22 | 52 Rhubarb Pie

'Tis the season.

No, not Christmas yet.

But the season of rhubarb, strawberries, and asparagus. 

I just can't get enough of all of them!

So, another rhubarb baking recipe this week.

For something typically Swiss: a 'Waehe' (pronounce: 'vaye').

A Waehe is like a quiche or a pie, and the most typical ones are savory with vegetables or cheese, or sweet with fruit. And they're all absolutely yummy.

Rhubarb Pie

Recipe by Andreas Studer for Coopzeitung 28/2011

Crust
200 g (1 1/2 cups) flour

1/2 teaspoon salt

100 g (1 stick minus 1 tablespoon) butter

4 tablespoons milk

Filling
4 rhubarb stalks

200 ml (3/4 cup plus 1 tablespoon) heavy cream

2 eggs

1 tablespoon corn flour

1 teaspoon vanilla

4 tablespoons sugar

powdered sugar for dusting

• Preheat oven to 220ºC (425ºF).
• Combine flour and salt in a bowl. Add cold butter in pieces and knead with your hands. Add milk and combine to make a dough. Distribute evenly in your quiche/pie dish. Put some holes into the bottom with a fork.
• Peel rhubarb and cut into small pieces. Scatter over the crust. Beat together cream, eggs, corn flour, vanilla, and sugar. Pour over rhubarb pieces. Bake for 25 minutes. Let cool and dust with powdered sugar.

My modifications:

None.

The taste:

Good but not my favorite Waehe recipe. A bit too tart for my taste (which depends on your rhubarb, of course) so next time I would probably add another 1 or 2 tablespoons of sugar.

What's your favorite regional baking recipe?

21*52 Mango-Rhubarb-Crumble

Summer temperatures are nowhere near and it is very unfriendly outside.
So let's bring summer to our plates.  And comfort food.

Are you in? That's what I thought.

Summer + comfort food = Mango-Rhubarb-Crumble.

Mango-Rhubarb-Crumble

4 stalks rhubarb

1 mango

4 teaspoons sugar

4 tablespoons raw sugar

100 g (3/4 cup) flour

50 g (1/2 cup) rolled oats

75 g (1/3 cup) butter, cold

• Preheat oven to 200°C (390°F). 
• Wash rhubarb and cut it into slice. Peel mango and cut into small pieces. Put both fruit into a baking dish and sprinkle with 4 teaspoons of sugar.
• Knead the remaining ingredients with your hand until crumbly. Crumble over fruit. 
• Bake for about 35 minutes. Enjoy while still warm for comforting purposes (or cold for summer feeling).

My modifications:

I browsed through a lot of crumble recipes and this is what I combined of them so the whole recipe is my modification.

The taste:

So comforting and yet summery. I love it and could eat it every day. Honestly.

Next time, I wouldn't use the mango though. I felt sorry for it because the rhubarb was so dominant that you didn't even taste the mango unless that was all you had on your spoon. I feel like it's better enjoyed by itself. But rhubarb-strawberry is a famous combo. Or maybe rhubarb-apple? Or just rhubarb.

How do you comfort yourself right now (especially if you live somewhere where the temperatures are not quite measuring up to the season)?

23/52 Rhubarb-Crumble-Cake

You are absolutely right, I should be ashamed.
Ashamed for talking about strawberries and asparagus but totally neglecting rhubarb.

I guess I can only make it up to you (and rhubarb) by putting the spotlight on this very special plant today. And since crumbles are always good (and don't let anybody ever tell you otherwise), let's make Rhubarb-Crumble-Cake.

But watch out - those crumbles have some unexpected ingredients...

Rhubarb-Crumble-Cake

Adapted from essen & trinken 5/2012

Cake

400 g (3.2 cup) flour

200 ml (0.8 cup) milk

25 g (0.9 oz) yeast, compressed

80 g (0.4 cup) sugar

1 egg

pinch of salt

80 g (3/4 stick or 2.8 oz) butter, room temperature

Crumbles

2 twigs rosmary

50 g (2 tablespoons) candied ginger

150 g (1.2 cup) flour

50 g (0.4 cup) starch

100 g (1 cup) almonds, chopped

150 g (3/4 cup) sugar
pinch of salt

150 g (1.3 stick or 5.3 oz) butter, cold

Topping

1,2 kg (2.6 lb) rhubarb

50 g (1/4 cup) sugar

• For the yeast dough, put flour into a bowl. Warm up milk until lukewarm and dissolve yeast and sugar in it. Add milk-yeast-sugar, egg and a pinch of salt to flour and knead with your mixer until smooth. Add butter in pieces and knead for another 3 minutes. Cover and let rise in a warm place for 1 hour.

• For the crumbles, chop rosmary needles and ginger. Mix both with flour, starch, almonds, sugar and a pinch of salt. Add cold butter in pieces and knead with your hands until crumbly. Put in the fridge until later.

• Wash and peel rhubarb. Cut into 8 cm (3 in) long pieces.

• Knead yeast dough with your hands, put into greased deep pan (30 x 40 cm/12 x 16 in) and spread evenly with your hands. Arrange rhubarb pieces close-packed on top and sprinkle with sugar. Crumble crumbles evenly on top. Cover and let rise in a warm place for 15 minutes.

• Bake on second lowest rack in preheated oven at 190°C (375°F) for 35 minutes. Let cool on a wire rack for a bit. Serve with powdered sugar on top and/or whipped cream.

My modifications:

I couldn't find any candied ginger, so I used 3 Gingerbons (see picture above) and a bit of ground ginger. 

The taste:

Like summer! And the crumbles are really special (in a good way)!

What is your favorite summer cake recipe?