Hello!
I hope everyone had a great long Memorial Day weekend, full of fun, sun, BBQs, beach and beer.
I also hope everyone took a moment to think about those who have served, are serving and will serve for our country.
~~
the sweet
In true spring/summer spirit, I decided to toy around with rhubarb today. I've never actually cooked or baked with it, but have eaten it plenty of times. All I knew was that it requires tons of sugar and cooking down...or so I thought!
It is the Tuesday after Memorial Day weekend and I clearly did not work 100% of the work day (who does, anyway?!). While browsing Pinterest, I came across this recipe and made it my own (kinda).
Strawberry Rhubarb Crumb Bars
Make the streusel top first. Whisk sugar into butter. Incorporate flour with a fork until crumbly. Put in fridge.
-6 tbsp unsalted butter, melted
-1 cup APF
-.5 cup packed light brown sugar
-.25 tsp salt
Then make the cake!
-.5 lb rhubarb (I bought almost a pound and used most of it. I love the tartness. I will probably use closed to a whole pound next time.)
-5 medium strawberries, quartered (I couldn't resist coupling the strawberries with rhubarb. I cut out .25 cup sugar because of this addition.)
-1 tbsp light-brown sugar
-1 cup APF
-.5 tsp baking powder
.25 tsp salt
-.5 cup (one stick) unsalted butter, room temp
-.75 cup confectioners' sugar
-2 large eggs at room temperature
-splash or two (my own measurement :). I add as much vanilla as I feel like)
1.) Wash rhubarb, remove ends and cut into .5 inch pieces. Mix with strawberry pieces, tablespoon of light brown sugar and a quarter cup of APF.
2.) In a separate bowl, mix the butter and .75 cups (or, if you'd rather, 1 full cup) of confectioners' sugar until nice 'n fluffy. Add in the eggs, one at a time, then vanilla. Incorporate dry mixture (flour, slt, baking powder) in a few batches. Fold in fruit.
3.) (You should really do this first, but I don't know how to move a picture to a different location, so this will do. You should always read a recipe all the way through, anyway!)
Pour batter into greased and floured parchment paper (parchment paper, along with silicone baking mats, are my savior).
4.) Generously sprinkle the crumble over the batter.
5.) Bake at 350 degrees for about 45 minutes until golden brown.
6.) Let cool for a few minutes. Move to cooling rack and remove parchment paper.
7.) Let cool completely before cutting...and ENJOY!
the savory
Seasoned grilled skirt steak (the picture doesn't do it justice, but I got a great crust on the beef)
Grilled corn tortillas
Grilled green and red peppers, onion
Sour cream
Cheese
Guacamole
And now I am exhausted.
Are you trying a new recipe this week?
xo,
C
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