"Recipes are meant to be shared"...Ann Thibeault

Monday, May 04, 2020

Rhubarb Platz (Coffee Cake)



Rhubarb Platz
=============
Edited from The Province Newspaper

This is a Mennonite coffee cake.

2 cups flour
1 cup sugar
2 teaspoons baking powder
pinch of salt
1/2 cup butter
1 cup cream
2 eggs
2 teaspoons vanilla

2 to 3 cups of Rhubarb cut into 1/4" slices.
Approximately 3 medium stalks.

1-1/2 cups flour
1/2 cup of melted butter
1 cup sugar

.
10" X 15" baking pan, lined with buttered parchment paper.

Mix flour, sugar, salt  and baking powder together.
Cut butter into flour. (I use a box grater)

Mix eggs and cream together with vanilla and add to flour mixture.
Stir until dry ingredients are combined and moistened.   Don't
over mix.

Spread batter into prepared pan and evenly distribute rhubarb over
batter.

Mix together the flour, sugar and melted butter to form crumbs.
Sprinkle over the batter and bake in a 350°F oven for about 30
minutes
or until cake is baked and crumbs are just starting to turn
golden.

Can be served warm or at room temperature.




Monday, April 27, 2020

First Rhubarb Pie of the Season


I look forward to the first 
Rhubarb Pie of the season.

I have two rhubarb patches
that are doing really well.

This one I planted about 11 or 12 years ago and
the other one was planted five or six years ago.  





This is my favourite pie.

And I have used this recipe for 
over 40 years.

Rhubarb Pie
Source: Madame Benoit Cooks at Home 1978


4 cups rhubarb, cut in to 1/2 inch pieces
2 eggs
1/2 cup white sugar
1/2 cup brown sugar
3 tablespoons flour
pinch of salt
juice of 1/2 small lemon
1/2 teaspoon vanilla
pastry for two crusts
1 tablespoon sugar

Roll out dough for bottom crust and line pie plate with pastry. Beat eggs lightly, and then stir in brown and white sugars, flour, lemon juice, salt and extract. Mix in rhubarb.

Pour into pour in to pie shell.

Roll out remaining pastry and cut into strips. Weave pastry strips over top and sprinkle with remaining tablespoon of sugar.

Bake in a 450°F oven on bottom shelf for 15 minutes. Reduce heat to 350° and move pie to middle of the oven. Continue baking for 25 to 35 minutes.

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