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Ingredients:
Crumb Topping: 3/4 cups all-purpose flour 2/3 cup packed light brown sugar 1/3 cup old-fashioned oats 1/4 teaspoon ground ginger 1/4 teaspoon kosher salt Pinch of ground nutmeg 8 tablespoons (1 stick) unsalted butter, at room temperature Cake: 8 tablespoons (1 stick) unsalted butter, at room temperature, plus more for greasing the pan 2 cups all-purpose flour (see Cook's Note) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon kosher salt 1 cup granulated sugar 3 large eggs 1 tablespoon pure vanilla extract 1 cup plain whole-milk Greek yogurt 3 stalks rhubarb (about 7 1/2 ounces), sliced 1/8 inch thick (about 3 cups) Directions:
https://www.foodnetwork.com/recipes/food-network-kitchen/rhubarb-cake-12470457
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Ingredients:
1 2/3 cups all-purpose flour (see Cook's Note) 3/4 teaspoon kosher salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature 2/3 cup packed light brown sugar 1 large egg plus 1 large yolk 1 teaspoon pure vanilla extract 1 cup white chocolate chips (about 6 ounces) 1 cup walnut halves (about 4 ounces), roughly chopped 1 1/2 stalks rhubarb (about 4 ounces), chopped into 1/4-inch pieces 1 tablespoon flaky sea salt Directions:
https://www.foodnetwork.com/recipes/food-network-kitchen/rhubarb-cookies-12470426 Ingredients
2-3/4 cups all-purpose flour 1-1/3 cups packed brown sugar 2-1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1 large egg, room temperature 1 cup buttermilk 1/2 cup canola oil 2 teaspoons vanilla extract 1 cup chopped fresh strawberries 3/4 cup diced fresh or frozen rhubarb TOPPING: 1/2 cup chopped pecans 1/3 cup packed brown sugar 1/2 teaspoon ground cinnamon 1 tablespoon cold butter Directions: In a large bowl, combine first 6 ingredients. In another bowl, whisk egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in strawberries and rhubarb. Fill greased or paper-lined muffin cups two-thirds full. In a small bowl, combine pecans, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 400° until a toothpick inserted in center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm. https://www.tasteofhome.com/recipes/nut-topped-strawberry-rhubarb-muffins/#RecipeCard Ingredients:
Filling 2 pounds rhubarb stalks, sliced 1/2-inch thick 1 1/4 cups sugar, divided 1 pound strawberries, hulled and quartered 3 tablespoons cornstarch 2 teaspoons fresh lemon juice 1 teaspoon pure vanilla extract Topping 1 stick (4 ounces) unsalted butter, softened 1 1/2 cups light brown sugar 1 1/2 cups all-purpose flour 1 1/4 cups quick-cooking rolled oats 3 tablespoons canola oil 1 1/2 teaspoons cinnamon 3/4 teaspoon kosher salt Directions: Preheat the oven to 375°F. In a bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. In another bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally. Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice. Add the cornstarch, lemon juice, and vanilla to the fruit and stir well. Transfer the mixture to a 9- x 13-inch glass baking dish. For the topping, combine all of the ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form. Sprinkle the topping evenly over the filling and bake for 30 minutes. Reduce the oven temperature to 325°F and continue baking for about 30 minutes longer, until the fruit filling is bubbling and the topping is nicely browned. Let the crisp rest for 10 to 20 minutes before serving https://www.foodandwine.com/recipes/old-fashioned-strawberry-rhubarb-crisp |
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