Tag Archives: Rhubarb

Rhubarb Berry Crumble

We know you know. You know we know. We have been slacking on the posts, but fear not our readers, we are definitely picking things up around here. Take this gorgeous Rhubarb Berry Crumble. Summer is definitely here. This is the time when you make Cold Brewed Coffee by batches and drink lemonade by the pitcher.  During summer days, we want more fruit in our desserts. This, because, fruit as a dessert is so much refreshing than a chocolate cake.

I had little rhubarb left in the freezer, and just enough strawberries and blueberries to make a medley so rich that you will get seconds. Use a fruit combination you love, for me it was time for the blueberries and strawberries to meet rhubarb in a dessert. I even thought of adding mango, but that will be for a future post.

Now, I modified the original recipe, mixing up the fruit (and increasing its amount as well), adding a bit more sugar as the rhubarb is not as sweet as the rest of them, replaced the butter with coconut oil (absolutely loved the result) and last but not least, added some almonds for a crunch. Later when it was in the oven, I thought about poppy seeds. Mental note taken, as I will try it the next time.

I served this dessert after taking it out of the oven, but if you make it ahead, you can reheat it for a few minutes in your oven so its warm and toasty. Also, make sure to serve it with vanilla ice cream. You will be the star of the party.

Kitty

Rhubarb Berry Crumble

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Fall Fruit Crumble Cake

I made this Fruit Crumble Cake a few months ago for my mom’s birthday. She wanted a cake that wouldn’t be our usual Borracho (Rum Cake), so I took on a hunt to make a fresh fruit cake. She was happy with her cake, and she had a great time in our little gathering as you can see in the picture bellow. For mom’s cake I stayed true to Zoë François’ original recipe by using plums.

Fast forward a few weeks, and I made it once again, but this time for a friend’s birthday… And since I didn’t have any plums around, I used my last (tiny) batch of rhubarb and 2 diced apples. The best part of this recipe is that this is so versatile, you can use plums, peaches, apples, pears, berries… pretty much any fruit you might want to pair it with. If you want, you could even replace the lemon zest with orange zest for an orangey flavor.

Kitty

Fruit Crumble Cake

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Freezing Rhubarb

We don’t get Rhubarb very often in Guate, and when we do, not a lot of it is available.  A few weeks ago, I happened to swing by one of our favorite produce stores, called Super Verduras.  I got a nice big bottle of Molasses and I found three packs of huge rhubarb stacks. I called Helga right away and asked if she wanted me to get it for her, as I knew she was going to need it later in the month.  So, what to do with 6 pounds of Rhubarb? Well Freeze it of course!

Freezing Rhubarb

I looked online for the best way to do it, but without blanching or adding sugar to it. We both want to prepare recipes with it and if we add sugar to it before hand, that will mess up the flavors. I found a site called Rhubarb Central, and it explains Freezing Rhubarb pretty straight forward:

  • Step 1: Choose stalks that are firm, crisp, and blemish free. If the leaves are a bit blemished, but the stalks are fine, I include those stalks as well. Remove the leaves. If you buy stalks without leaves like I do, just make sure that chop off both ends of the stalks when cutting them. Wash the Rhubarb stalks and dry them out, using a kitchen cloth if needed. Then, using a cutting board, chop the rhubarb stalk into approximately 1 inch pieces.
  • Step 2: Place the rhubarb in a colander to dry (for approximately 20 minutes). According to the site, the rhubarb does not have to be totally dry…just not dripping wet. But, I did want the Rhubarb to be completely dry before freezing.
  • Step 3: Transfer the chopped rhubarb to freezer containers or freezer bags. Before closing them make sure you take out the most out of the air. I strongly recommend that to be able to keep track of when you are freezing, label the containers or bags before you freeze.

How long can you store Rhubarb in the freezer?

I store my Frozen Rhubarb in the freezer for as long as 12 months.

Do I need to thaw my Rhubarb before using it in a recipe?

  • If you are planning to stew your frozen rhubarb, or make a rhubarb sauce, you can use your rhubarb as it is, frozen. When you begin to stew it, heat it on low heat at first, until it is thawed.
  • If you are planning on baking with your frozen rhubarb, thaw it first. Do so using a sieve set over a bowl, and discard the excess liquid. Or, better still, add it to a punch or other beverage! (Since rhubarb tends to “shrink” after thawing it, be sure to start off with enough frozen rhubarb.)

Freezing Rhubarb

Freezing Rhubarb

Freezing Rhubarb

Freezing Rhubarb

And if you’re looking for Rhubarb recipes, we have a few here at The Foodies’ Kitchen!

Rhubarb Upside-Down Cake

Rhubarb Upside-Down Cake

Rhubarb Jam

Rhubarb Jam

Rhubarb Cupcakes with Cream Cheese Frosting

Rhubarb Cupcakes

Rhubarb & Strawberry Crumble Pie

Rhubarb and Strawberry Crumble Pie

Rhubarb Upside-Down Cake

Spring has been on the colder side in Upstate NY this year and until this past weekend I really started to feel like we have warmer weather. A few days ago I found Rhubarb, I couldn’t help myself so I chose the best (and pink) stalks and had them waiting here patiently for the perfect recipe. Jake’s mom sent me a link to the Rhubarb Upside-Down Cake… Perfect!

My adventure began… I had everything ready, even placed the little butter squares in the pie dish when GASP! I noticed that the rhubarb was pretty much filling the entire dish and the batter nor the crumble was in it! Sigh, quick change of dish. As quickly as I could, I grabbed my spring form pan, greased it, cut wax paper to make it exactly as the bottom (because of the sugar and rhubarb mix), placed it in the bottom and greased it again. I tell you, I don’t think it took me more than a couple of minutes. This because the sugar and the rhubarb juices were starting to mix! Ok, after all that crazy change pans thing happen I’ll tell you why I added the wax paper on the bottom and double greased it. Since this cake has plenty of sugar and fruit on the bottom, it tends to stick. The wax paper makes it easier to remove the cake from the pan.

The cake came out beautifully and perfect. It’s not too sweet and perfectly moist. Next time I might cut the rhubarb in smaller pieces instead of the long stalks. All around, it’s a perfect batter and I’ll definitely try it with pineapple for another version of this cake.

Rhubarb Upside-Down Cake

Rhubarb Upside-Down Cake

From Martha Stewart
Yield: Makes one 9-inch cake
Serves 10

Ingredients:

For The Topping
4 tablespoons unsalted butter, melted
1/2 cup all-purpose flour
1/4 cup sugar
1/4 teaspoon salt

For The Cake
1 1/2 sticks unsalted butter, room temperature, plus more for buttering pan
1 pound rhubarb, trimmed and cut on a very sharp diagonal (1/2 inch thick)
1 3/4 cups sugar
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon finely grated orange zest
1 tablespoon fresh orange juice
2 large eggs
1 cup sour cream

Directions:

  1. Preheat oven to 350 degrees.
  2. First prepare your topping, stir together butter, flour, sugar, and 1/4 teaspoon salt until moist and crumbly.
  3. Butter and flour a 9-inch round cake pan (2 inches deep) – very important. See my notes bellow.
  4. Dot with 4 tablespoons butter (cut into pieces).
  5. Toss rhubarb with 3/4 cup sugar; let stand for 2 minutes. Toss again, and spread in pan.
  6. Whisk together flour, baking powder, and salt.
  7. Beat remaining stick butter and cup sugar with a mixer on medium speed until pale and fluffy.
  8. Beat in zest and juice.
  9. Beat in eggs, 1 at a time, until incorporated, scraping down sides of bowl.
  10. Beat in flour mixture in 3 additions, alternating with sour cream, until smooth.
  11. Spread evenly over rhubarb.
  12. Crumble topping evenly over batter.
  13. Bake until a toothpick inserted into the center comes out clean and top springs back when touched, about 1 hour. Let cool for 10 minutes (use your kitchen timer).
  14. Run a knife around edge of cake, and invert onto a wire rack. Let cool completely.

Note:

  • The pan you use has to be at least 2 inches high. I used a bit more rhubarb than the recipe calls for and when I placed my rhubarb on the bottom of the glass pie dish, it soon became half full. This without the batter. So trust me on this one, use a pan at least 2 inches tall.
  • If you are using a spring form pan, make sure to place it in a cookie baking sheet, so if it drips juices, it’s caught by the baking sheet and not your oven!
  • Let the cake cool for 10 minutes before removing it from the pan. The rhubarb will be too hot to handle safely right after baking. But if the cake sits much longer, it may stick.
  • After removing the cake from the pan, make sure to place it upside-down and remove the wax paper (now on the top).

Rhubarb Upside-Down Cake

Rhubarb Upside-Down Cake

Rhubarb Upside-Down Cake

Rhubarb Upside-Down Cake;

Rhubarb Upside-Down Cake

Rhubarb Upside-Down Cake

Rhubarb Upside-Down Cake

Rhubarb Upside-Down Cake

Rhubarb Upside-Down Cake

Rhubarb Upside-Down Cake

Rhubarb Upside-Down Cake

Rhubarb Upside-Down Cake;