Tag: baking recipes

Rhubarb & Strawberry Crumble Bars

Categories Desserts, Recipes4 Comments on Rhubarb & Strawberry Crumble Bars

Rhubarb does not get the hype that she deserves. I am still new to the rhubarb world, and I am kicking myself for waiting so long. I made Claire Saffitz’s rhubarb loaf a few years ago, and I am so excited to bake with it again. With Memorial Day coming up, I needed a dessert to share with my family, and I figured you could never go wrong with a dessert bar. I found these rhubarb crumble bars from Molly’s Home Guide, which I changed a bit by adding lemon zest and almond slices! If you like tart over sweet, then these are the desserts for you!

Ingredients

  • 1¼ to 1½ cups rhubarb, cut into small pieces
  • 1¼ to 1½ cups strawberries, hulled and diced
  • 1 tablespoon lemon juice
  • Zest of 1 Lemon
  • 1 teaspoon vanilla extract
  • 2 tablespoons brown sugar
  • 2 teaspoons cornstarch
  • ½ teaspoon ground cinnamon
  • Pinch of salt
  • 12 tablespoons softened unsalted butter
  • ⅓ cup packed brown sugar
  • ¼ cup granulated sugar
  • 1⅔ cups plain flour
  • ¼ cup rolled oats
  • ½ teaspoon salt
  • ¼ cup chopped nuts (optional) – I used almonds

Let’s Get Baking

Preheat the oven to 375F

Line a 8×8 square pan with parchment paper and set aside.

In a large bowl, combine the diced rhubarb + strawberries + cornstarch + lemon zest + lemon juice + cinnamon + vanilla extract + salt + brown sugar. Mix well and set aside.

Using a mixer, cream together the butter + brown sugar + white sugar until the mixture is light and fluffy. Slowly add in the flour + oats + salt, mixing until incorporated.

Take 2/3 of the dough and place it into the prepared pan. Using your hands, press the dough evenly into the bottom of the pan to create the crust.

Using a slotted spoon, transfer the fruit mixture into the pressed dough crust. Spread the fruit evenly over the crust.

Mix together the remaining dough mixture with almonds (or nuts of your choice if using). Spring the crumble over the fruit layer, gently pressing it into the fruit mixture.

Bake the bars for 35-40 minutes. The crumble on top should be golden brown. Remove from the oven and allow to cool before cutting.

Enjoy warm or keep in an airtight container in the fridge for about 5 days.

Made with Love,

Hannah

Buttermilk Biscuits

Categories RecipesLeave a Comment on Buttermilk Biscuits

This week is all about the New York Times Cookbook I guess because here I am with another recipe from it. I had been eyeing up this recipe because I freaking love a biscuit for breakfast. Top it with eggs, jam, ham, and bacon, the list is extensive. This recipe is incredibly easy and I feel that they are 2 key things with making biscuits, don’t overwork the dough, and don’t roll it out too thin. I rolled my dough out a little too thin, but you still get the flakes if you accidentally do too.

Ingredients

  • 2 Cups Sifted All-Purpose Flour
  • 1 TSP Salt
  • 1/2 TSP Baking Soda
  • 1 TSP Baking Powder
  • 4 TBSP Vegetable Shortening [I used unsalted butter]
  • 3/4 Cup Buttermilk, more if needed. [if you don’t have buttermilk you can do 1 Cup Milk + 1 TBSP White Vinegar]

Let’s Get Bakin’

Heat the oven to 500F

Sift the dry ingredients together into a large bowl. Cut the butter into the dough with 2 knives until the mixture resembles coarse cornmeal.

Add enough buttermilk to produce a soft dough, stir until the mixture forms a ball.

Knead lightly in the bowl until the dough holds together, for about 30 seconds.

Turn the dough out onto a floured surface and roll to about 1/4 inch thick.

Cut out biscuits with a small biscuit cutter, any round cookie cutter will do.

Bake for 12 minutes.

Serve with whatever toppings you like. I love them with honey right out of the oven.

Made with Love,

Hannah