Flageolets with Garlic Confit and Thyme
Sourdough Bread
Rhubarb Dream and Whipped Cream
With a bounty of rhubarb in my garden, a dessert featuring that ruby stalk was in order. This was a recipe that was passed down to me from my mother-in-law many years ago and it is always a hit. I only made a few changes to her recipe, like a bit more confectioners' sugar and a pinch of salt in the crust. I add vanilla extract to the filling and I am a little more generous with the rhubarb. It is quite simple to prepare, which is always a bonus on a Sunday for me.
The crust is reminiscent of a tender shortbread and the filling, once baked, forms a meringue-like top with a rhubarb custard underneath. Serve with a dollop of lightly sweetened whipped cream (optional but good). This is a recipe that you will want for yourself and to pass on to others as well.
Printable Recipe
Rhubarb Dream
makes one 6- x 9-inch pan
For the Crust
1 cup unbleached all-purpose flour
1/3 cup confectioners' sugar
1/8 teaspoon kosher salt
1/2 cup (4-ounces) unsalted butter, cold and cubed
For the Filling
2 extra large eggs
1 1/2 cups granulated sugar
1/4 cup unbleached all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
3 cups (about 10-ounces) finely diced rhubarb
Accompaniment
Lightly sweetened whipped cream
For the Crust
Preheat the oven to 350º F.
In the bowl of a food processor, pulse together the flour, sugar, salt and butter until the butter is the size of small peas. Press the mixture evenly into the bottom of a 6- x 9- inch baking pan. Bake for 15-20 minutes or until lightly golden brown.
Meanwhile, in a large bowl whisk together the eggs, sugar, flour salt, and vanilla until smooth. Add the rhubarb and stir to combine. Pour the filling into the warm crust and bake for another 30-35 minutes or until the filling is set and the top is lightly golden brown. Allow to cool completely at room temperature. Cut into squares and serve with dollop of whipped cream. Leftovers can be stored in an airtight container in the refrigerator. Bring to room temperature before serving. Enjoy!
Source: Adapted from my mother-in-law
Accompaniment
Lightly sweetened whipped cream
For the Crust
Preheat the oven to 350º F.
In the bowl of a food processor, pulse together the flour, sugar, salt and butter until the butter is the size of small peas. Press the mixture evenly into the bottom of a 6- x 9- inch baking pan. Bake for 15-20 minutes or until lightly golden brown.
Meanwhile, in a large bowl whisk together the eggs, sugar, flour salt, and vanilla until smooth. Add the rhubarb and stir to combine. Pour the filling into the warm crust and bake for another 30-35 minutes or until the filling is set and the top is lightly golden brown. Allow to cool completely at room temperature. Cut into squares and serve with dollop of whipped cream. Leftovers can be stored in an airtight container in the refrigerator. Bring to room temperature before serving. Enjoy!
Source: Adapted from my mother-in-law
What a great menu!
ReplyDeleteYou should publish your recipes for the Toulouse and flageolets too:)
Sounds delicious-
oh yes, please! I would love a good recipe for homemade Toulouse sausage...
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