Strawberry Shortcake with Homemade Whipped Cream

My husband requested strawberry shortcake for his birthday and I was not one to deny a request on someones birthday so we all enjoyed this delicious desert. My daughter helped a lot and we even made her shortcake into a mickey mouse shape. She was so excited and kept asking when it was time to eat it.

If you ever had strawberry shortcake with the little store bought shortcakes you know that it has the potential to be an excellent desert but you haven’t taste extreme deliciousness until you have sampled these. The shortcake is good enough to eat on it’s own, but once you had fresh strawberries and whipped cream they are beyond words. I had two people go back for seconds (that is all that could go back for seconds because they were all gone after that). You will not be disappointed with this, so make for your next gathering or to enjoy with just your family, Enjoy!

Strawberry Shortcake with Homemade Whip Cream

Print recipe

Strawberry Shortcake with Homemade Whip Cream

Serves	6-8
Prep time	2 hours, 20 minutes
Cook time	18 minutes
Total time	2 hours, 38 minutes
Meal type	Dessert
Misc	Child Friendly
Website	Smitten Kitchen

These shortcakes are good enough to eat by themselves but with the added strawberries and whipped cream they are amazing. FrenchToasty.com has lots of delicious desert recipes.

Ingredients

Shortcake

1 2/3 cup all-purpose flour
3 1/2 tablespoons sugar
1 tablespoon plus 1/2 teaspoon baking powder
2 hard boiled egg yolks
1/8 teaspoon salt
6 tablespoons cold unsalted butter (cut into 1/2)
2 teaspoons lemon zest (or orange zest)
2/3 cups plus 1 tablespoon heavy cream

Strawberry

1/2lb strawberries (washed, hulled and quartered)
2 tablespoons sugar
1 tablespoon lemon juice

Whipped Cream

1 cup whipping cream (beaten to soft peaks, recipe follows)
1/3 cup powdered sugar

Directions

Step 1
In the bowl of a food processor, combine the flour, sugar, baking powder, egg yolks, and salt. Pulse to combine. Add the butter and zest, if using, and pulse until the flour resembles coarse meal. Add 2/3 cup of cream and pulse until the dough comes together.
Step 2
Turn the dough out onto a lightly floured work surface and gather into a shaggy mass. Knead a couple times to make it into a cohesive mass and then pat it into a rough circle about 6 to 7 inches in diameter, and 3/4 to 1-inch thick.
Step 3
Use cookie cutters or a sharp knife and cut into 6-8 equal shapes. Chill for 20-120 minutes. I chilled mine for 2 full hours.
Step 4
Preheat oven to 350°F. Brush the tops of the shortcakes very lightly with heavy cream and sprinkle lightly with the coarse sugar. Bake until risen and golden brown, 18 to 20 minutes. Turn the pan around halfway through to ensure even cooking.
Step 5
While the shortcakes are baking, toss the strawberries, sugar and lemon juice together in a bowl. Let stand several minutes
Step 6
Split the shortcakes in half horizontally and set the tops aside. Place the bottoms on dessert plates and heap strawberries over them. Spoon whipped cream generously over the strawberries and replace the shortcake tops. Serve immediately with any remaining whipped cream on the side or dolloped on top.

Homemade Whipped Cream

Print recipe

Serves	2 cups
Prep time	4 minutes
Meal type	Dessert
Misc	Pre-preparable, Serve Cold

This homemade whipped cream is great for all pies, or on top of cocoa. FrenchToasty.com has lots of sweets recipes.

Ingredients

1 cup heavy whipping cream
3 tablespoons sugar (or 1/3 cup powdered sugar)

Directions

Step 1
Put whipping cream and sugar in big bowl or kitchenaid bowl. Mix for 2-3 minutes on medium until cream forms stiff peaks.
Step 2
Keep an eye on it you don't want to over whip it.

Brushing with cream before baking.

Before Baking and After

Helping dad blow out the candles, super blurry because that’s what my phone gave me

Creamy Lemon Crumb Squares

This Easter I was to bring a dessert. I knew my husbands cousin was bringing cupcakes and brownies, so I thought I’d steer in the direction away from chocolate to give a variety of treats. When I came across these lemon crumb squares I knew these were the winners to make. They turned out excellent and everyone gobbled them up, let just say I am glad that I left a few at home in the fridge. Next time I will serve them with whipped cream and strawberries as The Girl Who Ate Everything suggests. Now having them once, I know that would be the perfect addition.

This recipe is originally from The Pioneer Woman who uses everyday ingredients that most people have on hand, if you are a cook/baker. I know not everyone has sweetened condensed milk in their home, but everything else is an always in my household.

These are definitely not a lemon bar, but they are a creamy crunch with a hint of lemon. Not to sweet unless you eat 5 in one sitting then they may be a bit, but eat 1 or 2 and you are good. I hope these make it to your next get together, Enjoy!

Creamy Lemon Crumb Squares

Print recipe

Serves	12
Prep time	15 minutes
Cook time	20 minutes
Total time	35 minutes
Meal type	Dessert
Misc	Child Friendly, Pre-preparable, Serve Cold
Website	The Girl Who Ate Everything

This creamy lemon square has a delicious crumb top. FrenchToasty.com has lots of delicious dessert recipes.

Ingredients

1 1/3 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup butter, softened (1 stick)
1 cup brown sugar (lightly packed)
1 cup oats
1 can sweetened condensed milk (14 ounce)
1 lemon, juiced (atleast 1/2 cup)
zest of 1 lemon

Directions

Step 1
Preheat oven to 350 degrees.
Step 2
Mix butter and brown sugar until well combined.
Step 3
Sift together the flour, salt and baking powder.
Step 4
Add oats and the flour mixture to the butter and sugar bowl. Mix until combined.
Step 5
Press half the oat crumb mixture into the bottom of an 8 x 11 inch pan. (You can use a 9 x 13, but it will be thinner).
Step 6
Mix together the condensed milk, lemon juice and lemon zest. Spread over the crumb mixture.
Step 7
With clean hands knead together the leftover crumb mix and crumble over the top of the lemon layer. Do NOT press, just sprinkle.
Step 8
Bake for 20-25 minutes or until golden brown. Mine took the full 25 minutes.
Step 9
Allow to cool on counter for 30 minutes after baking. Cut into squares and refrigerate for at least a couple hours or overnight. Serve Cool.

Before Cutting

After and so delicious!

Original NESTLE TOLLHOUSE Chocolate Chip Cookies

This is an American classic cookie that is famous and is enjoyed by all ages at all occasions. This is my go to recipe if I want a delicious classic cookie that I know won’t fail. I would say this is one of the recipes that I have been making the longest, always got the recipe as a kid off the bag of chocolate chips and it never failed me then. I have adapted the recipe a bit only by adding some more flour, my cookies were always coming out flat and too crunchy, so as I adapted the flour they turned soft and chewy how I prefer them.

Holiday time is known for cookies, but these cookies are great all times of the year. So even though the holidays are over, that doesn’t mean no more cookies until next year, so bake these up and enjoy your new year!

Original NESTLÉ TOLLHOUSE Chocolate Chip Cookies Recipe

Print recipe

Original NESTLÉ TOLLHOUSE Chocolate Chip Cookies Recipe

Serves	60
Prep time	15 minutes
Cook time	9 minutes
Total time	24 minutes
Allergy	Egg
Meal type	Dessert
Misc	Child Friendly, Pre-preparable
Website	Nestle

This classic American cookie is ejoyed by all ages and at all occasions. FrenchToasty.com has lots of classic and new cookie recipes.

Ingredients

3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter (2 sticks, room temperature)
3/4 cups granulated sugar
3/4 cups brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups chocolate chips

Directions

Step 1
Preheat oven to 375 degrees.
Step 2
Add flour, baking soda and salt to a small bowl. Cream butter and sugar. Add vanilla and eggs, combine well between each addition. Gradually add the flour mixture, once all combined add the chocolate chips.
Step 3
Drop by rounded teaspoon onto ungreased cookie sheet. Bake for 9-11 minutes. Cool and enjoy!

S’mores Cookie Recipe

It’s almost Christmas time! In my house the day after Thanksgiving becomes “almost” Christmas time, so I was busy getting my cards out for the holiday. But with a few of my neighbors I like o give a little something extra with the card, COOKIES! Who doesn’t love cookies especially this time of year. I wanted to make something different then just a classic chocolate chip cookie so I thought what about s’mores on top? I did my classic chocolate chip recipe and just added this stuff and it turned out to be a success. I had people ask for the recipe, so that means it was a success.

I loved to see what cookie concoctions you have come up with.

S’mores Cookie Recipe

Print recipe

Serves	60
Prep time	15 minutes
Cook time	9 minutes
Total time	24 minutes
Allergy	Egg
Meal type	Dessert
Misc	Child Friendly, Pre-preparable

These S'more cookies are way to think of summer year round. FrenchToasty.com has lots of cookie recipes.

Ingredients

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter (2 sticks, softened)
3/4 cups granulated sugar
3/4 cups brown sugar
1 teaspoon vanilla extract
2 large eggs
1 cup chocolate chips
2 hershey bar (cut into smal pieces, I cute each little piece into thirds)
1 cup mini marshmallows
1 packet graham crackers (cut into pieces)

Directions

Step 1
Preheat oven to 375 degrees.
Step 2
Add flour, baking soda and salt to a small bowl. Cream butter and sugar. Then add vanilla extract and eggs, combining well between each addition. Slowly add the flour mixture, once all combined add the chocolate chips.
Step 3
Drop by rounded teaspoon onto ungreased cookie sheet. Add the Hershey bar chunks and graham cracker chunks.
Step 4
Bake for 7-8 minutes then add the mini marshmallows and bake for 2-3 more minutes. Total of 9-11 minutes. (I tried putting the marshmallows on from the beginning but they got a little flat. They had a pretty roasted look to them so I guess personal preference.)
Step 5
Cool for 1-2 minutes and then move to a cooling rack.

Perfect Classic Apple Pie with Lattice Top

Classic and so simple, this recipe will have your guest begging for another slice. Delicious served à la mode or just by itself.

My husbands favorite pie is apple pie. And I am not one to complain at that I love it too. I have been making this recipe for 6 years, ever since we moved into our house and I have been baking for him all the time. Sometimes I do a lattice crust and sometimes I don”t have that extra 2 minutes and I do a flat top with a few little slits, but I think the lattice top makes this pie look like you are a professional baker and it’s so pretty. So spend the extra 2 minutes to do it.

I would love to see how beautiful your pies turned out, Enjoy!

Perfect Classic Apple Pie

Print recipe

Serves	8-10
Prep time	30 minutes
Cook time	40 minutes
Total time	1 hours, 10 minutes
Meal type	Dessert
Misc	Child Friendly, Freezable, Pre-preparable
Website	Pilsbury

This classic apple pie is easy and so simple to make perfect! Everyone will be begging for another slice. FrenchToasty.com has lots of dessert recipes.

Ingredients

Crust

1 box refrigerated pie crusts (room temperature for about 15 minutes)

Filling

6 cups apples (peeled and thinly sliced)
3/4 cups sugar
2 tablespoons all-purpose flour
3/4 teaspoons cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice

Note

You could mix all the filling ingredients and freeze them in a freezer bag for a few months. Just put out and put in pie crust and follow the rest of the directions. I do this all the time and then I can have a homemade pie with only a hours notice.

Caramel-Pecan Apple Pie: Immediately after removing from oven you can drizzle with caramel ice cream topping or melt some caramels to drizzle over and sprinkle with 2-4 tables chopped pecans.

Directions

Step 1
Preheat oven to 425 degrees F. Place 1 pie crust in ungreased 9" glass pie plate. Press firmly against the sides and bottom.
Step 2
Gently mix in a large bowl all the filling ingredients. Spoon into your pie plate on 1 layer of crust. Top with the second layer of pre-made crust (lattice directions to follow) and pinch the edge of crust to seal, flute. Cut slits or shapes in several places on crust.
Step 3
Bake for 40-45 minutes until apples are tender and crust is golden brown. Cover the edge of your crust with 2-3" wide strips of foil after first 15-20 minutes to prevent from getting to brown (BURNT). Cool on rack for atleast 2 hours before serving.

How to Make a Lattice Top for a Pie Crust

Print recipe

How to Make a Lattice Top for a Pie Crust

Serves	8-10
Prep time	5 minutes
Meal type	Dessert

This lattice top for a pie makes you look like a professional baker. FrenchToasty.com has lots of cooking and baking tips and of course delicious dessert recipes.

Ingredients

1 box pre-made pie crust (or your favorite homemade recipe)

Directions

Step 1
Lay down your first piece of pie crust and put your filling in the pan.
Step 2
Roll out the other piece of crust. Cut the dough into even strips 3/4" wide, depending on how think you want your lattice strips. I like to use a pizza cutter for this.
Step 3
Take every other strip and lay them one way from side to side of the pie but leave 3/4" in between each slice.
Step 4
With the other half of leftover strips they are going to go the other way. So grab your first one and lay it down and weave it through the ones already laying down. By laying over one and then pulling the next one half up to lay under, and then lay over the next one and then pull the next one slightly up to lay under. Continue this until all piece have been folded in properly to form the lattice.
Step 5
Trim the edges so they are flush with the edge of your pie. Fold back the rim of the lower layer and crimp to secure.
Step 6
Bake pie according to pie directions.

Nutritional Information

1 Serving (1 Serving) 8/pie

Calories 230
- (Calories from Fat 60),

Total Fat 6g
- (Saturated Fat 2 1/2g,
- Trans Fat 0g),
Cholesterol 0mg;
Sodium 200mg;
Total Carbohydrate 43g
- (Dietary Fiber 1g,
- Sugars 27g),
Protein 1g;

*Percent Daily Values are based on a 2,000 calorie diet.

Halloween Puppy Chow Sweet Snack for People

Sometimes the best treats are the fanciest, but they can be so good. My friend made some of this for her Halloween party and I loved it and knew I needed some at my home. Even my daughter thought this was delicious but I tried to limit her intake since it’s the not the healthiest snack. But that didn’t stop me from munching it up!

This snack is perfect for a Halloween party or a pre-Thanksgiving snack. You could always add M&M’s instead of Reese’s Pieces to color coordinate this snack to what ever the closest holiday is; red & blue for fourth of July, red & green for Christmas….the list goes on and on.

Halloween Puppy Chow

Print recipe

Prep time	5 minutes
Meal type	Dessert, Snack
Misc	Child Friendly, Pre-preparable

This Halloween Puppy Chow is a delicious snack for any Fall party. FrenchToasty.com has lots of great holiday recipes.

Ingredients

9 cups Crispix cereal (any flavor)
1/2 cup peanut butter
1/4 cup butter
1 cup chocolate chips
1/2 teaspoon vanilla
3 cups powdered sugar

Directions

Step 1
In a microwave safe bowl combine peanut butter, butter and chocolate chips and microwave for 1 minute. Stir too blend.
Step 2
Then add vanilla and make sure it's mixed well.
Step 3
Put your 9 cups of cereal in a very big bowl and pour the mixture over the cereal and toss until evenly coated. Make sure it all gets covered.
Step 4
Put the powdered sugar in a ziploc bag. Add half the cereal mix to the bag and shake to evenly coat with the sugar. Then add the other half and coat. You may have to do a couple batches to make sure it all fits.
Step 5
Pour in large bowl and toss in Reese's Pieces and toss until they are mixed throughout. Serve and enjoy!

Pumpkin Snickerdoodle Muffin Cookies

I know the name sounds confusing…are they cookies or are they muffins? The answer is simple, it’s a mixture of both. They are so soft and chewy, like muffin tops but are made like cookies. My husband is the one that decided they should be called muffin cookies. So that what I’m sticking with. As I stated in my last post about pumpkin pancakes, I absolutely love pumpkin everything. Tis the season for pumpkin flavors everywhere, so I think it should be in your home as well.
My daughter had a blast making these cookies with me. She kept saying pumpkin, pumpkin and smelling the dough. It smelt like pumpkin pie! We made the batter and baked half that day and refrigerated the rest for a few days later. FYI…The dough was just as good a few days later.

I hope you all enjoy this great fall recipe and my concoction of muffin cookies, Enjoy!

Pumpkin Snickerdoodle Muffin Cookies

Print recipe

Serves	36
Prep time	10 minutes
Cook time	10 minutes
Total time	20 minutes
Allergy	Egg
Dietary	Vegetarian
Meal type	Dessert
Misc	Child Friendly, Pre-preparable
Website	For the Love of Cooking

Bite sized bits of Pumpkin in these muffin cookies. FrenchToasty.com has lots of fall favorite recipes.

Ingredients

Cookie

1/2 cup butter (softened)
3/4 cups sugar
1 large egg
1/2 cup pumpkin (canned or puree)
1/2 teaspoon vanilla extract
2 cups flour
1 teaspoon cinnamon
3/4 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ginger

Topping

1/2 cup sugar
1 teaspoon cinnamon
pinch nutmeg

Note

These cookies are best served same day as baking. Bake amount of cookies desired that day and place left over dough in the fridge and enjoy freshly baked cookies for a couple days.

Directions

Step 1
Preheat oven to 350 degrees F.
Step 2
In a large bowl, beat butter until fluffy.
Step 3
Add the sugar and egg and beat until mixed thoroughly.
Step 4
Add pumpkin puree and vanilla and mix again.
Step 5
Combine the flour, cinnamon, baking soda, salt, nutmeg and ginger together in a small bowl.
Step 6
Slowly add the flour mixture to the pumpkin mixture until well combined.
Step 7
Combine the sugar, cinnamon and nutmeg in a small bowl and combine.
Step 8
Scoop balls of dough (will be very sticky) and roll in the cinnamon sugar mixture. If they are really sticky you can drop your balls on a cookie sheet and just sprinkle with the cinnamon sugar mixture.
Step 9
Bake 10 minutes or until golden brown.
Step 10
Serve slightly warm or cooled.

I had to show the dough, it looked so yummy and you can see all those specks of falls favorite spices.

60 Minute Yeast Bread Cinnamon Rolls

I have grown up with this recipe and I plan on my daughter doing the same. My mom was a home economics teacher and this is the recipe that she would have all her students make, because it’s a super easy way to make delicious homemade cinnamon rolls. I have used this 60 minute yeast bread recipe for cinnamon rolls and pizzas. Sometimes I like to make the full batch and split in half and make a pizza for dinner and have a few cinnamon rolls for dessert, but trust me you’ll want the whole batch of cinnamon rolls . Depending on the size you make this recipe will make 8-12 normal size cinnamon rolls.

It’s pouring here today so I felt like baking. As I was making these the smell of cinnamon reminded me of holiday time, even though it’s June, I love things that remind me of holiday time.

60 Minute Yeast Bread Cinnamon Rolls

Print recipe

Serves	8-12
Prep time	15 minutes
Cook time	1 hour
Total time	1 hour, 15 minutes
Meal type	Bread, Breakfast, Dessert
Misc	Child Friendly, Pre-preparable

These cinnamon rolls are just like grandma use to make, enjoy these at brunch or as dessert. FrenchToasty.com has lots of brunch and sweets recipes.

Ingredients

Yeast Bread

5 cups all-purpose flour
3 tablespoons granulated sugar
1 teaspoon salt
1 packet yeast
1 cup milk
1/2 cup water
1/4 cup butter

Filling

1 cup brown sugar (use according, if you feel this is too much, slightly cut back)
2 tablespoons cinnamon
3 tablespoons butter (softened or melted)

Icing

1 cup powdered sugar
1 teaspoon butter (melted)
1/2 teaspoon vanilla
water (a few drops at a time)

Directions

Yeast Bread
Step 1
Combine milk, water and butter in small saucepan. Heat over low heat until liquids are about 125 degrees F, hot to touch, but not boiling. Butter does not have to be melted.
Step 2
Place 2 cups of flour, sugar, salt and yeast in bowl. Mix and then add warm liquids to flour mixture. Knead in remaining flour, 1 cup at a time. Knead until dough is smooth and elastic. Or use a KitchenAid mixer with dough hook.
Step 3
Place in well greased bowl, and roll until top is greased. Let rest covered in warm place until it doubles in size. I place it in the oven at 170 degrees F, with a kitchen towel over the top for 20-30 minutes. Make sure towel is only touching bowl.
Cinnamon Roll Filling
Step 4
Roll out dough to form a 14" x 12" rectangle. Spread 3 tablespoons butter onto dough. Sprinkle evenly with brown sugar and cinnamon. You could add nuts of chocolate chips at this point also if desired.
Step 5
Roll up jelly-roll style, starting from long side. Seal seam. Slice with thread into 8-12 pieces. Place in greased 13"x9"x2" baking pan. Cover with towel again and let rise until doubled in warm place for another 20-30 minutes.
Step 6
Bake at 375 degrees F for 20-25 minutes or until golden brown. Cool slightly and then remove from pan. Frost warm rolls with powdered sugar icing, best served warm.
Icing
Step 7
Mix powdered sugar, butter, vanilla and a few drops of water. Keep adding a few drops of water at a time until you have reached desired consistency.

Rolled out dough, sprinkled with brown sugar and cinnamon

Pull on each side of the string to cut rolls

Reese’s Rice Krispie Treats

I love rice krispies, I love Reese’s Puffs cereal and I enjoy a melted marshmallow so why not combine them? That is the question that I asked myself the other day, so I went to the grocery store and picked up the ingredients. Not to my surprise it was a match made in sweets heaven. They were crispy and chewy but oh so sweet and yummy. My daughter loved them and kept saying, “More please, more please.” Who can resist that? So we enjoyed a few before my husband got home. He isn’t a huge sweets person but he loved these. I think anything that is Reese’s he is a fan of but if you aren’t a huge chocolate and peanut butter fan, you could substitute your favorite cereal if you’d prefer, let me know what you try so I can try it also. Enjoy!

Reese’s Krispies

Print recipe

Serves	20
Prep time	5 minutes
Cook time	5 minutes
Total time	10 minutes
Meal type	Dessert
Misc	Child Friendly, Pre-preparable

Crunchy and chocolate go hand and hand with these Reese's Krispies. FrenchToasty.com has lots of dessert recipes.

Ingredients

1 box Reese's Puffs Cereal (13oz)
1 mini marshmallows (10oz bag)
1/4 cup butter

Note

Store in airtight container for a few days...if they last that long.

Directions

Step 1
Put butter and marshmallows in a large pot and heat on medium heat. Stir frequently to prevent burning.
Step 2
Once melted stir in cereal.
Step 3
Pour mixture into a greased 13" x 9" pan and press down with hands or spoon.
Step 4
Once cooled completely cut into squares and serve.

Ingredients

In pan, uncut

Freshly cut in a big yummy pile

One yummy square

Cut into strips for my 18 month old daughter

Rhubarb Buckle

I had never heard of a buckle until this recipe, but after trying this I’m excited to try all kinds of fruit in this crumb topped, bottom crusted delicious baked fruit dessert. It’s got the right amount of sweetness with the perfect amount of crunch, a mix between fruit cobbler and buttery shortbread. This dessert is one that can be eaten out of hand, like a cookie. No mess and perfect size for snacking. This would also be great at a brunch.

In case you are wondering what a buckle is then I will explain it, the cake like crust cooks up into the fruit center and the juices from the fruit work down into the crust and they buckle together. If that explanation doesn’t make you curious and want to try it then nothing will. They buckle together as if they are made for each other, does that convince you yet? This is a must try recipe and if you aren’t a rhubarb fan than swap in your favorite fruit and try this.

I took these to a BBQ at a friends house and they were gobbled up quite quickly, a few were even grabbed from under the plastic wrap as we waited for dinner, I guess some people just couldn’t wait to try them. I also took them to my parents as a great babysitting payment, what’s better then having your granddaughter come over, but having her over with a tasty treat to share with her. I hope these make it to your table soon. Enjoy!

Rhubarb Buckle

Prep Time 30 minutes
Chill time 1 hour
Cook Time 1 hr 5 minutes

Servings 20 bars

Crust Ingredients

1-1/2 cup all purpose flour
1/4 cup sugar
2 egg yolks
3 tablespoons whole milk
1 stick unsalted butter, cold

Fruit Filling

2 stocks of rhubarb, trimmed and cut 1/2 inc thick on the bias
1/2 cup sugar

Crumb Topping

1 cup flour
1/4 cup light brown sugar
1/2 teaspoon salt
6 tablespoons unsalted butter

Directions

Crust instructions: Whisk together flour and sugar in large bowl, blend in butter with a pastry blender until it resembles a coarse meal with some pea sized butter clumps.
Beat together egg and cream and then stir into flour mixture.
Knead until a dough forms. Flatten the dough into a circle and wrap tightly in plastic wrap and chill for an hour.
Preheat oven to 400 degrees F. And line a 9×9 or 8×12 dish with parchment paper.
Filling Instructions: Mix rhubarb with 1/2 cup sugar. I let this sit for about 15 minutes, it makes juice and the rhubarb soaked up all the sugar.
Crumb Topping: Stir flour, brown sugar salt and butter. Mix with fingers until clumps form. Set aside.
Unwrap dough and roll flat with a rolling pin into the shape of your pan. The dough can creep up the sides of the pan. Lay the crust into your pan onto the parchment paper.
Top the crust layer with the rhubarb mixture and sprinkle the crumb topping on.
Bake for 30 minutes at 400 degrees F. Then reduce heat to 350 degrees and bake for an additional 35 minutes, or until top reached desired golden brown.
Cool completely on, then lift from parchment paper and cut into 1-2” squares.

1 2 previous posts