Rhubarb-puree filled rolls

I do not about you but I love freshly baked sweet yeast rolls. These are filled with rhubarb puree and brushed with sugar icing. You can eat them warm or just after cooling because they are incredible the same day as baked. The filling is a little sour and perfect matches with sweet icing. You will not stop eat them. Enjoy!

 

about 12 rolls

 

 Ingredients:

  • 3 cups + 2 tablespoon (400 grams) all-purpose flour
  • 1/3 cup (75 grams) sugar
  • 1 package (7 grams) active dry yeast
  • 2 large eggs
  • 1/3 cup milk
  • ½  teaspoon vanilla extract
  • 8 tablespoons unsalted butter, softened
  • ½ tablespoon (9 grams) kosher salt

 Rhubarb filling:

  • 400 g fresh or frozen rhubarb stalks
  • 4 tablespoons sugar
  • 2 tablespoons corn starch
  • 2 tablespoons water

 Sugar icing:

  • ½ cup (100 g) icing sugar
  • 3-4  tablespoon warm water

 

 

In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, sugar and yeast. With mixer on low speed, add eggs, milk, and vanilla. Beat until mixture comes together, 2 to 3 minutes. (If the mixture remains too dry and crumbly, add more milk, 1 tablespoon at a time.)

With mixer on low speed, add butter, 1 tablespoon at a time. Add salt, beating just until combined, about 3 minutes. Increase speed to medium, and beat until a smooth and elastic dough forms and pulls away from the sides of the bowl. (If dough does not pull away from the bowl, add more flour, 1 tablespoon at a time.)

Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover, and let stand in a warm, draft-free place (75°) for 1 ½ to 2 hours or until doubled in size. After dough has risen, refrigerate for 30 minutes. Alternatively, the dough can be made one day in advance and the entire rise may take place in the refrigerator overnight.

Make filling: chop rhubarb stalks in small pieces. Place rhubarb, sugar and water in a medium saucepan and heat on medium heat until rhubarb becomes tender and changes to a puree. Some bigger pieces can occur. Drain the excess of juice. Try and add more sugar if you like more sweet bakes. Mix in the corn starch to make the mixture thicker.

Grease and line a cookie tray. On a heavily floured surface, roll dough to a 12-inch square. Spread with rhubarb filling. Starting at one side, roll up dough, jelly-roll style, and press edge to seal. Using a sharp knife, slice the roll into 1 inch wide slices. Carefully transfer every slice onto baking tray, laying flat. Cover, and let stand in a warm, draft-free place (75°) for 20 minutes.

Preheat oven to 350°. Bake for 15 minutes. Brush warm rolls with sugar icing.

Make icing: mix together icing sugar and water until smooth. The icing should be thick but still liquid, add more water if needed.


 

Category: Yeast cakes.

Tags: rhubarb.

Rhubarb, pear and pomegranate custard cake

This cake seems to be complicated but in fact it is an easy and light treat. On the base we have a low layer of sponge-like cake, then a layer of cinnamon custard, and then rhubarb and pear sprinkled with pomegranate. A little soft, a little crunchy, a little sweet, a little sour - tastes perfectly. And the combo of fruits and cinnamon is as much unusual as yummy. Try and enjoy!

 

12 x 4 inch loaf pan

 

 Ingredients:

  • ½  cup butter, softened
  • ½ cups granulated sugar
  • 1 large egg
  • 2/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • 2 tablespoons custard powder
  • 2 tablespoons sugar extra
  • 1 pear, peeled and cored
  • 4 stalks rhubarb
  • 1 pomegranate

 Cinnamon custard:

  • 1 tablespoon custard powder
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons granulated sugar
  • ½ cup (125 ml) milk
  • 1 tablespoon butter
  • ½ teaspoon vanilla extract

Make custard: mix custard powder, cinnamon and sugar with milk in a small saucepan. Stir over medium heat until mixture boils and thickens. Cook, stirring a further minute. Remove from heat, stir in butter and vanilla extract. Transfer to a small bowl, cover surface with a plastic wrap. Cool.

Grease and line baking pan. Preheat oven to 350°F (180°C).

Thinly slice the pear. Cut rhubarb lengthways into 1 cm (1/2 inch) wide long strips. Cut strips into 10 cm (4 inch) length. Cut pomegranate in half, release seeds and juice. Reserve seeds and juice separately.  

In the bowl of a stand mixer fitted with the paddle attachment beat butter and sugar at medium speed until fluffy. Add egg, beating well after the addition. Stir in flour, baking powder and custard powder. Spoon mixture into pan, spreading evenly. Top with cinnamon custard, spreading carefully over cake mixture. Alternate pear and rhubarb slices upright on top of custard. Sprinkle with pomegranate seeds. Bake for 25 minutes.

Meanwhile, stir pomegranate juice and extra sugar in a small saucepan over low heat until sugar dissolves. Bring to the boil. Boil for 5 minutes until thick. Brush warm cake with warm syrup. Serve warm or cool.


 

The recipe comes from AWW book 'Indulgent cakes'.

Category: Fruits cakes.

Tags: Cinnamon, custard, pear, pomegranate, rhubarb.

Mexican chocolate icepops (vegan)

Homemade, healthy icepops. Mexican because of some spices adition. Fully plant based. The taste is very interesting as you cannot feel neither coconut nor avocado but in this choco-feeling is something else. Interesting change and healthy propose for children’s snack. Enjoy!

 

12 ice pops

 

 Ingredients:

  • 400 g coco nut milk
  • 5 tablespoons cocoa powder
  • 4 tablespoons honey (or agape/coco nut syrup)
  • ½ avocado
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ¼ teaspoon Cayenne pepper
  • ¼ teaspoon salt

 

 

In a small saucepan place coco nut milk, honey and cocoa. Heat until they are well incorporated. Remove from the heat. In a blender place avocado and spices, mix together. Add milk with honey and cocoa, blend until smooth. Pour into icepops moulds, stick sticks and place in the freezer for few hours (or overnight).

 

 

 

The recipe comes from the book 'Icy, creamy, healthy, sweet' Christine Chitnis.

Category: Desserts/icecream.

Tags: acocado, cocoa, coconut, glutenfree, vegan.

Salted maple brownies

You can bake brownies in many variants depending on ingredients accompany the main two: butter and chocolate. Today version with maple syrup and salted maple glaze. As always brownies this one is super quick and easy to prepare, it tastes of chocolate (of course) and something other (maple syrup?). Perfect for rainy afternoon, enjoy!

 

8x8 inch square pan

 

Ingredients:

  • ½  cup butter
  • 140 g  dark chocolate, chopped
  • ¾ cup sugar
  • ¼ cup maple syrup
  • 3 eggs
  • 1 teaspoon vanilla extract
  • ¾ cup all purpose flour
  • ¼ teaspoon salt

 Maple glaze:

  • 1 tablespoon maple syrup
  • 1/3 cup icing sugar
  • flaked sea salt

 

 

Preheat oven to 350 °F (180°C) and line a baking pan with parchment.

In a medium saucepan heat and stir butter and chocolate over low heat until melted and smooth. Remove from heat. Whisk in sugar and maple syrup. Whisk in eggs, one at time. Gradually stir in flour and salt until just combined. Spread batter evenly into the prepared pan. Bake for 35 minutes. Cool in pan.

Glaze: whisk together maple syrup and icing sugar to make smooth and thick but still spreadable glaze. Add water ¼ teaspoon at a time, if needed. Drizzle the glaze over top of brownies. Sprinkle with flaked salt.

 

 

 

The recipe comes from 'Live Better' magazine, Summer 2017 ed.

Category: Brownies.

Tags: chocolate, maple syrup.

Shortbread tart with baked rhubarb filling

Well, rhubarb season is so short so every time I see it in the store cannot resist and buy and bake, and bake. I baked yet a couple of tarts – with baked, raw or cooked rhubarb and custard cake covered with rhubarb. They will appear (or appeared yet) one by one on this page and today is the turn of shortbread tart with rhubarb filling. The filling is baked together with pastry and has really fantastic taste thank to the apple cider addition. Whatever weird it sounds I truly recommend it. Oh, and butterflies thank for having them.

 

tart pan 10 inch

 

 Base:

  • 2/3 cup softened butter
  • ¾  cup superfine sugar
  • 1 egg
  • 1 egg yolk
  • 2  cup flour (possibly + about 5-6 tablespoons)
  • 2 tablespoon corn starch

 Filling:

  • 1 egg
  • 3 tablespoons dark muscovado sugar
  • ¼ cup butter, melted
  • 2 tablespoons apple cider
  • 25 g chopped almonds
  • 2 tablespoons corn starch
  • 450 g fresh rhubarb
  • 2 tablespoons sugar
  • 1 tablespoon water

 

Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg and egg yolk, mix together. Add corn starch and gradually add flour still mixing on medium speed until the dough forms a ball. The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 2 hours.

Prepare rhubarb: wash and cut into small pieces. Place in the small saucepan with sugar and water. Simmer until rhubarb is tender and become puree. Remove from the heat and set aside to cool. Drain the juice and discard it. Place the rhubarb puree in a bowl and mix with remaining filling’s ingredients.

Cooled pastry place on a lightly floured surface and roll out into 1/5 inch thick circle. Fill pan with prepared pastry and press to place properly. Place in the fridge. Remaining pastry roll again and cut off butterflies (or another shape) with cookie cutter. Pour the rhubarb mixture over pastry base and smooth evenly. Place butterflies on the top. Place in the fridge until the oven is heated.

Bake at 350°F for about 30 minutes (or less – just until butterflies are golden brown). Remove from the oven and cool completely. Dust with icing sugar before serving.

 

 

 

Category: Pastries/tarts.

Tags: rhubarb.