The Mad Cake Batter

sweet treats and savory deets


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Strawberry Rhubarb Buckle

So Martha has this recipe for a rhubarb pie. While it may have been delicious, whenever I think about rhubarb, I think about it as a bitter, red celery. Last year, I made a strawberry rhubarb pie, and I thought I would change up Martha’s recipe and do something along those lines. Instead of 1 lb and 10 oz of rhubarb, I did 1 lb strawberries and 10 oz of rhubarb.

I also didn’t check to see if I had all the ingredients and naturally, I didn’t have sour cream hanging out in my refrigerator. I put in almond milk instead. Though the buckle may have lost the creamy texture from the sour cream, it still tasted pretty good with the almond milk. This was an extremely easy recipe and if you prefer to follow the original you can find Martha’s version here: original.

THE CAKE:

  • buckle2coconut oil for greasing the cake pan
  • 10 oz rhubarb
  • 1 lb strawberries
  • 2 cups sugar, divide
  • 2 cups all-purpose flour
  • 1 1/4 tsp baking powder
  • 1 tsp salt
  • 1 1/2 stick butter, room temp
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 almond flour

THE CRUMBLE:

  • 1 cup all-purpose flour
  • 1/4 cup light brown sugar
  • 1/4 tsp salt
  • 1/2 stick butter, melted

buckle1Preheat the oven 350F, and prepare a 9-inch square pan (Martha uses two 9 inch pans but I was fine with one), line with parchment and have the paper hang over the rim of the pan. Trim and cut the rhubarb into half-inch pieces and slice the strawberries. Stir in the rhubarb, strawberries and 1 cup sugar in a bowl and set aside.

In a separate bowl, whisk flour, baking powder, and salt. In a stand mixer, cream the butter, remaining cup sugar, and the lemon zest until light and fluffy. Add the eggs, 1 at a time, then beat in vanilla. Add half of the flour mixture, and alternating with the almond milk, beginning and ending with the dry mixture.

For the crumb topping: Stir together flour, brown sugar, and salt. Add melted butter and stir to combine. In the prepared pan add the batter and top with fruit mixture (you may want to remove some of the excess juice created while the fruit masticated), and sprinkle with crumb topping. Bake until golden on top and cooked through (about 1 hour).

Allow the buckle to cool completely, then lift cakes from the pan using the parchment. Cut buckle into 2-inch squares and top with ice cream.


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Rhubarb Pie

I have been incredibly delinquent with my posting lately. I am embarrassed to say this pie, I made over a month ago. Either way, I have been wanting to try rhubarb for sometime. Having no idea of what it tasted like, I just decided to go for it. It a funny fruit, if you would even call it that. It looks like a red celery, and rhurabit is extremely bitter raw. Curiosity got the best of me and I tried it raw.

It does taste MUCH better when cooked and roasting in delicious pie juices. I also used some whole wheat flour instead of all-purpose flour and there is literally not taste difference, and it looks a bit more golden. The recipe is from, of course, Four & Twenty Blackbirds who have yet to stir me wrong.

INGREDIENTS:

  • All-Butter Crust  9-inch double crust
  • 1 1/2 to 2 lbs fresh rhubarb, cut into 1/2 inch pieces
  • pie13/4 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground ginger
  • 1/2 tsp kosher salt
  • 3 to 4 TBS ground arrowroot
  • 1 TBS fresh lemon juice
  • 1 large egg
  • Dash Angostura bitters
  • Egg wash
  • Demerara sugar

A refrigerated pie crust and lattice top should be chilling in the fridge. Combine the rhubarb, brown and granulated sugars, allspice cardamom, ginger, salt, and arrowroot in a large bowl and mix thoroughly. Stir in the lemon juice, egg, and bitters. Pour the filling into a refrigerated pie shell, arrange the lattice and pie4crimp as desired.

Chill the pie in the refrigerator for 10 to 15 minutes to set the pastry. Preheat the oven to 425F and have the racks positioned in the bottom and center positions with a rimmed baking sheet on the bottom rack. Brush the pastry with the egg wash to coat carefully not to drag the filling onto the pasty or it will burn. Sprinkle the pastry with the desired amount of demerara sugar.

Place the pie on the rimmed baking sheet on the lowest rack. Bake for 20 to 25 minutes or until pastry is set and started to brown.  Lower the temperature to 375F and move the pie to the center rack. Bake for another 30 to 35 minutes or until the pie is a deep golden brown. Allow to cool for at least 2 to 3 hours before serving.