rhubarb

August 9, 2011 by Jenn

It’s no secret here on my blog, that I am a teacher . . . it IS a secret where I teach though! Bahahaha.

I’m proud to be a teacher, and love that I have such an amazing job to go to every day. I don’t talk about my teaching job on the blog for a couple of reasons, the most important being that I don’t want to . . . Kindergarten has nothing to do with Cookies, Cupcakes or Cardio. Duh.

I have been surrounded by teachers my entire life. Thirteen years of teachers in public education. Six years of post secondary teachers. My parents are teachers, some of my aunts and uncles are teachers. My friends are teachers. I. Work. With. Teachers. Every. Day. Need I say more?

Thinking WAY back to my teachers in elementary school, when we were able to spend all day everyday with one person, these individuals left the biggest impression on me. I remember some very fondly and there are some who I have managed to stay in touch with into my adulthood. That’s the great thing about living in a small town . . . and the completely weird thing about living in a small town!

One of these special teachers with whom I was able to stay in touch with was Mrs Casey and I had her in grade four and grade six..

She was a master of many domains, teacher, gardener, and chef! She took her love of baking and cooking to a level that not many people can say they have. She published her own cookbooks! I am a woman after her dreams. I hope that I get to do that one day soon too.

The recipe of hers that I chose to make is a simple Rhubarb Pie. Surprisingly, a plain Rhubarb pie recipe is hard to find! Most of them have strawberries included or are a cobbler/crumb/crumble recipe.

I have STILL not master the art of pie crust (no time!), so if you’re strapped for time like me, you should just concede and buy a pre-made crust. Have NO shame!

Rhubarb Pie

From Let’s Cook, Eh? by Pat Casey

What you need:

4 c. Rhubarb, cut into 1″ pieces

3 tbsp minute tapioca

1 1/2 c. sugar (a little more if the rhubarb is very sour)

1 tbsp butter

1 recipe of pastry for double crust pie

What to do:

Mix rhubarb, tapioca, and sugar. Let stand 20 minutes.

Prepare pastry….viola! Pull it out of the box like I did!

Pour rhubarb mixture into pie shell.

Dot with butter. Put on top crust. For freezing, stop here.

Make slits for steam.

Bake at 450F for 10 minutes and at 350F for 40-50 minutes.

The pie is amazing! The perfect tartness from the fresh rhubarb, sweet from the sugar, and man, can Pillsbury sure make a crust! Haha! I will definitely make this recipe again.

Thanks Mrs Casey . . . for so many inspirations.

Banana Rhubarb Chocolate Chip Bread

June 7, 2011 by Jenn

It’s officially spring when the rhubarb is ready! I know that I keep posting about spring, but for goodness sake it has taken us so long to GET spring. I think I’m trying to come to terms with the fact that is finally nice out. PLEASE DON’T LET ME JUST HAVE JINXED IT!

Not that I believe in that or anything.

Rhubarb Chocolate Chip Banana Bread
From: delishhh.com

2 cups rhubarb chopped into 1/2-inch pieces
1 cups sugar, divided
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp freshly grated nutmeg
3/4 tsp salt
8 tbsp unsalted butter, at room temperature
2 large eggs, at room temperature
3 overripe bananas, mashed (about 1 1/2 cups)
1/4 cup sour cream
1 tsp pure vanilla extract
1/2 cup chocolate chips

Position the oven rack in the middle and preheat the oven to 350 degrees F. Generously butter a 9×5-inch loaf pan and line it with parchment paper.

In a medium bowl, stir together the rhubarb with 1/2 cup of sugar. . . oh boy, does the rhubarb need this sugar! Set aside while you prepare the bread batter.

In a large bowl, whisk together the flour, baking powder, baking soda, nutmeg, and salt, until fluffy and well-combined.

Using a stand mixer fitted with a paddle attachment beat the butter and the remaining 1/2 cup of sugar together with an electric mixer on high speed until light and creamy, about 8 minutes.

On medium speed, with your electric mixer, beat in the eggs on at a time, using a rubber spatula to scrape the bottom and sides of the bowl between additions. Add bananas, sour cream, and vanilla, scraping the sides and bottom of the bowl between additions.

Add the flour mixture to the butter-sugar mixture in two parts, and, with the mixer on low speed, stir just until just combined. Gently fold in the rhubarb and chocolate chips until evenly distributed.

Scoop the batter out into the baking pan (make sure you used the proper size pan, NOT an 8×4 . . . it’s a large recipe, and I made this mistake!) and smooth out the top. Bake around 1 hour and 20 minutes and the top of the bread is a deep golden brown, or until a toothpick inserted into the center of the bread comes out clean.

Allow the bread to cool on a baking rack for 15 minutes before running a knife around the perimeter of the bread to unstick it from the loaf pan. For best results, allow to cool overnight (or for the rest of the day) upside down, uncovered.

Truth be told, I really didn’t like the chocolate chips in this bread! I know, you’re shocked, so am I! What chocolate loving woman wouldn’t want chocolate chips in banana bread?? Next time (which there definitely will be), I think I will make it without the chocolate.

It must be some sort of spring fever I’m suffering from.

Whatever it is, I hope it comes back. Try it yourself . . . with chocolate chips . . . without . . . let me know what YOU think.

Rhubarb Pie

Banana Rhubarb Chocolate Chip Bread

Happiness is Homemade

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Rhubarb Pie

Banana Rhubarb Chocolate Chip Bread

Happiness is Homemade

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