Rhubarb Custard Bars

     
       There are many things about summer that I love: warmer weather, jet skiing, swimming, being able to do things without a jacket, watermelon . . . But one of the things I really love, yet somehow forget to associate with summer is rhubarb. We only have it in warmer weather, yet because it's not as sweet as strawberries or as refreshing as popsicles,  I think it tends to get overlooked. In that sense I suppose I have a hypocritical love for the rhubarb, saying I overlook it, but I really don't! Overlook it, that is.  I just forget that it technically goes with summer, not fall.
       Anyway, the point is, I love rhubarb. I used to eat it in the back yard raw, dipping the stalk into a cup of sugar. My grandmas made the best rhubarb pies, strawberry-rhubarb jam, and amazing bars. I was too impatient to ask one of my grandmas for her bars recipe (I needed to make something the same day somebody gave me an entire bag full) so I went online to find some that were similar. These Rhubarb Custard Bars were what I came up with, and they were wonderful. Both of my grandmas happened to be in town at the same time and I made them both try them. I would just like to add the very important fact that these bars are double-grandma approved.


Rhubarb Custard Bars
Recipe from The Rhubarb Compendium

Ingredients
For the Crust
1 1/4 cup all-purpose flour
1/2 cup sugar
1/2 cup butter, room temperature

For the Filling
1 cup sugar
1/4 teaspoon salt
2 Tablespoons flour
4 eggs
1 teaspoon vanilla
4-5 cups diced rhubarb (I used 5)


Directions
--Preheat oven to 350 degrees

For the Crust
--Whisk flour and sugar together, then cut in butter with a pastry blender until all your butter bits are pea-sized.

--Grease a 9x13 inch baking pan, then press the in the dough in an even layer.

--Bake for 10-12 minutes, until lightly browned.

For the Filling
--In a large bowl, whisk together the sugar and flour, then add the eggs and vanilla. Blend together, then add the rhubarb and stir until everything is thoroughly covered.

--Pour the filling over the partially baked crust, then continue baking for 30-35 minutes.

--Serve it warm, and if you have leftovers enjoy it cold as well!




Happy Baking!
--H

 

Lemon Blueberry Doughnuts

 

Lemon Bluberry Doughnuts

 

 

Oh, the things that summer brings! Honestly, I find it hard to commit to a favorite season. I know some are fall fanatics, obsessing over all things cinnamon and pumpkin, others welcome winter with woolen mittens wrapped around red Starbucks cups.Then there are those that bask in the warmth of the sun and savor backyard BBQ's and wedges of watermelon or even the bright newness of spring's fresh flavors. But I have to tell you, I love all of the seasons. All of these things! I feel like that meme with the cartoon sceaming "Pin all the things!" I can't help it, I happen to like having my cake and eating it too. Which, has never really made sense to me. If I have cake, why wouldn't I eat it? Is there some rule that I'm unaware of that says if you have cake, you can't eat it? Because that would be a ridiculous rule. Down right stupid actually. Of course you eat the cake. Anyways, that went down a rabbit hole fast, let's get back to the doughnuts and the delicious taste of spring and summer that is poured into them. These little delights are acutally quite healthy for you and not going to ruin your dreams of flaunting that two-piece any time soon, so keep calm and eat the doughnut.

 

 

 



Lemon Blueberry Doughnuts

1/2 cup whole wheat flour
1/2 cup all purpose flour
1/3 cup coconut sugar (or granulated)
3/4 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 egg
1/2 cup plain yogurt
1 Tbsp coconut oil
1 Tbsp lemon juice, plus zest of one lemmon
1 1/2 cups blueberries (fresh or frozen)

Extra lemon zest
Granulated sugar

How-to:
Preheat oven to 375 degrees. Lightly grease doughnut pan. If you don't have one, a muffin tin will work.

Combine all wet ingredients--except the bluberries--into one bowl and all of the dry ingredients into another bowl. Gently stir the wet into dry until just mixed. Fold in the blueberries.

Divide the batter among the doughnut pan or muffin tin and bake for 10 minutes.

Add the lemon zest to the extra sugar and sprinkle on top of the doughnuts right out of the oven. The heat and steam will help it stick to the tops without any extra butter or messy shaking in a bag.

Enjoy 3 of these little beauties for the same caloric damange as one from your local doughnut shop. Yep, you are welcome!


Life is always better homemade,
~LL