Tuesday, May 9, 2017

In a Baking Mood Yesterday

The weather is still on the chilly side, here. I did a little work in the garden. Honestly, though, it's just not the kind of weather that draws me outdoors. So, in the kitchen I stayed for the afternoon.


I baked a batch of overnight cinnamon rolls, and frosted with cream cheese icing in the morning.


Then in the afternoon, I baked three rhubarb custard pies. Two of those pies went into the freezer, for future days, when I do feel like being in the garden, or am otherwise tied up.

With the pies, it makes a lot more sense to make several at a time. My pie pastry recipe makes enough for five crusts. I froze two crusts as patties, to use for quiche or other pies, on another night. Making enough filling for three pies doesn't feel like too much more work than for one pie.

I have more rhubarb than I know what to do with right now. Any good rhubarb recipes you'd care to share?


[links: pie pastry reciperhubarb custard pie recipe]

15 comments:

  1. strawberry rhubarb jam, strawberry rhubarb coffee cake, rhubarb loaf bread. Just dice them and freeze them for a later date. I have an ice cream bucket full in the freezer and since I froze them on cookie sheets first, I can grab a cup or two at a time as needed.

    Alice

    ReplyDelete
    Replies
    1. Love this tip for freezing rhubarb, Alice! :) Sara

      Delete
    2. Hi Alice,
      I agree with Sara. That sounds like a great way to freeze rhubarb for easier use later.
      I made a vanilla rhubarb butter last year that was really fantastic. Thanks for reminding me about jam. I'll see if I have enough canning lids to do another batch.
      Concerning your rhubarb loaf bread, is this chunks of rhubarb in a quick bread?
      Thanks for your suggestions, Alice -- much appreciated. Have a great day!

      Delete
    3. Mom makes the quick bread so I don't know the recipe. She also makes a rhubarb pie which I have only SEEN but have not tasted. The parent's say this is their second pie but since I don't live or eat at their house, it isn't mine to taste. Mom also makes a rhubarb custard with cooked rhubarb and then a custard pudding mixed into it. The rhubarb has a nicely mild taste when the custard is added since there is also sugar in it. The custard is a dutch package that looks like a cornstarch box but it is a vanilla pudding/custard. I should get some fresh stalks and make this soon.
      Alice

      Delete
    4. Hi Alice,
      oh that rhubarb custard idea sounds really nice. I'm going to give that a try. It would be a nice change from rhubarb sauce. Thank you for the idea! I hope you do get some fresh stalks soon.

      Delete
  2. It's been chilly and rainy here for almost a week. I'm starting to feel really 'blah'.

    Have you ever made a rhubarb cake?

    I stayed with my great aunt as a child, while my mom was at work. Her rhubarb cake was one of my favorites. It was kind of a plain cake, with small chunks of rhubarb in it, and sprinkled with white sugar on top. I remember the sweet/tart combination of flavors, yum. I've been thinking about that cake for the past few weeks, so I will ask her for the recipe, and post it here if I get it. Hopefully, she still has it.

    I hope you have a wonderful day!
    Angie

    ReplyDelete
    Replies
    1. Hi Angie,
      I've made rhubarb coffee cakes before. I've been thinking of trying a rhubarb upside down cake. I'd love to try your great aunt's recipe, if you get it. I have this feeling that my family is in for a lot of rhubarb treats in this coming month!

      I hope the weather perks up where you are. It's hard for me to get geared up for summer when it's so dreary or cold. Have a wonderful day, yourself, Angie!

      Delete
    2. I have made rhubarb upside down cake....very good. If you like pineapple upside down cake, it will be a hit at your house.

      Delete
  3. Hi, Lili-- I envy your abundance of rhubarb. Our one plant has just four little leaves, so far; but we're hoping for a decent year.

    Like Angie, I had a delicious rhubarb cake at someone else's house, so don't have a recipe. The one I had was a rhubarb upside-down cake. Absolutely fabulous! The cake tasted like a traditional upside-down cake, but the topping had white sugar rather than brown, I'm pretty sure. You could probably fake it. :)

    I love to bake/cook big all in one day, too. Only one mess to clean, and lots of convenient meals for later!

    Take care-- Sara

    ReplyDelete
    Replies
    1. Hi Sara,
      Oh, I do hope your rhubarb plant begins to put out lots of juicy shoots, soon.

      I've heard of the rhubarb upside down cake. Someone on this blog mentioned it about 2 years ago, and I've meant to locate a recipe and try it. I'm glad that you mentioned it again. I'll do a search for a recipe.

      I hope that your day is off to a great start, Sara!

      Delete
    2. So far, so good, Lili! Hoping the same for you!

      I had the upside down cake at the home of a Washington State friend who has since passed away, and I don't know that she used a recipe for it, from what she said at the time; or I'd try to get you more information.

      I do recommend it HIGHLY to anyone who likes rhubarb, however. Our younger son and I thought it was amazingly good (and something we'd never heard of or would ever have thought about.) Hope you can find and/or fake a recipe. :)

      Sara :)

      Delete
    3. Hi Sara,
      I will give that rhubarb upside down cake a try this spring/summer. It does sound delicious!

      Delete
  4. I used the last of my rhubarb on the weekend in a crisp that also included two lonely apples starting to shrivel and about. A half dozen pears that were getting too soft.
    My goal is to have large rhubarb patchs in two sections of my garden that aren't so good for anything else but which rhubarb loves.
    My mom used to make an awesome stewed rhubarb.
    A long time ago I made a rhubarb dressing. It was with the juice, oh my yum.
    I'm like others I freeze in a single layer on cookie sheets and use through the winter. It makes me think of pioneers and new settlers. I'm sure it was a welcome sight in the spring :)

    ReplyDelete
    Replies
    1. Hi Teresa,
      One of the things that I love about rhubarb is that it is so dependable. When we have off years with other fruit production, I can always count on the rhubarb. And as you pointed out, it will grow well in parts of the garden where other things fail to thrive. I hope you can fill those two patches of your garden with enormous rhubarb plants!

      Have a great day, Teresa!

      Delete
  5. You know how I love rhubarb! I have a rhubarb tea loaf recipe which sounds familiar to the one Alice has eaten--there is orange juice in the batter so it makes a light bread which would be good at a brunch. Hmm, Mother's Day is coming up and I'm hosting--that gives me ideas! I'm sure I've mentioned my rhubarb/blueberry sauce before--make it like rhubarb sauce but use 1/2 blueberries in place of some of the rhubarb (I decrease the sugar, as the blueberries aren't as tart). My mom used to make a rhubarb cakey-custardy dessert which involved a yellow cake mix and a box of jello. I'd look it up for you but I had a procedure done today and I'm having brain fog.

    ReplyDelete

I'm so glad that you stopped by today. Please comment, and let me know what you're thinking.