6/02/2013

Sunday Dinner

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Prosciutto and Asparagus Crepes

Homemade Toulose Sausage
Flageolets with Garlic Confit and Thyme
Bibb Lettuce with House Vinaigrette
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

2 comments:

  1. AnonymousJune 04, 2013

    What a great menu!

    You should publish your recipes for the Toulouse and flageolets too:)
    Sounds delicious-

    ReplyDelete
    Replies
    1. charlotteJune 14, 2013

      oh yes, please! I would love a good recipe for homemade Toulouse sausage...

      Delete

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