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Posts Tagged rhubarb

Cinnamon Rhubarb Muffins

Many Thanks to Jennifer Niederhoffer for sharing this recipe with us this week.

Yield: 12 muffins

2 cups flour
3/4 cup sugar
2 1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 cup sour cream or plain Greek yogurt (2% or full fat)
4 oz. unsalted butter, melted and cooled slightly
2 large eggs
1 tsp. vanilla extract
1 1/2 cups rhubarb, 1/4-inch dice (about 2 large rhubarb stalks or 3-4 small ones)
For the topping:
3 tbsp. granulated sugar
1/2 tsp ground cinnamon

Line muffin tins with paper or foils (or just spray cooking spray into each). Heat oven to 400°F and adjust rack to the middle position of the oven.

Whisk together the flour, sugar, baking powder, cinnamon, baking soda, and salt in a large mixing bowl until well combined. In a separate large bowl, mix together the sour cream, butter, eggs, and vanilla until thoroughly mixed. Then add the dry ingredients to the wet, and mix until just combined (not overmixing). Add the rhubarb and gently mix until just combined.

Divide batter evenly among the muffin tins, flattening down so that it fills them completely. In a small bowl mix together the sugar and cinnamon for the topping, and sprinkle as much as you want over each muffin. Bake until golden brown on top, about 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove and let cool a bit before serving – they’re good warm.

 

From:Inthiskitchen.com

 

 

 

Rhubarb Bread

1 c buttermilk
1 t vanilla
1 ½ c brown sugar
2/3 cup of oil
1 egg
2 ½ c flour
1 t salt
1 t baking soda
1 ½ cups of chopped rhubarb
½ cup or more chopped walnuts
¼ c brown sugar
½ t cinnamon
1 T butter melted

Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9×5 inch loaf pans. In a small bowl, stir together buttermilk and vanilla.

In a large bowl, mix together 1 1/2 cups brown sugar, oil and egg. Combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. Fold in rhubarb and nuts. Pour batter into prepared loaf pans.

In a small bowl, combine 1/4 cup brown sugar, cinnamon and butter. Sprinkle this mixture over the unbaked loaves.

Bake in preheated oven for 40 minutes, until a toothpick inserted into center of a loaf comes out clean.

 

Adapted from:allrecipes.com

 

 

 

Rhubarb Upside-Down Cake

This is the season for rhubarb; some of you may find rhubarb in your shares. Probably the most important fact about rhubarb is that the leaves are POISONOUS!
Rhubarb can be kept up to 5days in a plastic bag in your refrigerator.

Rhubarb Upside-Down Cake

Ingredients

For the Topping: (the topping will be on the bottom when the cake is inverted.)
4 tablespoons unsalted butter, melted
1/2 cup all-purpose flour
1/4 cup sugar
Coarse salt

For the Cake:
1 1/2 sticks unsalted butter, room temperature, plus more for buttering pan
1 pound rhubarb, trimmed and cut on a very sharp diagonal about 1/2 inch thick
1 3/4 cups sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
Coarse salt
1/2 teaspoon finely grated orange zest plus 1 tablespoon fresh orange juice
2 large eggs
1 cup sour cream

Directions:
Preheat oven to 350 degrees. Make the topping: Stir together butter, flour, sugar, and 1/4 teaspoon salt until moist and crumbly.
Make the cake: Butter a 9-inch round cake pan (2 inches deep). Dot with 4 tablespoons butter (cut into pieces). Toss rhubarb with 3/4 cup sugar; let stand for 2 minutes. Toss again, and spread in pan.  Whisk together flour, baking powder, and 1 1/2 teaspoons salt. Beat remaining stick butter and cup sugar with a mixer on medium speed until pale and fluffy. Beat in zest and juice. Beat in eggs, 1 at a time, until incorporated, scraping down sides of bowl. Beat in flour mixture in 3 additions, alternating with sour cream, until smooth. Spread evenly over rhubarb. Crumble topping evenly over batter.  Bake until a toothpick inserted into the center comes out clean and top springs back when touched, about 1 hour. Let cool for 10 minutes. Run a knife around edge of cake, and invert onto a wire rack. Let cool completely.

Cook’s Note
Let the cake cool for 10 minutes before removing it from the pan. The rhubarb will be too hot to handle safely right after baking. But if the cake sits much longer, it may stick.
Variations: On “Martha Bakes,” Martha doubled the amount of crumb topping and used 1 teaspoon finely grated lemon zest and 1 tablespoon freshly squeezed lemon juice instead of orange zest and juice in the cake.

Adapted from Martha Stewart

Rhubarb Upside-Down Cake

This is the season for rhubarb; some of you may find rhubarb in your shares. Probably the most important fact about rhubarb is that the leaves are POISONOUS!
Rhubarb can be kept up to 5 days in a plastic bag in your refrigerator.

Rhubarb Upside-Down Cake
Ingredients

For the Topping the topping will be on the bottom when the cake is inverted.
4 tablespoons unsalted butter, melted
1/2 cup all-purpose flour
1/4 cup sugar
Coarse salt

For the Cake
1 1/2 sticks unsalted butter, room temperature, plus more for buttering pan
1 pound rhubarb, trimmed and cut on a very sharp diagonal about 1/2 inch thick
1 3/4 cups sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
Coarse salt
1/2 teaspoon finely grated orange zest plus 1 tablespoon fresh orange juice
2 large eggs
1 cup sour cream

Directions

Preheat oven to 350 degrees. Make the topping: Stir together butter, flour, sugar, and 1/4 teaspoon salt until moist and crumbly.

Make the cake: Butter a 9-inch round cake pan (2 inches deep). Dot with 4 tablespoons butter (cut into pieces). Toss rhubarb with 3/4 cup sugar; let stand for 2 minutes. Toss again, and spread in pan.

Whisk together flour, baking powder, and 1 1/2 teaspoons salt. Beat remaining stick butter and cup sugar with a mixer on medium speed until pale and fluffy. Beat in zest and juice. Beat in eggs, 1 at a time, until incorporated, scraping down sides of bowl. Beat in flour mixture in 3 additions, alternating with sour cream, until smooth. Spread evenly over rhubarb. Crumble topping evenly over batter.

Bake until a toothpick inserted into the center comes out clean and top springs back when touched, about 1 hour. Let cool for 10 minutes. Run a knife around edge of cake, and invert onto a wire rack. Let cool completely.

Cook’s Note
Let the cake cool for 10 minutes before removing it from the pan. The rhubarb will be too hot to handle safely right after baking. But if the cake sits much longer, it may stick.

Variations: On “Martha Bakes,” Martha doubled the amount of crumb topping and used 1 teaspoon finely grated lemon zest and 1 tablespoon freshly squeezed lemon juice instead of orange zest and juice in the cake.

Adapted from Martha Stewart

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