I’m a little rhubarb crazy lately, can you tell? I’m not if sure if it’s the leftover excitement from the Rhubarb Festival or if it’s that rhubarb feels like my new best friend. How many times have I passed by rhubarb at the store or farmer’s market and thought, “It’s so pretty, but I have no clue what to do with it”, and kept on walking? Shameful. Never again. From here on out, when rhubarb is in season, I am going to put it into anything and everything I can.
When I told my Grandmother I was going to be a judge at the Rhubarb Festival, she surprised me by saying that Rhubarb Pie was her favorite. How did I not know this? So I knew I better not come home from Lancaster County without some fresh rhubarb in tow to bake my Grandma a pie!
At the festival, I picked up some beautiful local rhubarb and a pamphlet that has all sorts of fun rhubarb facts, as well as previous baking contest winning recipes! I chose to make the Rhubarb Custard Crumb Pie by Belinda Myers. She won many awards in the baking competition this year, so I knew this pie had to be good!
For as wonderful as this pie is, it’s very easy to put together. First, it’s pie crust time. This pie didn’t come with a specific crust recipe, so I used a very simple crust that I have been loving lately. Once the dough is placed into the pie plate and made pretty (my pie beautification skills still need work) it’s on to the custard. In the bowl of an electric mixer, you will combine: sugar, flour, eggs, melted butter, and vanilla. It whips on medium high for a few minutes until light and creamy. A little bit of the custard filling goes on the bottom of the pie crust, followed by the diced rhubarb, and the rest of that glorious custard. After baking for about 45 minutes, or until the center is almost set, the pie gets topped with a buttery sweet crumble and put back in the oven to get nice and golden brown.
This Rhubarb Custard Crumb Pie is what rhubarb dreams about while growing in the fields. It is exactly where rhubarb wants to be……nestled between a sweet, creamy custard and a buttery, crunchy crumble. This pie is slightly tart, creamy, and crunchy all in one. After taking one bite of this pie, it was no surprise that this recipe won the 2007 Rhubarb Baking Contest. Enjoy!
- Pie Crust:
- 1 1/4 cups all purpose flour
- 1/4 tsp. salt
- 1/3 cup shortening
- 4-5 tbsp. cold water
- 1 cup sugar
- 1 1/2 tbsp. flour
- 3 tbsp. melted butter
- 3 eggs
- 1/2 tsp. vanilla
- 3 1/2 cups fresh rhubarb, diced
- Crumb Topping:
- 1/2 cup sugar
- 3/4 cup flour
- 6tbsp. butter, cubed
- 1/3 cup chopped walnuts or pecans
- 3 tbsp. coconut
- 2 pinches cinnamon
- For the pie crust: In a medium bowl, whisk together the flour and salt. Using a pastry blender, cut in the shortening until it's in pea sized pieces.
- Sprinkle on one tablespoon of the water at a time, tossing with a fork. Push moistened dough to the side and continue this until all the flour is moistened and a dough forms. Do not overmix.
- Form into a ball and roll out on a slightly floured surface. Turn and flour dough a few times, rolling out until its the size you need. Place dough in 9inch pie plate and flute the edges.
- Preheat oven to 375 degrees.
- For the filling: In the bowl of an electric mixer, combine sugar, flour, melted butter, eggs, and vanilla. Mix on medium high speed for a few minutes until the mixture is smooth and creamy.
- Pour 2/3 cup of the custard into the prepared pie shell. Place the rhubarb in the pie crust and top with the remaining custard. Bake for 30 minutes. Check on the pie and if the edges are getting too dark tent with foil and bake until the center is almost set. Another 13-15 minutes. While the pie is in the oven make the crumble.
- For the crumble: In a medium bowl combine the sugar, flour, cinnamon, and butter. Cut with a pastry blender until crumbles form. Mix in the chopped nuts and coconut.
- Pull the pie out of the oven and top with the crumble. Bake for an additional 10 minutes or until the center of the pie is set.
Pie Crust Source: The Recipe Critic Pie Recipe Source: Belinda Myers
As if I haven’t had enough sweets in my house the past couple weeks, with Christmas cookies and all, I HAD to bake a cake today. My kids actually took a nap and a rare naptime meant, baking time! I made this Caramel Banana Upside Down Cake for the first time a couple years ago and it is marvelous, delicious, and soooo beautiful.
This cake starts with making a quick caramel sauce in a saucepan with butter and dark brown sugar. Once the caramel simmers and becomes smooth, it gets poured into the bottom of a pan and topped with sliced bananas. Is there a better way to start a cake? I think not.
Now it’s time to make the cake batter. This batter turns out super light and fluffy and contains a special ingredient that balances out all of the sweetness going on. The secret ingredient is….sour cream. It is the perfect addition. The batter gets poured over the caramel and bananas already in the pan and bakes for 40-50 minutes until….perfection!
When you flip this cake out of the pan you might be speechless for a minute. Just look at all of that caramelized banana goodness! I like to serve this up while it’s still warm and always make sure to cut myself a big slice. I don’t really have much more to say about this Caramel Banana Upside Down Cake other than…it’s delicious and you should make it!
Happy New Year everyone!
- ¼ cup butter (1/2 stick)
- ½ cup dark brown sugar (or light)
- 2 bananas, peeled
- 1½ all-purpose flour
- ½ tsp. baking powder
- ¼ tsp. baking soda
- ½ tsp. salt
- ½ cup (1 stick) butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp. vanilla extract
- ½ cup plus 2 tablespoons sour cream
- Preheat your oven to 350 degrees and butter a 9X5 inch loaf pan.
- Melt 1/4 cup of butter in a small saucepan over medium heat. Once it starts to bubble, add the brown sugar. Let it simmer for 3 minutes and pour into the prepared pan.
- Cut the bananas in half lengthwise and then cut them again in half. Nestle them down into the caramel cut side down.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat together the butter and sugar for 2-3 minutes until light and fluffy. On medium speed, add eggs one at a time beating well after each addition. Beat in the vanilla extract.
- On low speed, beat in the flour in 3 additions alternating with the sour cream in 2 additions. Starting and ending with the flour. Don't overmix.
- Pour the batter into the pan over the caramel and the bananas and smooth out the top.
- Bake for 40-50 or until the top is golden brown and a toothpick inserted in the center comes out clean. Let the cake cool in the pan for exactly 5 minutes and turn over onto a plate. Serve the cake warm or room temperature.
Store in the refrigerator for up to 3 days. Source: Pretty Simple Sweet
Christmas is just three days away! I am glad I remembered to bring you this recipe before it was to late. I have served these Apple Bundles every Christmas morning that Alex and I have been married. It is a wonderful and delicious Sivert family tradition. Bette is my mother in law, and she used to make these for breakfast on the weekends when her husband was home from work. Alex and his siblings remember enjoying these together as kids and I like to think when I serve these it takes them back to those mornings with their parents. For me, it’s a way to feel more connected to my mother in law. You see, I have never met my mother in law. Sadly, both of Alex’s parents passed away a few years before we met. Pulling out Bette’s old recipe card with her handwriting on it and making these Apple Bundles makes me feel closer to her.
Bette’s Apple Bundles start with, what else, apples. Granny Smith apples are best in this recipe because they hold up while baking and their tart flavor offsets all of the sweetness. Once the apples are cored, peeled, and sliced, you will need to zest and juice one Navel orange. The zest gets mixed up with some cinnamon and sugar and the juice gets set aside. (These will be our toppings for later.) Now comes that wonderful crescent roll dough we all know and love. That stuff is so versatile! Place three apple slices at the wide end of the dough and roll it up. Place the bundles in a 9X13 inch pan.
The orange juice gets poured into the pan but not over the bundles. Next, sprinkle the cinnamon sugar and orange zest mixture all over the top. I like to press it into the dough a bit with my fingers. Then three tablespoons of melted butter gets drizzled over them and you are ready to bake. Bake at 375 for 25-30 minutes until the sauce has thickened and the bundles are golden brown.
I know I can’t be the only one that is extremely happy the presidential election is over. Yay! I am so tired of seeing the political adds all over TV and people’s opinions plastered on social media. Let’s just return to posting pictures of our adorable children, animals, and of course food! After such a stressful election, there is only one way to unwind….by eating lots of Honey Apple Cake. Trust me, it will help tremendously!
My Aunt Sharon was kind enough to share this Honey Apple Cake recipe with me last year and since then I can’t get enough. When we have local apples in the Fall, this cake is the perfect way to let them shine. Three cups of chopped apples go into this cake which means every single bite is filled with applely goodness. You can use whatever apples you like best. I always use a combination of them and probably never the same combination twice. Cameo, Fuji, Stayman, and Honey Crisp are some of my favorite apples to bake with. If it isn’t prime apple season when you make this cake no worries! You can still bake this and it will still taste amazing!
Honey Apple Cake is one of those desserts where you find yourself always going back for more. One slice is just not enough. A big part of what makes it so irresistible is the glaze. After the cake has baked, you poke holes throughout it and pour on the thick honey, butter, and brown sugar glaze. That hot, delicious, sticky, amazing (yes, it deserves that many adjectives) glaze seeps down into the cake making it really moist while also bumping up the honey flavor. This is a Honey Apple Cake after all.
Fall is the perfect time to serve this Honey Apple Cake to friends and family OR you can bake it and eat it all by yourself. No judgement here. Just make sure you have a glass of milk or a scoop of vanilla ice cream standing by. I want to thank my Aunt Sharon for sharing this recipe with me. I don’t know what I would do without this cake in my life!
- 3 eggs
- 2 cups sugar
- 1 cup vegetable oil
- 1/4 cup honey
- 1 tsp. vanilla
- 3 cups all purpose flour
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 1 cup chopped nuts (walnuts or pecans)
- 3 cups of chopped and peeled apples
- 1/2 stick butter (4 tbls.)
- 1/2 cup brown sugar
- 2 tbls. honey
- 2 tbls. milk
- 2 tbls. flour
- Preheat the oven to 350 degrees. Grease and flour a Bundt pan and set aside.
- In a large bowl, beat together the eggs, sugar, oil, honey, and vanilla.
- In another bowl combine the flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix thoroughly.
- Add the nuts and apples to the mixture and stir gently.
- Pour the batter into the prepared pan and bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool while you make the glaze.
- In a saucepan, combine the butter, brown sugar, honey, milk, and flour. Cook over medium heat until the mixture comes to a boil.
- While the cake is still in the pan and still warm, poke holes into the cake (if using a Bundt pan this will be the bottom) using a fork and pour the glaze over the cake making sure the glaze sinks down into the cake. Let the cake cool until you can turn it out of the pan. Enjoy!
You can also use a 9X13 inch pan for this recipe.