Tag Archives: Rhubarb

Rhubarb Vanilla Cinnamon Muffins

Today we are at the Vintage Grand Prix and I wanted to make a breakfast for the track team. These are very moist and kid friendly.
Pre directions:

Preheat oven to 350 degrees and paper line and spray with cooking spray standard muffin tins.

This recipe yields 17 muffins

Ingredients:

1 cup all purpose flour

1/2 cup whole wheat pastry flour

2 cup chopped rhurbarb ( frozen will work make sure to measure when frozen) then allow to thaw and place in strainer to remove extra moisture.

2 TB ground flaxseed

2 eggs

1/2 cup reduced fat reduced fat sour cream

1/4 canola oil 3/4 tsp ground vietenssee cinnamon

1 2/3 cup sugar

1/4 tsp baking soda

1/4 tsp baking powder

1/2 tsp kosher salt

1 tsp pure vanilla extract
Directions:

1. Place flours, salt, baking soda, baking powder, cinnamon, & flaxseed in a large bowl and whisk to incorporate.

2. In a separate bowl mix canola oil, sour cream, sugar, vanilla, and eggs into medium bowl.

3. Add dry ingredients into wet and whisk to incorporate. Once no dry residue remains fold in rhubarb.

4. Scoop batter with ice cream scoop into muffin tin. Bake for 10 minutes and rotate muffins in oven and bake for 13 more minutes. Or until tooth pick comes out clean.

Rhubarb Pie

We have oodles of rhubarb and I have been very antsy to try a whole pie made of rhubarb. This was a home run. I made it for my husband’s Grammy. She just moved into a new house and I wanted to make it as a house warming gift. Plus I found out it was also her birthday! She told me once when she was a child her mother would make her rhurbarb pie and it was her favorite. She always makes everyone pie but she never makes her favorite so this one is for you Grammy Ulam!

Ingredients:

5 cups of chopped frozen rhubarb thawed

1 1/2 cups of sugar

1/2 tsp ground cinnamon

Pinch of nutmeg

3 TB flour

1 tsp quick tapioca

1 egg (lightly beaten)

1-2 TB skim milk

1 TB unsalted butter

Pie crust for a double crust 9 inch pie (either use your favorite or try this one)

I used joy of baking crust and it was a good recipe for this pie. I like that it weighed everything out.

Directions:

1. If you are using frozen rhubarb thaw it in a colander and allow for excess water to drain. Once excess water has been removed place rhubarb in sugar, cinnamon, tapioca, flour mixture and mix to incorporate.

2. Allow the rhubarb to set for 15 minutes in sugar spice bath. Add in egg and mix to incorporate. In meantime preheat oven to 400 degrees.

3. Place prepared pie crust in pie dish. Pour rhubarb mixture in prepared pie dish.

4. Cut pieces of butter and spread evenly on top of rhubarb. Cover pie with second pie dough.

6. Trim and seal dough as you wish. Make sure to cut slits in dough to allow steam to release. Lightly brush pie with milk.

7. Bake pie at 400 degrees for 15 minutes and then decease the tempature to 350 degrees and bake for 45 to 50 additional minutes. Or until crust is golden brown and filling starts to bubble.

8. Remove from oven and allow to cool on wire rack.

Mini Pineapple Rhubarb Upsidedown Cake

Today is my husband and I’s 8 year anniversary and one of his favorite desserts is pineapple upsidedown cake. When I asked him what dessert he wanted for our anniversary (which I already knew the answer) he requested pineapple upsidedown cake. I am not fond of making the same recipe twice, so of course I had to take the original recipe up a notch and add some homegrown rhubarb and whole wheat flour. Since it was just us two today, I made a mini 6 inch cake for sharing.

Yields 4 pieces

Ingredients:

Top ingredients:

1/4 cup brown sugar (not packed)

2 TB melted unsalted butter

1 (8 oz can crushed pineapple) juice removed and saved for something else) keep 1 TB

2 fresh stalks of rhubarb (cut down the center) and as desired to fit into cake pan

Cake batter ingredients:

3/4 cup whole wheat pastry flour

1 TB canola oil

1/3 cup buttermilk

1 tsp pure vanilla extract

1/4 tsp allspice

1/4 tsp kosher salt

1 tsp baking powder

1/3 cup sugar

1 egg

1. Preheat oven to 350 degrees. Place parchment paper in cake pan. Set aside.

2. Melt butter in glass bowl, add brown sugar and whisk. Place evenly on the bottom of the baking pan. Lay the rhubarb down first on top of butter mixture ( I regretfully didn’t do this but will next time). I was hoping to have the rhubarb shine though in the end result but as you see above it is a hidden jem.

Place crushed pineapple on top the rhubarb evenly and set aside.

In a medium bowl whisk together allspice, flour, salt, and baking powder. Set aside.

In a separate bowl whisk together the egg, sugar, oil, vanilla, and buttermilk.

Add in dry mix of ingredients into the wet and use spatula to incorporate.

Pour batter over top the rhubarb and bake for 25 to 28 minutes. Or until toothpick comes out clean from the center.

Allow to cool on wire rack for 5 minutes in the pan. After the time has elapsed remove from pan into dish.

Enjoy!

Cinnamon Vanilla Rhubarb Jam

Good golly Miss Molly, I had to post this recipe! I had two people tell me it’s the best jam they have ever had! And one person say it’s the best rhubarb jam they have ever ate! As you all know! This summer we had bushels of rhubarb. I have always wanted to make jam with it but never had the chance! This summer I made the time and boy I am sure glad I did. The original recipe stemmed from this post on cinnamon jam.

Ingredients:
12 cups chopped rhubarb
1 TB Vietnamese ground cinnamon
2 TB fresh lemon juice
2 cups of water
13 cups of sugar
1 TB pure Mexican Vanilla extract
6 TB Fruit pectin (2 boxes)

Directions:

Wash jars and screw bands with hot soapy water. Set aside to completely dry . Get your water ready (hot/boiling) for canning fill water in stock pan on stove enough to cover the lids of the jars.

In a separate sauce pan heat your lids in boiling water until you start Canning.

Place chopped rhubarb and water in 7 to 8 quart pot bring to a boil and reduce the heat and simmer for 2 to 3 minutes.

Stir in pectin, & lemon, and bring to a rolling boil on high heat. Make sure to stir constantly.

Stir in cinnamon and sugar and allow sauce to return to a rolling boil. Once the mixture starts to boil consistently allow to boil for one minute. Continue to stir constantly. Remove the pan from the heat and skim off the white residue with metal spoon and add in the vanilla stir well.

Ladle jam immediately into prepared mason jars or jelly jars using a funnel. Fill jar to 1/8 top & wipe jar, rim, & threads completely dry or the jars may not seal appropriately. Place two part lids on jars and screw the band on on tight.

Place the vessel (after the lid is placed on jar tightly) into the water bath make sure to submerge fully with 1-2 inches above jar. Allow jars to rest in gentle boiling water for 10 minutes to seal the lids. You may need to cover the stock pot with a lid.

Remove jars from pan with canning tongs and allow to dry upright on towel to cool completely. Once jars have cooled off check to make sure they sealed properly. To make sure jars sealed properly press down on center of the lids and if centers bounce back jars did not deal and refrigerate right away.

This recipe yields: 14 1/2 cups of jam!

Rhubarb Cinnamon Muffins

I cut down the rest of my rhubarb this morning which yielded about 20 cups and 74 ounces chopped ! I Decided I’ll be making jam later this afternoon but as for this morning I’m baking some muffins.

Ingredients:
1/2 cup finely chopped fresh rhubarb
1/2 cup unsweetened applesauce
1 tsp high quantity cinnamon
1/2 cup raw sugar
2 TB ground flaxseed
2 TB canola oil
1 tsp pure vanilla extract
1 farm fresh egg
2/3 cup low fat buttermilk
1/4 tsp kosher salt
2 tsp baking powder
1 cup AP flour
1/2 cup Whole Wheat Pastry Flour
cinnamon and sugar for sprinkling (optional)

Yields 12 muffins!

Preheat oven to 400 degrees and spray muffins tins lined with either paper liners or silicone liners.

Directions:

1. In a large bowl mix flours, flaxseed, sugar, baking powder, salt, cinnamon. Set aside.

2. In a separate bowl mix egg, buttermilk, vanilla, applesauce, & canola oil.

3. Add liquid batter to dry mix. Be careful not to over mix.

4. Fold in chopped rhubarb.

5. Portion out batter into muffin tins by using a number 16 scoop.

6. Bake for 20 minutes or until tooth pick comes out clean.

Enjoy!

Whole Grain Oat Rhubarb Cookies

My husband and I have oodles of rhubarb this time of year. We were in the mood for some cookies. I adapted this recipe from the TOH website to cut down on the saturated fat.

Yields 32 cookies using a size 60 scoop. Preheat oven to 350 and bake for 13 minutes.

Ingredients :
3/4 cup raw sugar
1/2 canola oil
1/2 tsp pure vanilla extract
1 egg or 2 egg whites or 1/4 cup egg substitute
1/2 cup white chocolate chips
1/2 cup dried cranberries
3/4 cup fresh rhubarb (patted dry)
1/4 tsp kosher salt
1/2 tsp baking soda
1/4 tsp ground Vietnamese cinnamon
A pinch of nutmeg
1 1/4 cup 100% old fashioned oats
3/4 cup whole wheat pastry flour

Directions:
Line half sheet pans with parchment paper and preheat oven to 350 degrees.

In a large bowl mix canola oil, and sugar together well. Than add egg and vanilla together whisk to incorporate.

In a medium bowl whisk together flour, oats, salt, baking soda, cinnamon, and a pinch of nutmeg.

Whisk to incorporate all dry ingredients together well. Add the dry ingredients into the wet.

Mix with spatula to incorporate.

Add chopped rhubarb, cranberries and white chips fold into cookie batter.

Use a number 60 scoop to measure out into perfect size cookies. Please keep in mind they are very wet and may want to fall apart but will bake just fine.

Bake for 12 to 13 minutes. The rhubarb makes these pretty moist. I let them sit on the pan for about a minute before letting the cool off on wire rack.

Once the cookies are cooled if you wish drizzle them with some melted white chocolate for a special touch.

Place 2/3 cup white chocolate in microwave keep heating by 30 second sections until melted. Place in a squeeze bottle and make zig zag marking!

Enjoy!

Whole Wheat Rhubarb Almond Bread

Spring time means rhubarb season! This year my very own rhubarb plants are producing rhubarb stalks. I’m very excited to start baking with this vegetable!

This morning I ended up baking rhubarb mini loaves! This is the second recipe on rhubarb bread on this blog. I tried to decrease some of the calories with this one.

I just love the way fresh rhubarb looks so colorful!

Ingredients:
2/3 cup raw sugar
1/3 cup canola oil
2 TB milled flaxseed
1 tsp high quality cinnamon
1 tsp baking soda
1 Cardamon pod ground
1 cup fat free butter milk
1/4 cup egg substitute
2 1/2 cups of whole wheat pastry flour
1 1/2 cup chopped rhubarb ( frozen is okay just make sure to thaw it first)
1/3 cup slivered almonds
Cinnamon sugar optional
Cooking spray

Directions:
Preheat oven to 350 degrees.
Spray with cooking spray to prevent sticking.

Set aside.

In a large bowl mix oil, flaxseed, and sugar with a whisk.

Add vanilla, egg, substitute and buttermilk.

In a separate bowl whisk together flour, cinnamon, Cardamon, and baking soda.

Pour the dry ingredients into the liquid batter.

Whisk together once combined fold in rhubarb.

Fold in almonds.

Fold until batter is fully incorporated.

Scoop 1 cup of batter into mini bread pans and sprinkle with cinnamon and sugar.

Bake for 30 minutes or until toothpick comes out clean.

Let cool in pan for 5 minutes and remove.

Enjoy!

Rhubarb Almond Crisp

Whole Wheat Rhubarb Crisp

Woo
Ingredients:
1/2 Cup AP Flour
1/2 Cup Whole Wheat Pastry Flour
1 cup Brown Sugar (not packed)
1/2 Cup melted butter (no added salt)
3/4 cup quick oats
4 cups of Chopped Rhubarb
1 cup water
1 cup Granulated Sugar
1/4 cup toasted slivered Almonds
2 TB corn starch
1 tsp pure vanilla

Directions:

Preheat oven to 325 degrees.

1. Place first three ingredients in medium bowl.

2. Mix. Add in melted butter.

Mix and set aside.

3. In a sauce pan place water, sugar, and corn starch on medium heat.

4. Whisk consistently until thickens and comes to a boil and sauce is translucent.

5. Spray a 9 by 13 baking dish with cooking spray. Spread 3/4 of the oat mixture on the bottom of the pan.

6. Sprinkle chopped rhubarb on oat mixture.

7. Once all the rhubarb is spread

Remove sugar sauce from heat add vanilla and mix. Pour syrup over rhubarb evenly.

8. Take the toasted almonds and add to remaining oat mixture.

Sprinkle evenly over rhubarb.

Bake at 325 for an hour.

Enjoy!

Wheat Walnut Rhubarb Bread

Whole Wheat Walnut Rhubarb Bread

I am still trying to use up the rhubarb my grandpa gave me. I found this recipe in a local magazine but of course I changed the original recipe up by adding the whole wheat and incorporating more rhubarb.

Ingredients;
1 &1/2 cups of whole wheat pastry flour
1 cup AP Flour
1 cup of brown sugar (not packed)
2/3 cup canola oil
1 cup buttermilk
1 tsp pure vanilla
1 tsp baking soda
1 tsp Cinnamon
2 cups of finely chopped rhubarb
1 cup walnuts (chopped finely)
1 egg

Directions:

Preheat oven to 350:

1. Place oil, egg, & sugar in medium bowl and mix.

2. Add buttermilk & vanilla and mix until incorporated thoroughly.

3. In a separate bowl sift both flours, baking soda, & cinnamon.

4. Add dry ingredient mixture into wet ingredient mixture.

5. Add in rhubarb and walnuts.

6. Fold the batter until all the ingredient are spread throughout.

7. Divide the batter evenly into 4 mini pans (about one heaping cup each)

8. Bake for 32 to 35 minutes at 350. Check bread using toothpick method.

Please note if you would like to bake a traditional size bread this batter will make two loaves. Bake traditional loaves for 45 minutes or until toothpick comes out clean.

Rhubarb Cardamon Whole Wheat Scones

Good Morning! What’s baking?

I just placed these scones in the oven.

Ingredients:

2 cups Rhubarb chopped
1 1/4 cup of whole wheat pastry flour
1 1/4 Cup of AP flour
1 teaspoon of baking powder
1teaspoon of Cardamon ground
1/2 teaspoon of salt
3/4 cup of heavy cream
One stick of butter cup chopped (1/2 cup) Unsalted
1 teaspoon of pure vanilla
1 TB of vanilla sugar & 2 TB of sugar
1/4 cup of sugar

Dusting:
1.5 TB of vanilla sugar
2.5 TB of sugar