Rhubarb Meringue Cupcakes

Another experiment with rhubarb! Yum!

 

Ingredients:

200 g rhubarb

200 g sugar

1 tsp vanilla

130 ml milk (I used rice milk)

1 tbsp lemon juice

200 g flour

1 tsp bicarbonate of soda

1 tsp baking powder

2 tsp cinnamon, optional

1 egg

2 tbsp vegetable oil

 

Meringue

3 egg whites

120 g sugar

1 tsp vanilla

 

Instructions:

1. Wash the rhubarb and dice it into fairly small pieces. Mix it with the sugar and vanilla.

2. Mix the milk and lemon juice and set aside.

3. Stir together the flour, bicarbonate of soda, baking powder, and cinnamon.

4. Make a well in the centre of the flour mixture and slowly add the egg, oil, and milk, stirring the whole time.

5. Add the rhubarb.

6. Pour the rhubarb mixture into cupcake/muffin cases until about half full. Bake for 10-12 minutes, until mostly cooked, but still slightly gooey in the middle.

7. Meanwhile, whisk the egg whites, sugar, and vanilla into meringue. Spoon meringue on top of the cupcakes and bake for another 4-6 minutes.

Rhubarb Muffins

If you frost them, they are rhubarb cupcakes. I made a simple vegan buttercream (butter, icing sugar, and vanilla, plus added chopped rhubarb), but M preferred them without the frosting. You can also make rhubarb curd first, then blend it into muffin batter.

 

Ingredients:

1½ cups flour

1 cup sugar

1/3 cup vegetable oil or coconut oil

1/3 cup milk (I used rice milk)

1 egg

1 tsp salt

1 tsp vanilla

2 tsp baking powder

1 tsp bicarbonate of soda

1 tsp salt

1 cup rhubarb

 

Instructions:

1. Mix all the ingredients for the muffins except the rhubarb. Once well mixed, chop and add in the rhubarb.

2. Place into muffin cases, filling each one about ¾ of the way up.

3.Bake for 20-25 minutes at 190 C.

Rhubarb and Raspberry Flan Bars

These have a lovely custardy consistency.

 

Ingredients:

 

pastry

¾ cup vegetable oil

1 tsp vanilla

60 g icing sugar

250 g flour

 

filling

60 g flour

400 g sugar

1 tsp salt

2 tsp cinnamon

1 tsp ginger

1 tsp vanilla

4 eggs

300 g rhubarb

100 g raspberries (or strawberries)

 

Instructions:

1. Mix the ingredients for the pastry together and press into the bottom and sides of an oven-safe dish. Fill with baking beans or rice and bake for 10-12 minutes at 180 C.

2. Mix the flour, sugar, salt, and spices together. Beat the eggs and add, mixing well.

3. Wash and dice the rhubarb. Wash the raspberries. Add them to the egg mixture.

4. Pour the fruit mixture over the pastry and bake for 25-30 minutes at 180 C.

Rhubarb Spice Cake

I love rhubarb in the springtime and I try to make lots of different dishes! This was wonderfully moist, and M loved it with a bit of Oatly cream.

 

Ingredients:

130 g vegetable oil, plus extra for the pan

130 g sugar (use dark sugar if you prefer)

200 ml water

4 tsp cinnamon

2 tsp mixed spice

2 tsp ginger

50 g honey

1 tbsp malt extract, if desired (molasses could work too, or you can leave it out)

4 tsp baking powder

300 g flour

1 tsp bicarbonate of soda

2 eggsba

400 g rhubarb

 

Instructions:

1. Whisk the oil and sugar together.

2. Boil the water.

3. Add the spices, honey, malt extract, baking powder, and flour to the oil and whisk again.

4. Mix the bicarbonate of soda and water together and leave to fizz for a few moments.

5. Add it to the mixture.

6. Beat the eggs and mix them in. Make sure all is blended thoroughly.

7. Wash and chop the rhubarb into small pieces and stir into the mixture.

8. Pour into a lightly greased oven-safe dish.

9. Bake for about 30 minutes at 180 C, checking after 20.

Rhubarb and Ginger Compote

This can be served on its own or mixed with yogurt or even topped with meringue (2 egg whites whisked with 1 tsp vanilla and 70 g sugar) and then baked. I did the latter and I sprinkled some almond flakes on the meringue as well. Delicious.

 

Ingredients:

400 g rhubarb

2 tsp ginger

50 g sugar

1-2 tbsp liquid (I used rice milk, but water or ginger ale would be fine too)

1/3 cup ground almonds (if you like a looser texture, you can leave it out)

 

Instructions:

1. Wash and chop the rhubarb.

2. Mix it in a saucepan with the ginger, sugar, and liquid.

3. Cook over low heat for 6-12 minutes, stirring now and then.

4. Mix in the almonds, if using.

Vegan Carrot Cake

I love carrot cake, so I was eager to make it on a recent spring afternoon. There was a wonderful smell coming from the oven as M made her way home.

 

I have also tried grating in one or two stalks of rhubarb and adding ¼  cup rhubarb curd for some extra flavour.

 

Ingredients:

2½ cups carrot (about 2 big carrots)

2 cups flour

¼ cup ground almonds (you can leave this out if you want)

1 cup sugar

¼ cup brown sugar

2 tsp baking powder

1 tsp bicarbonate of soda

1 tsp salt

1 tsp vanilla

3 tsp cinnamon

¾ cup sunflower oil, plus extra for the pan

¼ cup rice milk (or other milk)

1 tsp lemon juice

½ cup raisins

½ cup flaked almonds (or, yes, if you prefer another nut, use that, but M is allergic)

 

Instructions:

1. Grate the carrots.

2. Mix all the dry ingredients together. Stir in the oil, milk, and lemon juice and mix well.

3. Stir in the carrots, raisins, and almonds.

4. Lightly oil an oven-safe baking dish and then pour in the batter.

5. Bake for 30-35 minutes at 180 C.

Vegan Rhubarb Cupcakes

M’s mum gave me a bunch of rhubarb from her garden, so I decided to do something with my rhubarb curd recipe. Sweet rhubarb cupcakes seemed liked a good idea, and they were perfect for a late spring afternoon.

 

For the curd, you can replace 1 tbsp flour with 1 egg, if you eat eggs.

 

Ingredients:

 

rhubarb curd

350 g rhubarb

zest and juice from 1 orange

30 g sugar

2 tbsp flour

 

cupcakes

¾ cup rice milk

1½ tsp lemon juice

¼ cup coconut oil

1 cup flour

½ cup sugar

1 tsp baking powder

½ tsp bicarbonate of soda

½ tsp salt

1 tsp vanilla

 

Instructions:

1. Wash and chop the rhubarb. Place it in an oven-safe dish.

2. Toss it with the zest and juice from 1 orange and 30 g sugar.

3. Bake it for 25-30 min at 190 C.

4. Blend it well, until smooth, and then mix with the flour and blend again.

5. Mix the rice milk and lemon juice together and set aside for 10 minutes to curdle.

6. Melt the coconut oil (if you have it in solid form).

7. Mix the dry ingredients together. Stir in the vanilla, coconut oil, and milk mixture.

8. Pour about 2-3 tbsp cupcake mixture into muffin cases and then place 1-2 tbsp rhubarb curd on top. Add another 1 tbsp cupcake mixture on top of the curd.

9. Bake for 10-20 minutes at 175 C.

Rhubarb Meringue Pie

This is delicious and looks gorgeous on a table.

Ingredients:

1 portion sweet shortcrust pastry (see previous recipes)

2 portions rhubarb curd (see previous recipes)

1 portion meringue (see previous recipes)

Instructions:

1. Roll out the dough and place it in a pie dish. Pre-bake for 5-10 minutes at 190 C.

2. Pour the curd on top of the pastry. Bake for 20-30 minutes until set.

3. Spoon the meringue on top (into any pattern or style you want). Bake for 10-12 minutes.

4. Let cool, then serve.

Rhubarb Curd

This is like lemon curd, but with rhubarb (obviously). You can spread it on toast or you can use it in the forthcoming rhubarb meringue pie recipe. I’ve made this curd with orange juice or apple juice; I personally prefer the latter, but many people like the combination of orange and rhubarb. You can also experiment with other liquids and/or spices, such as ginger or cinnamon. A ginger, apple, and rhubarb curd I made was really lovely.

This recipe can be easily doubled and in fact should be doubled for the pie recipe.

Ingredients:

400 g rhubarb

30 g sugar

zest and juice from ½ orange or 3 tbsp apple juice (and thus no zest)

2 egg yolks

2 tbsp flour

Instructions:

1. Wash, trim, and chop the rhubarb. Toss it with the sugar and zest and juice.

2. Bake the rhubarb for 20-30 min at 190 C.

3. Blend it in a processor until smooth, then warm over low heat and let simmer until it thickens (10-20 min).

4. Leave it to cool. Mix about 1 tbsp of the rhubarb with the yolks and flour, then slowly add this mixture back to the rhubarb. Mix well.

5. Cool or chill, then use on toast or in recipes.

Rhubarb and Blackberry Crumble

As I write this, rhubarb is still in season. As it will be posted, however, that’s not really the case. But if you thought ahead, you might have frozen some excess rhubarb, or you can get some from the grocery store. A crumble will warm you up on a cold night.

Ingredients:
400 g rhubarb
¼ cup sugar (or more if needed)
1 container blackberries (about 150 g)
70 g butter, plus extra for the dish
1½ cup flour (or 1 cup flour and ½ cup oats)
6 tbsp sugar (I used soft brown, but demerera or castor or some combination thereof will work too)
1 tsp vanilla
cream or ice cream, to serve with it

Instructions:
1. Wash and slice the rhubarb. Toss it in the ¼ cup sugar.
2. Lightly butter an oven-safe dish. Put the rhubarb in it. Wash the blackberries and add them on top.
3. Dice the butter and mix it with the flour (or flour and oats), sugar, and vanilla. Put the crumble topping on the fruit.
4. Bake at 180 C for 25-35 minutes, until golden brown.
5. Serve with cream or ice cream.

Strawberry Rhubarb Pie

I’m still experimenting with rhubarb. Strawberry and rhubarb together is always a winning combination and here I mixed the fruits into a filling for a pie. As I was making this, I accidentally took the wrong spice out of the cupboard and managed to sprinkle onion seeds rather than cinnamon on the fruit. I had to go through and pick out as many of the seeds I could. Unfortunately, I couldn’t get all the onion seeds out (I did get most of them however), but the people I served the pie to didn’t notice. They praised the pie and its lovely filling! Still, I don’t recommend the use of nigella in strawberry rhubarb pie!

Ingredients:
400 g rhubarb
400 g strawberries
1 cup sugar (I used ¾ cup white sugar and ¼ cup demerera sugar, to add an extra rich, almost caramel tone)
½ cup flour
2 tsp vanilla extract
2 tsp cinnamon
2 eggs
1 portion sweet pastry dough (see previous recipe)

Instructions:
1. Wash and chop the rhubarb. Wash, hull, and halve the strawberries (quarter large ones).
2. Toss the rhubarb and strawberries with the sugar, flour, vanilla, and cinnamon. Leave to sit for 30 minutes.
3. Beat the eggs and pour over the fruit.
4. Roll out the pastry. Spread some of it in the bottom of a pie dish (or another oven-safe dish).
5. Blind-bake the pastry for 5-7 minutes at 160 C.
6. Pour the fruit into the pastry.
7. Cut the rest of the pastry into strips and layer them over the pastry in pretty pattern.
8. Bake the pie for 30-40 minutes at 160 C.

Rhubarb Crumble

It’s still rhubarb season, so I’m trying out all sorts of recipes with it. My guinea pig M doesn’t seem to mind!

Ingredients:
400 g rhubarb
1 clementine (or half an orange)
¼ cup sugar
an additional ¼ cup sugar
¾ cup oats
¼ cup flour
2 tsp cinnamon
1 tsp baking powder
2 tbsp butter
1 egg
cream or ice cream, to serve with it

Instructions:
1. Chop the rhubarb and spread it in a pan. Juice the clementine or orange over it and sprinkle with the first ¼ cup sugar. Bake at 190 C for about 10 minutes.
2. Meanwhile, mix the other ¼ cup sugar with the oats, flour, cinnamon, and baking powder. Crumble the butter in and beat the egg and then add it as well. The mixture should be a bit crumbly.
3. Top the rhubarb with the oat mixture.
4. Bake at 190 C for 30-40 minutes. Serve with cream or ice cream, as desired.

Rhubarb Muffins

For the last week of the semester, I wanted to bake something for my students. Rhubarb is in season, so I decided to make simple rhubarb muffins. They went over well in class.

Ingredients:
75 g butter
½ cup sugar
2 tsp cinnamon
1 pinch salt
2½ cups flour
1 tsp baking soda
2 tbsp yogurt
2 eggs
rhubarb compote (about ¾ of it)

Instructions:
1. Cream the butter and sugar together. Mix in the cinnamon, salt, flour, and baking soda.
2. Add the yogurt. Beat the eggs and add them too.
3. Finally, add in the rhubarb compote. Put the batter into muffin tins or cups (filling each tin about halfway up).
4. Bake 180 C for 15 minutes.

Rhubarb Cake

This is a really moist and light cake that is perfect with a cup of tea or coffee. It’s not too sweet, which is how I prefer my desserts, but you can easily increase the amount of sugar, if you prefer. M said it was the best cake I ever made, which is high praise indeed. I’m going to make it for a friend’s birthday dinner as well, because he doesn’t like chocolate and really likes rhubarb, so even if rhubarb cake is not traditional for birthdays, there’s no reason to always follow tradition.

Ingredients:

125 g butter, plus extra for the tin
1 cup sugar
2½ cups flour
1 tsp baking soda
1 tsp baking powder
¾ cup yogurt or sour cream
¼ cup milk
1 egg
1 portion rhubarb compote (see previous recipe)
sour cream, yogurt, whipped cream, or ice cream

Instructions:
1. Butter the cake tin. Cube the 125 g of butter and put it into the bowl of a stand mixer.
2. Add the dry ingredients and mix. Add the yogurt, milk, and egg, and mix well.
3. Add about ¾ of the rhubarb compote and mix it into the batter.
4. Pour the batter into the tin and bake for about 40 minutes at 180 C.
5. Serve topped with the rest of the compote and sour cream, yogurt, whipped cream, or ice cream.

Rhubarb Compote

Hurray! It’s rhubarb season. I love the long and beautiful blushing pink stalks and I plan to spend the next weeks trying out a variety of recipes that use them. The first thing I made this year was a rhubarb compote. It can be served with yogurt or cream or ice cream, or you can use it in the rhubarb cake recipe I’ll post next.

Ingredients:
400 g rhubarb
1 clementine or orange
1 vanilla pod
5 tbsp sugar

Instructions:
1. Wash and chop the rhubarb. Put it into a pan.
2. Juice the clementine or orange into the pan. Halve the vanilla pod and scrape out the seeds. Add them and the halves to the pan as well.
3. Add the sugar. Stir everything together.
4. Cook over low heat for about 10 or so minutes, stirring occasionally.
5. Remove the vanilla pod and serve the compote.