It's Rhubarb Time...

recipe by Martha Stewart

I just love this time of year.  We have access to really fresh tasting produce instead of the plastic tasting stuff we've had all winter.  One of the first items that pop out of the ground is rhubarb.  I love rhubarb.  As a kid we would go to my grandmother's garden to pick a bunch of rhubarb and then we would run home to get some sugar.  Yummy... it always tasted so good.... sweet and tart at the same time.  It could have been the fact that we had been starved all winter for something that tasted fresh.  Rhubarb is the start of everything wonderful for summer.... strawberries, raspberries, watermelon...yummy, yummy home-grown tomatoes...

I tried a new recipe,  Rhubarb Crumb Bars from Martha Stewart.  They were delicious.  This is a very versatile recipe.  You can substitute other fruits for the rhubarb and have a different taste.  I tried making them with some frozen raspberries I had left over from last year and they turned out just as delicious...

Before we start, here are a few posts from Cafe' Hoffy. I like to showcase other posts from my website just in case someone is looking for something yummy to make or create....
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Rhubarb Crumb Cake or Bars
Ingredients:

For the streusel
6 T. 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 tsp. salt

For the cake
1/2 lb. rhubarb, cut into 1/2-inch pieces
1 T. light-brown sugar
1 cup all-purpose flour, (spooned and leveled)
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup confectioners' sugar
2 large eggs
1/2 tsp. 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.
Thank you...
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by Martha Stewart
(I changed the recipe a little bit...)
I also tried another recipe from Martha Stewart called  Rhubarb Meringue Pie. This was also a big hit! I used my own pie crust and made the rhubarb juice from a recipe I found on Cooks.com. If you get a chance to try either one of these recipes I think you will be pleasantly surprised. Before you start making the pie, you will need to make some unsweetened rhubarb juice...
Rhubarb Meringue Pie
Ingredients (for rhubarb juice)
1 lb. rhubarb
1 qt. water
Juice from 1 lemon
  1. Cut rhubarb in 1 inch pieces.  Cook until soft.  Strain.  Add lemon juice. Let cool.
Pie Crust:  (You can also use your favorite pie crust)
Ingredients
1 1/4 c. lard (yes lard...you can find lard in the meat section of your favorite
market or just ask the butcher)
3 cups flour
1 tsp. salt
Cut the lard into the flour and salt until when squeezed in your hand the mixture holds it's shape.

Mix:
1 beaten egg
5 T. water
1 T. vinegar
  1. Add this to your flour mixture.  Don't over work your dough.  Form into a disk and put in the refrigerator for about a half hour.
  2. Remove from refrigerator and cut dough in half.  This recipe makes 2 pie crusts.  
  3. Put the other half in the refrigerator for a later pie.  Or you could roll it out and put in a pie plate, wrap it up and freeze for another day.  That's what I usually do.
  4. Cut two large pieces of plastic wrap and place the refrigerated disk on the plastic wrap and cover with the second piece of plastic wrap.
  5.  I usually make a dent both horizontally and vertically before you cover with second piece of plastic wrap. Start rolling the crust out between the plastic wrap. (If the pie crust starts slipping because of the plastic wrap, take the ends of the wrap and tuck between the counter and your tummy to hold it in place. Do this on all four corners until you have achieved the size pie crust you want.
  6. Take off the top plastic wrap and flip the pie crust into the pie plate. Dock the pie crust. (That means take a fork and put several holes in the bottom crust).
  7. Refrigerate until your pie filling is ready to go in.
  8. Place a piece of parchment on top of crust bottom and pour some beans or pie weights on top.  Bake in oven at 375 degrees for about 20-25 minutes.  Remove weights and parchment.  Return to oven and bake for another 5 to 10 minutes or until bottom is golden brown.  Let cool.

Pie filling:
Ingredients:
2 cups rhubarb juice
1 3/4 cups sugar
1/4 cup cornstarch
Coarse salt
3 large egg yolks
plus 4 large egg whites (for meringue)
2 T. unsalted butter

Directions:
Whisk together 1 cup sugar, the cornstarch, and 1/2 tsp. salt.  Whisk in juice, bring to a boil in a medium saucepan, whisking.  Cook for 1 minute.  
  1. Place yolks in a bowl and whisk; gradually whisk in the hot mixture a little at a time.  This is called tempering.  If you pour the hot mixture into the eggs all at once they will curdle.  
  2. Once you have added about half of the mixture to the egg yolks pour it all back into the pan.  Cook over medium heat, whisking, until thick about 1 minute.  
  3. Whisk in butter and pour into cooled pie crust.  
  4. Refrigerate until set, at least 4 hours or overnight.
Meringue:
  1. Preheat broiler with rack  about 6 inches from heat source.  
  2. Heat whites and remaining 3/4 cup sugar in a double boiler or a heatproof bowl set over a pan of simmering water, whisking, until sugar dissolves and mixture is hot (160 degrees), about 2 minutes.  
  3. Transfer to the bowl of a mixer. Whisk on high speed until medium peaks form. Dollop meringue onto pie.  Pop in oven and broil until browned, about 1 minute.
This is a really good pie. If you have lots of rhubarb to use this summer, give it a try...I think you will be very surprised to how good it is!
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You might like to try this pie crust recipe...
I'm adding this pie crust recipe video from "Jenny Can Cook. If you don't have a favorite crust, you might want to try this one. Here is a video from Jenny Can Cook that shows an easy way of making pie crust. I tried her version, but like mine much better. However I do love her method of rolling out the pie crust. You might want to watch her method.  Plus you get a free apple pie recipe...It works great!
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Here are a few more Cafe' Hoffy posts that might of interest to you...
Its so much fun to share good recipes and craft ideas for holidays and gifts. Here are a few more Cafe' Hoffy posts that you might also like.  The links below will take you to all of Cafe' Hoffy posts. Just click on the category that you are interested in..."More Recipes" or "More Crafts" below and you will be redirected to Cafe' Hoffy Indexes for recipes or crafts.
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Like everyone else, I collect "Pins" on Pinterest...many, many pins. I think the last count was 13,000 pins. You could say I'm the "Pinning Queen"...LOL! I have lots of great pins on just about every type of recipe for different foods and great pins on craft and home decorating ideas. 

You can visit my "Baking Board" for more great cake, bars, and pies. You can also visit all my  "Other Boards" by clicking on my picture or the "Pinterest logo" or my picture below...
Here are a few "Pins" from Pinterest that I thought might be really good recipes for all that rhubarb we'll be picking...
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Well another post updated. I really enjoyed redoing this one. Lots more information and great rhubarb recipes to look over...
Always remember..."Life's short, eat dessert first!"...words to live by

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