough. The cake tester came out clean, but I actually think that's just because the batter is so greasy. Next time I'd also use a metal pan instead of ceramic so that the edges get extra browned.
Like I said, the edges of this cake that were fully cooked were just delicious - nicely fluffy and periodically interrupted by bits of tart rhubarb. Just lovely. I will definitely cook this again. (I'm a little annoyed that the recipe's one egg makes it difficult to halve, because it's a VERY big cake...)
When you realized it was underdone, why didn't you give it another go in the oven?
Rhubarb Ginger Oat Crumble – good, and VERY ginger-y - 2 tsp. fresh grated mixed with the rhubarb, 1 tsp. ground dried mixed with the crumble topping. I used previously frozen rhubarb and result was quite liquid-y. Even though I baked the base an extra 10 minutes (25 min. total) before adding the crumble on top and baking another 30 minutes to golden brown. If using frozen again, I'd try adding 1 T. cornstarch to it.
The rhubarb also had 1 T. orange zest (could double "zest of 1 orange" and 1/2 C (should have been 1/4 C - "juice of 1 orange") orange juice, and I used less sugar in it than listed - 1/2 C. vs. 3/4 C. Mildly sweet, not too.
The crumble was 1/2 C. rolled oats, 3/8 C. flour, 4 T. butter, 1 tsp. ground ginger. No salt, and I did not miss it.
From Dinner’s in the Oven cookbook by Rukmini Iyer, p. 194
Edited to try to add photo.
I'm eating low carb, so tried out this (it says it's Keto, but I don't think so):
https://www.fittoservegroup.com/delic...
Turned out OK, but pretty bland as is usual with low-carb baking. I'd add cinnamon next time, and probably reverse the fruit content - more rhubarb and less strawberry. I let it set up into bars, but they are pretty loose.
It turns out to be pretty difficult to cut butter into almond flour - probably because of all the oil in the almonds.
HOLY COW THIS IS GOOD.
Lemon buttermilk rhubarb bundt cake from "Rustic Fruit Desserts," a book I've owned since it came out ten (!) years ago but never baked from. Which is unforgivable, because this book summarizes my personal baking style exactly.
Thanks Nannybakes for recommending this recipe and providing lots of insights. She pointed out that the cake base in the book was the basis for Smitten Kitchen's triple-berry bundt, a cake I *have* made in the past.
This one was better.
Part of the reason I'm so happy this came out well has to do with my frustration at the current state of baking trends. At the moment, they are driven by what looks best on Instagram. For rhubarb, that's meant recipes featuring long stalks of rhubarb and recipes with highly geometric rhubarb patterning. Both are frequently, but not always, photographed raw, because rhubarb often looks less punchy after it's cooked. And they don't always result in tasty/toothsome desserts, because that stringy tendency is actually a thing, and because even bright red raw rhubarb sometimes looks like baby poop after it's cooked.
So it was a relief to my sense of baking justice to make a dessert that put the damn fruit inside the damn cake like a grownup. It's not as visually arresting, but the result is super, super satisfying.
Mods as suggested by NB:
1. Didn't sprinkle any rhubarb slices over the top of the cake.
2. Did sprinkle some slivered almonds over the top. It was good, but next time I'll do crushed pistachios instead. I really love the pistachio+red fruit flavor combo.
I made this recipe in my nordic-ware brilliance pan, which is the trickiest one for releasing of all my bundts. And fruit definitely makes releasing more difficult, but I did slice the rhubarb into quite small pieces. I use the old trick of drowning the inside of the pan with baking spray. By drowning, I mean *really* drowning.
WOW! Amazing job! That looks SO good! What did you drizzle over it? And could I modify the SK recipe and just do rhubarb instead?
I agree about rhubarb trends for baking though I still feel an irrational attraction to the geometric ones (I'd never be able to do it, but I would like random patterns just as well if not better, and smaller slices are better for rhubarb....). Those whole stalks on the Melissa Clark NYT rhubarb pound cake look pretty, but I can't imagine how you eat it...with steak knives, perhaps?
Thanks for reminding me of the brilliance of rhubarb and pistachio....
I did get some Boston area farmers market rhubarb today...might be the last of our short season, they are thinner than the last few weeks, so I'll see if they end up ok while appreciating the easier chopping. One rhubarb trend I do like is rhubarb refrigerator pickles, so I'll be doing that again as well.
Local strawberries for the first time this weekend, so I might do a really small strawberry/rhubarb baking project....
Can you share a recipe for rhubarb pickles? That sounds intriguing.
I think they are both behind paywalls, but it was interesting that both the Washington Post and the Boston Globe had salad recipes involving rhubarb pickles the same week.
I posted about the WaPo one on the legume salad thread (DOTM for May 2019).
Here's the salad
https://www.washingtonpost.com/recipe...
and here's the rhubarb pickle sub recipe
https://www.washingtonpost.com/recipe...
and the Boston Globe recipe (only one stalk of rhubarb):
lots of good ideas in this thread :) hope you get a chance to make something yummy!
I was already contemplating making this based on your pre-review conversations about this cake, but now, this review clinches it! I have to get my hands on some lemons, obviously!!!
LEMON BUTTERMILK RHUBARB BUNDT CAKE from "Rustic Fruit Desserts"
I am SO glad that migmig brought this cake to my attention. I'm not much of a cake baker (I prefer pie and also tend to be stressed out by the cake method), but this one was, indeed, out of this world! I ended up making it for my birthday, brought it in to work, and it got demolished.
I don't have a lot to add to migmig's fantastic review, though I'll explain the few changes I made to the recipe. (By the way, I also SO agree about all of these modern recipes that leave rhubarb stringy - after trying several of them over the years, I have now learned to listen to my mom and no matter what the recipe says, cut the rhubarb relatively small...)
I don't own Rustic Fruit Desserts, so I used this version instead: https://www.geniuskitchen.com/recipe/... My only changes were to 1) mix all of the rhubarb directly into the cake (I didn't sprinkle nuts on top either - just left it pure). 2) I used pure lemon extract instead of the oil because that's what I had. Lemon oil is much stronger than extract, so presumably I should have increased the amount, but I found the amount of lemon flavor to be just right. 3) I left the cake in 5 extra minutes - this was the change that stressed me out the most, but it just seemed like it wasn't quite ready after the hour of baking. I'm glad I left it, because the bake time ended up being perfect. 4) I only used a little of the glaze - the pan I used made the glaze slide down gorgeously as it melted, but I didn't want to layer it on too thickly on top. We all felt good about the amount that was on there, but I'm sure this is just a matter of preference.
Anyway, this cake is absolutely delicious and relatively easy to put together. (I baked it while on the phone with a friend!) As I said, I brought it in to work yesterday and it was universally loved. Four people took seconds! I highly recommend it. (One important side note, though - the rhubarb is less of a predominant flavor in this than it is in a crumble or vanilla-based cake, simply because the lemon is pretty strong. This doesn't detract, in my opinion, but it's worth noting that even non-rhubarb lovers would likely appreciate this.)
LEMON BUTTERMILK RHUBARB BUNDT CAKE from "Rustic Fruit Desserts"
how could I NOT make this?! I baked for 60 min, used all the rhubarb in the batter, and used all my batter in the 10 cup party bundt pictured, and just shaved off the bottom - SO GOOD. I made it for a friend's birthday tonight - surprise for her! - so will report back. Oh, and I used half the glaze.
I found the recipe here -
Sometimes...life is just a bowl of berries....and a little strawberry sour cream ice cream (The Perfect Scoop) a slice of lemon buttermilk rhubarb cake (Rustic Desserts)...enjoyed by all for Father’s Day.
I can't believe I haven't posted these yet! Rhubarb blondies from Sister Pie cookbook. I LOVED THESE. I used 4 oz of butter, not 5, browned the butter, and toasted the slivered almonds. Used chopped white chocolate. I baked for 28 min and broiled for 1 at the end. They were PERFECT. Unmodified recipe here -
Not a crumble, pie, or even cake, but Ottolenghi's custard yo-yo's with roasted rhubarb filling are a great use of rhubarb! I made them tonight, and can highly recommend them..
https://butterfloursugarsalt.com/2017...
Why mess with success. Cut 6 long and skinny red rhubard stalks in 1.5 inch sections. Place in 9x12 glass baking dish, sprinkle with 1/2 cup sugar ( more to taste), cover tightly with aluminum foils and bake gently at 250 for one hour. Makes delicious syrup and tender stewed rhubarb.
This recipe for a simple rhubarb cake is from Classic German Baking page 70. I put the mandelstreusel on the cake qualifying it for this thread! Made the streusel with almond paste in lieu of the ground almonds and sugar in the recipe, adding a bit of cinnamon as well. This lemon scented cake was delicate and delicious. I'm dictating from my phone in hopes of getting this actually posted with the picture which has been such a p i t a - I lost a lengthy post trying to get the picture attached before.
By request, Grandma B's Rhubarb Upside Down Cake is in the oven. Our top-favorite rhubarb dessert. (And that's saying a lot - we love rhubarb).
Recipe previously posted here on CH. Note that baking time is more often 40 minutes -- top of the cake should be deep golden brown. And although the batter just barely covers the 8x8 pan of rhubarb, be assured that it bakes up to a nice 2-inch cake that's the perfect amount for the fruit underneath.
I think one of the reasons I especially like making this cake is its simplicity and low-cost (if you're working with backyard-grown rhubarb) - no mixer required, and the amount of ingredients needed for the cake is small.
Just saved & printed this recipe. It looks so good!
would love to see a photo of that! i read that whole other rhubarb thread hoping for one!
Photos on the May baking discussion here https://www.chowhound.com/post/baking...
It's not particularly photogenic, just delicious.
Thank you for this! Made it for my birthday cake tonight and love it!
sounds great! the best thing I think about rhubarb pie is the caramelized rhubarb.
Grandma B’s Rhubarb Upside-Down Cake
I couldn’t resist, after reading MidwesternTT’s review and description of this little gem. So quick and easy to throw together for some first-time rhubarb eaters who are visiting. I wanted them to taste the rhubarb, unmasked by other fruits, and this simple, delicious cake was perfect. I used regular buttermilk, not the recommended powdered variety, and did keep it in the oven for 40 minutes. Hats off to Grandma B, and MidwesternTT for sharing this heirloom recipe!
Another Grandma B upside down cake baked early this morning, using back yard rhubarb harvested yesterday. This was a BBC cake - baked before coffee - and I misread the amount of salt so unintentionally doubled. Still tastes just fine while warm, and husband says "I think I like it that way." We'll see whether that's still the case when it has cooled.
My neighborhood ‘fancy grocery store’ guy cracked up when I went in there, last week, and bought all the rhubarb.
Now I want to do a savory rhubarb month.....I made an asparagus and rhubarb pasta dish, and a lentil salad with rhubarb pickles. Both the Washington Post and the Boston Globe had recipes for rhubarb pickles the same Wednesday a few weeks ago (May 14). I used the WaPo recipe since it had less sugar. They were so delicious I'm making that dish again.
Rhubarb can also be used in rice, grain, soup, and stew dishes where the sour taste is welcome.
My second rhubarb dessert coming up today or tomorrow.
Ooh, tell us more about that asparagus and rhubarb pasta dish, please!
It's behind a paywall, unless WaPo will give you a few articles a month free.
https://www.washingtonpost.com/recipe...
8 ounces dried farfalle (bow-tie) pasta
4 ounces baby spinach leaves (may substitute stemmed regular spinach leaves)
2 medium rhubarb stalks (about 8 ounces total)
8 ounces asparagus
2 large cloves garlic
2 tablespoons olive oil, plus more as needed
1/2 teaspoon sea salt, or more as needed
1/2 teaspoon crushed red pepper flakes, or more as needed
1 small handful basil leaves
1 small handful sorrel leaves (may substitute your favorite fresh herb)
Cook pasta to al dente, then drain into a colander with the spinach in it to wilt the spinach.
Roast at preheat 375 degrees the rhubarb (trimmed, chopped 1/2") and asparagus (trimmed, chopped 1") with chopped garlic, olive oil, salt and red pepper about 6 -8 minutes. Chop herbs in ribbons, combine with pasta and roasted vegetables. You can eat warm or at room temp.
The Nominations thread for the July DOTM is up. Please come over and participate, https://www.chowhound.com/post/dish-m...
I made the rhubarb lemon buttermilk bundt from "Rustic Fruit Desserts" again - this time for my birthday cake!
Full report over in the June baking thread. Can't recommend this cake enough.
ROASTED RHUBARB / NEGRONI CROSTATA
I didn’t even realize it was negroni week, so happy coincidence!
I roasted rhubarb in equal parts Carpano Antica and Campari, then made the crust with gin instead of water. Just put a spoonful of sugar in with the rhubarb, as I’m not a fan of too-sweet desserts.
I can’t say I could taste the gin, but it certainly made for a flaky crust. The Campari came through more than the vermouth, lending its typical pleasant bitterness and flavor. All pretty subtle though, but it made for an interesting twist.
My mother used to cook rhubarb to death, with sugar and water, but just served it in bowls, never making any kind of pastry. I liked it as a child, but I think now I’d find it too sweet and lacking some kind of a crunch and complexity. This fit the bill for me.
The Voting thread for the July 2019 DOTM is open. Please vote, https://www.chowhound.com/post/dish-m...
Rhubarb strawberry custard tart, topped with fresh raspberries, brushed with a little red currant jelly. I think it’s going to taste good! The crust is RLB cream cheese crust.
RHUBARB CUSTARD PIE WITH AN OATMEAL COOKIE CRUST
http://www.dinnerwithjulie.com/2016/0...
I followed the recipe, using only half of the white sugar (all of the brown sugar with the oats) and a 10" pie pan. The custard would not have fit in the 9" pie pan specified. Just bottom crust, not enough for the sides.
I haven't chilled it yet, but sneaked a piece. It's good, but still more sweetness than I prefer. I do like the oats with it and maybe some raspberries would be a good addition. I definitely needed the suggested water to stew the rhubarb so the sugar didn't burn. That may have diluted the rhubarb sourness some.
I also made the rhubarb pickles from the Washington Post again, so I'll be having something sour and crunchy to close out rhubarb month.
Rhubarb Cranberry Cobbler from Epicurious, https://www.epicurious.com/recipes/fo...
I cut this recipe in half but otherwise pretty much followed the recipe except (1) I didn’t have quite enough rhubarb so I added additional cranberries; and (2) I couldn’t see purchasing a can of frozen cranberry cocktail concentrate when I only needed 1/8 cup, so I substituted some maple syrup and lemon juice. Also, I used fresh, not frozen rhubarb.
It’s not a particularly pretty dish in the baking dish but it is delicious and home-y, especially with the vanilla ice cream. I was very happy that, as usual, I had an extra bag of cranberries stashed in my freezer since Thanksgiving.
My rhubarb has paused its growth for a few days - plenty of stems but they're more slender than I like to harvest. The grocery store bakery had rhubarb/strawberry pie on special this week so I "sprung" for one. Nice filling but I was absurdly pleased to realize that MY piecrust was better than theirs.
Just past the post! A sweet little pot of oaty rhubarb, apple and strawberry crisp :)
Rhubarb and blueberry galette, flavored with a little orange zest and with a bed of toasted almonds under the fruit, a bit of a riff on a recipe from Sweet by Ottolenghi and Goh. Excellent result, really delicious.
Traveling not cooking but just wanted to mention that sour cherries play very nicely with rhubarb.
I was very sorry not to be able to try the rhubarb dumplings with strawberry sauce offered by our local German restaurant in Munich, which specializes in dumplings. Not a bake or crumble but still intriguing!
I vividly remember having fruit dumplings for the first time in Poland. Mind blown!
Yes! I remember having plum and cherry versions served to me for summer supper at the home of friends (100% homemade - there was almost no restaurant culture in small town Poland in the early 90s when I was there, and no convention of buying readymade food at a shop.)
And once, on vacation in the southern mountains, wild blueberry. INSANE. Like, I couldn't believe how they tasted. There was a canteen at the base of the resort area that served wild blueberry pierogi and crepes when they were in season.
Voting for July’s DOTM closes tomorrow at 5:00 pm EDT. Please vote if you have not already, https://www.chowhound.com/post/dish-m...
July doesn't start until tomorrow but I've already posted the Reporting thread for our July 2019 DOTM, Ice Cream. https://www.chowhound.com/post/ice-cr...
But keep making those rhubarb desserts for the rest of June 2019 and beyond. You can top them with home-made ice cream!
Coming in just under the wire (especially since I nominated this DOTM!): Rhubarb-Frangipane Galette from Alexandra Stafford: https://alexandracooks.com/2018/05/25...
I think this is good, but not amazing. As usual I didn't follow the recipe exactly so don't want to improperly accuse the recipe when it could be operator error. We only had like 3 Tbsp of almond flour so I used some sliced almonds and a lump of marzipan that was found loitering in our fridge. I should have ground the almonds and sugar together before adding the egg and butter. So the filling is kinda lumpy and it doesn't taste much like almonds, maybe because the almonds didn't get distributed well. I hope it'll be better tomorrow.
Also, the crust split and spilled some sugary juice while baking. This was definitely operator error.
The photo is so bad it's embarrassing. Oof.
It really was easy. You can do it! The recipe gives the genius instruction to make the crust in the food processor, then the frangipane *without washing the bowl first* since who cares if there is a little extra flour and butter in your frangipane. That made it a one-bowl operation (not including the food processor).
I did change the order of operations to a sequence that made more sense to me: made crust first, then chilled it (recipe says you can roll it out right away but I have never done that with a standard butter/flour/water pie crust), then sliced the rhubarb, then made the frangipane, then rolled out the crust and filled it.
SK's weekly newsletter has a berry galette that I might make for July 4th, maybe with sour cherries.
I LOVE galettes - so much less fussy than pies. My all-time favorite is the apple one from BC, perfect in the fall, and best served warm with ice cream
JUST RHUBARB RHUBARB PIE (Zingerman's Bakehouse Cookbook)
I was really intrigued by this filling recipe, which uses this interesting method of macerating chunks of rhubarb in sugar overnight, then reducing the liquid and thickening it with a slurry before putting it in the crust. In the end, though, it was not worth the trouble. I liked that the pieces stayed whole and tender (and didn't become mush, like my rhubarb pies usually do). On the other hand, I had to cook the pie far longer than the recipe called for to get the bottom crust to bake through and the middle boiling. I also had issues with the slurry solidifying when I added it to the hot rhubarb liquid, so I had to put it through a sieve to get rid of the resulting big white solid chunks of cornstarch. I think this process made me lose some of the sugar in the filling and the pie ended up not sweet enough. Serving with ice cream helped, but I have better recipes. (My mom says that she always has vanilla ice cream on hand when she makes rhubarb pie just in case it's not sweet enough. I almost never buy any, but some gut instinct made me get some last night and it was a really good foil to the very tart pie.) Zingerman's crust recipe is great, though - I will definitely add it to my arsenal.
I love the name of this recipe, particularly since my dinner companions (who admittedly had had a fair amount to drink by this point), kept saying, "Wait, so this pie is JUST rhubarb? No strawberry?" Also, as much as I was personally critical of the pie (as a rhubarb pie connoisseur), they *loved* it and were thrilled when I left the rest of the pie with them.
I think that this meets the criteria? Rhubarb big crumb cake - this was delicious but was the rhubarb wasn't super prominent. I made it pretty much as is - big hit.
RHUBARB BROWN SUGAR PIE in Pastry Love, by Joanne Chang
https://leitesculinaria.com/280946/re...
Cross-posting with Baking 2020
Rhubarb pie is pretty much my favorite thing, so I tried this one because I thought the brown sugar sounded yummy and it had a very positive review in EYB. It took me almost an entire day to bake, and I cursed myself the whole time, asking why I didn't just make my mom's super easy, super yummy version. (The recipe involves a pate brise and pre-baking, then adding egg yolks + cake flour to the rhubarb, then trying to get an unbaked crust to adhere to a prebaked one....) It is *delicious* though. Really, really, good. I'm now kind of obsessed with figuring out which parts of the fussy recipe are necessary and which parts can be axed. (Do I *really* need to prebake the crust?) Anyway, it's a keeper.
Hello, I saw this a week or so back and I remembered my mother's rhubarb pies, with rhubarb from her garden and thought it sounded good to taste rhubarb again.
Since I will be the only one eating it, I did a small version of a rhubarb crumble. I based it off of this recipe, but divided, since I only bought 4 stalks of rhubarb! I also did some adjustments based on other rhubarb crumble recipes
https://www.simplyrecipes.com/recipes...
So, my adjustments were using some cornstarch instead of flour in the filling, I also added a few squeezes of lemon juice as well as a couple drops of almond extract. I also used salted butter in the crumble and just a dash of table salt shaker as I need the salt to add flavor to a sweet dessert. Otherwise I find it very bland or blah. I did this cherry recipe one time and after having a portion, I was shaking salt all over it, lol! https://www.tasteofhome.com/recipes/c...
I must say, the rhubarb crumble tasted very good, with or without vanilla ice cream. It needed more rhubarb as it was a single layer, but good enough for one person who will have to eventually eat the whole thing.
Just a word about rhubarb: if you have some, you are lucky. The only rhubarb I have seen this spring in Chicago cost $6 lb. If you have a yard and put in a few rhubarb roots and feed the roots, you will have a rhubarb supply for fifty years. Plant some.
I paid about that much at Giant Eagle, but then I went to Meyer some days later and they were $3/ lb!
I don't know about forced rhubarb, I believe it was just planted in the garden.
Forced rhubarb is rhubarb plants covered by some sort of pot early in the season so it grows more quickly so you can get an early crop. (Just in general for anyone reading this thread, rhubarb is way better harvested young when the stems are still slim rather than the usual overgrown stuff I see in markets here.)
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