Thanks! Absolutely stunningly beautiful. The blueberry cake you actually make up a batter and pour it over. Would it be possible to use frozen? 1 ½ cups sugar. Grease and flour a 13x9-inch baking pan. Lauren — I know, I’m the worst. New here? And this is proof; we don’t have rhubarb in our country. Cream together sugar and shortening. Though I think I did use a full 1/2 pound. grated orange peel
Swap by weight, not volume, of course. So I’m making them again next week to share. This looks so beautiful, I’m still shocked you didn’t do it on purpose. Sarah M — Start with almond flour or ground almonds and mix everything together. What to serve with Strawberry Rhubarb Cookies. Beautiful rhubarb!!!! I’m looking forward to the reply/clarification to Nancy. You make everything look so easy, like a pro! This looks gorgeous! Other great ideas to include with these cookies would be Low Carb Lemon Thumbprint Cookies and Keto Cannoli Cookie Cups! The base here is shortbread/cookie-ish. These sound wonderful and will be perfect to make in a 9×13 variant to take to a family BBQ on Sunday. ha! I’m going to have to research and see if I can sub for the almonds/nuts. or is the crust more cake like? 1 tablespoon (10 grams) all purpose flour Do you think I could swap in some cornmeal for the crust? 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. Two years ago: Soft Pretzel Buns and Knots is welcome… [Update: Does this diagram help?] I have literally been waiting a year to make these. You’ll probably be fine with untoasted. google_ad_client = "pub-3915071788666950";
Too bad we just moved away from our rhubarb patch (weep). 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.
1 box of any regular size yellow cake mix. I made a double recipe, using almond flour I had laying around instead of buying sliced almonds. I had some rhubarb so went for it. 4.5 Years Ago: Gingersnaps and Sweet Potato and Marshmallow Biscuits. Do you think cardamom would complement the rhubarb? Beat in egg. that I’d love to use here, with less (or without) sugar. We’ve made these multiple times and want to serve at a party. I’m loving all the food processor baking ideas. Add alternately with sour milk. I haven’t done it but think it should work fine. -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. These are delicious but I skip the sugar in the crust so there is more of a flavor contest with the filling. Still good! Blend in vanilla, orange rind, and rhubarb. Pour into greased pan and
probably not. I love rhubarb and almond combinations and this is the most gorgeously styled cake I have seen! Can one make a frangipane style base with pine nuts? sprinkle on topping. Awesome recipe!!! (Or, logical if my instructions make sense. -butter chicken (you can even freeze cooked rice and naan!) Firstly, how do I succintly profess my love for all things almond/marzipan/frangipane? The “history” of this pie is such an interesting one ( and what a title! My son has a nut allergy – not almonds per se – but I generally avoid baking with all nuts in my kitchen. 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. Wait! 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. Thanks! Thanks for another winner, Deb! I also didn’t have quite enough almonds so I added some walnuts. I’ve never touched rhubarb before so I don’t know what I’m doing – but this recipe looks delicious enough for me to try it! Lets say you’re pressed for time, can you sub ready-made pie crust? Wow. Erika — I made a lot of this, this* and there are more ideas here. And you put it into bar form, not circular form and I think we all know how nice it is to eat square food. baking powder 2 c. flour 1 c. sour milk 2 c. rhubarb, chopped 1 tsp. OMG those are gorgeous! And the point of this rambling comment: rhubarb shortcakes would be welcome at any picnic or barbecue. These are insanely delicious! Note: If you’re trying to get fancy with the chevrons, don’t forget that you can’t cut all the stalks with the same (danger of multi-tasking is that I missed that crucial step). rhubarb picnic cake by Melissa ⢠June 11, 2013 ⢠0 Comments. I was surprised that the tiny, perfect looking bars were so satisfying – I was expecting to want like, 5, but they are so buttery and delicious I’m totally happy to savor one. Run the machine until no buttery bits are visible. (also because i really need to go pick out my plants before it gets too late to grow anything. This looks amazing. I need to make this… All I need to do is find some rhubarb now…. I had super thin rhubarb (like pencils) so I didn’t halve it lengthwise, just placed the sticks in tight rows. You can make the crust ahead. Do you think I make this with almond meal instead? I can’t believe I’ve been missing out for so long! Finally, on January 24, my first sighting! free recipe newsletter. Then, add the batter to the pan and pat down to make sure it's spread out to all the corners. Pour into greased pan and sprinkle on topping. 5 tablespoons (70 grams) unsalted butter, cold is fine But good apricots in NJ are hard to find. I’ll eventually get a kitchen scale, but until then, how much almond flour would I use as measured by volume? -burritos (shredded taco-seasoned chicken, refried beans, and cheese; taco-seasoned ground beef, black beans, cheese – you get the idea! Once again…rhubarb is here Deb…you know what I am going to ask for…”The Rhubarb Pie that fell on the Kitchen Floor” pleeeease, you promised us- it is “in writing” too.
First babe was winter, so freezer food was no prob. While bars do not need to be refrigerated if it will just be a day or so, they keep longer and (I think) more nicely chilled. Love the almond filling!! The combination of shortbread, almonds and rhubarb is spectacular!! 2 c. rhubarb, chopped
But not pretty. HOLY CRIPES these are good! Welcome rhubarb picnic bars to the fold…, Hi Debs. 1 tsp. (I think rhubarb is the pretties shiniest thing; it’s like that pearled pink nailpolish I remember from the 80s? ),don’t leave us hanging. This cake looks absolutely delicious. I should start this by saying Iâve been following your blog for years now Deb, and you are a large factor in why my friends think I am a good cook. If you tell us it will definitely be in cookbook #2 that’s the ONLY acceptable excuse. :(. Thuis looks soooo delicious!!! Made all the elements separately the day before to save a bit of time, including baking off the crust then covering and pulsing the filling elements & popping into a Tupperware/refrigerating. 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. Cut the butter into chunks and add it to the machine. Next time I’ll use the time listed and not wait for any colour to show up. Made these yesterday and, as usual for Smitten Kitchen recipes, they are simply perfect. Turn into a greased and floured 9x5x3 inch loaf pan. Here’s my take on rhubarb this spring with a rustic rhubarb crostata! 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? http://www.nancyskitchen.com, Mrs.
I read your blog as much for the writing as for the recipes. now i know what i am going to do with it. I’ve always been able to print your recipes before. Start with a mix or make the whole thing from scratchâit takes just 15 minutes (or less!) I stewed the pieces I had left over, with the idea that I might use it as a jam or topping on something soon. Works really well actually! I’m with you on the phylo thing. This meant that I used warm butter for the crust, but it cooked up fine even without going in the freezer to firm up. Also, what kind of camera are you using these days? Enter your email address below and press the
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. Happy Dad’s on this father’s day!! top of cake: 1/4 cup sugar, 1/4 cup almonds, and 1 teaspoon
:), How gorgeous! I toasted them; some were leaned a tad towards burnt, but the burnt flavor didn’t carry to the finished dish. Add alternately with the sour milk. Has anyone made these bars with almond flour instead of grinding sliced almonds? The filling is amazing. 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 :). Cut the butter into chunks, and add it to the bowl, then run the machine until the mixture forms large clumps â thatâs right, just keep running it; it might take 30 seconds to 1 minute for it to come together, but it will. A big hit at a dinner party. Absolutely delicious! Thanks for another great recipe. Thank you but do you mean use all almond meal and no flour? 2.5 Years Ago: Green Bean Casserole with Crispy Onions and Apple-Herb Stuffing For All Seasons Sprinkle on top of cake: 1/4 cup sugar, 1/4 cup almonds, and 1 teaspoon cinnamon. baking powder
Beat all ingredients except dates and nuts with electric mixer until smooth, about 2 minutes. Truthfully, I am unable. Thanks for this recipe! I made this and they loved it. (and so good….). Thanks for highlighting one of my favorite spring foods. Checked too late. i agree – loved seeing this on IG, glad we got the recipe, too. 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. Notify me of follow-up comments by email. 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!…. Your recipes brought me here, but it’s your other gifts that keep me here… Your blog is a delight. I finally spotted some yesterday and made these and it was completely worth the wait! /* 250x250, created 8/29/08 */
soda 1/2 tsp. Yesterday I had a whole mess of sour cherries and used those instead of the rhubarb. Making it this weekend ;). Quick question – can I sub almond flour for the all-purpose flour in this recipe to make this gluten-free? See more ideas about Rhubarb, Rhubarb recipes, Food. I used preground almond flour (that I always have for making Macarons). I made them as written and cut the sections for the fancy top. Do you have tips for grinding the toasted almonds without a food processor? These were really tasty, but don’t be tempted to leave them out of the refrigerator when storing, as the crust gets too soft. Beat in the egg. Thank you for listing weights in your measurements. So Iâve made a big pan of Amish Rhubarb Dream Bars, a Rhubarb Picnic cake, and two loaves of rhubarb bread (recipe coming soon. (Ok, ok, I said ALMOST. My goodness, these are fantastic! The chevron pattern was fun to put together. Hi Deb – been trying your recipes mostly successfully for over a year now and have had a lot of joy from them! Although, maybe it’s mostly about the almonds after the rhubarb…. I’ll try it again next weekend! of hands-on time to whip up each one of these deliciously easy cakes. Fold the dry ingredients into the wet mixture, stirring briefly until combined. But everything else was delicious! Happy girl. Nine years ago: Homemade Oreos and Celophane Noodle Salad with Roast Pork, And for the other side of the world: (It may not feel this way every day, but you have.) These bars are delicious. Make the crust: Combine the flour, salt and sugar in the bowl of a food processor. Next time I might cut it both lengthwise and “hamburger” style to get a more impressive chevron. Have processor, will bake. Made these for the 4th of July and they were a huge hit. (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?). They are simple to make, beautiful AND delicious! Any advice for replacing the almond spread with something else that nut-less? Itâs a really pretty coffee cake and sturdy ⦠Fold in rhubarb. Your email address will not be published. I placed it neatly and then when it cooked they drifted quite far apart from each other. I was planning to make a springtime riff on those apricot-pistachio bars for camping this very weekend. Only switch I made was using whole wheat flour – they are still so so good!! i have fun. I came to your site for the Rhubarb Snacking Cake recipe, and this popped up first. 1/4 cup (50 grams) granulated sugar I forgot that I made scrambled eggs this morning so I left out the egg and they still turned out fine. Looked very cool. I mixed the cherries right into the frangipane, kept the sugar level the same, and they turned out divine. I opted to use strawberry jelly as a finishing touch, since the two pair so well together. These are beautiful! One of the primary pieces of advice my grandmother imparted on me — besides the fact that she thought I should be a writer, an absurd idea I promptly ignored — was that one should always leave the house looking the best they can. 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. The filling of this was incredible, but I also really liked the crust. Or they get mealy when ripen. Made them last night, doubled. These also freeze amazingly (for an allergen-eater in a allergy-ful house who can’t consume 16 quickly enough) – I just grab one from the freezer and toss it into my lunch. Whether you are serving cookies at a summertime picnic, or giving a friend a Christmas Cookie tray! Cutting clarification — Sorry, this is what happens when I write recipes on very very little sleep. 6 tablespoons (75 grams) plus 1 teaspoon (5 grams) granulated sugar Also, 5 tbs of sugar is more than enough. The top and bottom of each segment should nicely “V” together, color side up, in a chevron pattern. Yield: I cut these into 16 2×2-inch squares, Crust I just wish I’m as wise as them when I’m in my golden years xoxo. Stir the salt, soda, baking powder and flour together. Stir the rhubarb into the batter until just combined. Mix dry ingredients. Thanks to your strawberry rhubarb bars, rhubarb is now one of my favorite things. A serrated knife, used gently, can ensure the rhubarb stays perfectly put if it’s not cold enough. I printed the recipe anyways and have been waiting patiently for rhubarb to re-appear in the farmers market. The hardest part: waiting for dessert. Your IG photo was gorgeous. After 45 min the edge of the base (?sorry I’m german) was almost burned – my bad. 1 tsp. Hmmm. 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. salt 1 tsp. This so exceeded my expectations!!!! ingredients together. I absolutely love the way you cut and layered the rhubarb in the zig zag pattern! It definitely helps my mood when I think I’m not feeling it. I’m worried by food processor can’t go this fine on the nuts… can I just use almond butter instead? Love the recipes too, although I’m a better writer than I am a cook. Add alternately with sour milk. (And I too was thinking about rhubarb plus almond this weekend; flavor combo of the season, I guess.). I’ve been making a lot of rhubarb almond galettes this spring, but this is happening soon! You have found your bliss! Can’t wait to taste the bars when they’ve finished cooling. Join our recipe family today
google_ad_slot = "4873652274";
It came out beautifully sweet, tart, and delicious!! Cream together sugar and shortening. I halved the almond extract because I always find that flavor too strong, and it was perfect. I make your rhubarb snacking cake at least twice per year, because it’s simply the best, and because I have a monster rhubarb in the backyard that needs using. Oct 1, 2013 - Explore Katharine Kittinger's board "Picnic & cake" on Pinterest. Besides, these are just plain FUN! Beautiful – and I love rhubarb! Delicious! Can I make ahead and freeze these? I just wasn’t that into it. My in-laws are great lovers of rhubarb. -taco soup (the one I make is chili-style) A huge round of applause! Can almond butter be used in place of the almonds? I love how you caught the food processor mid-spin! EXCEPT: I only have whole almonds. What if lets say we dont cut the rhubarb stalks at all “hamburger-wise” would that work? They turned out every bit as beautiful as yours- can’t wait to serve them to guests. Sadly, mine lost most of their color during baking. Absolutely. Bryn, SallyO — Whoops, no egg in crust. thanks for the recipe. Add sifted ingredients alternately with ⦠90s?). Also, statistically speaking, having picnic bars ready immensely increases the chance that one will find or create a picnic to take them to. Any guidance?? 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 8Ã8-inch square baking pan. As GraceAnn said in comment 37, I also have almond paste (YUM!) Had a bit of difficulty making the pattern with my rhubarb, but I’m spatially challenged ;) Still turned out great! (ps: so many of your recipes are my go-to’s – would love to be able to make this one!). Rhubarb is beautiful! Thank you Deb, this bar is in my top 5 ever. Fry to reheat and add soy sauce and fish sauce to taste. Will have to make these!! Rhubarb jam (screw the strawberries) is the most delightful shade of peachy pink! 1 tsp. Stir in dates and nuts. I’ll let you know how that goes). No one in this household can tolerate almond extract so I used vanilla and Courvoisier. Sprinkle fruit with 1 teaspoon granulated sugar. 1 cup heavy cream (can use fat free half and half or whole milk instead) Mix cake according to directions on the box. 1.5 Years Ago: Pumpkin Pie with Pecan Prailine Sauce Thanks! What am I doing wrong? I made this for the second year in a row and they are even better than I remembered!! I did the rhubarb sliced into circles and layered like scales but the chevrons seem much easier!