Goodness! the year 2025 is half over!
Winnipeg, as well as many other parts of the world, are having a hot, dry summer.
Well, we can handle the weather, whatever it is.
The Tariff War is still dragging on, and changing by the hour.
Well, we can handle that, too.
It’s not hard to do.
Actually it’s quite nice becoming more familiar with items our neighbouring provinces' produce.
We’re still boycotting American products, especially in our grocery stores.
I guess the produce orders were made before Trump came into office.
The fruit and vegetables look so sad, immediately marked down to half price.
They’re just sitting in their shipment boxes, ready to be sent to local food banks.
We’re focusing on Canadian produce.
Spring brought us rhubarb, along with all its various ways of being prepared.
During the past month you’ve probably gone through your old favourite recipes.
Here are a few new ones to try.
These recipes work best with fresh rhubarb.
If you’re new at using fresh, unchopped rhubarb, don’t panic.
About 2–3 stalks will give you 1 1/2 cups diced rhubarb.
A little more or less will be just fine.
Frozen works, too, but allow the rhubarb to thaw. Drain well before using.
The ‘Buy Canadian / Avoid American’ lists of companies is here
https://imturning60help.blogspot.com/2025/02/buy-canadian.html
Elbows up and Happy Canada Day, Canada!!
Hints:
Have your eggs and butter at room temperature for a smooth batter.
Zest your lemon before juicing. Just saying.
About the Sour Cream Rhubarb Coffee Cakes…
They both have a moist, tender, buttery crumb.
The glaze is optional, but adds a certain something.
They can be served for breakfast, brunch or dessert.
Enjoy warm with coffee or tea, with a scoop of vanilla ice cream.
Strawberry ice cream would also be good, too.
About the Oatmeal Rhubarb Bars…
The old fashioned rolled oats adds to the texture of the bars, giving a bit of heft.
Quicker cooking oats will work, but you might want to add a bit more.
If you don’t have brown sugar you can use granulated.
About the Rhubarb Shortbread Bars…
For extra flavour, add 1–2 teaspoons of lemon zest, or extract, to the filling.
They can be wrapped tightly and frozen for up to 2 months.
About the Lemon Rhubarb Loaf with Glaze…
Store the cooled loaf, tightly wrapped, for up to 3 days at room temperature.
It will keep for up to 1 week in the refrigerator.
You could freeze it, unglazed, for up to 2 months. Just slice and wrap the slices.
Bring to room temperature before serving. Glaze and garnish after thawing.
Variations:
Add 1/2 Cup chopped fresh strawberries.
Add 1/2 teaspoon almond extract and top with slivered almonds before baking.
Use coconut milk in the glaze instead of lemon juice for a tropical touch.
Replace half of the flour for whole wheat flour for more fibre.
Sour Cream Rhubarb Coffee Cake
Grease a 9 x 13 inch pan.
Cut into 1/2 inch pieces
2 Cups fresh rhubarb
Combine in medium bowl
2 Cups flour
1 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350° F
Place in a large mixing bowl
1/2 Cup unsalted butter, softened
1 1/2 Cups granulated sugar
Beat together until light and fluffy.
Add in, one at a time
2 large eggs
Beat well to blend.
Stir in
1 teaspoon vanilla
1 Cup sour cream
Gradually add the flour mixture.
Mix just until combined.
Gently fold in the chopped rhubarb.
Pour mixture into the prepared pan and smooth the top.
Bake for 40 to 45 minutes, until golden and a toothpick comes out clean.
While the cake is still warm, place in a medium bowl
1/2 Cup confectioner’s sugar
1 to 2 Tablespoons milk or lemon juice
1/2 teaspoon vanilla extract
Whisk together
Drizzle over the top of the cake.
Let it cool 20 minutes before cutting.
Sour Cream Rhubarb Coffee Cake with Streusel Topping
Lightly grease an 8 inch square baking pan.
For the topping:
Place in a small bowl
1/4 Cup flour
1/4 Cup brown sugar
1/2 teaspoon cinnamon
Combine, then add
1/4 Cup butter, cubed
Cut in until the mixture resembles coarse crumbs.
Set aside.
For the cake:
Cut into 1/2 inch pieces
1 1/2 Cups fresh rhubarb
Combine in medium bowl
1 Cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
Preheat oven to 350° F
Place in a large mixing bowl
1/2 Cup butter, softened
3/4 Cup granulated sugar
Beat together until light and fluffy.
Add in, one at a time
2 large eggs
Stir in
1 teaspoon vanilla
Alternating between the flour mixture and
1/2 Cup sour cream
Make 3 dry and 2 liquid additions.
Mix just until combined.
Gently fold in the chopped rhubarb.
Spread the cake batter evenly into the prepared baking pan.
Sprinkle the topping evenly over the batter.
Bake for 35 to 40 minutes, until golden and a toothpick comes out clean.
Let the cake cool in the pan for 10–15 minutes.
Transfer it to a wire rack.
Place in a small bowl
1/2 Cup confectioner’s sugar
1 to 2 teaspoons milk or lemon juice
Whisk together until smooth. Add more liquid if needed to reach your desired consistency.
Drizzle the glaze over the cooled cake.
Oatmeal Rhubarb Bars
Lightly grease an 8 inch square baking pan.
Place in a large mixing bowl
1 1/2 Cups old fashioned rolled oats
1 1/4 Cups flour
3/4 Cup light brown sugar, packed
1/2 teaspoon baking soda
1/4 teaspoon salt
Combine.
Add
3/4 Cup cold unsalted butter, cut into small cubes
Cut the butter in until the mixture is crumbly.
Press about two-thirds of the oat mixture in the bottom of the pan to form the crust.
Reserve the remaining mixture for the topping.
Cut into 1/2 inch pieces
3 Cups fresh rhubarb
Place in a medium saucepan
the chopped rhubarb
1/2 Cup granulated sugar
2 Tablespoons cornstarch
1/2 teaspoon vanilla
1 Tablespoon water
Stirring frequently, cook over medium heat until the mixture is thickened and the rhubarb is just tender, about 6–8 minutes.
Preheat oven to 350° F
Spoon the rhubarb filling evenly over the crust.
Sprinkle the reserved oat mixture over the top to form a crumbly topping.
Bake in the preheated oven for 30–35 minutes, until the topping is golden brown.
Let cool completely in the pan before slicing into bars.
Serve as is or topped with whipped cream or ice cream.
Rhubarb Shortbread Bars
Line a 9 × 13 inch baking dish with parchment paper, leaving overhang on two sides for easy removal.
Cut into 1/2 inch pieces
4 Cups fresh rhubarb
Place in a large bowl
The chopped rhubarb
1 1/2 Cups sugar
Set aside to draw out juices.
Preheat oven to 350° F
Place in a large mixing bowl
2 Cups flour
1/2 Cup granulated sugar
1/8 teaspoon salt
Combine, then add
1 Cup cold butter, cubed
Press half of the crust mixture into the bottom of the pan.
Bake for 15 to 20 minutes until lightly golden and firm to the touch.
Remove from oven.
While the crust is baking prepare the Rhubarb Filling
Add to the chopped rhubarb-sugar mixture
1/4 Cup cornstarch
1 teaspoon vanilla
1/4 teaspoon salt
3 large eggs, lightly beaten
Let the filling rest for 10 minutes to allow the cornstarch to absorb the liquid.
Pour the rhubarb filling over the warm shortbread base.
Top evenly with the remaining crust mixture crumbs.
Return the pan to the oven and bake for 30–35 minutes, until lightly golden.
The centre should be mostly firm.
Let it cool completely in the pan, for 1 to 2 hours.
Once cooled, lift the cake from the pan.
These firm up best after full cooling. Don’t cut too soon!
Dust with confectioner’s sugar (optional)
Slice into 12 to 16 bars.
Serve with a dollop of whipped cream or a scoop of ice cream.
Lemon Rhubarb Loaf with Glaze
Grease a 9 × 5 inch loaf pan, or line it with parchment paper for easy removal.
Cut into 1/2 inch pieces
1 Cup fresh rhubarb
Place in a medium bowl
1 1/2 Cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
Place in a large mixing bowl
2 large eggs, lightly beaten
1/2 Cup butter, melted and cooled
1 Cup sugar
1 teaspoon vanilla
3 Tablespoons lemon juice
Stir together until well combined.
Preheat oven to 350° F
Gradually add the dry ingredients into the wet ingredients.
Stir until just combined. Do not over mix.
Gently fold in the chopped rhubarb.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50 to 60 minutes, or until a toothpick inserted into the centre comes out clean.
If, after 40 minutes, the top is browning too quickly, cover it loosely with foil.
Let the loaf cool in the pan for 15 minutes, then remove and transfer to a wire rack.
While the loaf cools, prepare the glaze.
Place in a small bowl
1 Cup confectioner’s sugar
2–3 Tablespoons lemon juice (adjust for consistency, thin for a drizzle, thick for a frosting)
Mix until smooth.
Drizzle the glaze over the top or spread the frosting.
Garnish with
Zest of 1 lemon (optional)
Serve a slice warm with a pat of butter for breakfast or brunch.
For a dessert, serve as is or with ice cream or whipped cream.
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