RHUBARB SCONES
Steps:
- Preheat oven to 400°. In a large bowl, whisk the first 6 ingredients. Cut in butter until mixture resembles coarse crumbs. Add rhubarb; toss to coat., In another bowl, whisk cream, milk and vanilla; stir into crumb mixture just until moistened., Turn onto a floured surface; knead gently 4-5 times. Divide dough in half; pat into two 6-in. circles. Cut each into 8 wedges. Place wedges on parchment-lined baking sheets; sprinkle with coarse sugar. Bake 18-22 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 166 calories, Fat 9g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 155mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
EASY RHUBARB SCONES
These easy Rhubarb Scones are a simple recipe that only require 5 ingredients and 30 minutes, for a delicious dessert or treat with the tart flavor of fresh rhubarb.
Provided by The Creative Bite
Categories Breads
Time 30m
Number Of Ingredients 11
Steps:
- Preheat your oven to 400°.
- Mix flour, sugar, baking powder and salt in a large bowl. Stir in diced rhubarb.
- Add the cream and stir just until dough forms. Knead gently in the bowl just until the dough holds together.
- Form the dough into a 10 inch diameter circle, 3/4 inch thick, on a lightly greased cookie sheet. Cut the dough into 8 wedges and spread scones 2 inches apart from one another.
- Sprinkle the scones with 1 Tablespoon sugar.
- Bake scones at 400° until very light golden brown, approximately 20-25 minutes. (Do NOT over bake or they will dry out!)
- Brush with melted butter and serve warm.
- Srore leftovers at room temperature in an airtight container for up to 3 days.
- Mix all the ingredients in a small bowl and whisk until smooth.
- Drizzle over the scones once they are cooled.
Nutrition Facts : Calories 390 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 58 milligrams cholesterol, Fat 19 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 362 milligrams sodium, Sugar 26 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
RHUBARB SOUR CREAM DROP SCONES
Steps:
- Preheat the oven to 400F.
- In a medium bowl, stir together the flour, sugar, baking powder, baking soda and salt.
- In a small bowl or measuring cup, stir together the butter, sour cream and egg. Add to the dry ingredients along with the rhubarb and stir just until combined.
- Drop in large spoonfuls (about 1/3 cup each) onto a parchment-lined baking sheet and sprinkle with coarse sugar. Bake for 15-20 minutes, or until golden. Makes 6-8 scones.
Nutrition Facts :
SOUR CREAM RHUBARB MUFFINS
Make and share this Sour Cream Rhubarb Muffins recipe from Food.com.
Provided by Charlotte J
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Cream brown sugar and butter.
- Add sour cream and eggs, mix well.
- Sift together flour, baking soda and 1/2 teaspoon of the cinnamon.
- Stir flour mixture into the sour cream mixture until moistened.
- Fold in rhubarb.
- Pour into greased muffin tins.
- Mix together sugar and remaining cinnamon and sprinkle over batter.
- Bake at 375 degrees for 25 to 30 minutes.
Nutrition Facts : Calories 182.3, Fat 8.6, SaturatedFat 4.9, Cholesterol 51.1, Sodium 143.1, Carbohydrate 23.4, Fiber 0.8, Sugar 10.9, Protein 3.2
RHUBARB SOUR CREAM PIE
This is a favorite in our house during rhubarb season. My husband who doesn't care much for rhubarb loves this pie. It has a creamy sweet tart tang.
Provided by S. HODGE
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (220 degrees C).
- Press the pie crust into a 9 inch pie pan. Spread rhubarb in an even layer in the bottom of the crust. In a medium bowl, whisk together the egg, white sugar, sour cream and 1/3 cup of flour until smooth. Pour over the rhubarb.
- In a small bowl, mix together 1/2 cup of flour and brown sugar. Stir in melted butter until the mixture is crumbly. Sprinkle over the top of the pie.
- Bake for 15 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C). Continue to bake for 40 minutes, or until the edges have puffed, and the topping is golden. The center may still be slightly jiggly. Cool completely before slicing and serving.
Nutrition Facts : Calories 492.6 calories, Carbohydrate 75.2 g, Cholesterol 51.2 mg, Fat 20.1 g, Fiber 2.3 g, Protein 5 g, SaturatedFat 9.5 g, Sodium 188.3 mg, Sugar 51.6 g
SOUR CREAM RHUBARB SQUARES
Perfect to serve for dessert or with coffee
Provided by Good Food team
Categories Afternoon tea, Dessert, Dinner, Lunch, Snack, Treat
Time 1h20m
Yield Makes 15 squares
Number Of Ingredients 10
Steps:
- Preheat the oven to 180C/gas 4/fan 160C. If baking to cut into squares, line a 33 x 23 x 5cm baking tin with non-stick baking parchment. If serving as a pudding simply grease a similar-sized ovenproof dish with a little butter.
- Melt about 15g/1⁄2oz of the butter and stir into the caster sugar, nuts and cinnamon in a bowl. Set aside.
- Cream together the rest of the butter with the muscovado sugar and egg. When smooth and creamy, stir in the flour, bicarbonate of soda, 1⁄2 tsp salt and the soured cream. Lastly, stir in the rhubarb.
- Pour the rhubarb mixture into the prepared tin and sprinkle with the sugar and nut topping. Bake for 30-35 minutes or until a skewer inserted in the centre comes out clean. Serve immediately as a pudding, or leave to cool and cut into squares. Keeps for 4-5 days in an airtight tin.
Nutrition Facts : Calories 277 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.63 milligram of sodium
RHUBARB SOUR CREAM COFFEE CAKE
With a tart kick from fresh spring rhubarb, this coffee cake is an irresistible way to start the day-or end it! -Roberta Schauer, Williamsport, Pennsylvania
Provided by Taste of Home
Time 1h5m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well. , In a bowl, combine the flour, baking powder, baking soda and salt. Add to the creamed mixture alternately with the sour cream. Fold in rhubarb. Spread into a greased 13x9-in. baking dish. , For topping, in a small bowl, combine the brown sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle over the top. , Bake at 350° until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack.
Nutrition Facts : Calories 458 calories, Fat 21g fat (13g saturated fat), Cholesterol 92mg cholesterol, Sodium 483mg sodium, Carbohydrate 62g carbohydrate (35g sugars, Fiber 2g fiber), Protein 6g protein.
SOUR CREAM RHUBARB COFFEE CAKE
This is an 'any time of day' cake that my mom used to make. Good warm or cold, this cake is incredibly moist inside, while the surface has a tiny bit of crisp from the sugar granules. Tangy rhubarb and sour cream are offset by the sweet cake and sugar sprinkle. It is DE-lish!
Provided by dcshoffman
Categories Desserts Cakes Sheet Cake Recipes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Whisk flour, baking soda, and baking powder in a bowl. Beat butter and brown sugar with an electric mixer in a separate large bowl until smooth, and stir in sour cream, egg, and vanilla extract, mixing well. Stir flour mixture into sour cream mixture just until incorporated; pour batter into prepared baking dish. Spread rhubarb over batter. Mix white sugar with cinnamon in a small bowl and sprinkle the cinnamon sugar over the rhubarb.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.
Nutrition Facts : Calories 263.5 calories, Carbohydrate 35.2 g, Cholesterol 44.3 mg, Fat 12.3 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 7.5 g, Sodium 219.8 mg, Sugar 17.6 g
RHUBARB SCONES WITH SOUR CREAM
Steps:
- For the Rhubarb Scones simply make the dough using the sour cream, milk and vanilla as liquid ingredients.
- Form the scones as described in the blog post for Flaky Scones (watch the video in the posts), adding the drained rhubarb after the 1st letter fold when your dough is rolled out to a rectangle. Push the rhubarb pieces into the dough, fold, shape and cut into 8 wedges.
- Glaze the scones with egg wash and bake at 220 Celsius for about 15 minutes. Let them cool slightly and ENJOY!
Nutrition Facts : Calories 200 kcal, ServingSize 1 serving
SOUR CREAM RHUBARB SQUARES
Make and share this Sour Cream Rhubarb Squares recipe from Food.com.
Provided by Leslie in Texas
Categories Dessert
Time 1h15m
Yield 12 squares
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Grease and flour 13X9X2 inch pan.
- Mix sugar,nuts,melted butter and cinnamon until crumbly and set aside for topping.
- In a separate bowl, cream together brown sugar, shortening and egg.
- Add flour, soda and salt to creamed mixture alternating with sour cream; stir in rhubarb.
- Pour mixture into pan and sprinkle with topping.
- Bake for 45 to 50 minutes.
- Cut into squares and serve warm or cool.
RHUBARB & CUSTARD SCONES
These delicious scones feature one of Britain's best-loved flavour combinations: rhubarb and custard. Serve with clotted cream for an enjoyable afternoon tea in the garden
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 42m
Yield Makes 6
Number Of Ingredients 13
Steps:
- Mix the flour, custard powder, ¼ tsp fine salt, the baking powder and sugar together in a large bowl. Rub the butter into the dry ingredients using your fingertips until the mixture resembles fine breadcrumbs.
- Gradually mix in the milk using your hands until you have a smooth dough - you may not need it all. Gently roll the dough out on a lightly floured surface to a 2cm thickness. Transfer to a baking tray lined with baking parchment, cover and chill for 30 mins to firm up, or up to 1 hr if you want to get ahead.
- Meanwhile, make the rhubarb compote. Tip all the ingredients into a large saucepan along with 2 tbsp water (omit the water if you're using frozen rhubarb). Simmer over a medium heat for 10-15 mins, stirring occasionally until the rhubarb has softened and is almost collapsing, and the mixture has thickened. If you're using frozen rhubarb, you may like to stir in a drop of red food colouring to enhance the pink colour. Transfer the compote to a bowl and leave to cool completely.
- Heat the oven to 220C/200C fan/gas 7 and remove the dough from the fridge. Line a baking tray with baking parchment. Stamp out three or four scones from the dough using a 7cm round biscuit cutter (see tip below). Arrange the scones on the prepared tray, leaving a 2cm gap between each.
- Roll the remaining dough out again as in step two, then stamp out as many scones as you can (you should get about six in total). Transfer these to the tray as well, then brush all the scones with the beaten egg (see tip below). Bake for 10-12 mins until the tops are golden brown, then leave to cool completely on the tray. Serve with the rhubarb compote and clotted cream. Best eaten the day they're made.
Nutrition Facts : Calories 465 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 27 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 1 milligram of sodium
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