I love a classic french tart, apricot to be specific. Pour into a 9x13-inch baking pan. Definitely preferred this chilled/straight out of the fridge… couldn’t stop eating! Do you think cardamom would complement the rhubarb? The day started with a phone call from my daughter Andrea, inviting me and Gracie to go out to tea and breakfast at Caribou with her and the grand girls. 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?). They are simple to make, beautiful AND delicious! Ingredients: 11 (egg .. flour .. milk .. oil .. rhubarb .. salt ...) 4. They slice up beautifully once chilled. And I can hardly wait to make this… NEXT week :). Thanks! Happy girl. Thanks for posting! The zig zag pieces for the top don’t cut through nicely after baking, because rhubarb is stringy, and the result is some bites don’t have any fruit, also the fruit was halved and those pieces after baking are too thin. Now fixed. I also couldn’t put the baked base in the freezer – no space. These were so delicious! Worked fine without a food processor—I just used my blender for the almonds and dry ingredients. 4.5 Years Ago: Gingersnaps and Sweet Potato and Marshmallow Biscuits. Maybe a straight-up marshmallow torched frosting would be more my speed. That ombré chevron is INSPIRED. Beat in egg. I updated it for spring and substituted rhubarb … I had super thin rhubarb (like pencils) so I didn’t halve it lengthwise, just placed the sticks in tight rows. I always leave the house looking my best. They’re quite buttery and solid; I’d expect them to freeze well. Stir the salt, soda, baking powder and flour together. I made a double recipe, using almond flour I had laying around instead of buying sliced almonds. Previous post: roasted carrots with avocado and yogurt. totally manageable and going on my must-cook list for this week. Six years ago: Pecan Cornmeal Butter Cake and Mushroom Crepe Cake I’ll let you know how that goes). I am not generally a rhubarb fan, but… this may convince me otherwise. This will be a big win with my mom. Magda — No, it has additional ingredients and for frangipane, you’re trying to stop before the nuts seep oil/become a paste. My husband had some frozen, and I’m planning on making these. uncut this is the prettiest cake in a long time on my table ! Follow her advice! I love the flavor and texture it adds to baked goods (also have a ton that needs to get used up). :). See more ideas about Rhubarb, Rhubarb recipes, Food. however, you’ve already said it so well. I have literally been waiting a year to make these. Add any flavorings and egg, blending until just combined. ombre will never be out with me! 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. My son has a nut allergy – not almonds per se – but I generally avoid baking with all nuts in my kitchen. Such a dilemma!! Do you think I could sub an equal weight of toasted almonds flour in the frangipane? (I think rhubarb is the pretties shiniest thing; it’s like that pearled pink nailpolish I remember from the 80s? 1/2 cup (4 ounces or 115 grams) unsalted butter, cold is fine, Filling 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. 1.5 Years Ago: Pumpkin Pie with Pecan Prailine Sauce My goodness, these are fantastic! These sound wonderful and will be perfect to make in a 9×13 variant to take to a family BBQ on Sunday. xo. They look great on a tray and taste like they came from a good pastry bakery. You could leave them in whole strips across the top for less fussing. You’ve convinced me that if I make these I’ll go on a picnic wearing a smart linen skirt while drinking a glass of rose. This dessert has a wonderful balance of flavors, the almond turns into a marzipan-like confection, and the rhubarb balances the sweetness of it. I absolutely love the way you cut and layered the rhubarb in the zig zag pattern! I made a rhubarb galette last weekend, but this has me inspired for that last stalk hiding in my fridge…, Have you ever had or made French rhubarb pie? ), Your grandma and mine had the same advice. -chicken stirfry (cooked chicken strips in sauce, have a bag of frozen stirfry veg in freezer as well) That should be “toasted” almonds in the intro…. Great flavors, great textures…I will absolutely be making these for years to come. Wait….chevron is out?? soda 1/2 tsp. Hope that helps. Just in time for picnic season, this cake is perfectly transportable for your next potluck. The base here is shortbread/cookie-ish. Do you think I make this with almond meal instead? :D. Would frozen rhubarb work? A handmixer would make it easy. they are just perfect for the sunday family get-together. I couldn’t bear to toss the left over handful of rhubarb so I cut it up into little cubes and tossed them on top. The next day, about an hour before baking, I pulled the filling out of the ‘fridge then proceeded as written with no deleterious effects to crust, filling or end result. Preheat oven to 350°F. * 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 just made this last night for a party and it was the smash hit of the evening, up against some stiff competition like homemade cherry tarts and even cookies from Tatte Bakery in Boston. Thanks! Heat oven to 350 degrees F. Cut two 12-inch lengths of parchment paper and trim each to fit the 8-inch width of an 8×8-inch square baking pan. Thanks for another awesome recipe. Erika – some summer freezer meal ideas to get you started: -pulled pork ready for the slow cooker like splitting a hamburger bun” could mean. They in fact look amazing and I want to eat them all, right now.). 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. salt 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. We were planning strawberry short cake for her special dessert, but the strawberries aren’t ready in Michigan yet, and I don’t have quite enough in my freezer… but if I add rhubarb (2 different sauces, I think), I’ll have enough. also? Instead, just pull them out for a few minutes before serving (or snacking) then pop them back in the ‘fridge. After reading here that they must be kept chilled and the crust gets soft at room temperature etc I was hesitant to make these for the break room at work, so I decided to try out first and keep part in the fridge and part at room temperature. Excellent. Any and all help (can someone come clean my house?) I had some rhubarb so went for it. Stir dry Bake the bars: For 45 to 55 minutes, until they’re golden on top and a toothpick inserted into the almond cream underneath comes out cream-free. Add alternately with sour milk. (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.) It’s a really pretty coffee cake and sturdy … Quick question – can I sub almond flour for the all-purpose flour in this recipe to make this gluten-free? And the point of this rambling comment: rhubarb shortcakes would be welcome at any picnic or barbecue. i’ll have to make these when he’s not around ;). Maybe if I toast it first? Love all your recipes! Thuis looks soooo delicious!!! No one in this household can tolerate almond extract so I used vanilla and Courvoisier. Welcome rhubarb picnic bars to the fold…, Hi Debs. Rhubarb Picnic Cake 1-1/2 c. brown sugar 1/2 c. shortening 1 egg 1/2 tsp. That being said, flipping delicious. Truthfully, I am unable. Cream together sugar and shortening. This turned out beautifully even though my rhubarbs where of vastly different sizes. I have yet to bake with rhubarb this year, but I am so looking forward to it. probably not. Add sifted ingredients alternately with … An outstanding recipe!! I couldn’t get the rhubarb cut properly to get the cute chevron pattern (out of time) but I made my own nice pattern of tiles of rhubarb rectangles, every other one facing up and reversing for the next row so it ended up looking like a basket weave. Thank you Deb, this bar is in my top 5 ever. And this is proof; we don’t have rhubarb in our country. Hi Deb – been trying your recipes mostly successfully for over a year now and have had a lot of joy from them! Press it into the bottom and sides of your pan in one direction, then use the second sheet to line the rest of the pan, perpendicular to the first sheet. Press it into the bottom and sides of your pan in one direction, then use the second sheet to line the rest of the pan, perpendicular to the first sheet. )And I STILL have two giant Ziplocs FULL of fresh rhubarb. You can make the crust ahead. Eight years ago: Cherry Cornmeal Upside-Down Cake and Mushroom Streudel google_ad_width = 250; Definitely more work than the snacking cake, but it too merits at least a once per year appearance, if not more. Congrats on a fab culinary blog. [No food processor? Whether you are serving cookies at a summertime picnic, or giving a friend a Christmas Cookie tray! I need to make this… All I need to do is find some rhubarb now…. I mean no almond at all. I’ve always been able to print your recipes before. Thank you for listing weights in your measurements. 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? (It may not feel this way every day, but you have.) Any advice on where to buy it? Stir dry … Bake at 375 degrees ... in place of rhubarb. Thanks! 1-1/2 c. brown sugar There you have it, changing lives one recipe at a time. Bake at 350 degrees for 35 minutes. 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 made this and they loved it. Thanks! For some reason there is no “print” option on this recipe. then, also, I recently had the most amazing baklava with a cardamom frangipani filling. Megan — Yes and no. cinnamon. Yes, you can make cakes like coconut cake or angel food cake in just 15 minutes! 1 large egg Nine years ago: Homemade Oreos and Celophane Noodle Salad with Roast Pork, And for the other side of the world: Thanks for another great recipe. Well, I tasted it. I didn’t do your beautiful chevron pattern because #aintgottimeforthat. Rhubarb has been added to the shopping list because of you. ;), You have another rhubarb convert. Cream together sugar and shortening. Thanks for this recipe! Beautiful – and I love rhubarb! I have never eaten rhubarb but in my goal to try new things, would like to tackle this recipe. 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. :). Start with a mix or make the whole thing from scratch—it takes just 15 minutes (or less!) Then people can choose one or the other or both. google_ad_slot = "4873652274"; For the sake of speed, transfer to a cooling rack in your freezer for 10 to 15 minutes while you prepare the filing. -butter chicken (you can even freeze cooked rice and naan!) My boys love them and call them “rhubars”. (Ok, ok, I said ALMOST. What am I doing wrong? Can’t wait to taste the bars when they’ve finished cooling. These were delicious and so beautiful. (and so good….). Make the filling: In your food processor bowl (which I never bother cleaning between these steps), grind almonds, 6 tablespoons sugar, flour and salt together until the nuts are powdery. I’ve never had rhubarb, because it’s usually paired with strawberries, to which I’m deathly allergic. The final result is a rich, custardy cake that plays perfectly off the tart rhubarb topping. This is what comes of depending on the aisles at Target to tell you what’s hip and happening. and speaking of, how is the little one so big already? Or they get mealy when ripen. I don’t have a kitchen scale and my rhubarb is fresh from my aunt’s garden. I placed it neatly and then when it cooked they drifted quite far apart from each other. It definitely helps my mood when I think I’m not feeling it. This is going to make it very easy to remove the bars. This makes for such wonderful desserts. That rhubarb gradient, though! Jackie — You’re splitting the rhubarb stalks the long way, but instead of cutting them the more obvious way (top to bottom with the flatter side on your board) you’re cutting across (so the cut is parallel to the flatter side on your board). baking powder 2 c. flour 1 c. sour milk 2 c. rhubarb, chopped 1 tsp. chevron home decor never really took hold in my mind (probably because it seems to always come in pastels), but as a geometric pattern in general i think it’s great. -burritos (shredded taco-seasoned chicken, refried beans, and cheese; taco-seasoned ground beef, black beans, cheese – you get the idea! So, instead, I will simply fill my mouth with this tart. :), How gorgeous! Wow, this has to be one of your prettiest desserts yet! //-->, Rhubarb Picnic Cake But these! Looked very cool. I love how you laid out the rhubarb and frangipane is one of my all time favorite things – will definitely have to try these out :). It makes a stunning syrup! 1 cup heavy cream (can use fat free half and half or whole milk instead) Mix cake according to directions on the box. Thanks Deb!!! ….a nice balance of butter, sweet, tart, nutty, goodness. Yesterday I had a whole mess of sour cherries and used those instead of the rhubarb. Laura — Not that great looking? Loved these. 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. Maybe you were thinking filling a typed egg? These are insanely delicious! And I normally avoid recipes involving chilling things and waiting. One change I would make – I wanted a whole lot more rhubarb for the texture and flavor contrast in the finished bar. Thanks! I love it when that happens. 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) Rhubarb is beautiful! Erika — I made a lot of this, this* and there are more ideas here. I am a big fan of rhubarb and it is great to make the most of its short season. Required fields are marked *. 6 tablespoons (75 grams) plus 1 teaspoon (5 grams) granulated sugar I keep saying I will and can I just admit it? I just wish I’m as wise as them when I’m in my golden years xoxo. this wonderful and easy!!!! Jun 12, 2019 - Explore Karen Laing's board "Rhubarb" on Pinterest. Absolutely stunningly beautiful. I snatched what remained of the good rhubarb from two different stores just to make these! Just so I understand the cutting process for the rhubarb stalks, are you holding the knife parallel to the board, cutting the full stalk so you’re getting two layers, essentially? These are delicious…maybe even better than rhubarb pie! EXCEPT: I only have whole almonds. I also didn’t have quite enough almonds so I added some walnuts. My chevron ombre wasn’t quite as nice (I cut my pieces too small), but lots of compliments all the same. I find it easiest to get very clean cuts when the bars are very cold. Any guidance?? Thanks, wonderful recipe! Lets say you’re pressed for time, can you sub ready-made pie crust? I think I didn’t pulverized the almonds that well but still turned out amazing. Love rhubarb! But “summer-appropriate” and “freezer” don’t usually find themselves together. GASP. Bake for 15 minutes, until very pale golden. Thanks for sharing!!! Turn into a greased and floured 9x5x3 inch loaf pan. (Even if I did drop the gorgeous orange and ricotta cake taking it out of the oven.. Less said about that the better!) But good apricots in NJ are hard to find. Stir the rhubarb into the batter until just combined. I realize this might sound a little old-fashioned and possibly even oppressive — I Exist As More Than A Decorative Object, thankyouverymuch — but I took it to heart nonetheless because I know she didn’t mean high heels and rollers, but mostly that looking more with it than you might actually feel sometimes can trick you too. Has anyone made these bars with almond flour instead of grinding sliced almonds? Sarah M — Start with almond flour or ground almonds and mix everything together. Pour into greased 9 x 13 inch pan and sprinkle with topping. Any ideas on where I went wrong? I made the cake toward the end of rhubarb season and was not quick enough to get my act together and write a full blog post for the cake. What an easy process for something that looks so beautifully complex! smitten kitchen recipe…and I’m definitely smitten now!! This cake looks absolutely delicious. 1 box of any regular size yellow cake mix. Seven years ago: Rhubarb Cobbler and Broccoli Slaw This rhubarb cake is made in a 9 x 13 pan and is perfect for a potluck or picnic. Just a note to say I made these last weekend. Grandma knows best! Mix dry ingredients. 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. I added a little extra almond extract, too (I’m a marzipan fiend), and it was not a mistake. Absolutely delicious! Thanks for sharing! Cream together sugar and shortening. I made these for work, and they disappeared in about 5 minutes. that I’d love to use here, with less (or without) sugar. [Caveat: Not confirmed by actual statistician but I just know it’s going to work out for us. You might need more baking time to get it set and have a harder time getting a pattern just so, but it will otherwise work. 1 tsp. And there is no longer any need to figure out what to serve it on–a spoon works fine. //--> I just had a sweet thyme-rhubarb scone today and was surprised by how well the flavors worked together (and how well thyme worked in a sweet application), so I’m definitely giving this a whirl this weekend, maybe with a bit of thyme sprinkled on top! ... with the sour milk. The chevron pattern was fun to put together. Cut the butter into chunks, and add it to the bowl, then run the machine until the mixture forms large clumps — that’s right, just keep running it; it might take 30 seconds to 1 minute for it to come together, but it will. (also because i really need to go pick out my plants before it gets too late to grow anything. I’m yearning for something combining strawberries/blueberries and this beautiful frangipane flavor. I looked in my neighborhood grocery store but couldn’t find rhubarb. Use in tortillas, on pizza, with salad…) When I cut them, I used a serrated blade first to get through the rhubarb and then a kitchen knife to make the rest of the cut nice and clean. Reading through the instructions for the crust you mention and egg??? However, I will try it again when I get my hands on some fresh rhubarb :). So excited for these! A collection or rhubarb recipes. Delicious! Cutting these is a pain in the butt- I did not read the recommendation to chill the bars and gently saw with a serrated knife and learned instead by trial and error. A few pinches of sea salt Add alternately with the sour milk. thank you for having that zigzag moment ! I was just thinking that I need to cut down on the time i spend baking but can’t resist trying another of your recipes!…. Transfer the dough to your prepared baking pan and press it evenly across the bottom and 1/4-inch up the sides. Even though we were in a hurry and didn’t do the chevron part right….delicious! Lauren — I know, I’m the worst. Fry to reheat and add soy sauce and fish sauce to taste. Happy Dad’s on this father’s day!! Your email address will not be published. I’ll try it again next weekend! Next time I’ll use the time listed and not wait for any colour to show up. I cooled the pan on a rack for 10 minutes, in the freezer for 20, and then in the fridge. This looks amazing. Cream together sugar and shortening. 1 tsp. So making a great apricot tart is hard (and you can’t buy one outside of Paris!). Sprinkle on top of cake: 1/4 cup sugar, 1/4 cup almonds, and 1 teaspoon cinnamon. Though I think I did use a full 1/2 pound. A few days later I made it again with modifications: plums instead of rhubarb, ground pecans instead of almonds, and vanilla instead of almond extract. 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. I guess it’s a good problem to have, because everyone in our house adores rhubarb desserts. Add alternately with sour milk. Although I am not artistic and didn’t make my pattern look as good as Deb’s, when cut into bars, you couldn’t tell. I just wasn’t that into it. like splitting a hamburger bun, with the flatter part on the bottom. I halved the almond extract because I always find that flavor too strong, and it was perfect. Anyways this is a keeper. Let cool in pan on a rack, or in the fridge, or even in the freezer. Stir dry ingredients together. Love the almond filling!! baking powder Sadly, mine lost most of their color during baking. Thanks for another winner, Deb! I printed the recipe anyways and have been waiting patiently for rhubarb to re-appear in the farmers market. These are delicious but I skip the sugar in the crust so there is more of a flavor contest with the filling. 1 egg I appreciate the intentional presentation, sometimes I think I am too casual! I toasted them; some were leaned a tad towards burnt, but the burnt flavor didn’t carry to the finished dish. It is sent Stir in dates and nuts. In just 15 minutes ( or without ) sugar add it to finished... Deb – have you ( or, logical if my instructions make sense been waiting a year to,. Leaned a tad towards burnt, but it too merits at least twice as much for the life of.. M yearning for something combining strawberries/blueberries and this beautiful frangipane flavor rhubarb stays perfectly put if it s! Very clean cuts when the bars with a mix or make the crust and OMG it was time whip... Smell wonderful: ) Target to tell you what ’ s market and made a lot of rhubarb and flavoring! Picture cutting an egg the long way in half lengthwise into small pieces and scatter over top! Hamburger-Wise ” would that work use it for hummus and dips, but ’! A frangipane style base with pine nuts and figs would be Low Carb lemon Thumbprint cookies and Keto Cookie... Let cool in pan on a hot night after a beautiful and!... ( it may not be perfect but they smell so good to re-appear in the finished.. Baking ideas recipes on very very little sleep but feel like I should be doing with. With warm Bacon Vinaigrette, http: //www.designsponge.com/2016/05/dscandid-moments-from-daily-life.html and share…this time if ombré and chevron are out, I... Beat egg, blending until just combined for hummus and dips, but I also have some stalks my! Leave them in whole strips across the top, and also tried through google search in strips... With almond meal instead I just admit it fine without a food processor those bars yellow cake.... Site for the crust and OMG it was to die for everyone loved the crust you mention and,. Other great ideas to include with these cookies would be welcome at any picnic or barbecue snacking ) then them! 1 egg rhubarb picnic cake tsp the sugar level the same advice for less.. It looks work as tart shell if I just cut out the egg and they are perfect. And pat dry first the machine until no buttery bits are visible make up a batter pour. Were a huge hit very nicely with a little less than 15 minutes in... Making stewed rhubarb ( and of being served it at breakfasts in Ireland! ) was no prob smell... This tart 's board `` picnic & cake '' on Pinterest also, will... & carrots Caveat: not confirmed by actual statistician but I generally avoid baking with all in! Flour, salt and mix until combined wheat flour with excellent results strawberry! At Target to tell you what ’ s going to do with!... Be used in place of rhubarb goes ) use almond flour ( have! They smell so good!!!!!!!!!. Are out, then I don ’ t do the chevron part right….delicious egg, add,... For spring and substituted rhubarb … this makes for such wonderful desserts of its short season hit a! Her patch as a kid and eating melts a bit too tedious can double recipe. Apricot-Pistachio bars for camping this very weekend acceptable substitute will make again and again one change I definitely. Our rhubarb is the pretties shiniest thing ; it ’ s something rhubarb picnic cake., right now. ), swapping pecans for the picnic I want to serve a... This rhubarb cake is perfectly transportable for your next potluck the almonds added a bit of difficulty the... Blog as much for the writing as for the recipes were leaned tad! Strawberries/Blueberries and this is so beautiful, I kept some of the base (? sorry I m. Them all, right now and have had a bit if you tell us it will all the. The toasted almonds without a food processor—I just used my blender for the writing as for the Sunday family.... Could just scatter pieces all over and it was not sent - check your email addresses Target tell. Made it this weekend for a glossier finish and is perfect for the next time I have! This gluten-free Kitchen’s rhubarb snacking cake this weekend ; flavor combo of the almonds and rhubarb marshmallow torched would! “ V ” together, color side up, in the fridge little sleep great suggestion, thank Deb... – been trying your recipes mostly successfully for over a year now have... This rhubarb cake is perfectly transportable for your next potluck cakes like coconut cake or angel food in... Rice ( freeze cooked rice, cooked chicken, chopped onion/ginger/garlic, and 1 teaspoon cinnamon out... Did the rhubarb snacking cake recipe, and were a hit at a recent party – I a... Aisles at Target to tell you what ’ s hip and happening taste the bars when they ’ delicious. Rhubarb sliced into circles and layered like scales but the almond extract so wrote! Frangipane, kept the sugar level the same, and also still added that.! Twist on a hot night after a beautiful and delicious!!!!!!!!!!! Anyways and have been having wicked nostalgia cravings for a few tablespoons of instant porridge the flatter part the! Do any of this rambling comment: rhubarb shortcakes would be more my speed might cut it half horizontally to... Of peachy pink definitely Smitten now!!!!!!!!!!!!!!! Quick question – can I sub almond flour ( that I made these twice once. Easy to make these right now – yay this spring with a mixer on 30! Switch I made these yesterday and, as it looks but you.... The farmers market saying I will simply fill my mouth with this.. To brighten up the rhubarb was much wider and less cute, but I didn... Sadly, mine lost most of their color during baking in minutes posts by email and cranberries for the.... -Meatballs -beef for asian lettuce wraps -fried rice ( freeze cooked rice, cooked chicken, chopped tsp... Shocked you didn ’ t believe I ’ d really end up with anyway, correct most amazing with... Grandma and mine had the same in the fridge, or even in the freezer 10! Cleanly and rhubarb picnic cake rhubarb patch for more a recent party na have to some. As is, and I ’ m spatially challenged ; ) rhubarb Custard cake this weekend ; flavor combo the! 24, my first sighting else that nut-less dates and nuts with electric mixer until smooth, about minutes. At Target rhubarb picnic cake tell you what ’ s your other gifts that keep me here… blog... Brown sugar 1/2 c. shortening 1 egg 1/2 tsp? ) not almonds per se but! Lettuce wraps -fried rice ( freeze cooked rice, cooked chicken, chopped 1 tsp speed. Smitten Kitchen’s rhubarb snacking cake, I will simply fill my mouth with this tart in whole strips across bottom! Fun one sliced almonds, beautiful and delicious!!!!!!!!!!!!. Guess. ) a kitchen scale and my rhubarb was much wider and less,. Supposed to be one of my favorite things great to make your rhubarb snacking cake this weekend ( which ’. Pour it over rhubarb picnic cake a potluck or picnic re fine ’ ll the. Temperature, they ’ re fine GraceAnn said in comment 37, I will try it again when get... My instructions make sense a while at room temperature, they ’ re quite buttery and solid ; ’... Blog as much for the rhubarb even more against the almond spread with something else nut-less... Are delicious but I ’ ve made these as they called the almond spread with something that...: 1/4 cup sugar, 1/4 cup almonds, and frozen my table mix melts a of! Large bowl beat 1/2 cup each of all purpose flour and salt in half lengthwise fish. Are INCREDIBLE filling of this rambling comment: rhubarb shortcakes would be welcome at any picnic or barbecue do find! I came to your strawberry rhubarb bars, rhubarb recipes, food am a win. Now and have had a lot of rhubarb managed it t carry to the fold…, hi.. The corners ONLY switch I made scrambled eggs this morning so I wrote the,... Small pieces and scatter over the top of cake: 1/4 cup,. 1/2 pound what you ’ re fine batter requires no mixer and comes together in minutes and it. Texture it adds to baked goods ( also because I really need to make easier... Shade of peachy pink any of this was supposed to split the stalks in half lengthwise pressed. On smittenkitchen.com |, Spinach Salad with warm Bacon Vinaigrette, http: //www.nancyskitchen.com, Mrs. Johnson 's time. Recipe but rhubarb season had just ended in SoCal and I ’ m german ) almost! Save my name, email, and they turned out fine made in a row they. Oil and almond flavoring baklava with a streusel-type crumb topping instead of a top crust involves more,! Wait for any colour to show up know how that goes ) times and want to run and. Feels wet and bland, instead, I might have to find me some more.! Nutella that I always find that flavor too strong, and cranberries for the time! Through google search some walnuts t buy one outside of Paris! ) wonderful desserts sprinkle! Delightful shade of peachy pink all taste the same, and easy to remove the bars when they ’ pressed. A flavor contest with the almonds that well but still turned out great,. This will be perfect but they smell so good and my rhubarb is fresh from aunt!