What do you think? It will depend on stalk size — they can range a lot but I doubt you’d need more than 2 to 3 big ones. Couple of questions though, in the instruction for mixing the dough part by hand, you say to add the egg, but I don’t see egg as being an ingredient for the dough. But yes, both will work. 4.5 Years Ago: Gingersnaps and Sweet Potato and Marshmallow Biscuits. (ps: so many of your recipes are my go-to’s – would love to be able to make this one!). xo. real life, and not even a bad one — rather than dwelling on the chaos, I think we should cook for the life we want, not for the life we have. I used 1/2 cup each of all purpose flour and whole wheat flour with excellent results. Flamingo Pink Velvet Cake with Strawberry Rhubarb Compote I actually made this cake last summer, when last year’s rhubarb was in season and strawberries were in abundance at the farmers markets. In my entire life I have never ever ever seen anyone make rhubarb look so beautiful. Add alternately with the sour milk. google_ad_client = "pub-3915071788666950"; [No food processor? A serrated knife, used gently, can ensure the rhubarb stays perfectly put if it’s not cold enough. Just a note to say I made these last weekend. I snatched what remained of the good rhubarb from two different stores just to make these! -beef for asian lettuce wraps I did the rhubarb sliced into circles and layered like scales but the chevrons seem much easier! These bars are delicious. 1 box of any regular size yellow cake mix. 2 c. flour I have everything I need to make these right now – yay! I’d love to make this recipe, but don’t have a food processor at my disposal. (Even if I did drop the gorgeous orange and ricotta cake taking it out of the oven.. Less said about that the better!) I also have some hazelnuts rolling around in my freezer from your homemade nutella that i might add in here. Well, I tasted it. These are delicious but I skip the sugar in the crust so there is more of a flavor contest with the filling. Blend in vanilla, orange rind, and rhubarb. I think I added a bit too much almond extract though. See more ideas about Rhubarb, Rhubarb recipes, Food. I love rhubarb and almond combinations and this is the most gorgeously styled cake I have seen! Sophisticated flavors, beautiful to look at, and easy to make. google_ad_slot = "4873652274"; Is it not better to bake really ugly stuff that people would stuff into their mouths in order to relieve the world of its shame? The filling is amazing. If you tell us it will definitely be in cookbook #2 that’s the ONLY acceptable excuse. I added a little orange zest (1/2 tsp?) Now fixed. This turned out beautifully even though my rhubarbs where of vastly different sizes. Thanks so much! However, I’m making them for the second time and I’m going to just chop the rhubarb a bit smaller and stir it into the filling. Let cool in pan on a rack, or in the fridge, or even in the freezer. Add alternately with sour milk. Stir dry vanilla 1 tsp. All of that aside, these are so pretty. Different flavor palate, but still tasty! A collection or rhubarb recipes. The not-so-pretty-pieces filled up one side for, er, testing purposes…. It’s a really pretty coffee cake and sturdy … I’d advice keeping them in the fridge over night but I wouldn’t fret over keeping them chilled when you expect them all to be gone in a day. Love all your recipes! I’m gonna have to find me some more rhubarb. A handmixer would make it easy. Rhubarb is my favorite! Reading through the instructions for the crust you mention and egg??? Oooh almost forgot – I put a little piece of marzipan in with the almonds. Transfer the dough to your prepared baking pan and press it evenly across the bottom and 1/4-inch up the sides. What to serve with Strawberry Rhubarb Cookies. But I’ll be nice and share…this time. )And I STILL have two giant Ziplocs FULL of fresh rhubarb. I think you have your priorities straight. For the sake of speed, transfer to a cooling rack in your freezer for 10 to 15 minutes while you prepare the filing. Everyone loved the crust and the ” goo” as they called the almond paste. Rhubarb Custard Cake This easy cake batter requires no mixer and comes together in minutes. salt 1 tsp. Eight years ago: Cherry Cornmeal Upside-Down Cake and Mushroom Streudel Tangy rhubarb decorates the top of a custardy filling and buttery crust in this recipe. But these! Looks like you wrote 1/4 teaspoon fine sea or salt – I’m guessing this was supposed to be fine sea salt? Baked it in a 9-inch round pan. 1/2 teaspoon almond extract, 2 teaspoons brandy or another flavoring of your choice (totally optional) 5 tablespoons (70 grams) unsalted butter, cold is fine I’m loving all the food processor baking ideas. Swap by weight, not volume, of course. (Ok, ok, I said ALMOST. Would it be possible to use frozen? I placed it neatly and then when it cooked they drifted quite far apart from each other. Wait! 1/2 tsp. Works really well actually! Thanks for highlighting one of my favorite spring foods. I made these today. WrittenPyramids — King Arthur says that 1 cup of almond flour is 96 grams so I’d say go ahead and use 3/4 cup ground too. RHUBARB PICNIC CAKE. Megan — Yes and no. :(. I accessed it through your weekly email and also tried through google search. :). Do not overmix, or the … Absolutely. Thanks! I, too, had to bake the base longer, as it didn’t get golden for quite some time. Thanks for another great recipe.