Monday, April 27, 2009

Rhubarb Crazed

I have a confession to make. One that's rather embarrassing. In my nearly twenty four years on this Earth, it was only about one month ago that I tasted my first rhubarb. I can hear the silent hush falling across the room. . . knowing that this delicious vegetable is so incredible, I can imagine to any rhubarb lover out there this is quite the travesty. It is to me. . . now. So, I've been on a rhubarb kick. I quite seriously crave it, I believe this is because I have a lot of time to make up for. A good twenty something years in fact.

, originally uploaded by miss.mallory.

Seeing as I haven't made a cupcake in quite some time, on a bit of a whim, I decided to head to the local market and pick up a bushel of rhubarb and a pint of fresh strawberries to create an utterly fabulous cupcake. It came to me immediately, I knew what I wanted; a rhubarb strawberry cupcake, filled with a large scoop of tart, sweet rhubarb compote, topped with cream cheese frosting, finished off with oatmeal crumble 'sprinkles'. The result? Good. Not great. The cake was too dense for my liking. This may have had something to do with my method and not the cake itself. I got up that morning, played an hour and a half of tennis and then proceeded to stand in my kitchen with Thomas' sister and help her create 300+ ravioli for a camping trip this week. Needless to say, by the end of it I was a tad wobbly and off my kitchen game a bit. All I knew was that I wanted rhubarb, anything rhubarb would do. And for some reason I figured 'why not just whip up the cupcakes'? So, that's exactly what I did, sore feet be damned! Looking back, I should've just made the rhubarb compote, slathered it on top of some pistachio gelato that's been sitting patiently in my freezer, and called it good. But no, I made the cupcakes, baked sprinkles, whipped cream cheese frosting, and slow cooked compote. If you're up for it (I suggest not having spent the entire day in the kitchen already) I would suggest giving this recipe and all of it's components a go. If it's too dense for you too, then it's likely a flaw in the recipe, if not, it was a flaw on my (exhausted) part. If you only want to make one component let me suggest the rhubarb strawberry compote. On toast, ice cream, or spooned straight into the mouth, any way you eat it, it's out of this world (and stupidly simple).

, originally uploaded by miss.mallory.

Recipe: Strawberry:Rhubarb Compote (makes about 1 cup)

1 pound rhubarb (washed, trimmed and strings removed, sliced into 1/2 inch pieces)
1/2 cup sugar
5 strawberries (cleaned and chopped in half)
2 Tablespoons of water


1. Place rhubarb, sugar, strawberries and water into a small saucepan over low heat.
2. Simmer slowly, stirring frequently until everything has broken down and you have a thick compote (about 20 minutes).
3. Place in small bowl and allow to cool.

Strawberry Rhubarb Cupcakes, originally uploaded by miss.mallory.

Recipe: Rhubarb Strawberry Cupcakes : Makes One Dozen


1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup whole milk, room temperature
1/3 cup rhubarb/strawberry compote
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature


1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
3. In a small bowl, mix together milk, vanilla, and rhubarb compote; set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy (3-5 minutes).
5. Gradually add sugar and continue to beat until well combined and fluffy.
6. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
7. With the mixer on low, slowly add half the flour mixture; mix until just blended.
8. Add the milk mixture; mix until just blended.
9. Add remaining flour mixture, scraping down sides of the bowl with a spatula, until just blended.
9. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake 18-20 minutes.
10. Allow cupcakes to cool in tin before frosting.

Recipe: Cream Cheese Frosting : Makes appx. 2 cups

8 oz cream cheese
1 Tablespoon unsalted butter (room temperature)
1 tsp vanilla extract
3 cups high quality powdered sugar


1. Place butter and cream cheese in electric mixer fitted with paddle attachment and beat on medium speed until thoroughly mixed. About 3 minutes.
2. Sift in powdered sugar and add vanilla.
3. Mix thoroughly (another 3-5 minutes).

This frosting is very thick, but yummy!

Recipe: Oatmeal Crunch 'Sprinkles'


1/2 cup of butter, melted (1 stick)
1 cup of flour
1/2 cup oatmeal
1/4 cup powdered sugar
1/4 brown sugar


1. Preheat oven to 375
2. Place all ingredient in a bowl and mix well with hands, until mixture is crumbly
3. Sprinkle over a baking sheet and bake for 10-15 minutes, stirring mixture occasionally to prevent excessive browning (you want golden brown, not chocolate brown)!

Keep in mind, I eyeball this, I don't have an actual recipe. So if you're mixture seems too wet, add more flour, not sweet enough more sugar. . . you get my drift!


RachelleLouise said...

I LOVE the way the icing looks atop that little cake! So smooth and rounded! I think these look so tasty!

Georgina Ingham | CulinaryTravels said...

I love rhubarb and these are making me crave it right now. Beautiful photography as always.