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Rhubarb + Apple Sauce

This rhubarb + apple sauce combines the flavors of spring with a staple fruit available all year long to make a delicious side for any spring or summer meal.Rhubarb + Apple Sauce | Homemade Dutch Apple Pie

School is out!  Summer has officially begun.  Before you move on to strawberries, blueberries and cherries sneak in one last rhubarb dish.

I know strawberries are the classic pairing with rhubarb.  It makes sense since they are available at the same time of year.  But I’m learning rhubarb goes with so many other fruits!  Cherry and rhubarb blend well in this jello.

Now you can mix rhubarb with a fall staple – apples.  Since apples are readily available year round this side dish is easy to make in the spring or summer.

My kids loved this rhubarb applesauce.  There is sweetness from the apples, spice from the cinnamon and hint of tart from the rhubarb.

Rhubarb applesauce is great any time of day.  Breakfast, lunch, dinner or even a snack – you really can’t go wrong.

The preparation for this side is minimal.  Since the apples cook down you don’t have to chop them much ahead of time, especially if you are going to puree the sauce.  The rhubarb should be peeled first (I just do this with my hands) to remove the stringy outside.  Then a rough chop and you’re all set.

Kids can help make rhubarb applesauce.  Peeling rhubarb is a great task for them!  Then using a safe knife to roughly chop apples (after you peel/core them) and put them in the pan.  My kids love helping make this.

Are you getting bored with plain applesauce?  Try a spruced up spring version with rhubarb added.  You’ll add vitamins and boost the flavor.  It is also a great way to introduce your kids to rhubarb.

Rhubarb + apple sauce is perfect for early summer picnics, family barbeques and easy lunches while the kids are home.Rhubarb + Apple Sauce | Homemade Dutch Apple Pie

Rhubarb + Apple Sauce
Serves 6
A tart and sweet applesauce with the flavor of early summer.
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Ingredients
  1. 4 medium apples, peeled, cored and chopped
  2. 1 cup rhubarb, peeled and diced (about 1 large stalk)
  3. 1/3 cup cane sugar or honey
  4. 1 tsp. cinnamon
  5. 1/2 tsp. nutmeg (optional)
  6. 1/2 cup water
Instructions
  1. Combine all of the ingredients in a medium saucepan.
  2. Bring to a boil, reduce heat and simmer for 15 - 25 minutes (will depend on the firmness of the apples), stirring periodically.
  3. Mash or puree the sauce.
  4. Serve warm or cold.
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Cherry Rhubarb Jello

Cherry rhubarb jello is the perfect kid-friendly way to use fresh produce and welcome summer weather.

Cherry Rhubarb Jello | Homemade Dutch Apple Pie

We have two rhubarb plants in our garden.  Most years we get a few decent stalks from them that I use to make a special dessert like crisp, ice cream, cake or even cheesecake!

This year our rhubarb plants were huge!  After making three strawberry rhubarb crisps there was still plenty left. That means it is time to experiment with new ways to use rhubarb.

I came up with cherry rhubarb jello.  This is the perfect, nutritious way to use fresh, spring produce in combination with last year’s freezer stash (we still have a couple gallons of sweet cherries left!).

The cherries give sweetness and a deep maroon color while the rhubarb gives a hint of tartness.  It’s the perfect combination.

Cherry Rhubarb Jello | Homemade Dutch Apple Pie

Cherry rhubarb jello makes a great finger food lunch addition or snack for kids.  The fruit provides vitamins while the gelatin provides easy-to-digest protein.

An added bonus is that cherry rhubarb jello is very allergen friendly.  Not to mention there is no food coloring or artificial flavor.  So it makes a unique and healthy treat for everyone.

Are you looking for a dish to pass at your next potluck or picnic?  Cherry rhubarb jello is just the thing.  You can make it in advance and both kids and adults will enjoy it.

Sometimes I even serve this for breakfast.  My oldest can take her time eating in the morning.  If we need to get out the door on time jello is great.  It is soft and easy to chew.

Don’t forget the really important part – cherry rhubarb jello is so easy to make!  Just cook, puree, add the gelatin and chill.  It takes about five minutes of hands on time.  Who doesn’t love that?!

Before rhubarb season ends grab a few stalks and make this fun treat to celebrate the end of the school year and welcome summer.

Cherry Rhubarb Jello | Homemade Dutch Apple Pie

Cherry Rhubarb Jello
Serves 12
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Ingredients
  1. 2 cups sweet cherries (fresh or frozen)
  2. 2 cups rhubarb, peeled and chopped
  3. 3/4 cups organic cane sugar or coconut sugar
  4. 1/4 tsp. unrefined sea salt
  5. 1/2 cup water
  6. 2 Tbsp. grass-fed gelatin
Instructions
  1. Combine the cherries, rhubarb, sugar and salt in a saucepan.
  2. Bring to a boil, reduce heat and simmer about 20 minutes.
  3. Pour the mixture into a blender. Blend until smooth.
  4. Return the mixture to the saucepan.
  5. Dissolve the gelatin in 1/2 cup cold water. Let sit 1 minute.
  6. whisk the gelatin water into the hot puree until dissolved, about 1 minute.
  7. Pour the mixture into an 8" square pan or a bowl.
  8. Refrigerate until firm.
  9. Scoop or cut into squares to serve.
Just Take A Bite http://justtakeabite.com/

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Gluten Free Strawberry Rhubarb Cheesecake

 

Strawberry rhubarb cheesecake is a a rich and creamy dessert that is gluten and nut free and combines the flavors of spring and summer.This Gluten Free strawberry rhubarb cheesecake is perfect for any summer celebration.For Father’s Day this year I decided to spoil my husband with a special dessert.  He’s always interested in new recipes that utilize the rhubarb from our garden.  So I combined that with one of our favorite treats – cheesecake!

This cheesecake is packed with flavor.  The rhubarb is slightly tart, the strawberries are sweet, and the cheesecake is slightly tangy.  Combined you get a perfect balance.gf strawberry rhubarb cheesecake 3

One of the best parts about this dessert is that you can make it 100% from scratch, right down to the graham cracker crumbs and cream cheese.  All of the components of the cheesecake can be made in advance.  Then the assembly is quite simple.

gf strawberry rhubarb cheesecake collage

I also love that you can make this cheesecake gluten and nut free.  I use my homemade gluten free graham crackers for the crust.  If you want to soak your grains I have a soaked version as well.  If you don’t need it to be gluten free you could also make whole wheat, soaked whole wheat or sourdough grahams.  I make homemade cream cheese from yogurt and sour cream from raw cream.

Strawberry rhubarb cheesecake does take a little planning and preparation.  But each component requires very little hands on time.  You just have to start a day or two (or even a week if that works best for your schedule) in advance of when you want the cheesecake to be ready.  It makes a wonderful treat for a special occasion.  Even kids will love it!

The next time you want an extra special spring confection try strawberry rhubarb cheesecake.  You can spoil one (or all!) of the special dads in your life with this delicious dessert.

gf strawberry rhubarb cheesecake 4

Gluten Free Strawberry Rhubarb Cheesecake
A rich and creamy cheesecake that is gluten free, totally from scratch and perfect for spring.
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Cheesecake
  1. 1/2 recipe graham crackers (about 2 cups crushed, see links in post for recipes)
  2. 3 Tbsp. organic cane sugar, sucanat or coconut sugar
  3. 6 Tbsp. butter, melted
  4. 2 cups cream cheese at room temp (preferably homemade - see link in post for recipe)
  5. 1 cup sour cream (preferably homemade - see link in post for recipe)
  6. 1 1/4 cups organic cane sugar, sucanat or coconut sugar
  7. 3 eggs
  8. 1 tsp. vanilla
  9. 1 Tbsp. organic lemon juice (optional)
Strawberry Rhubarb Filling/Topping
  1. 3 cups total of strawberries and rhubarb, diced
  2. 2 Tbsp. butter
  3. 1/4 cup organic brown cane sugar, sucanat or coconut sugar
Instructions
  1. Prepare the graham crackers, cream cheese and sour cream.
  2. Pulse the graham crackers in a food processor or blender to make crumbs.
  3. Cook the strawberries and rhubarb in 2 Tbsp. butter and 1/4 cup sugar in a small pan for about 10 minutes, until soft.
  4. Divide the strawberry rhubarb mixture - 1/3 for the filling and 2/3 for topping. Let cool.
When ready to prepare the cheesecake
  1. Heat oven to 350*F.
  2. Combine the graham cracker crumbs, 6 Tbsp. butter and 3 Tbsp. sugar. Press mixture into the bottom of an 8" or 9" spring form pan.
  3. Bake the crust for 10 minutes.
  4. Gently spread 1/3 of the strawberry rhubarb mixture onto the crust.
  5. In a large bowl beat the cream cheese, sour cream, vanilla and 1 1/4 cups sugar until smooth.
  6. Add the eggs one at a time, blending well after each addition.
  7. Add lemon juice if desired.
  8. Pour the cheesecake batter over the strawberry rhubarb filling.
  9. Place the spring form pan in a large pan.
  10. Fill the bottom pan half way with water.
  11. Bake the cheesecake for 90 minutes.
  12. Turn the oven off and allow the cheesecake to set in the oven for 30 minutes.
  13. Remove the cheesecake from the oven and chill in the refrigerator for at least 4 hours before serving.
  14. Top slices with the remaining strawberry rhubarb mixture when serving.
Notes
  1. The graham crackers can be prepared up to 3 weeks before making the cheesecake.
  2. The cream cheese and sour cream can be prepared up to 1 week before making the cheesecake.
  3. Any ratio of strawberries and rhubarb will work. I used 2:1 rhubarb to strawberries to let the rhubarb flavor stand out.
  4. The strawberry rhubarb filling is optional. You can make the cheesecake without the filling and just use the topping.
  5. The topping can be served cold, room temperature or warm.
  6. If you like a very firm cheesecake chill it in the freezer for about an hour before serving.
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 This post is shared on Allergy Free Wednesday.

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Gluten Free Dairy Free Strawberry Rhubarb Muffins

gf df strawberry rhubarb muffins

When it’s rhubarb season you have to make at least one thing with the classic strawberry rhubarb combination.  Recently I made a batch of strawberry rhubarb muffins.

I love the combination of sweet and tart.  I added a little cinnamon sugar topping to give them an extra punch of flavor.

I also love that they are so simple to make!  It takes less than ten minutes to get them in the oven.

These muffins are very allergen-friendly with no gluten, dairy, rice or nuts.   You don’t even have to use a milk substitute.

Make a big batch of muffins, serve some for breakfast and free some for later.  It’s a great way to use fresh, spring rhubarb.

gf df strawberry rhubarb muffins 2

Gluten Free Dairy Free Strawberry Rhubarb Muffins
Yields 12
A sweet and tart muffin that is gluten, dairy, rice and nut free.
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Ingredients
  1. 1/2 cup amaranth flour*
  2. 1/2 cup sorghum flour*
  3. 1/2 cup tapioca flour*
  4. 1/2 cup coconut sugar, sucanat or cane sugar
  5. 2 Tbsp. maple syrup
  6. 1/2 tsp. sea salt
  7. 1/2 tsp. baking soda
  8. 1 tsp. aluminum free baking powder
  9. 1 tsp. vanilla
  10. 3 eggs
  11. 2 Tbsp. melted coconut oil (or butter or palm shortening)
  12. 1/4 c up water or milk substitute
  13. 1/2 cup strawberries, chopped
  14. 1/2 cup rhubarb, chopped
  15. 1/2 tsp. cinnamon (optional)
Topping (optional)
  1. 1/2 tsp. cinnamon
  2. 2 tsp. coconut sugar, sucanat or cane sugar
Instructions
  1. Heat oven to 350 degrees F. Grease muffin tin or line with baking cups.
  2. In a large bowl combine the flour, sugar, syrup, salt, soda, powder, vanilla, eggs, coconut oil, cinnamon and water. Mix until well combined.
  3. Stir in the strawberries and rhubarb.
  4. Fill muffin cups 3/4 full with batter.
  5. Combine the cinnamon and sugar. Sprinkle a little on each muffin.
  6. Bake for 35 minutes, until golden brown and baked through.
  7. Allow muffins to cool 5-10 minutes before serving.
Notes
  1. *You can substitute any gluten free flour for the flours listed. It works best to include at least one "white" flour, such as tapioca or white rice. Using a combination of flours gives a more neutral flavor.
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In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Rhubarb Pecan Ice Cream

Rhubarb isn’t just for cakes and cobblers. You can also use it to make an amazing rhubarb pecan ice cream! Wow all of your friends and family.

Rhubarb pecan ice cream | Just Take A Bite

As soon as the weather gets warmer and our milk share volume goes up I’m anxious to make ice cream.  It’s definitely a family favorite.

Recently I combined my love of creating ice cream with my need to use rhubarb.  I came up with rhubarb pecan ice cream.

The result is delicious!!!  Even my six-year old LOVES it.  The ice cream is plenty sweet.  But it has a hint of tartness from the rhubarb and a nice crunch from the crispy pecans.

If you can’t eat nuts you can absolutely leave them out.  The rhubarb alone gives a wonderful flavor.

Are you dairy free?  Swap coconut milk for the cream.  This ice cream is a unique spring treat no matter what way you make it.
Rhubarb pecan ice cream | Just Take A Bite

Rhubarb Pecan Ice Cream
A fruity ice cream with crunchy pecans.
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Ingredients
  1. 1 1/2 cups rhubarb, diced
  2. 3 Tbsp. honey, maple syrup, coconut sugar or cane sugar
  3. 2 tsp. butter or coconut oil
  4. 2 cups cream (or coconut milk)
  5. 1/2 cup whole milk (or coconut milk)
  6. 1/3 - 1/2 cup honey, maple syrup, coconut sugar and/or cane sugar*
  7. 1 Tbsp. vanilla
  8. 1/2 tsp. sea salt
  9. 1 Tbsp. tapioca flour or arrowroot (optional)
  10. 1-3 egg yolks (optional)
  11. 1/4 - 1/2 cup liquid reserved from cooked rhubarb
  12. 1/2 cup chopped crispy pecans
Instructions
  1. In a small pan sautee the rhubarb in 2 tsp. fat and 3 Tbsp. sweetener over medium heat. Cook until the rhubarb is soft and released liquid (about 10 minutes).
  2. Allow the rhubarb mixture to cool. Drain up to 1/2 cup liquid off the rhubarb to use in the ice cream batter.
  3. Combine the cream, milk, sweetener, vanilla, salt, flour, egg yolks and rhubarb liquid in a blender.
  4. Blend until well mixed. Taste and adjust sweetness and rhubarb liquid to taste.
  5. Process the ice cream batter in an ice cream maker (I use a Kitchen Aid attachment - it takes 15 - 20 minutes).
  6. During the last 1-2 minutes of processing add the cooked rhubarb.
  7. Transfer the ice cream to a freezer-safe container. Stir in the pecans.
  8. Freeze the ice cream until solid.
Notes
  1. *Using a combination of sweeteners for the ice cream gives a more neutral flavor.
  2. *The batter should be slightly sweeter than how you want the final product to taste. The sweetness will go down as the ice cream freezes.
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In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Rhubarb Quinoa Breakfast Porridge (gluten free, dairy free, nut free, egg free)

rhubarb quinoa breakfast porridge

You’ve made muffins and coffee cake and pie.  But you still have rhubarb and don’t know what to do with it.  How about serve it for breakfast?

Rhubarb is a very versatile vegetable.  If you pair it with a healthy, gluten free grain like quinoa you’ve got a power-packed breakfast.

This breakfast porridge is slightly tart and slightly sweet.  It can be served warm or cold.   You can make it fresh or prepare it in advance.   You can serve it as-is or add all sorts of fun things for more texture and flavor.  I added cranberries, raisins, butter and milk to mine.  I also served some chopped nuts on the side for my husband.

If you don’t like or don’t tolerate quinoa you can easily swap it for oatmeal or rice.

Rhubarb isn’t just for desserts.  It makes a great addition to your breakfast!

rhubarb quinoa breakfast porridge 2

Rhubarb Quinoa Breakfast Porridge
Serves 2
A fun and healthy rhubarb-flavored breakfast that is gluten, egg, dairy and nut free.
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Prep Time
5 min
Cook Time
30 min
Prep Time
5 min
Cook Time
30 min
Ingredients
  1. 1/2 cup quinoa
  2. 1 cup water
  3. 1/2 tsp. cinnamon
  4. 1/4 tsp. nutmeg
  5. 1 Tbsp. maple syrup or honey
  6. 1 1/2 cups rhubarb, diced
  7. 2 tsp. butter or coconut oil
  8. 3 Tbsp. coconut sugar, sucanat, honey or maple syrup
  9. optional add-ins: dried fruit, nuts, milk, butter, coconut oil
Instructions
  1. Soak the quinoa in water for 1 - 24 hours. Drain and rinse.
  2. Bring 1 cup water to a boil in a medium pan. Add the drained quinoa, cover and simmer for 12 minutes.
  3. Remove the pan from the heat and keep covered for 15 minutes.
  4. While the quinoa is cooking, in a small pan over med-low heat cook the rhubarb, butter and 3 Tbsp. sweetener until the rhubarb is tender (about 10 minutes), stirring periodically.
  5. After the quinoa and rhubarb are prepared, poor the rhubarb mixture into the quinoa and stir.
  6. Add cinnamon, nutmeg and 1 Tbsp. syrup.
  7. Add any optional add-ins you desire (if serving immediately).
  8. Serve immediately or store in the refrigerator until ready to serve.
Notes
  1. This can be prepared the day before and served cold or quickly reheated on the stove. If preparing in advance, add the optional ingredients just before serving.
  2. You can add other fruits (strawberries, cherries, etc.) to the cooked rhubarb for a sweeter flavor.
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Gluten Free Dairy Free Rhubarb Crisp (nut free, egg free)

rhubarb crisp

 The earliest produce to pop up in our garden is rhubarb.  It seems to be one of those strange vegetables that you either love or hate.

Growing up I don’t think anyone in my family liked rhubarb.  So I never even tasted it until a few years ago when I started baking it with it myself.

It’s tart and a little tough.  But if you add sugar and cook it rhubarb is delicious!  It is perfect for all sorts of desserts.

In the past I’ve made strawberry rhubarb upside down cake, rhubarb muffins and Dutch strawberry rhubarb pie.  We have more in our garden, so I need to come up with other ways to use it.

Yesterday I made one of my favorites – rhubarb crisp.  This version is gluten, dairy, nut and egg free.  I used oats in the topping, but they can be replaced with other gluten free flours if you don’t tolerate oats.

The whole family gave the seal of approval for this recipe!  The best part for me?  It’s really easy to make.  It only took about 10 minutes to get it prepared and in the oven.  A simple dessert the whole family can enjoy.  Perfect!

Do you enjoy rhubarb?  What are some creative ways you use it?

rhubarb crisp 2

 

Gluten Free Dairy Free Rhubarb Crisp
A delicious summer treat that is gluten, dairy, egg and nut free.
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Ingredients
  1. 3 cups rhubarb, chopped (you can also peel outer layers if they are stringy)*
  2. 1 cup organic cane sugar or sucanat
  3. 1 cup rolled oats**
  4. 1/2 cup coconut flour***
  5. 1/2 cup organic palm shortening, butter and/or coconut oil
  6. 1/2 cup organic cane sugar or sucanat
Instructions
  1. Heat oven to 350*F. Grease a 9" baking pan.
  2. Combine the rhubarb and 1 cup sugar. Mix well and pour into prepared pan.
  3. Combine the oats, flour and 1/2 cup sugar in a small bowl. Mix in the fat until the mixture is crumbly.
  4. Sprinkle the crumble over the rhubarb.
  5. Bake the crisp for 50-60 minutes, until the rhubarb is soft and the topping is golden brown.
  6. Let the crisp cool completely before serving. This will allow it to solidify.
  7. Serve plain or topped with whipped cream or ice cream.
Notes
  1. *You can substitute chopped strawberries, raspberries or cherries for some of the rhubarb to make a sweeter crisp.
  2. **You can replace the oats with 1/2 cup white rice flour and 1/2 cup coconut flour.
  3. ***You can replace the coconut flour with 1/2 cup oat flour.
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In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Gluten Free Strawberry Rhubarb Upside Down Cake

We have young rhubarb plants in our garden.  So we couldn’t over pick this year.  Which means I only got a few stalks from our garden.  What to do with them?  I decided to try a gluten free version of this strawberry rhubarb upside down cake I’ve made before.

I did not have the full amount of strawberries or rhubarb.  But it didn’t matter.  The cake was great!  Super moist.  Plenty of sweetness.  A perfect summery treat, especially paired with some homemade vanilla ice cream.

You can make this cake with a variety of fruits (blueberries, peaches, plums, etc.).  And it can also be dairy free if you use coconut oil.


A delicious cake that you can make all summer long with whatever fruit is in season.  What is your favorite dessert fruit combination?  If you’re not sure what to do with your rhubarb give this cake a try.  It’ll be a big hit.


Gluten Free Strawberry Rhubarb Upside Down Cake
makes one 9×13 cake

1/4  cup butter (or coconut oil)
1 cup packed organic brown cane sugar 
2 cups sliced fresh strawberries (still works fine with less)
2 cups chopped fresh rhubarb (still works fine with less)


1 1/2 cups white rice flour
1/4 cup brown rice flour
1/4 cup tapioca flour
1/4 cup amaranth flour
1 1/2 cups organic cane sugar
1/2 cup butter, room temperature (can be replaced with organic palm shortening and/or coconut oil)
1 1/4 cups milk (or coconut milk, almond milk, rice milk)
2 tsp. baking powder
1 tsp. baking soda
1 tsp. sea salt
1 tsp. vanilla
3 eggs, separated
1/2 tsp. cream of tartar

Heat oven to 350°F (325°F for dark or nonstick pan). In 13×9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange strawberries on brown sugar; sprinkle evenly with rhubarb. Press strawberries and rhubarb gently into brown sugar.


Beat the egg whites with the cream of tartar until stiff peaks form.  Set aside.

Beat the egg yolks for 2 minutes.  Add the remaining ingredients.  Beat for 2 minutes.  Fold in the egg whites.


Pour the batter over the strawberries and rhubarb.

Bake 50 – 60 minutes or until toothpick inserted in center comes out clean. Immediately run knife around sides of pan to loosen cake. Place heatproof serving plate upside down on pan (I used a small baking sheet); turn plate and pan over.

Leave pan over cake 5 minutes so the brown sugar topping can drizzle over cake. Cool 30 minutes.

Serve warm or cool with whipped cream or ice cream. Store covered in refrigerator (I froze half and put half in a tupperware in the fridge).

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

"Dutch" Strawberry Rhubarb Pie

Last week I made one final strawberry rhubarb dessert.  I made a pie to bring to a family gathering.  Instead of a traditional pie I made it similar to Dutch Apple Pie with a crumble topping.  It was a big hit with everyone.  So good!  I might have to make this every summer.

This post is linked to Real Food WednesdaysFat Tuesday, Fresh Bites Friday and Fight Back Friday.

Dutch Strawberry Rhubarb Pie

Pie Crust:

1 1/4 cups all purpose flour (or whole wheat)

1/2 tsp. salt
1/3 cup + 1 Tbsp. palm shortening or cold butter
1/8 cup + 2 Tbsp. water w/ 1/2 tsp. vinegar

Filling:

2 1/2 cups rhubarb, chopped
2 1/2 cups strawberries, chopped
4 Tbsp. organic cornstarch
3/4 cups organic cane sugar or sucanat
1/2 tsp. cinnamon

Topping:

1/2 cup organic cane sugar or sucanat

3/4 cup flour (AP or whole wheat)
1/3 cup butter, chilled

——————————
Prepare the crust:

In a food processor combine the flour and salt.  Add half of the shortening.  Pulse.  Add the other half.  Pulse.  Add water + vinegar and pulse until a ball of dough forms.  Roll out dough and place in 9″ pie pan.
(You could also do a soaked crust.)

Prepare the filling:

Mix the cornstarch, sugar and cinnamon.  Sprinkle 2 Tbsp. of  over the bottom of the pie crust.  Mix remaining mixture with the fruit.  Pour into pie pan.

Prepare the topping:

Mix the sugar and flour.  Cut in butter until crumbly.  Sprinkle over top of pie.

Bake at 400 degrees for 50-55 minutes.  Let cool completely before slicing.

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Strawberry Rhubarb Upside Down Cake

We got strawberries and rhubarb at the farmer’s market this week.  A great combination for a spring dessert.  Justin asked for a pie.  But Rebecca insisted that we make a cake.  She won 🙂  I did a quick search for a recipe yesterday morning and found one that looked good from Betty Crocker.  It’s strawberry rhubarb upside down cake.  I’ve never made any kind of upside down cake.  But this looked good.

This turned out to be quite simple to make. And it tastes great!!!  All four of us really enjoyed it.  I modified the recipe since I don’t use boxed cake mixes.  I made a modified version of my usual white cake (also a Betty Crocker recipe).

If you’re looking for a new way to use rhubarb and strawberries give this is a try!  I know I’ll be making it again.  Serve it with homemade vanilla ice cream, and it’s a perfect summer treat.

This post is linked to Fat Tuesday.

Strawberry Rhubarb Upside Down Cake

1/4  cup butter
1 cup packed organic brown cane sugar
2 cups sliced fresh strawberries
2 cups chopped fresh rhubarb

2 1/4 cups organic AP flour
1 2/3 cup organic cane sugar
2/3 cup palm shortening
3 1/2 tsp. baking powder
1 tsp. sea salt
1 tsp. organic vanilla
3 eggs

Whipped cream or homemade vanilla ice cream, if desired
Heat oven to 350°F (325°F for dark or nonstick pan). In 13×9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange strawberries on brown sugar; sprinkle evenly with rhubarb. Press strawberries and rhubarb gently into brown sugar.
In large bowl, beat cake ingredients with an electric mixer on low speed 30 seconds, then on high speed 2 minutes, scraping bowl occasionally. Pour batter over strawberries and rhubarb.
Bake 50 – 60 minutes or until toothpick inserted in center comes out clean. Immediately run knife around sides of pan to loosen cake. Place heatproof serving plate upside down on pan (I used a small baking sheet); turn plate and pan over. Leave pan over cake 1 minute so brown sugar topping can drizzle over cake. Cool 30 minutes. Serve warm or cool with whipped cream or ice cream. Store covered in refrigerator (I froze half and put half in a tupperware in the fridge).

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