Rhubarb With Berries And Candied Ginger Recipes
RHUBARB BUCKLE WITH GINGER CRUMB
Make and share this Rhubarb Buckle With Ginger Crumb recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°; butter a 9-inch round baking pan.
- Make the crumb topping: mix together the sugar, flour, and candied ginger in a bowl; stir in the melted butter; put the crumb mixture in the freezer while you mix the cake batter (this chills the crumb so it will not immediately melt into the cake when baked).
- Make the cake: whisk the flour, baking powder, ginger, baking soda, and salt together in a bowl.
- Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and sugar together on med-high speed until light and fluffy, 3-5 minutes.
- Add in the eggs one at a time, scraping down the sides of the bowl after each addition.
- Stir in the flour mixture in three additions alternating with the buttermilk in two additions, beginning and ending with the dry ingredients and scraping down the sides of the bowl occasionally.
- Gently fold in the rhubarb.
- Spread the batter into the prepared pan, then sprinkle the ginger crumb over the cake.
- Bake for 45-50 minutes, or until lightly golden and firm on top.
- Store--wrapped in plastic wrap, the cake will keep at room temperature for 2-3 days.
Nutrition Facts : Calories 460.8, Fat 22, SaturatedFat 13.4, Cholesterol 100.8, Sodium 317.3, Carbohydrate 61.2, Fiber 1.9, Sugar 35.1, Protein 6.3
RHUBARB WITH BERRIES AND CANDIED GINGER
Provided by Deborah Madison
Categories Milk/Cream Berry Dairy Fruit Ginger Bake Blackberry Strawberry Orange Summer Rhubarb Tapioca
Yield 4 servings
Number Of Ingredients 8
Steps:
- 1. Wash the rhubarb, trim off the ends of the stalks, then slice them crosswise into 1/2-inch chunks. If the stalks are very thick, halve them lengthwise first. Toss with the sugar, tapioca, orange juice, zest, and cloves. Arrange in an 8 x 10-inch gratin dish and let stand while you preheat the oven to 400°F. Cover with foil and bake until the fruit is tender when pierced with a knife, 35 to 45 minutes.
- 2. Meanwhile, if you're using strawberries, rinse them quickly, then slice thickly. Plunge mulberries briefly into water and remove any stems. When the rhubarb is done, remove it from the oven, scatter the berries over the top, and let stand with a piece of foil placed loosely over the top. The heat of the rhubarb will open the flavor of the berries, cooking them slightly. Serve chilled or at room temperature, garnished with cream and crème fraîche whipped together until billowy, and the candied ginger.
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- Combine flour, 2 tablespoons granulated sugar, and 3/4 teaspoon salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until combined. Increase speed to medium-low, and gradually add butter, beating until butter is in pea-size pieces, about 2 minutes. Drizzle 1/4 cup ice water into mixture, and beat on medium-low speed until dough comes together. Turn dough out onto a work surface, and shape into a disk. Wrap in plastic wrap, and chill for at least 1 hour.
- Whisk together remaining 1 cup granulated sugar, 1/4 teaspoon salt, and cornstarch in a medium saucepan. Add 2 cups rhubarb. Cook, stirring constantly, over medium until sugar has melted and rhubarb begins to break down, about 8 minutes. Continue to cook, stirring often, until mixture has thickened, about 4 minutes. Place remaining 4 cups rhubarb in a large bowl. Pour cooked rhubarb over raw rhubarb. Add ginger and orange zest; stir until well combined.
- Unwrap dough, and roll into a 12 1/2-inch circle (about 1/4 inch thick) on a lightly floured surface. Transfer dough to a parchment paper–lined baking sheet, and trim edges to form a 12-inch circle; discard scraps.
- Spoon rhubarb mixture onto dough, leaving a 2 1/2-inch border. Use the parchment to help fold the dough edge up and over the filling, pleating as needed and pressing lightly to secure. Brush dough with egg wash, and sprinkle with turbinado sugar. Chill, uncovered, until dough is firm, about 1 hour.
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