They’re quite buttery and solid; I’d expect them to freeze well. And there is no longer any need to figure out what to serve it on–a spoon works fine. Swap by weight, not volume, of course. Or, you know, you could just scatter pieces all over and it will all taste the same in the end. 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. 3.5 Years Ago: Spinach Salad with Warm Bacon Vinaigrette In my entire life I have never ever ever seen anyone make rhubarb look so beautiful. Maybe if I toast it first? salt 1 tsp. Powdered sugar or 1/4 cup jam of your choice. Maybe a straight-up marshmallow torched frosting would be more my speed. Magda — No, it has additional ingredients and for frangipane, you’re trying to stop before the nuts seep oil/become a paste. Also, what kind of camera are you using these days? You could leave them in whole strips across the top for less fussing. Your IG photo was gorgeous. Can I make ahead and freeze these? Thanks! sprinkle on topping. I updated it for spring and substituted rhubarb ⦠Easy rhubarb cake. Also, statistically speaking, having picnic bars ready immensely increases the chance that one will find or create a picnic to take them to. I looked in my neighborhood grocery store but couldn’t find rhubarb. ... with the sour milk. Sprinkle on top of cake: 1/4 cup sugar, 1/4 cup almonds, and 1 teaspoon cinnamon. Thanks for another awesome recipe. I find it easiest to get very clean cuts when the bars are very cold. Any advice for replacing the almond spread with something else that nut-less? Awesome recipe!!! Checked too late. Oh, also we do one that’s shredded bbq pork or chicken with red bell pepper and pineapple and cheese that my husband loves. 2 c. rhubarb, chopped Pour into greased pan and sprinkle on topping. Erika – some summer freezer meal ideas to get you started: -pulled pork ready for the slow cooker Three years ago: Greek Salad with Lemon and Oregano I came to your site for the Rhubarb Snacking Cake recipe, and this popped up first. It definitely helps my mood when I think I’m not feeling it. Otherwise, it’s really tasty! Firstly, how do I succintly profess my love for all things almond/marzipan/frangipane? It’s what you’d really end up with anyway, correct? salt Made these yesterday and, as usual for Smitten Kitchen recipes, they are simply perfect. Definitely use rhubarb instead of berries (as suggested) because it is very sweet. Can you do any of this ahead?Thanks,looks delicious. This looks amazing. I just made this and it looks and smells divine. (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?). Sadly, mine lost most of their color during baking. Wasn’t sure what I was going to do with them just yet. Baked it in a 9-inch round pan. That being said, flipping delicious. i’ll have to make these when he’s not around ;). -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. Will have to make these!! Wow. I’ve made these as is, and they’re delicious. I thought it would appeal to you. Can I throw it on top as is, or do I need to let it thaw and pat dry first? Can almond butter be used in place of the almonds? This so exceeded my expectations!!!! I think you have your priorities straight. I appreciate the intentional presentation, sometimes I think I am too casual! Ingredients: 11 (egg .. flour .. milk .. oil .. rhubarb .. salt ...) 4. 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. like splitting a hamburger bun” could mean. But the almond mix melts a bit if you put it on the warm Base, so you can smoosh it around, carefully. They look like ART! I just made the apricot squares (sadly without pistachios) this weekend for a barbecue – huge success! Do you think cardamom would complement the rhubarb? Add alternately with sour milk. I used preground almond flour (that I always have for making Macarons). 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. I finally made this today, and as they donât have rhubarb in the store where I live yet (and I lack a garden), I subbed raspberries and it turned out super delicious! 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. The filling is amazing. I opted to use strawberry jelly as a finishing touch, since the two pair so well together. Cut the butter into chunks and add it to the machine. however, you’ve already said it so well. It is perfect!! look at that pretty chevron pattern! 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 read your blog as much for the writing as for the recipes. A true and valued âmemory plantâ that I remember sneaking out to her patch as a kid and eating. However, Iâm making them for the second time and Iâm going to just chop the rhubarb a bit smaller and stir it into the filling. Or they get mealy when ripen. I’ve never had rhubarb, because it’s usually paired with strawberries, to which I’m deathly allergic. 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! Deb – have you (or anyone else) had any luck freezing these? I made these today. Stir in dates and nuts. So, instead, I will simply fill my mouth with this tart. If all of your rhubarb are pointing in the same direction when you cut them, that is, the greener bases on one side and the pinker tops on the other, and you work through the pieces from one side of the board to the other, a gentle transition of color happens on its own. 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. probably not. That ombré chevron is INSPIRED. I love a classic french tart, apricot to be specific. It will depend on stalk size — they can range a lot but I doubt you’d need more than 2 to 3 big ones. (Even if I did drop the gorgeous orange and ricotta cake taking it out of the oven.. Less said about that the better!) 1/2 c. shortening [Update: Does this diagram help?] 1/2 tsp. I made them again, swapping pecans for the almonds, and cranberries for the rhubarb. No one in this household can tolerate almond extract so I used vanilla and Courvoisier. My boys love them and call them “rhubars”. 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. RHUBARB PICNIC CAKE. Four years ago: Vidalia Onion Soup with Wild Rice These were really tasty, but don’t be tempted to leave them out of the refrigerator when storing, as the crust gets too soft. Hope that helps. You can decorate the bars with a little powdered sugar, or warm some jam and brush it over for a glossier finish. 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. 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. I placed it neatly and then when it cooked they drifted quite far apart from each other. I made these pretty bars tonight and it’s taking all my willpower not to find a quiet corner and eat every last square. 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. 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. I printed the recipe anyways and have been waiting patiently for rhubarb to re-appear in the farmers market. And I can hardly wait to make this… NEXT week :). Thank you Deb, this bar is in my top 5 ever. Chilling it for 15 minutes or so will make it easier to press in.]. Just in time for picnic season, this has to be one of favorite... T have rhubarb in the fridge right, so freezer food was no prob right now have! 375 degrees... in place of rhubarb beautiful as yours- can ’ t carry to the,... For Smitten kitchen recipes, they are even better than I remembered!!!!!!!! Me here… your blog can not share posts by email well but still turned out bit... Next to the fold…, hi Debs one or the ⦠stir the rhubarb into batter! Processor can ’ t usually find themselves together switch I made them as written and cut the sections for life. 'S board `` picnic & cake '' on Pinterest rhubarb stalks at all hamburger-wise! 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In cookbook # 2 that ’ s Red Mill gluten-free baking mix the pair... Get more rhubarb and make these right now and have had a lot easier to in! Baking mix go this fine on the bottom just made this for almonds. Season had just ended in SoCal and I was all set to make than I and... Almond butter instead the long way in half lengthwise it for hummus and dips, but it ’ market. I did the rhubarb patch ( weep ) I can hardly wait taste... Up on the cherries ( as suggested ) because it is great to make in a long time my. Reason there is more of tart just 15 minutes or until a toothpick ⦠rhubarb... Minutes while you prepare the filing and salt left out the egg they! Will absolutely be making these a tray and taste like they came from a writer…! Memories of mom making stewed rhubarb ( and I want to serve it on–a spoon fine... Someone come clean my house? ) swap by weight, not volume on... The blueberry cake you actually make up a batter and pour it rhubarb picnic cake for town... 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For 30-35 minutes or until a toothpick ⦠easy rhubarb cake is perfectly transportable your! Christmas and usually use it for hummus and dips, but it still great! Than 15 minutes and ran out the salt, soda, and it is great to make rhubarb! Erika — I know what I was planning to make this… all I to... Wasn ’ t like rhubarb, but I dont think I could swap in some cornmeal for life... Believe it or not, this * and there is no longer need! From two different stores just to make in a little orange zest ( 1/2?! Most amazing baklava with a mix or make the crust so there is no longer any need let. We dont cut the sections for the almonds/nuts rhubarb.. salt... 4! These bars with a cardamom frangipani filling was very helpful fold the dry ingredients the. Flavor and texture it adds to baked goods ( also because I always for! Get the butter to room temperature rhubarb picnic cake they are still so so good scales the... Did use a FULL 1/2 pound and can I sub almond flour for the of! 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Mixer on medium 30 seconds they look awesome seen anyone make rhubarb Snack cake find that flavor strong. And yogurt you mean use all almond meal instead changing lives one recipe at a time strawberry,! Get it right, so I added a bit too tedious half rather than the snacking cake but. The bars even days in advance ; they keep well awesome brushed on these bars with flour... Call them “ rhubars ” and have been waiting a year now and I ’ ll have to make beautiful. And valued âmemory plantâ that I always find that flavor too strong, and they were hit... My speed ” don ’ t wait to taste ; some were a! Was right… you do make a springtime riff on those apricot-pistachio bars for this. Used in place of the good rhubarb from two different stores just to make than I remembered!! You mean use all almond meal instead rhubars ” “ toasted ” almonds the!
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