This buckle looks amazing. Three pounds of rhubarb all-together! I’m always pushing for fruit-filled desserts, and it is waaay too hot in Chicago to think about making proper pastry right now. I might have to try this out this weekend. Or…maybe I’ll just have to stop by Nightwood.
Another rhubarb idea I’ve been playing with lately is some sort of rhubarb-jam and vanilla-buttercream macaron. I just need to find some time to work it out.
I’ve been making a rhubarb pie I learned from a French woman. The rhubarb filling is flavored with 1 tablespoon (that’s not a typo though i know it seems crazy, it works!), a little nutmeg and orange zest, in addition to the sugar. It’s a lattice top pie and is fragrant, haunting almost and delicious with whipped cream. Exact ration: 5 cups, thinly sliced rhubarb, zest of one orange, 1/2 tsp nutmeg, scant cup of sugar, 2 tablespoons flour.
I made an open-faced rhubarb tart with orange glaze on filo dough this weekend with rhubarb I got from Green City Market on Saturday. Yum! I love buckles and crostatas and the like. You’ve definitely convinced me to check out Nightwood!
Last year I made pork tenderloin with a rhubarb and shallot compote that turned out pretty good. So far this year I have just made a rhubarb and St. Germain (elderflower liqueur) sorbet but I have another bundle in the fridge to use up, so we shall see. Probably something simple like a free-form galette with a cornmeal crust.
LOVE rhubarb! I’m a Chicago native, but have been living in Portland,OR for the last ten years. We are spoiled w/the bounty that grows freely in Oregon. Rhubarb is the antithesis of Spring and to me never gets old w/it’s sweet and tart flavors. I love to turn into a flavorful compote w/hints of vanilla bean. Top that on some luscious lemon panna cotta…it’s heavenly. I’m also prone to using it crostatas w/a nutty brown butter filling. Big fan of your blog:) Coming home soon…will check out Nightwood and Floriole!
Rhubarb grows easily and abundantly here in Vancouver. Our favourite is an old family recipe for rhubarb custard pie, inherited from my mother in law. Not super original, but super easy and super delicious! Looking forward to trying the buckle now, thanks!
I am in the middle of my annual binge: rhubarb syrup, crisp (sometimes with an oaty topping, sometimes with a buckwheat-almond one), pavlova, ice cream, jam, upside-down cake, lots of stewed rhubarb with vanilla or cardamom, puff pastry tart, custard tarts. Shall I go on, or just enjoy some rhubarb and yogurt?
I just made strawberry rhubarb pie, and then a crisp this weekend! They were a hit! I’ve found southern Illinois strawberries at my local farmer’s market (I live slightly west of you in Downers Grove), so I was able to make it all with local produce.
I just recently had a strawberry rhubarb crumble this past Sunday and I love how the sweetness of the strawberries goes with the tartness of the rhubarb. I wonder how many more perfect combinations exist that are yet to be discovered.
I’ve been using rhubarb in a savory application lately. (Years ago, I jotted down ingredients for a sauce using rhubarb, but I can’t recall the source. I hate that I can’t give proper credit for this, but I’m guessing it was Giada or Nigella.) Anyway, the original author accidentally arrived at this outcome, attempting a rhubard chutney. When things went awry with the addition of too much liquid, they pureed everything and came up with this amazing brown sauce that became one of their favorite recipes. It has quickly become a favorite of mine too. It combines rhubarb, red onions, red chilies, garlic, apple, ginger, paprika, golden raisins, dried cherries, red-wine vinegar, salt, and sugar. Everything gets simmered for about 45 minutes and is then cooled and blended into a sauce which is heavenly on pork!
This was really nice! I only had a little over a pound of rhubarb left (I went on a freezing spree last week and put up 10 lbs) so I halved it and made it in a 9″ pie dish and it was perfect. There was a bit of cake batter left over so I cooked that up by itself in a ramekin and the baby ate it in 2.2 seconds. I was out of milk, so I subbed sour cream and it was really moist.
I adore rhubarb too and every week during its season, I make a rhubarb chutney with apples, dried cranberries and ginger that I eat with greek yogurt and almonds. I also love rhubarb muffins made with spelt flour.
Thank you, it looks gorgeous. I grew up with rhubarb and ginger jam, still my favourite spread on crusty white bread with some butter. I’ve never really paired it with other fruits, but did make a half and half rhubarb and apple crumble for friends this year. A hit with the 5 + 7 year old who had never seen rhubarb before. It’s not much of a queensland fruit, but it’s readily available.
I have some rhubarb in the fridge right this very second!! My mom-in-law makes an amazing rhubarb custard pie, I wish I had the recipe to post! Also, I’ve been hearing a lot about rhubarb sauce (like applesauce) — has anyone tried that??
My mom always made an amazing Rhubarb Meringue Pie from an old Mennonite cookbook called “Food that really Shmecks”. It is so good. I think I’ll make one after I serve this buckle for Father’s Day brunch. yum.
I made the buckle with a few modifications and simplifications — turned out delicious!
left out the lemon juice (I think the rhubarb is plenty sour)
added some balsamic vinegar and cinnamon
used vanilla extract (that was I all had on hand)
I only had potato starch, so I used only 1/4 tsp (I don’y like my fruit too gooey)
added some fresh blueberries sand raspberries (turned out great — who said rhubarb should only be paired with strawberries?!?)
Didn’t have the whole-wheat flower, so I substituted 1/4 cup all-purpose
Used greek-style kefir in place of the buttermilk
…and committed the biggest sacrilege of all — used a food processor! Mixed the ingredients In exactly the same order as listed, used only a few pulses after the flower was added.
Because I used more filling (due to the berries), it was enough for two medium-size pans. There was plenty the batter and the crumb topping to go around. Oh, and added some chopped pecans to the topping — probably unnecessary, but not bad.
Loved it, can’t wait to make it again! Thanks for the recipe.
My husband and I love, love, love rhubarb. I often make a rhubarb-raspberry crisp with an oatmeal-toasted hazelnut topping, recipe courtesy of MS Living. The cake looks like something we would really enjoy. By the way, when I want to make a rhubarb something that is very simple, I slice it up, spread it in a baking dish and sprinkle it with a little sugar. Then I pop it into a hot oven until almost tender. Baking the rhubarb, rather than stewing it, enables it to retain its shape…if that matters to you.