Rhubarb Cream Scones

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A wonderful seasonal recipe that results in tender yet flaky scones. The addition of heavy cream and egg to the mixture increases the amount of fat in the dough making them richer and softer on the inside than their British counterpart. Always remember to handle the dough as little as possible to avoid a tough or cakey scone!

Scones:
160g rhubarb
2 Tbsp granulated sugar

300g (2½ cups) all-purpose flour, cold
65g (5 Tbsp) granulated sugar
15g (3 tsp) baking powder
¼ tsp fine grain sea salt
½ lemon zest
85g cold butter, cut into 1/2″ cubes
240ml (1 cup) cold heavy cream
1 large egg, cold
½ tsp pure vanilla extract

Topping:
1 small egg
½ tsp granulated sugar
pinch of fine grain sea salt
Demerara sugar for sprinkling

1. Mix the rhubarb and sugar in a small bowl and let it sit for at least an hour (you can do this overnight too).

2. Preheat the oven to 425ºF (220ºC). In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cubed cold butter and rub into the flour mixture with your fingertips until the mixture resembles a coarse meal (alternatively, you can use a food processor to cut the butter). Strain the rhubarb from any liquid and toss in the flour butter mixture.

2. In another bowl, beat the cold heavy cream, egg, vanilla. Add this to the flour and butter mixture and fold gently just until all of the flour has been moistened. Do not overwork the dough. Dump the dough out on to a large piece of parchment paper and gently pat the dough out until it’s about 1″ thick rectangle.

4. Transfer to a large baking sheet and let it rest for 15 minutes in the fridge. Cut the dough into 9 squares using a knife and space them out on the baking sheet. You can freeze the dough at this point before baking if you are planning to make these a few days in advance.

5. For the topping, beat together the egg, granulated sugar and salt. Lightly brush the tops of the dough with the mixture being careful not to drip on the sides (this will prevent the scones from rising). Wait for one minute to set then sprinkle with Demerara sugar. Bake for 15 minutes rotating halfway until the scones are golden brown.

6. Rest the scone for 2 minutes then transfer to wire rack to cool for another 10 minutes, Serve warm the same day.

Rhubarb Financier Tart with Rose Water

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This is what I consider a perfect spring time treat. The combination of the tart rhubarb, hint of rose, and lightly sweetened almond cake got me hooked the first time making this wonderful financier cake last spring. So when I first spotted rhubarb at the farmer’s market a few weeks ago, I immediately bought a pound to bake this again since I never got around posting the recipe last year.

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I absolutely love the bright colors of the rhubarb stalks that add a wonderful gradient of colors on the cake ranging from crimson red, pink, to light green. Serve the tart anytime of the day, as a breakfast treat, afternoon snack, or a light dessert with vanilla whipped cream.

Recipe adapted from Hint of Vanilla

Roasted Rhubarb
450g rhubarb, split lengthwise
20g granulated sugar

Financier Batter
250g unsalted butter
120g almond flour
120g all-purpose flour
280g icing sugar
288g egg whites
2 tsp rose water
Extra sugar for sprinkling before baking
Icing sugar for finishing

Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper (one for roasting the rhubarb and another for the cake). Spray a 9-inch tart ring with non-stick spray.

Trim the rhubarb ends and cut into strips. Place on one of the baking sheets sprinkle the granulated sugar over. Roast the rhubarb until it is tender, but still has a bite and some structure to it – about 15 minutes. Remove from the oven and let cool completely.

For the financier, lower the oven temperature to 325°F (165°C).

To start, place the butter in a heavy-bottomed saucepan over medium heat. Let the butter cook until the liquid becomes a light brown color and the milk solids on the bottom of the pan are a dark brown. Remove from the heat and pour the brown butter in a clean bowl to cool slightly. This should yield about 206 g of brown butter. If you have more than that, reserve the excess for other uses.

Meanwhile, sift the almond flour, all-purpose flour, and icing sugar into the bowl of a stand mixer. Add the egg whites and rose water, then beat with paddle attachment just until everything is incorporated. Scrape the bottom and sides of the bowl to make sure there are no pockets of dry ingredients. Once the brown butter is no longer hot (warm is okay), slowly pour it into the almond and egg white mixture with the mixer on low speed.

Pour the financier batter into the tart ring. Arrange the rhubarb on the financier trimming the ends to fit the tart ring. Sprinkle the vanilla sugar over top the rhubarb. Bake until the batter is golden brown underneath the rhubarb and a toothpick inserted into the middle comes out with a few crumbs sticking to it – about 1 hour and 10 minutes. Remove from the oven and let cool completely.

To finish, dust the tart with sifted icing sugar and serve.

Strawberry Rhubarb Hand Pies

Strawberry Rhubarb Hand Pies | Brownie Box

I recently read a quote by Salvador Dali that said: “Have no fear of perfection – you’ll never reach it.” That really struck me and made me think about how important is it to forgive yourself when trying to achieve perfection since nothing is perfect and we are all just a work in progress.

We shouldn’t expect too much of ourselves, and our standards in perfection are not set in stone: they’re different from one individual to another, constantly changing over the years. Perfection is out there – it inspires and guides us towards a journey full of experiences that help us improve ourselves while recognizing our flaws. Just know that it will always be out of reach.

Strawberry Rhubarb Hand Pies | Brownie Box

Strawberry Rhubarb Hand Pies | Brownie Box

I was hesitant about posting these handmade strawberry rhubarb hand pie pictures because they’re not “perfect” by my standards. Some of of the pies are barely sealed others are oozing out the filling but they tasted really good. It’s all about that tender, flaky crust that puffs up into beautiful layers.

Strawberry Rhubarb Hand Pies | Brownie Box

I’ve always been fascinated by rhubarb and I love using these tall red celery looking stalks in baked goods. The ratio of crust in these hand pies is much higher that the filling so you’ll definitely get more crust in each bite especially considering that rhubarb shrinks a lot when baking, much more than strawberries. Just don’t try to overstuff the pies because you’ll end up with messy and runny pies like mine, but hey– there’s always beauty in imperfection.

Recipe adapted from Hint of Vanilla – makes about 12-15 hand pies

Pie Dough:

Ingredients:

For Pastry:
430g all-purpose flour
3g kosher salt
15g granulated sugar
230g unsalted butter, cold, cut into 1/2-inch pieces
250mL cold water
62g cider vinegar
100g ice

For Filling:
200g fresh rhubarb, cut into 1/2-inch pieces
300g strawberries
80g light brown sugar
12g cornstarch
1 tsp ground cinnamon
½ tsp kosher salt
1 large egg

For Assembly:
1 egg
1 Tbsp whole milk
raw sugar, for sprinkling

Directions:
1. Stir the flour, sugar, and salt in a large bowl. Add the butter pieces and cut the butter into the flour mixture using a pastry cutter. Work quickly until mostly pea-sized pieces of butter remain.
2. Combine the water, cider vinegar, and ice in a large measuring cup. Sprinkle two tablespoons of the ice water mixture over the flour mixture, and mix with a bench scraper until fully incorporated. Add more of the ice water mixture, 1 to 2 tablespoons at a time, using the bench scraper or your hands (or both) to mix until the dough comes together in a ball, with some dry bits remaining.
3. Divide the dough into two flat disks, wrap in plastic wrap, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow.
4. Prepare the filling by combining the rhubarb, strawberries, sugar, cornstarch, cinnamon, and salt in a large bowl, toss to combine then stir in egg. Place in the fridge.
5. Preheat oven to 425°F (220°C)
6. Generously flour your work surface. Place one chilled, unwrapped dough on the flour, keeping the other disk refrigerated while you work. Gently roll your dough out from the center until about 1/4 inch thick. Cut dough into six 4″x5″ rectangles. Gather dough scraps, and shape into rectangles as well. If the dough becomes difficult to work with at any point, chill for a few minutes in the freezer on a baking sheet before continuing.
7. Line a baking sheet with parchment paper. Lay rectangles on parchment lined baking sheet. Lightly beat egg with milk for egg wash in a small bowl.
8. Brush edges of rectangles with wash, place 1-2 tbsp. filling in center of each rectangle. Fold one short side of dough over the other, encasing the filling. Crimp edges using a fork. Transfer pies to parchment paper-lined baking sheets and chill 20 minutes.
9. Brush with egg wash, and sprinkle with raw sugar. Cut slits with a knife or prick tops with a fork.
10. Repeat with other disc of dough and remaining filling.
11. Place baking sheet in oven and bake until pies are golden, about 30-35 minutes; let cool on wire rack before serving.