The national rubarb pie day is January 23rd. Edible stalks are in the spring season, but the constantly cold winter days are the perfect time to make sweet treats in anticipation of the vegetable harvest and warm days! –First.
This year, a bit off the traditional rhubarb pie for this delicious rhubarb cake recipe, inspired by Sae Yamamoto’s award-winning recipe from the Humboldt County Fair in Nevada. This is shared in Lizagarshman’s cookbook “County Fair: Nostalgic Blue Ribbon Recipe”. From a small town in America. ”
There’s never too much rhubarb dessert on the table, so we’ve also included a recipe from the Rhubarb-filled cookie Garshman book. These thumbprint cookies are inspired by Pauline Bondi’s Blue Ribbon Awards recipe from the Upper Missouri Valley Fair in North Dakota.
Whether you store these recipes in the spring when you can get rhubarb at the farmers market, or if you’ve frozen rhubarb last season (well frozen for up to a year) and are ready to bake now , These fun desserts won their blue ribbon.
Three healthy dessert recipes to try this January
Rhubarb Cake of County Fair by Liza Gershman of Images Publishing
Serving: 1 cake
Cooking time: 45 minutes
Preparation time: 15 minutes
- Cut into 1 pound rhubarb, 1/2 inch chunks (4 cups)
- ½ cup of sugar
- ½ cup of water
- 3 cups of sifted flour
- 4 teaspoons of baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon each ground clove, all spices, nutmeg
- 1 cup shortening
- Brown sugar 1¾ cup
- 4 eggs
- 1 cup of rhubarb sauce (see recipe above)
- ¾ cup milk
- ½ cup each of raisins and walnuts
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For rhubarb sauce:
1. Cut the rhubarb ribs into 1/2 inch chunks.
2. Add rhubarb, sugar and water to a medium-sized pan and cook until soft and liquid. Cool before use.
1. Sift flour, baking powder, soda, salt and spices together.
2. Cream the shortening and brown sugar until light. Add eggs. Hit thoroughly.
3. Add chilled rhubarb sauce and stir.
4. Add the flour mixture to the creamy mixture alternately with milk and mix well after each addition.
5. Add raisins and walnuts.
6. Bake in a 9-inch frying pan with two greases. Bake at 350 ° F for 45 minutes.
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Rhubarb-County Fair Filled Cookies by Liza Gershman of Images Publishing
Serving: 24 cookies
Cooking time: 8-10 minutes
Preparation time: 20 minutes
- 1 cup of butter, soft
- 1 cup of sugar
- 1 cup of brown sugar
- 4 big eggs
- 4½ cup of all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- Chopped 3½ cups of fresh or frozen rhubarb (thawed)
- 1½ cup of sugar
- 6 teaspoons of water, split
- ¼ cup cornstarch
- 1 teaspoon vanilla essence
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1. In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time and tap each time.
2. Mix small wheat flour, baking soda and salt. Gradually add to the creamy mixture and mix well. The dough will be sticky. Scrape the sides of the bowl with a rubber spatula and collect in a coarse bowl.
1. Put rhubarb, sugar and 2 tablespoons of water in a large saucepan. Bring to a boil. Reduce heat, do not cover, and simmer for about 10 minutes with frequent stirring until thickened.
2. In a small bowl, mix the cornstarch, vanilla extract and the rest of the water until smooth. Place in rhubarb mixture, stir, bring to a boil and stir continuously for about 2 minutes until thick. Remove from heat and let cool.
3. 2 inches apart, drop 1 tablespoon of dough onto a non-oiled baking sheet. Use the end of the handle of a wooden spoon to make a dent in the center of each cookie. Add a teaspoon of rounded filling and add a little dough to the center of the filling.
4. Bake at 375 ° F for 8-10 minutes until lightly browned.
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These original recipes are from the cookbook “County Fair: Nostalgic Blue Ribbon Recipe from a Small American Town“Shared with Fox News by Liza Gershman of Images Publishing.
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