• Short rhubarb season came again so this is my suggestion for using this product. Tart which combines rhubarb and coconut. Shortbread base is filled with coconut mixture – delicate and aromatically sweet in taste. Pieces of rhubarb on the top give some addition of sour flavour. The whole cake is very tasty, light and perfect for tea time in garden. Enjoy!

     

    1 tart 4.5 inch x 12 inch

     

    Base:

    • ½  cup softened butter
    • 5 tablespoons icing sugar
    • 1 egg
    • 1 ½ cups + 1 tablespoon flour

    Filling:

    • ½ cup minus 1 tablespoon softened butter
    • ½ cup sugar
    • 100 g unsweetened very fine shredded coconut
    • 1 egg

    Adds:

    • 4-5 rhubarb stems

     

     

    Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

    Make filling: mix all ingredients together until became thick and smooth mixture.

    Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick rectangular pan size. Fill pan with prepared pastry and press to place properly. Pour the filling mixture over pastry base and smooth evenly. Put all over rhubarb cut in short pieces and press slightly. Place the tart in the fridge until the oven is heated.

    Bake at 350°F for 45 minutes (until filling stops to bubble). Cool after baking on a wire rack.


     

    Category: Tarts/pastries.

    Tags:coconut, rhubarb.

  • Just to remind: frangipane is a classic French tart filling made of butter, sugar and almonds. I like it because tastes delicious and matches very well with various fruits. I recommend especially the sour one to pair up perfectly with sweet filling. Today recipe with rhubarb slices as this fruit season is so short and the shortbread crust made as French sweet pastry. If you ask about the taste – divine. Enjoy!

     

    1 tart 14 x 4.5 inch

     

     Base:

    • 2/3 cup softened butter
    • ¾  cup superfine sugar
    • 1 egg
    • 1 egg yolk
    • 2  cup flour (possibly + about 5-6 tablespoons)
    • 2 tablespoon corn starch

     Frangipane filling:

    • ½ cup softened butter
    • ½  cup superfine sugar
    • 100 g almond flour
    • 2 tablespoon dark rum
    • 1 egg

     Rhubarb top:

    • 450 g fresh rhubarb
    • ½ cup sugar
    • 1 cup water

     

     

    Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg and egg yolk, mix together. Add corn starch and gradually add flour still mixing on medium speed until the dough forms a ball. The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a clear foil and let cool in the fridge for at least 2 hours.

    Prepare rhubarb: using a mandolin slicer or vegetable peeler slice the rhubarb long-ways. Place the water and sugar in a pot and bring to a boil. Reduce to a simmer and add rhubarb slices. Cook for about 10 minutes until softened then drain on a paper towel. Repeat until all rhubarb is cooked. Reserve the syrup.

    Make frangipane filling: mix all ingredients together until became thick and smooth mixture.

    Cooled pastry place on a lightly floured surface and roll out into 1/5 inch thick square pan size. Fill pan with prepared pastry and press to place properly. Pour the frangipane mixture over pastry base and smooth evenly. Place in the fridge until the oven is heated.

    Bake at 350°F for about 30 minutes. Cool in the pan. Place rhubarb slices over baked frangipane (more layers until all rhubarb is used). Brush the top with remaining syrup.

     

     

     

    Category: Pastries/tarts.

    Tags: almonds, rhubarb.

  • I do not about you but I love freshly baked sweet yeast rolls. These are filled with rhubarb puree and brushed with sugar icing. You can eat them warm or just after cooling because they are incredible the same day as baked. The filling is a little sour and perfect matches with sweet icing. You will not stop eat them. Enjoy!

     

    about 12 rolls

     

     Ingredients:

    • 3 cups + 2 tablespoon (400 grams) all-purpose flour
    • 1/3 cup (75 grams) sugar
    • 1 package (7 grams) active dry yeast
    • 2 large eggs
    • 1/3 cup milk
    • ½  teaspoon vanilla extract
    • 8 tablespoons unsalted butter, softened
    • ½ tablespoon (9 grams) kosher salt

     Rhubarb filling:

    • 400 g fresh or frozen rhubarb stalks
    • 4 tablespoons sugar
    • 2 tablespoons corn starch
    • 2 tablespoons water

     Sugar icing:

    • ½ cup (100 g) icing sugar
    • 3-4  tablespoon warm water

     

     

    In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, sugar and yeast. With mixer on low speed, add eggs, milk, and vanilla. Beat until mixture comes together, 2 to 3 minutes. (If the mixture remains too dry and crumbly, add more milk, 1 tablespoon at a time.)

    With mixer on low speed, add butter, 1 tablespoon at a time. Add salt, beating just until combined, about 3 minutes. Increase speed to medium, and beat until a smooth and elastic dough forms and pulls away from the sides of the bowl. (If dough does not pull away from the bowl, add more flour, 1 tablespoon at a time.)

    Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover, and let stand in a warm, draft-free place (75°) for 1 ½ to 2 hours or until doubled in size. After dough has risen, refrigerate for 30 minutes. Alternatively, the dough can be made one day in advance and the entire rise may take place in the refrigerator overnight.

    Make filling: chop rhubarb stalks in small pieces. Place rhubarb, sugar and water in a medium saucepan and heat on medium heat until rhubarb becomes tender and changes to a puree. Some bigger pieces can occur. Drain the excess of juice. Try and add more sugar if you like more sweet bakes. Mix in the corn starch to make the mixture thicker.

    Grease and line a cookie tray. On a heavily floured surface, roll dough to a 12-inch square. Spread with rhubarb filling. Starting at one side, roll up dough, jelly-roll style, and press edge to seal. Using a sharp knife, slice the roll into 1 inch wide slices. Carefully transfer every slice onto baking tray, laying flat. Cover, and let stand in a warm, draft-free place (75°) for 20 minutes.

    Preheat oven to 350°. Bake for 15 minutes. Brush warm rolls with sugar icing.

    Make icing: mix together icing sugar and water until smooth. The icing should be thick but still liquid, add more water if needed.


     

    Category: Yeast cakes.

    Tags: rhubarb.

  • This cake seems to be complicated but in fact it is an easy and light treat. On the base we have a low layer of sponge-like cake, then a layer of cinnamon custard, and then rhubarb and pear sprinkled with pomegranate. A little soft, a little crunchy, a little sweet, a little sour - tastes perfectly. And the combo of fruits and cinnamon is as much unusual as yummy. Try and enjoy!

     

    12 x 4 inch loaf pan

     

     Ingredients:

    • ½  cup butter, softened
    • ½ cups granulated sugar
    • 1 large egg
    • 2/3 cup all-purpose flour
    • 1 teaspoon baking powder
    • 2 tablespoons custard powder
    • 2 tablespoons sugar extra
    • 1 pear, peeled and cored
    • 4 stalks rhubarb
    • 1 pomegranate

     Cinnamon custard:

    • 1 tablespoon custard powder
    • ¼ teaspoon ground cinnamon
    • 2 tablespoons granulated sugar
    • ½ cup (125 ml) milk
    • 1 tablespoon butter
    • ½ teaspoon vanilla extract

    Make custard: mix custard powder, cinnamon and sugar with milk in a small saucepan. Stir over medium heat until mixture boils and thickens. Cook, stirring a further minute. Remove from heat, stir in butter and vanilla extract. Transfer to a small bowl, cover surface with a plastic wrap. Cool.

    Grease and line baking pan. Preheat oven to 350°F (180°C).

    Thinly slice the pear. Cut rhubarb lengthways into 1 cm (1/2 inch) wide long strips. Cut strips into 10 cm (4 inch) length. Cut pomegranate in half, release seeds and juice. Reserve seeds and juice separately.  

    In the bowl of a stand mixer fitted with the paddle attachment beat butter and sugar at medium speed until fluffy. Add egg, beating well after the addition. Stir in flour, baking powder and custard powder. Spoon mixture into pan, spreading evenly. Top with cinnamon custard, spreading carefully over cake mixture. Alternate pear and rhubarb slices upright on top of custard. Sprinkle with pomegranate seeds. Bake for 25 minutes.

    Meanwhile, stir pomegranate juice and extra sugar in a small saucepan over low heat until sugar dissolves. Bring to the boil. Boil for 5 minutes until thick. Brush warm cake with warm syrup. Serve warm or cool.


     

    The recipe comes from AWW book 'Indulgent cakes'.

    Category: Fruits cakes.

    Tags: Cinnamon, custard, pear, pomegranate, rhubarb.

  • Well, rhubarb season is so short so every time I see it in the store cannot resist and buy and bake, and bake. I baked yet a couple of tarts – with baked, raw or cooked rhubarb and custard cake covered with rhubarb. They will appear (or appeared yet) one by one on this page and today is the turn of shortbread tart with rhubarb filling. The filling is baked together with pastry and has really fantastic taste thank to the apple cider addition. Whatever weird it sounds I truly recommend it. Oh, and butterflies thank for having them.

     

    tart pan 10 inch

     

     Base:

    • 2/3 cup softened butter
    • ¾  cup superfine sugar
    • 1 egg
    • 1 egg yolk
    • 2  cup flour (possibly + about 5-6 tablespoons)
    • 2 tablespoon corn starch

     Filling:

    • 1 egg
    • 3 tablespoons dark muscovado sugar
    • ¼ cup butter, melted
    • 2 tablespoons apple cider
    • 25 g chopped almonds
    • 2 tablespoons corn starch
    • 450 g fresh rhubarb
    • 2 tablespoons sugar
    • 1 tablespoon water

     

    Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg and egg yolk, mix together. Add corn starch and gradually add flour still mixing on medium speed until the dough forms a ball. The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 2 hours.

    Prepare rhubarb: wash and cut into small pieces. Place in the small saucepan with sugar and water. Simmer until rhubarb is tender and become puree. Remove from the heat and set aside to cool. Drain the juice and discard it. Place the rhubarb puree in a bowl and mix with remaining filling’s ingredients.

    Cooled pastry place on a lightly floured surface and roll out into 1/5 inch thick circle. Fill pan with prepared pastry and press to place properly. Place in the fridge. Remaining pastry roll again and cut off butterflies (or another shape) with cookie cutter. Pour the rhubarb mixture over pastry base and smooth evenly. Place butterflies on the top. Place in the fridge until the oven is heated.

    Bake at 350°F for about 30 minutes (or less – just until butterflies are golden brown). Remove from the oven and cool completely. Dust with icing sugar before serving.

     

     

     

    Category: Pastries/tarts.

    Tags: rhubarb.

  • I made several layer cakes, different flavours. They all were shaped as classic horizontal layer cakes alternated with sponge and cream. At this time I made new type of cake with sponge’s and mousse’s layers placed vertical. It is not so difficult contrary to appearances. Very light sponge (which is needed here) with freeze-dried spinach connotes by eating the green tea flavour. The cake is layered and covered with delicate rhubarb mousse. This is elegant and sophisticated layer cake, perfect for birthday celebrating, subtle and light which hopefully you will like. Enjoy!

     

    baking tray 17 x 11.7 inch (or slightly smaller)

     

     Ingredients:

    • 6 eggs (whites and yolks separated)
    • 2 x ½ cup + 1 tablespoon sugar
    • 2 x 1/3 cup all purpose flour
    • 2 x 1/3 cup corn starch
    • 2 x 3 tablespoons freeze-dried powdered spinach

    Rhubarb mousse:

    • 600 g rhubarb
    • ½ cup sugar
    • juice of ½ lemon
    • 3 tablespoons water
    • 2 tablespoons gelatine
    • 300 ml whipping cream
    • 4 tablespoons icing sugar

    Decoration:

    • ¼ cup icing sugar

     

    Grease and line the tray. Preheat oven to 350°F.

    Sponge 1: in the bowl of a stand mixer beat 3 egg whites and ½ cup + 1 tablespoon sugar until stiff peaks form. Lower the speed of mixer and add 3 yolks, 1 tablespoon at the time. In separated bowl mix together 1/3 cup flour, 1/3 cup corn starch and 3 tablespoons powdered spinach. Stop the mixer and gradually add flour mixture to egg foam mixing delicately with rubber spatula. Pour the sponge mixture into prepared tray and bake for 12 minutes. Dust clean kitchen towel with icing sugar and place the hot sponge on it paper side up. Remove the paper and immediately roll up the sponge together with towel starting at shorter side. Cool rolled. Repeat all work again to receive second identical rolled sponge.

    Make rhubarb mousse: in a saucepan place rhubarb cut in smaller parts, sugar, lemon juice and water. Heat until sugar is dissolved, then simmer few minutes until rhubarb is very soft. Remove from the heat, place in the blender and blend until puree. Set aside 2 tablespoons of puree for decorating. Place the gelatine powder in a small bowl and pour over the cold water. Let it stand for 10 minutes until is solid. Place the bowl in a double boiler or microwave and heat until gelatine is melted. Mix the liquid gelatine in rhubarb puree and set aside to cool.

    Beat whipping cream with icing sugar until stiff peaks. Still beating on lower speed add rhubarb puree, one tablespoon at the time until all puree is used. Place in the fridge.

    Assemble the cake: roll out both sponges. Set aside towels. Cut each sponge in half parallel to longer side (I had 4 strips 5.85 inches wide each). Spread all sponge’s strips with rhubarb mousse and roll up the first into a roll. Place the first roll on the beginning of the second strip and roll together. Place this roll on the beginning of the third strip and roll together. Make the same with the last strip. Place this giant roll vertically on the serving plate (cut side up). Spread with remaining mousse the top and sides of the cake and smooth surfaces.

    Beat together the saved 2 tablespoons rhubarb puree and ¼ cup icing sugar adding warm water if needed to receive smooth, thick but still liquid icing. Spread it on the top of the cake and let drip slightly down the sides.


     

    Category: Layered.

    Tags: rhubarb, spinach.