Zesty Cook » rhubarb

Kicked Up Sugar Topped Rhubarb Cupcakes

zesty — Fri, 03 Jul 2009 11:00:45 +0000

Happy Friday! The end of the week has arrived. It threw me off that it was Friday already since we had a holiday in the middle of the week. As you remember on the holiday, I went over to my sister and brother in laws for a baking day! With that being said, you can guess what is coming up for today’s sweet treat.

Sugar Topped Rhubarb Cup Cakes. Now as you know I am high on the rhubarb kick as you can tell from my rhubarb pie. These muffins have a nice flavor of almond as well as the tartness of the rhubarb.

Tell me what you think of these and be honest! I love them!

Ingredients

1 1/4 Cup Flour
1 1/2 Tsp. Baking Powder
1 Tsp. Salt
1/4 Cup White Sugar
1/4 Cup Brown Sugar
1/2 Cup Diced Rhubarb
1 Egg
1/2 Cup Milk
1/4 Cup Oil
1 Tsp. Almond Extract
White Sugar for Topping

Method

Preheat oven to 375 Degrees.

Mix dry ingredients.

Beat egg, add milk, oil and almond extract.

Pour egg mixture over dry ingredients and stir to moisten.

Fold in Rhubarb.

Bake for 20 minutes.

Dip tops while hot in sugar.

Enjoy!

Zesty Tip: This recipe is very versatile. Using peaches or other fruit in season are just as delicious.

In honor of all my US readers, I would like to wish you an early Happy Independence Day. Have a great weekend and you have the rest of the day until 5:00PM EST to enter the great POM giveaway. I will announce the winners on Monday.

Take care

zesty

Homemade Rhubarb Pie, Sold and Bought!

zesty — Mon, 29 Jun 2009 11:00:35 +0000

Another action packed weekend, but what can you expect? It is the summer and we are super busy. Friday evening I sold the Honda Accord and on Saturday I knew it was time to start looking at vehicles immediately. We were looking for a truck with an extended cab for the little turkeys. I surfed the classified ads and lined up a number of vehicles to look at for Saturday. When I was off to look at the first couple, my mother-in-law started making one of my favorite pies - Rhubarb Pie.

When I walked back in the house, all I could smell was fresh pastry and you could not whip the smile off my face. It was ridiculously good. Tart on the inside and flaky on the outside. Topped with a little Vanilla Ice Cream ( or a lot), I was in heaven. Remember just the other day when I did a post on rhubarb - it is very good for you! You have to try it. Here are the steps to make this treat.

Ingredients

2 – 4 tablespoons ice water
2 cups flour
2 tablespoons sugar
1 teaspoon salt
4 ounces (1 stick) cold unsalted butter, cut into 16 pieces
Egg wash of 1 yolk whisked with 1 tablespoon water
4 cups chopped rhubarb
1 1/3 cups white sugar
6 tablespoons all-purpose flour
1 tablespoon butter

Method

Preheat oven to 450 degrees F (230 degrees C).
Sift together the flour and salt; sift again. Cut in the butter with a pastry blender or two knives until the mixture resembles coarse cornmeal.
Add ice water a tablespoon at a time (approximately 3 tablespoons in all), stirring the dough around the bowl with a fork.
As soon as it is moist enough to gather into a ball, wrap in wax paper and refrigerate for about 30 minutes.
Handle the dough as little as possible. Roll half of the pastry dough out on a floured surface to about 1/8-inch thickness.
The pastry should be about 1 1/2 inches larger than the the pie plate.
Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.
Sprinkle top crust with sugar.
Place pie on lowest rack in oven. Bake for 15 minutes.
Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes.
Serve warm or cold.
ENJOY!

Zesty Tip: Don’t over sugar the rhubarb as it is supposed to be tart. Using a little flour in the filling will allow the rhubarb to create somewhat of it’s own sauce and not become too runny or loose.

Saturday afternoon proved to be exciting. We made a decision on a new truck! We ended up buying a Dodge Dakota Sport and so far we are very pleased. Here are a couple of smaller pictures. I have not had a chance to take any pictures as of yet.

So there you have it. A zesty weekend summarized in 20 lines or less. I hope you have a great kick off to your week and I will be back tomorrow.

Take care

zesty

Rhubarb – It is Oh So Good!

zesty — Tue, 23 Jun 2009 13:00:48 +0000

Do you like Rhubarb? Ever try Rhubarb? I myself, love rhubarb. Whether it is just cooked on the stove, gently sugared, chilled and served on fresh biscuits or in a pie/dessert – I cannot get enough.

I thought that this was a fun topic to share with you as I know a lot of people tend not to eat this delicious food. So I gathered some information both from my head, from family and internet sources to share with you today.

Background

Even though rhubarb is considered a vegetable, it is most often treated as a fruit. Rhubarb provides a good source of vitamin C, fiber, and calcium. It is usually eaten cooked, and just like fresh cranberries, rhubarb is almost unbearably tart on its own. It needs the added sweetness of sugar, honey, or fruit juice to balance out the acidity. Since rhubarb is primarily used for pie, it is also referred to by it’s nickname the “pie plant”.

Benefits

Can lower cholesterol – With its sweet taste, rhubarb surely is easy to get down. Along with the bonus of tasting good, rhubarb lowers cholesterol. Because of the vitamins and nutrients, this helps reduce the risk of harmful diseases. Rhubarb is a sure thing to take if you are suffering from high cholesterol.
Rhubarb stimulates the metabolic rate – This makes it a great for people who want to loose unwanted pounds. The dietary properties are promoted with the usage of fiber and potassium. With the potassium it is said to speed up your metabolism to help you lose weight.
Low in carbohydrates – Everyone is trying to find the latest health benefit for fruits and vegetables. The best health benefit of rhubarb is that it is low in carbohydrates. When you have something that is low in carbohydrates, you can still feel ok when you over consume on occasion.

So there you have my take on Rhubarb. If you have not yet tried it – you should. I think you will love it. If you have any Rhubarb questions by all means let me know and I will try to answer them. I have grown up with Rhubarb and always look forward to it each year.

Have a great Wednesday and I will talk to you tomorrow.

Take care

zesty