Rhubarb Tatin Cake Food

RHUBARB UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350 degrees F. Grease a 9-inch square baking pan with nonstick spray.
• Combine the rhubarb, sugar, honey, lemon juice, thyme, cinnamon, ginger, salt and vanilla bean paste. Allow to sit at room temperature for about 1 hour.
• Prepare the cake mix according to the box instructions. Place the rhubarb mixture into the bottom of the pan, reserving half of the juices and adding the other half to the pan. Spread rhubarb and juices evenly, then pour cake batter over the rhubarb.
• Bake until golden, 50 minutes to 1 hour. Let cool at least 10 minutes, then invert onto a cutting board. Serve warm with the whipped cream and reserved rhubarb liquid.

RHUBARB TATIN CAKE

Steps:

• For the rhubarb:
• Cut off the ends of your rhubarb. Cut the rhubarb into 2 ½ inch-long batons.
• Put the vanilla pod, sugar, lemon juice and 300ml water (just to cover the rhubarb) in a shallow pot and set over low heat. Once the sugar has dissolved, add the rhubarb batons and simmer for 5 mins. Remove from the heat and leave to cool in the syrup for 1 hour, at least, or up to a night. Note: This step is very important- if your rhubarb doesn't sit long enough in the syrup, it will be too sour. The rhubarb batons should be perfectly sweet and tender, but will still hold their shape.
• For the Cake:
• Pre-heat your oven to 350°F . Grease an 8-inch square cake pan and line bottom with parchment paper.
• Arrange the rhubarb batons horizontally and vertically in the bottom of the pan, to create a grid of 9 alternating squares of 6 or 7 strips each. Set aside.
• In a large bowl, beat the butter with granulated sugar and brown sugar until white and fluffy. Beat in the eggs, the sour cream, vanilla seeds and lemon zest.
• In a separate bowl, whisk together flour, baking powder, baking soda and salt. Stir the dry ingredients into the butter mixture, alternately with milk ( making 2 additions of flour mixture and 1 of milk).
• Scrape the batter over the rhubarb batons, smoothing the batter to the edges of the pan, if needed.
• Bake in the oven until a cake tester inserted in center comes out clean, about 40 minutes.
• Remove from the oven and let cool in the pan for about 10 minutes. Invert onto serving plate, and peel off the parchment paper very carefully. Let cool completely.

RHUBARB TATIN

Steps:

• You'll need a large, heavy-based ovenproof frying pan (ours was 22cm), or a tatin pan. Using the pan as a guide, cut the rhubarb into batons to fill the pan - longer pieces look better than small pieces - then set aside.
• Heat oven to 220C/200C fan/ gas 7 and tip the sugar into the frying pan. Bubble until the sugar has dissolved and turns a shade or two darker. Add the star anise, then remove from the heat and lay the rhubarb in the pan, curved-side facing down. Dot with the butter and sprinkle over the lemon juice.
• Trim the pastry to a circle slightly larger than the pan and put it on top of the rhubarb, tucking it in around the edges. You can now chill for up to 24 hrs, or cook straight away.
• Bake for 15-20 mins until the pastry is golden and puffed and the caramel is bubbling around the edges. Put your serving plate over the pan and carefully flip it over (be wary of the hot juices). Serve in the middle of the table with ice cream piled on top, or cut into slices.

FRENCH RHUBARB TART

Steps:

• Cut the rhubarb into 10.5cm batons, using pieces that are roughly the same width. Put the vanilla pod, sugar, lemon juice and 300ml water (or enough to just cover the rhubarb) in a wide frying pan or shallow casserole set over a low heat. Once the sugar has dissolved, add the rhubarb and simmer for 5 mins. Remove from the heat and leave to cool in the syrup, preferably overnight, or for at least 1 hr. This way your rhubarb should be perfectly cooked, but still hold its shape.
• To make the pastry, put the flour, almonds, sugar and butter in a food processor. Blitz until the mixture resembles breadcrumbs. While the motor is running, add the egg yolk and dribble in 1-2 tbsp cold water. Tip onto a work surface and knead briefly to bring the mixture together to form a dough. Wrap in cling film and chill for 30 mins.
• While your pastry chills, make the crème patisserie. Heat the milk and reserved vanilla seeds in a pan set over a medium heat until nearly boiling. Meanwhile, whisk the egg yolks, sugar and flours together in a large bowl until pale. Continue whisking while you pour the hot milk over the egg mixture. Wipe out the saucepan and strain the liquid back into the pan through a sieve. Set over a medium-low heat and stir continuously until the mixture has a thick custard consistency. Scrape into a clean bowl, cover the surface with cling film to prevent a skin from forming and chill for at least 1 hr or up to 2 days.
• Remove the pastry from the fridge. If it is a little hard, leave it at room temperature to soften for 10 mins or so. Roll out to 1mm thick on a lightly floured surface. Use the pastry to line a 12 x 35cm fluted rectangular tart tin, making sure you press the pastry into the fluted edges (you can use the blunt end of a knife to help you do this). Leave any excess pastry overhanging. Chill for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Remove the pastry case from the fridge, line with baking parchment and fill with baking beans. Blind-bake for 20 mins, then remove the parchment and beans, and continue baking for 8 mins more until pale golden and biscuity. Use a sharp serrated knife to trim off the overhanging pastry to give you a clean edge. Cool in the tin.
• Remove the rhubarb pieces from their syrup and set aside. Return the syrup to the hob and boil until thick and sticky. Leave to cool slightly. To finish the crème patisserie, whisk the cream until it holds soft peaks and fold this into the chilled mixture. This is easier if you start by beating in a little cream and then folding in the remaining.
• Remove the pastry case from the tin and put on a plate. Fill with the crème patisserie and smooth over the surface. Carefully line up the rhubarb down the length of the tart case, trying to fit them in quite snugly. Use a pastry brush to glaze the tart with the rhubarb syrup. Chill for 30 mins before serving. This tart will keep for 3 days in the fridge, however it is best eaten on the day it is made.

RHUBARB & ALMOND CRUMBLE TART

Steps:

• Heat oven to 200C/fan 180C/gas 6. Roll out the pastry on a lightly floured surface, then line a 23cm tart tin with it. Chill in the fridge.
• Tip the rhubarb into a roasting tray with the sugar and juice, then toss together. Cover with foil, then bake for 30-40 mins. Tip into a sieve over a bowl, then reserve the syrup. While the rhubarb is cooking, press a sheet of baking paper into the tart case, tip in baking beans, then bake for 20 mins. Remove beans and paper, then bake for 10 mins more.
• Rub the topping ingredients, except the almonds, together until crumbly. When the case is cooked, lower oven to 180C/ fan 160C/gas 4. Spoon the rhubarb evenly over the case and crumble over the topping. Scatter with almonds, then bake for 20 mins. Leave the tart until just warm, then turn out and serve with the rhubarb syrup and some crème fraîche.

RHUBARB COFFEE CAKE

Steps:

• Preheat oven to 350°F.
• Cream butter and sugar together in mixing bowl.
• Beat in eggs one at a time.
• Stir in sour cream and vanilla.
• Mix flour and baking soda together and fold into batter.
• Stir in rhubarb.
• Turn into greased 9x13-inch pan.
• Topping: Mix all ingredients together until crumbly.
• Sprinkle over top.
• Bake 30-40 minutes until done.

RHUBARB LUNAR CAKE

Steps:

• Batter: Cream together butter and sugar until smooth and creamy.
• Add egg and vanilla.
• Sift together dry ingredients and add to butter and sugar mixture 1/3 at a time, along with buttermilk.
• Toss rhubarb with 1 tbsp flour and fold into batter.
• Spoon batter into a greased 9 x 13 inch cake pan and smooth the surface.
• Topping: Blend together topping ingredients and sprinkle evenly over batter.
• Bake at 350F for 45 minutes or until cake has risen, browned and comes away from the edges, and skewer (or toothpick) inserted in the centre comes out clean.