Sweet Tart Rhubarb Crepes Recipes

RHUBARB CUSTARD CAKE

Rhubarb Custard Cake image

This easy cake batter requires no mixer and comes together in minutes. The final result is a rich, custardy cake that plays perfectly off the tart rhubarb topping.

Provided by Claire Saffitz

Categories Bon Appétit Dessert Spring Cake Rhubarb Quick & Easy Sour Cream Rum

Yield 8 servings

Number Of Ingredients 13

Ingredients

4 Tbsp. melted unsalted butter, cooled, plus more room-temperature for pan
1 cup all-purpose flour, plus more for pan
3/4 tsp. baking powder
1/2 tsp. kosher salt
2 large eggs
1 large egg yolk
1 1/2 cups sugar, plus more for sprinkling
1/4 cup sour cream
2 Tbsp. dark rum
2 tsp. finely grated lemon zest
13 oz. rhubarb stalks
Special Equipment
A 9"-diameter springform pan

Steps:

Preheat oven to 350°F. Butter and flour pan. Whisk baking powder, salt, and 1 cup all-purpose flour in a medium bowl. Whisk eggs, egg yolk, and 1 1/2 cups sugar in a large bowl until very pale and thick, about 1 minute. Whisk in melted butter, sour cream, rum, and lemon zest. Add dry ingredients and fold in until batter is smooth; scrape into prepared pan.
Arrange rhubarb in tight rows over batter, trimming to fit. Don't press fruit into batter-just place over top and let it rest on the surface. Sprinkle with more sugar and bake until cake is golden on top and browned around the sides, 45-55 minutes. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Slide a knife around sides of cake to loosen and unmold. Slide directly onto rack and let cool completely.
Do Ahead
Cake can be baked 1 day ahead. Store tightly wrapped at room temperature.

TART-N-SWEET RHUBARB CRISP

Tart-N-Sweet Rhubarb Crisp image

A crispy tart-n-sweet recipe that is easy to make and a great way to use all that delicious rhubarb.

Provided by DMSMITH

Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes

Time 55m

Yield 24

Number Of Ingredients 10

Ingredients

2 ½ cups quick cooking oats
2 ½ cups brown sugar
3 cups all-purpose flour
⅓ cup butter, melted
9 cups chopped rhubarb
3 teaspoons ground cinnamon
2 cups water
2 cups white sugar
¼ cup cornstarch
2 teaspoons vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
In a large bowl, mix together oats, brown sugar, flour and butter. Put half of the mixture into the bottom of the baking dish. Place rhubarb over top of mixture and sprinkle with cinnamon.
In a medium saucepan, cook water, sugar, cornstarch and vanilla over medium heat until thick; let cool slightly. Pour over rhubarb and sprinkle remaining oat and flour mixture on top. Bake in preheated oven for 30 to 35 minutes.

Nutrition Facts : Calories 279.5 calories, Carbohydrate 60.4 g, Cholesterol 6.8 mg, Fat 3.4 g, Fiber 2.3 g, Protein 3.2 g, SaturatedFat 1.8 g, Sodium 28 mg, Sugar 39.6 g

RHUBARB CUSTARD PIE

Rhubarb Custard Pie image

A simple custard base lets the sweet-tart flavor of spring shine through in the sugar-coated pieces of rhubarb.

Provided by Martha Stewart

Categories Pie & Tarts Recipes

Time 2h25m

Yield Makes one 9-inch pie

Number Of Ingredients 7

Ingredients

1 recipe Pie Dough for Caramelized Apple Tart
1/3 cup all-purpose flour, plus more for dusting
1 pound rhubarb, cut into 1/2-inch pieces (4 cups)
1 1/2 cups granulated sugar
2 large eggs
1/2 stick unsalted butter, melted
1/4 cup heavy cream

Steps:

Preheat oven to 375 degrees. On a clean work surface lightly dusted with flour, roll out pate brisee to an 11-inch round (about 1/8-inch thick). Transfer to a 9-inch pie plate, and trim edges of dough with kitchen shears to a 1/2-inch overhang. Fold edges under, and press to seal using the tines of a fork. Freeze until firm, about 20 minutes.
Line crust with parchment, leaving an overhang on all sides. Fill completely with pie weights, dried beans, or rice. Bake until bottom is dry, 20 to 25 minutes. Remove weights and parchment. Continue baking until bottom of crust is golden, 7 to 9 minutes more. Let cool.
In a bowl, toss rhubarb with 1/4 cup sugar. Let stand 10 minutes. In another bowl, whisk together flour, remaining 1 1/4 cup sugar, eggs, butter, and heavy cream until smooth and combined. Pour filling into crust. Scatter rhubarb evenly over top, gently pressing into custard. Bake until puffed and golden in places and slightly wobbly in the center, 50 minutes to 1 hour (tenting with foil if browning too quickly). Transfer to a wire rack; let cool 1 hour. Refrigerate until ready to serve, about 1 hour and up to 1 day.

SWEET AND TART RHUBARB SAUCE

Sweet and Tart Rhubarb Sauce image

No jello, not too much sugar, just simple rhubarb goodness. Great with vanilla ice cream and fresh raspberries or on waffles.

Provided by hotdishmama

Categories Breakfast

Time 12m

Yield 1 1/2 cups, 4 serving(s)

Number Of Ingredients 3

Ingredients

2 cups fresh rhubarb, sliced
1/3 cup sugar
1/4 cup water

Steps:

In a small saucepan, bring sugar and water to a boil. Add rhubarb; cook and stir for 5-10 minutes or until rhubarb is tender and mixture is slightly thickened.
Serve warm or chilled. Store in refrigerator. Can also be frozen.

Nutrition Facts : Calories 77.2, Fat 0.1, Sodium 3, Carbohydrate 19.4, Fiber 1.1, Sugar 17.3, Protein 0.6

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