SHARON'S RHUBARB, ALMOND AND HONEY TART

We had a small potluck party at our house this past weekend and friend, Sharon, brought a fabulous rhubarb tart.  Since she was kind enough to send the recipe to me, I'm being kind and passing it along to you since it was really, really delicious and, as you can see, very easy to make.  ENJOY!!!

PER SHARON:

http://www.bojongourmet.com/2014/05/rustic-rhubarb-almond-and-honey-tart.html  - this is a gluten free recipe, I did not make it gluten free as you can see below. The web link has some beautiful photos and more info on technique.

Rustic Rhubarb, Almond, and Honey Tart

For the almond paste:

1 cup (3.25 ounces / 90 grams) sliced almonds (or whole or slivered almonds)

6 tablespoons (2.5 ounces / 75 grams) sugar

1/4 cup (1.5 ounces / 40 grams) all-purpose flour 

1/4 teaspoon fine sea salt

6 tablespoons (3 ounces / 85 grams) unsalted butter, softened

2 smallish eggs, plus 1 more for brushing the tart (or 1 1/2 large eggs, other half of egg reserved for brushing the tart)

1 teaspoon vanilla extract

1/2 teaspoon almond extract

In the body of a food processor, combine the almonds, sugar, rice flour and salt. Process until the almonds are finely ground. Add the softened butter, eggs, vanilla and almond extracts and process to a paste. If the paste is very runny, cover and chill for 20-30 minutes until firm.

Directions:

Using a sheet of parchment paper, roll out a single puff pastry to fit a large baking sheet. Wet the edges and fold about ½ inch all the way around to make a nice rectangular crust.

Spread the inside of the pastry with the almond paste

Arrange rhubarb on the almond paste. Lightly press them into the almond paste. Then sprinkle with 3 TBS of sugar.

Brush the edges of the pastry with the leftover beaten egg.

Bake  400º for 30 – 35 minutes.

Cool. Drizzle with about 4 TBS honey just before cutting and serving.

SNICKERDOODLE BARS by Betty Crocker

I previously posted a recipe for snickerdoodle cookies but then found this recipe for snickerdoodle bars and thought I better give it a try.   Here's the recipe:

SNICKERDOODLE BARS by Betty Crocker
*  2-1/3 cups all-purpose flour
*  1-1/4 teaspoons baking powder
*  1/2 teaspoon salt
*  3/4 cup butter, softened
*  1-1/4 cups granulated sugar
*  1/2 cup packed brown sugar
*  3 eggs
*  1 teaspoon vanilla
Cinnamon Filling:
*  1 tablespoon granulated sugar
*  1 tablespoon cinnamon
Glaze:
*  1 cup powdered sugar
*  1 to 2 tablespoons milk/cream
*  1/4 teaspoon vanilla
1.  Heat oven to 350ºF.  Spray or grease bottom only of a 13x9-inch baking pan with cooking spray.  In small bowl, combine flour, baking powder and salt; set aside.
2.  In large bowl, beat butter with electric mixer on high speed until creamy.  Beat in sugars.  Gradually beat eggs and vanilla into sugar mixture until combined.  On low speed, beat in dry ingredients until combined.
3.  Spoon half the batter into pan; spread evenly.  Sprinkle cinnamon-sugar mixture evenly over batter.
4.  Dollop teaspoon size amounts of remaining batter evenly over cinnamon-sugar mixture.
5.  Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.  Cool completely, about 1 hour.
6.  In small bowl, stir glaze ingredients until smooth and thin enough to drizzle.  Drizzle over bars.  

NOTE:  For a more "festive" look, sprinkle with colored sugar or other topping of your choice.

I can report that they turned out very well!  They have a nice soft and light texture with a deep cinnamon taste.  If you like snickerdoodle cookies, I think you'll like these bars.

STREUSEL RHUBARB SQUARES

With this cool weather, and an abundance of rhubarb, it is the perfect time to bake.  Continuing with the "rhubarb" theme, I decided to make a recipe from another cookbook on rhubarb, The Joy of Rhubarb by Theresa Millang.   Ms. Millang is originally from Louisiana but moved to Minnesota via marriage.  She has written a number of cookbooks, including The Great Minnesota Hotdish.  Thus, this cookbook, like the one by Kim Ode I referred to in my last post, also has Minnesota roots.

I have made a number of recipes from this cookbook but my favorite is this recipe for Streusel Rhubarb Squares.

STREUSEL RHUBARB SQUARES.
Crust:
*  1 cup all-purpose flour
*  1/3 cup powdered sugar
*  1/3 cup butter, no substitution
Filling:
*  1-1/4 cups granulated sugar
*  1/4 cup all-purpose flour
*  1/2 teaspoon salt
*  1/4 teaspoon ground cinnamon
*  1 teaspoon pure vanilla extract
*  2 eggs, slightly beaten
*  3 cups rhubarb, cut into 1/2-inch pieces  (Fresh or frozen rhubarb may be used, but do not thaw if using frozen.)
Topping:
*  3/4 cup all-purpose flour
*  1/2 cup granulated sugar
*  1/4 teaspoon ground cinnamon
*  1/3 cup butter, no substitution
Preheat oven to 350º.  For the crust, mix flour and sugar in a bowl; cut in butter.  Press into an ungreased 8-9" square baking pan.  Bake 15 minutes; cool.
For the filling, mix sugar, flour, salt, cinnamon, vanilla, eggs and rhubarb in a bowl.  Pour over cooled crust.
For the topping, mix flour, sugar and cinnamon in another bowl; cut in butter until crumbly.  Sprinkle over filling.  Bake 50 - 55 minutes.   

The bottom crust has been made and I begin making the topping.

Stir together all topping ingredients.

Then pour over the baked, cooled crust.

Tip:  I keep a measuring cup for 1 cup in my flour jar, and a measuring cup for 1/2 cap in my sugar jar.  It saves dishes and is so convenient!

I use this tool to "cut" butter into my other ingredients.

The topping was sprinkled over the rhubarb mixture.

Out of the oven and tasted a.s.a.p.!

CHOCOLATE-FROSTED COCONUT BARS

I mentioned that our Memorial Day Party was a potluck affair.  One couple brought bars that were absolutely delicious.  She said that this is an old recipe that she got from her mother many years ago.   I asked for the recipe, and she said that I could share it with you.  It's your lucky day!

Chocolate-Frosted Coconut Bars
*  1/2 cup butter
*  1-1/2 cups graham crackers
*  1-1/3 cups flaked coconut
*  14 oz can of sweetened condensed milk
*  16 oz bag of chocolate chips
Melt the butter and add the cracker crumbs, mix well and press into the bottom of a 9"x13" pan.  Mix the coconut and milk and spread over the cracker crumb crust.  Bake 25-30 minutes in a 350º oven (less for a glass pan).  Sprinkle with the chocolate chips and return to the oven for 1-2 minutes, until the chips are melted.  Spread chocolate over the top.  Cool and cut into squares.

I'd share a photo with you but, alas, these were gone before I had a chance to go get my camera!