Archive for the ‘Rhubarb’ Category

Rhubarb Cobbler

It’s back, it’s back, it’s baaaaack!!!! And I couldn’t be any happier.

Rhubarb. I’m super serious about the stuff, except I still don’t know if it’s a fruit or a vegetable. As if that changes anything though.

What I do know is that growing rhubarb in the backyard is a great idea. This plant couldn’t be any easier, no replanting, very little maintenance, and most importantly, could it taste any better? I think not.

Probably one of my favourite all time life deserts is a Banana Rhubarb Crisp and yes it has already been made this spring (and what is a favourite all time life desert? I don’t even know, it just feels right, it makes sense). But stewed rhubarb is amazing on ice cream, combining rhubarb with strawberries couldn’t be better and don’t even get me started on rhubarb galettes. Ps. I have never once in my life exaggerated anything. Ever.

And here is the latest rhubarb dessert to be added to the list. Rhubarb Cobbler. Yet another good idea. I probably wouldn’t go so far as to call this a cobbler, more like a cake. As if that’s a problem though.

Regardless this is good, I ate a lot of it, and, I regret nothing.

PPS. am I the only one who thinks that rhubarb couldn’t be any prettier? Anyone?

Rhubarb Cobbler

Adapted from The Vancouver Sun

3 cups rhubarb chopped into 1 inch pieces

3/4 cup brown sugar      1/2 tsp cinnamon

1 1/2 cups flour             1 tsp baking powder

1 tsp baking soda           1/4 tsp salt

4 tbsp melted butter      2 eggs

1/2 cup milk                  1 tsp vanilla

1 cup sugar                   1/2 cup sliced almonds

Preheat oven to 350F.

Butter a 9 x 13 baking dish.

In a medium bowl, combine the rhubarb, brown sugar and cinnamon. Set aside.

In a large bowl, combine the dry ingredients.

In a separate bowl, beat the butter, eggs, milk and vanilla. Add to the dry ingredients and beat only until smooth.

Spread the batter into the buttered baking dish, then evenly spread the rhubarb mixture over the batter. Sprinkle with the sliced almonds.

Bake for 40 minutes or until puffed and brown.

Serve warm. With ice cream. As if you needed to be told that.


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If you follow this blog you may have noticed that I’m often a season behind in my updates. Christmas recipes come out in January and in today’s case, I give you a strawberry rhubarb upside down cake. Perfect, right? Strawberries and rhubarb are abundant at this time…yeah right. Well, no need to thank me when you make this next year!

At least there’s always chocolate. Chocolate never goes out of season.

We didn’t actually eat this cake fresh from the oven. Instead it was frozen and has recently been brought out to enjoy, with ice cream of course. I feel like this would be the perfect dessert for an afternoon tea. Not that I have afternoon tea, or live in England. Seriously I can’t wait to be 80 years old and have friends over for afternoon tea all the time. You’ll come visit me right?

On a completely unrelated note, I have some advice to pass on. When you are camping and you go to the bathroom always remember to take your iPhone out of your back pocket. You wouldn’t want it to fall out and end up in the toilet bowl, unless of course you want to hear about your crappy phone or your shitty phone for a week…not that I’d know…

Strawberry Rhubarb Upside-Down Cake


3 tbsp butter                  1/2 cup sugar

2 cups chopped rhubarb  1/2 cup strawberries

Preheat oven to 350F. Grease and flour a 9 inch springform pan.

Melt the butter in a saucepan, add in the sugar. Stirring constantly, cook until sugar begins to melt and starts to turn a light caramel colour.

Add the rhubarb. Continue stirring and cook for 3 minutes or until syrup starts to thicken.

Pour rhubarb mixture into bottom of prepared springform pan. Sprinkle sliced strawberries on top. Set aside.


3 oz almond paste  1/2 cup sugar

5 tbsp butter          1 egg

1 1/2 cups flour      1 tsp baking powder

1/4 tsp salt             1/4 tsp nutmeg

1/2 cup milk

With a mixer, beat almond paste and sugar on low speed until the texture of small crumbs.

Add butter and mix until combine. Beat on high for 2 minutes.

Add egg and beat until very creamy, about 3 minutes.

Combine the flour, baking powder, salt and nutmeg. Add flour mixture and milk to almond paste mixture.

Mix on low speed until just combined. Drop spoonfuls of batter on top of fruit. Spread batter evenly across the top.

Bake for 50-55 minutes.

Cook cake in pan on wire rack for 15 minutes. Run a knife around the edge of the cake and unmould the springform. Tip cake upside-down onto serving plate and carefully lift off bottom of pan.

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These days we’ve got berries coming out the ying-yang! All of the jamming has been completed, pies have been frozen for the winter (how great is that!?) and the refrigerator has been stocked with frozen strawberries, blueberries and blackberries. What else could a girl want? Oh right, muffins.

Left to right: Tayberry, Blueberry and Raspberry Muffins

Have I mentioned that I’m obsessed with muffins? Love them. Almost every single type. Maybe not those bran ones though. Let’s be honest, they are way too healthy for me! But these? These muffins are perfect. The best thing about this recipe is how versatile it is. The original recipe was for a rhubarb and oat muffin but this summer it has become the basic recipe for all berry muffins.

Raspberries, blueberries, blackberries, tayberries (seriously you NEED to get on the tayberry wagon!), they’ve all been done. And will be done again, and again. Other fruits could definitely be used as well, whatever your preference is, just add the same amount of that berry or fruit.

Personally the rhubarb is still tops for me, followed closely by the tayberries.

Ps. have you seen these muffin liners before? They’re silicon liners so they can be used over and over again. Such a great money saver, super cute (they come in all sorts of designs), and you can buy them at any kitchen store. Thank you genius/amazing past roommate for this birthday present! Martha would for sure say that they are a “good thing.”

Fruit and Oatmeal Muffins

2 1/2 cups flour    1 1/4 cups packed brown sugar

1 cup oats            1 tsp baking soda

1 tsp salt              1 large egg

1 cup buttermilk   1/2 cup oil

1 tsp vanilla          1 tbsp orange peel

1 1/4 cups berries of your choice or rhubarb

Preheat oven to 350F.

In a large bowl combine flour, sugar, oats, baking soda and salt.

In another bowl whisk the egg. Gradually mix in the milk, oil, vanilla and zest until well blended. Add all at once to the flour mixture, stirring until the dry ingredients are moistened.

Fold in the fruit until just combined.

Bake 23-25 minutes.

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Please don’t mind the pictures.

This doesn’t look appetizing. But I promise it is.

See that part where the ice cream has melted a little bit and lightly clings to the dumplings? That’s my weakness. That’s when I hear voices that say “eat me, you know you want to…” Well yes, of course I want to, warm dessert fresh out of the oven with ice cream on top, the best. Without a doubt when I get to heaven I’ll be eating this 24/7.

When I was a little girl I asked my mom if there was corn in heaven. Legit question. Think about it. Heaven is going to be amazing, corn is my favorite vegetable, ergo there will be corn in heaven. Corn on the cob to be more specific. With lots of butter and salt. Feel free to join me, I’m sure there will be enough to go around…remember the 2 fish and 5 loaves?

Fresh rhubarb from the garden stewed up and then paired with strawberries, dumplings and ice cream. Delicious. I’m not fond of the name of this though. I’ve heard that it comes from the fact that while the fruit inside cooks, the pot releases grunting sounds. Gross, add the word grunt to my list of least favorite words (mmmmoist anyone? grrrunt? really?). Just turn up the iTunes and don’t worry about it. Then enjoy every bite of this heavenly dessert…

Strawberry Rhubarb Grunt

Adapted from Saltscapes Magazine


2 cups sliced strawberries        2 cups cubed rhubarb

1/2 cup sugar                           1/2 tsp cinnamon

1/2 cup water                           1/4 cup orange juice

1 tbsp quick cooking tapioca

Combine above ingredients in a large saucepan.

Bring to a boil; reduce heat and simmer, stirring frequently, for 5 minutes.


1 cup flour                       2 tbsp sugar

2 tsp baking powder       1/4 tsp salt

2 tbsp butter                   1/2 cup milk

Sift flour, sugar, baking powder and salt into a bowl. Cut in the butter.

Add milk and stir lightly, until just moistened.

Drop by spoonfuls into hot fruit mixture, allowing space for dumplings to double in size.

Cover saucepan tightly and simmer for about 15 minutes.

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What’s better than an individual galette? Getting the chance to choose what kind you want to eat.

Naturally that’s what I did. Mother’s Day was that much better having the choice of strawberry rhubarb, peach or apple galette. I have to shamefully admit that the peaches were not fresh, they were from a can. Embarrassing. Soon enough the peaches will be ripe and I will be able to avoid such a problem. The apple, for that one I used the same recipe from my previous apple galette attempt. Decent.

Have you ever asked a question and the person’s response was “decent.” What an insult. For example, when I was younger I asked my mom after one of my soccer games how she thought I had played. Her response was, “decent.” Decent? Really? So, not good, not bad, but decent!? Don’t use the word decent, in fact I apologize for saying that the mini apple galettes were decent, they were good, just nothing in comparison to strawberry rhubarb galettes.

Galettes are a good thing. The possible combinations are endless and always delicious, never decent.

Strawberry Rhubarb Galette Recipe

Apple Galette Recipe



Peach Galettes

Follow these directions to make the dough.

Preheat oven to 350F.

If cheating like I did, add peach pie filling to the center of the dough, leaving a 2-inch border. Fold the border over the filling, overlapping where necessary and pressing gently to adhere the folds.

Lightly brush the edge of the dough with the egg and sprinkle with sugar (turbinado if you have it).  Use enough egg to brush the edge of the galette.

Bake for 40 minutes, or until crust is golden brown and the filling is bubbly. Transfer the baking sheet to a wire rack to cool for at least 20 minutes. Serve warm or at room temperature.

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Strawberry Rhubarb. I told you it was next. Here it is.

Pie is good. Pumpkin pie will always rule as number 1 in my heart, peach is delicious, strawberry pie ranks right up there, apple is classic, tayberry, holy toledo, have you tried tayberry pie, or tayberries in general? You should. A tayberry is a combination of raspberry and blackberry. It’s delicious. I digress.

But strawberry rhubarb, I love it. Again rhubarb, it surprises me every time. Who would have thought that something that looks a bit like celery would be so delicious in a pie crust combined with strawberries. Perfect combination.

Rather than making an entire pie I opted to make strawberry rhubarb galettes. Mini pies. Or as I like to think of it, a whole pie all to myself. Aka a good decision. The galettes were very simple to make, attractive to look at, delicious to eat, and a winning dessert for Mother’s Day. Galettes are so beautiful. I’m obsessed.

I got to spend my Mother’s Day baking with my mom and then had dinner with grandma and the extended family. So blessed to have amazing women in my life, such role models. Except for that 1 time when my mother thought that fanny packs were a good idea. Fanny packs are never a good idea…


 Thanks, love you Mom!





Strawberry Rhubarb Galette

1 cup flour           1/2 tsp sugar
1/8 tsp salt          6 tbsp butter

3 1/2 tbsp cold water

Combine flour, sugar, and salt in a large bowl. Add 2 tablespoons of the butter. Using a pastry cutter cut the butter into the mixture. Add the remaining butter, mixing until the largest pieces are the size of peas.

Dribble in water, stir, then dribble in more, until the dough just holds together. Toss with hands. If necessary add more water.

Roll the dough into a ball. Refrigerate for 30 minutes.

On a lightly floured surface, roll into a 14-inch circle about 1/8 inch thick.

Strawberry Rhubarb Filling

Adapted from Two Peas and Their Pod

2 1/2 cups sliced strawberries      

1/3 cup sugar           3 tbsp cornstarch
1 tsp lemon zest       1 cup chopped rhubarb

1 egg, beaten          sugar for sprinkling

Preheat to 350 degrees F.

Combine all ingredients in a medium bowl, and toss gently, making sure that the cornstarch coats the fruit.

Add the fruit mixture to the center of the dough, leaving a 2-inch border. Fold the border over the filling, overlapping where necessary and pressing gently to adhere the folds.

Lightly brush the edge of the dough with the egg and sprinkle with sugar (turbinado if you have it).  Use enough egg to brush the edge of the galette.

Bake for 40 minutes, or until crust is golden brown and the filling is bubbly. Transfer the baking sheet to a wire rack to cool for at least 20 minutes. Serve warm or at room temperature.

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Nothing says springtime like this rhubarb dessert.

In our backyard we have a few rhubarb plants growing. I think that rhubarb is one of those foods that you have to acquire a taste for. When I was younger the bitter taste was enough to make me pass my dessert bowl onto someone else and ask for more vegetables instead. Weird. Now it’s the exact opposite, I could eat bowls and bowls of rhubarb desserts.

This recipe is quite possibly one of my top 3 favorite dessert recipes of all time. Don’t trust the pictures, they do absolutely no justice for this favorite of mine. Warm rhubarb with bananas and a crispy crumble topping. What makes this even better is when ice cream is served on top. Nothing makes me happier than watching ice cream melt over a warm dessert and then digging in. Pure bliss.

Seriously. Rhubarb. I can’t get enough. It’s my pumpkin of the spring. Next up, the winning combination of strawberry and rhubarb. But first I’ll be pigging out on this ultimate favorite, watching the sun set at a lovely 9pm. Win.



Banana Rhubarb Crisp

3 1/2 cups rhubarb, cut into 1 inch pieces

6 tbsp orange juice     6 tbsp sugar

Dash of salt                 1 tsp corn starch

1 tbsp cold water        1/2 cup packed brown sugar

1 cup biscuit mix          1/2 tsp cinnamon

1/4 tsp nutmeg            1/4 cup butter

2 bananas

Preheat oven to 400F.

In a medium saucepan combine rhubarb, four tbsp orange juice, sugar and salt. Bring to a boil, reduce heat and simmer partially covered about 10 minutes stirring occasionally (or until rhubarb beings to fall apart).

Stir in corn starch mixed with water and cook, stirring, until slightly thickened, about 2 minutes.

Pour into a shallow casserole dish.

In a large bowl, mix brown sugar, biscuit mix, cinnamon and nutmeg. Cut in butter until crumbly.

Cut bananas into 1 inch chunks, toss with remaining 2 tbsp orange juice and layer over rhubarb in casserole dish.

Sprinkle crumb mixture over bananas.

Bake for 20 minutes. Serve warm with ice cream.

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