The investment in perennials around the yard is creating some early payoff for our kitchen. How cool is it to grow things that you can eat in your own backyard? This years bounty, in addition to the well-established herbs out front, is a very healthy and very tart rhubarb plant. The strawberries are also ripening as we speak. We will need vigilant eyes to beat the birds to our harvest. Next year, our patient wait in harvesting the tender green asparagus shoots will be over.
Thanks to my former great aunt-in-law for this wonderful dessert recipe:
Rhubarb Kuchen:
Crust
Cream together in a bowl
1/2 c butter
1/4 c sugar
1 egg yolk
Add
1 1/4 c flour
1tsp salt
Blend with pastry blender. Pat into 7"x11" pan, working up the sides
Filling
3 c rhubarb cut into 1" pieces
Sprinkle over rhubarb a mixture of 3/4 c sugar and 2tbsp flour
Bake at 450 for 10 minutes
Remove from oven and turn oven down to 350
Mix together and pour over kuchen:
1 egg
1/4 c sugar
1 c half & half
Bake at 350 for 25-30 minutes
2 comments:
Pat pat pat. Pat the crust.
I miss rhubarb. This is nice, Charlotte.
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