Monday, May 30, 2011

Rhubarb- Finally

Here's the link to my recent appearance:

I appeared on KARE11 Today on Friday and we talked about rhubarb. It's late this year in Minnesota but is now arriving at the farmer's markets. In Scandinavian Classic Baking iI've included three recipes with rhubarb.

Scandinavian Classic Baking includes three rhubarb recipes

Blueberry Rhubarb Muffins

Rhubarb Cake with Lemon Butter Sauce

Rhubarb Tarts

Here's the recipe I demonstrated on TV.

Rhubarb Cake with Lemon Butter Sauce

Tender bright red stalks of rhubarb are available in the spring and early summer. During the rest of the year, you can purchase frozen rhubarb but the stalks are usually thick. Chop frozen stalks so the sharp tangy fruit flavor is evenly distributed. For a rich buttery sauce like this, use freshly squeezed lemon juice.

Makes 9 servings

2 cups all-purpose flour
1 cup sugar +1 tablespoon, divided
2 teaspoons baking powder
1/4 teaspoon salt
1 cup 2% milk
3 tablespoons butter, melted
1 cup chopped rhubarb
1 teaspoon cinnamon

1 cup sugar
1/2 cup butter
3/4 cup heavy whipping cream
2 tablespoons freshly squeezed lemon juice (1 lemon)

Heat the oven to 375 degrees F. Lightly grease a 9x9 inch baking dish or spray with nonstick cooking spray.

Combine flour, 1 cup sugar, baking powder and salt in a medium bowl. Add milk and butter and whisk until smooth. Stir in the rhubarb. Pour into the prepared pan.

Combine the remaining 1 tablespoon sugar and the cinnamon in a small dish. Sprinkle over the batter.

Bake 30 to 40 minutes or until wooden pick inserted in the center comes out clean. Cool slightly on a wire cooling rack.

Make the sauce. Combine the sugar, butter and whipping cream in a small saucepan. Bring to a boil over medium high heat, stirring constantly. Reduce the heat to low and simmer 5 minutes or until slightly thickened, stirring occasionally. Stir in the lemon juice. Serve the sauce warm or refrigerate until needed.

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