Martha Stewart's Rhubarb and Raspberry Rye Crisps | Martha Bakes Recipes | Martha Stewart
Nothing says homemade dessert like rhubarb, and Martha Stewart takes full advantage of the pie plant with a recipe for rye crisps that comes together in an instant. Rhubarb pairs nicely with sweet fruits such as raspberries -- or strawberries or peaches -- to temper its tartness, and rye grain brings a bold flavor to the crumble topping on this super-simple dish. Keep this versatile recipe close at hand, because it can seamlessly adapt to almost any seasonal fruit.
#MarthaStewart #Berry #Rye #Crisps #Baking #Recipe
Get the recipe at:
00:00 Introduction
00:42 Preparing Rhubarb
1:50 Making The Crispy Rye Topping
3:43 Making Rhubarb Filling
4:45 Filling Ramekins
5:51 Baking Instructions
6:24 Final Result
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Martha Stewart's Rhubarb and Raspberry Rye Crisps | Martha Bakes Recipes | Martha Stewart
Rhubarb Muffins
This isn't a typical muffin flavor, but it should be! Rhubarb muffins are super moist, which comes in part from the liquid in the rhubarb. Topped with a cinnamon and walnut crumble, this recipe is sure to feel like the epitome of spring!
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FOR THE BATTER
- 1 egg
- 1 1/4 cup brown sugar
- 1 cup buttermilk
- 1/2 cup (1 stick) browned butter, slightly cooled
- 1 teaspoon vanilla
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups diced rhubarb
- 1/4 cup chopped candied ginger
FOR THE CRUMBLE TOPPING
- 1/3 cup brown sugar
- 1/4 cup flour
- 1 teaspoon cinnamon
- 4 tablespoons cold butter, cut in small pieces
- 1/4 cup chopped walnuts
INSTRUCTIONS
Preheat oven to 350 degrees.
Beat the egg and sugar until combined. Mix in buttermilk, cooled browned butter, and vanilla. Add flour, baking soda, baking powder, and salt. Mix until no streaks remain. Fold in rhubarb and ginger.
Fill greased muffin cups with approximately 1/4 cup batter.
Prepare topping by mixing brown sugar, flour, cinnamon, and butter. Mix until the texture of wet sand. Add walnuts.
Top each muffin with crumble, about 1-2 tablespoons.
Place in oven and bake until the muffins dome and a wooden skewer comes out clean when pierced in the middle, about 16-22 minutes.
Remove from oven and cool in the pan for five minutes. Then remove and cool on a rack.
#rhubarb #baking #muffins #spring #recipe
Rhubarb Breakfast Pots || The Keto Kitchen
[RECIPE IN THIS DESCRIPTION] Rhubarb Breakfast Pots.
I made this for my Mum on Mother's Day (UK). It's a really simple, sweet fruit breakfast (or dessert!) that will be enjoyed by any rhubarb lover, regardless of whether they are ketogenic or not!
NOTE: In the video I made double the quantity of the recipe below.
| The Recipe |
INGREDIENTS:
- 200g (7oz) Rhubarb - washed, trimmed and cut into 4cm pieces
- 2 tbsp Sweetener (I used Erythritol)
- 2 tsp Lemon Juice
- 30g Nuts, roughly chopped (I used a mix of walnuts, cashews, pecans and almonds)
- 200g (7oz) Greek Yogurt
METHOD:
1. Preheat oven to 200c/400f. Place foil on a baking sheet.
2. In a medium bowl, add your rhubarb, lemon juice and sweetener. Toss to coat. Place your coated rhubarb on the foil and cover with another sheet of foil. Roast for 15-20 minutes, or until rhubarb has softened. Leave to cool.
3. Whilst the rhubarb is cooling, add the hazelnuts, pecans and coconut to a small bowl. Mix.
4. In 2 small jars or glasses, layer up the rhubarb (including juices) and yoghurt. Top with your nut mix and enjoy!
Please note, all macros are calculated with My Fitness Pal and may vary based on ingredients used.
Serves 2:
Per Serving:
Calories: 173kcal
Fat: 12g
Protein: 11g
Net Carbs: 5g
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The Process
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How to Make Banana Banana Bread | Allrecipes
See how to make the best banana bread. Month after month, this banana bread recipe is the most viewed on Allrecipes. Shelley Albeluhn's recipe has been saved to more than 150,000 recipe boxes and has thousands of rave reviews. And why not? This banana-banana bread is always super moist and has amazing banana flavor. Try it toasted!
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How to Make Banana Banana Bread | Allrecipes
Gluten-Free German Rhubarb Cake - Easy Vegan Recipe
This vegan and gluten-free version of a German rhubarb cake will definitely become a classic! The traditional wheat flour is replaced with oat and almond flour for a more nutritious dessert.
*Whole wheat or spelt flour work well too :)
Full recipe:
*Recette en FRANCAIS ici:
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Note: Baking time is 40 minuets not 1 hour..
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