Yes, like a hamburger bun (like, when filled), knife parallel to counter. Such a dilemma!! I finally made this today, and as they don’t have rhubarb in the store where I live yet (and I lack a garden), I subbed raspberries and it turned out super delicious! 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. Transfer the dough to your prepared baking pan and press it evenly across the bottom and 1/4-inch up the sides. Oh, also we do one that’s shredded bbq pork or chicken with red bell pepper and pineapple and cheese that my husband loves. Love rhubarb! A soft, old-fashioned rhubarb cake with butter sauce. thank you for having that zigzag moment ! (And since 2 stalks came to more like 3/4 of a pound I had some left over to make some rhubarb syrup for summer cocktails.) 1 tsp. Made it this weekend with your all-butter pie crust and OMG it was to die for. So glad you posted this! Would it be possible to use frozen? These are delicious, but then again I love both rhubarb and almond :) I baked the shortbread an extra 5 minutes waiting for it to get the hint of “golden” around the edges, but then found it a bit too hard after baking with the almond cream & rhubarb. I’ve made these twice (once with rhubarb and again yesterday with cherries) and they are INCREDIBLE. I’ll let you know how that goes). google_ad_slot = "4873652274"; Just because I have a ton on hand…. ), but now I’m torn. Blend in vanilla, orange rind, and rhubarb. Also half the butter was salted, I just cut out the salt from the recipe, and that worked fine too. Thanks! I love how you caught the food processor mid-spin! Thanks for sharing!!! This is going to make it very easy to remove the bars. Made them last night, doubled. that I’d love to use here, with less (or without) sugar. Finally, on January 24, my first sighting! (And I too was thinking about rhubarb plus almond this weekend; flavor combo of the season, I guess.). This looks just beautiful. This makes for such wonderful desserts. What do you think? google_ad_width = 250; ha! I forgot that I made scrambled eggs this morning so I left out the egg and they still turned out fine. These bars are delicious. That rhubarb gradient, though! Rhubarb has been added to the shopping list because of you. Hope that helps. I can’t wait to try these, what do you think about substituting almond paste for the almonds and some or all of the sugar? Top with the brown sugar & cinnamon mixture. Already in the oven! Stir dry … Absolutely delicious! They slice up beautifully once chilled. Save my name, email, and website in this browser for the next time I comment. I am dying to make these as rhubarb and marzipan are two of my favorite things, but I haven’t been able to find any fresh rhubarb this season, sadly. (ps: so many of your recipes are my go-to’s – would love to be able to make this one!). Notify me of follow-up comments by email. And I can hardly wait to make this… NEXT week :). You might want to check out the comment guidelines before chiming in. So I’m making them again next week to share. I made these two weeks ago, using the apricot bars as a base– I guess it wasn’t as original as I thought. The rhubarb pieces are going to move around a little as it bakes so don’t be surprised if the pattern looks a little different when it’s done. You can make the crust ahead. Believe it or not, this went very nicely with a good Port on a hot night after a beautiful and very filling dinner. -fried rice (freeze cooked rice, cooked chicken, chopped onion/ginger/garlic, and frozen peas & carrots. I’ve eaten two squares while writing this review ;). All of that aside, these are so pretty. I’ll try it again next weekend! Picture cutting an egg the long way in half rather than the more logical short way. See more ideas about Rhubarb, Rhubarb recipes, Food. Do you think I could sub an equal weight of toasted almonds flour in the frangipane? Then, add the batter to the pan and pat down to make sure it's spread out to all the corners. Woah, I have never cooked with rhubarb and was never motivated to try bc i didn’t want to commit to a whole pie. Fold in rhubarb. Love the recipes too, although I’m a better writer than I am a cook. Has anyone made these bars with almond flour instead of grinding sliced almonds? I’m looking forward to the reply/clarification to Nancy. smitten kitchen recipe…and I’m definitely smitten now!! I’ll eventually get a kitchen scale, but until then, how much almond flour would I use as measured by volume? -taco chicken (1 lb chicken breasts or thighs, 10 oz corn, 1 can rinsed black beans, 1 small chopped onion, 2 cloves minced garlic, and 2 Tbsp taco seasoning – cook in slow cooker 8 hrs on low and shred when done. Congrats on a fab culinary blog. And there is no longer any need to figure out what to serve it on–a spoon works fine. Do you think this would work as tart shell if I just baked it on it’s own? I used preground almond flour (that I always have for making Macarons). rhubarb picnic cake by Melissa • June 11, 2013 • 0 Comments. I should start this by saying I’ve been following your blog for years now Deb, and you are a large factor in why my friends think I am a good cook. Suggestion substituation for the nut/almond allergic? As usual with a bunch of subs due to what I had in the fridge – half of the almonds where whole (still toasted) – worked fine. I doubled the batch this year and found that they were a little on the buttery side (which isn’t necessarily a bad thing) I would probably cut a tablespoon of butter out of the filling and the crust if I doubled it again. Different flavor palate, but still tasty! I’m worried by food processor can’t go this fine on the nuts… can I just use almond butter instead? Great flavors, great textures…I will absolutely be making these for years to come. I am a big fan of rhubarb and it is great to make the most of its short season. The filling is amazing. I, too, had to bake the base longer, as it didn’t get golden for quite some time. …and yes, I love square food as well. 6 tablespoons (75 grams) plus 1 teaspoon (5 grams) granulated sugar 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. Tangy rhubarb decorates the top of a custardy filling and buttery crust in this recipe. -butter chicken (you can even freeze cooked rice and naan!) Delicious! Couldn’t WAIT to make these as they are so stunning in your photos. It’s my daughter’s first communion this weekend after a crazy week here, and while I’d love to make this, I don’t think I’ll have the time :(. I find it easiest to get very clean cuts when the bars are very cold. It’s what you’d really end up with anyway, correct? Stir dry This is so pretty, simple looking, and strawberry free, I might have to buy some and give it a try. That’s what I picture when you say cut horizontally – but I’m lost with the analogy to a hamburger bun because I would hold a bun up on it’s edge to cut *down*. In my entire life I have never ever ever seen anyone make rhubarb look so beautiful. Next time I might try cutting it into small pieces and scatter over the top, and use at least twice as much. I looked in my neighborhood grocery store but couldn’t find rhubarb. Just a note to say I made these last weekend. 2 c. flour The not-so-pretty-pieces filled up one side for, er, testing purposes…. cinnamon. OMG those are gorgeous! I opted to use strawberry jelly as a finishing touch, since the two pair so well together. Fry to reheat and add soy sauce and fish sauce to taste. I mean no almond at all. : They in fact look amazing and I want to eat them all, right now.). Consider these a spring riff on 2014’s apricot pistachio squares; here we make a more classic frangipane with toasted almonds and extract and the rhubarb, well, I know ombré and chevron are totally out these days (grandma would not approve) but this was honestly accidental, a thing that happens almost naturally when you bias-cut a great pile of rhubarb and try to puzzle-piece it into a pattern. Making it this weekend ;). Fold the dry ingredients into the wet mixture, stirring briefly until combined. Had a bit of difficulty making the pattern with my rhubarb, but I’m spatially challenged ;) Still turned out great! Also, what kind of camera are you using these days? I made these for work, and they disappeared in about 5 minutes. I was planning to make a springtime riff on those apricot-pistachio bars for camping this very weekend. of hands-on time to whip up each one of these deliciously easy cakes. If you mostly reach for the more green segments first and the pink-er segments second, you’ll end up with an ombré look on top. But not pretty. Made these yesterday and, as usual for Smitten Kitchen recipes, they are simply perfect. I mixed the cherries right into the frangipane, kept the sugar level the same, and they turned out divine. This was my first (!) my plan was strawberries and toasted almond frangipane (the boyfriend thought my batch of strawberry-rhubarb crisp bars were “too rhubarb-y” — i know, what?). A true and valued ‘memory plant’ that I remember sneaking out to her patch as a kid and eating. (Even if I did drop the gorgeous orange and ricotta cake taking it out of the oven.. Less said about that the better!) I stewed the pieces I had left over, with the idea that I might use it as a jam or topping on something soon. (And what you’re NOT doing is cutting the stalk as if you were cutting a celery stalk into two smaller pieces, top to bottom but straight down through the center of the stalk?). But the almond mix melts a bit if you put it on the warm Base, so you can smoosh it around, carefully. Jennifer — You can but it will be thinner and less flavorful, more of tart. I have never eaten rhubarb but in my goal to try new things, would like to tackle this recipe. I added a spoon of Amaretto and Bourbon along with the almond extract. Absolutely stunningly beautiful. They were more labor intensive than I thought they would be… Perfect to bring to a party, a little much if you’re making the other food. Wow. Delicious! This is what comes of depending on the aisles at Target to tell you what’s hip and happening. 1.5 Years Ago: Pumpkin Pie with Pecan Prailine Sauce they are just perfect for the sunday family get-together. I’m going to have to research and see if I can sub for the almonds/nuts. baking powder 2 c. flour 1 c. sour milk 2 c. rhubarb, chopped 1 tsp. It’s a rhubarb pie with a streusel-type crumb topping instead of a top crust. Previous post: roasted carrots with avocado and yogurt. I absolutely love the way you cut and layered the rhubarb in the zig zag pattern! 2 c. rhubarb, chopped Looked very cool. to the filling because I like the fresh taste/zip to brighten up the rhubarb even more against the almond. now i know what i am going to do with it. Always glad to see another SK rhubarb recipe, since you’re the one who got me liking those tangy red stalks in the first place. I didn’t split the rhubarb hamburger bun-style, as I like a lot of rhubarb. Sarah M — Start with almond flour or ground almonds and mix everything together. This rhubarb cake is made in a 9 x 13 pan and is perfect for a potluck or picnic. i just happen to have some rhubarb on hand. I am not generally a rhubarb fan, but… this may convince me otherwise. * If you can forgive how jumbled this is, if you scroll down to Comment #171, I updated it a few months later with a lot of tweaks to make it much more simple — no flour, no salting, just as good. I can’t believe I’ve been missing out for so long! Yield: I cut these into 16 2×2-inch squares, Crust In a large bowl beat 1/2 cup butter with a mixer on medium 30 seconds. Maybe if I toast it first? I’ve been making a lot of rhubarb almond galettes this spring, but this is happening soon! I could see how having a little Crunch from almond slices would be a nice textural addition to the finished product but MY GOD these were DELICIOUS. First published May 23, 2016 on |, Spinach Salad with Warm Bacon Vinaigrette, I don’t have a kitchen scale and my rhubarb is fresh from my aunt’s garden. absolutely STUNNING! Erika — I made a lot of this, this* and there are more ideas here. Deb – have you (or anyone else) had any luck freezing these? These look gorgeous! google_ad_client = "pub-3915071788666950"; Also, statistically speaking, having picnic bars ready immensely increases the chance that one will find or create a picnic to take them to. Your recipes brought me here, but it’s your other gifts that keep me here… Your blog is a delight. I always leave the house looking my best. Johnson's Old Time Recipes (Canadian,TX). Wait! Six years ago: Pecan Cornmeal Butter Cake and Mushroom Crepe Cake i have been having wicked nostalgia cravings for a ring pop for like a week now. And this is proof; we don’t have rhubarb in our country. I found that even after quite a while at room temperature, they’re fine! Thanks, wonderful recipe! Use in tortillas, on pizza, with salad…) Burritos are particularly great because you can warm them up a lot quicker than a full meal and they’re a one-handed lunch/snack/midnight meal) HOLY CRIPES these are good! 4.5 Years Ago: Gingersnaps and Sweet Potato and Marshmallow Biscuits. Nine years ago: Homemade Oreos and Celophane Noodle Salad with Roast Pork, And for the other side of the world: look at that pretty chevron pattern! I got one for Christmas and usually use it for hummus and dips, but feel like I should be doing more with it! Let cool in pan on a rack, or in the fridge, or even in the freezer. this wonderful and easy!!!! I snatched what remained of the good rhubarb from two different stores just to make these!

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