Best 4 Sweet Tart Rhubarb Crepes Recipes
For those seeking a delightful treat that combines sweet and tangy flavors, look no further than the delectable sweet tart rhubarb crepes. This culinary masterpiece features delicate crepes filled with a luscious rhubarb filling, creating a symphony of flavors in every bite. With its vibrant colors and irresistible aroma, these crepes are sure to tantalize your taste buds and leave you craving more.
Let's cook with our recipes!
RHUBARB CUSTARD CAKE
This easy cake batter requires no mixer and comes together in minutes. The final result is a rich, custardy cake that plays perfectly off the tart rhubarb topping.
Provided by Claire Saffitz
Categories Bon Appétit Dessert Spring Cake Rhubarb Quick & Easy Sour Cream Rum
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Butter and flour pan. Whisk baking powder, salt, and 1 cup all-purpose flour in a medium bowl. Whisk eggs, egg yolk, and 1 1/2 cups sugar in a large bowl until very pale and thick, about 1 minute. Whisk in melted butter, sour cream, rum, and lemon zest. Add dry ingredients and fold in until batter is smooth; scrape into prepared pan.
- Arrange rhubarb in tight rows over batter, trimming to fit. Don't press fruit into batter-just place over top and let it rest on the surface. Sprinkle with more sugar and bake until cake is golden on top and browned around the sides, 45-55 minutes. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Slide a knife around sides of cake to loosen and unmold. Slide directly onto rack and let cool completely.
- Do Ahead
- Cake can be baked 1 day ahead. Store tightly wrapped at room temperature.
TART-N-SWEET RHUBARB CRISP
A crispy tart-n-sweet recipe that is easy to make and a great way to use all that delicious rhubarb.
Provided by DMSMITH
Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes
Time 55m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- In a large bowl, mix together oats, brown sugar, flour and butter. Put half of the mixture into the bottom of the baking dish. Place rhubarb over top of mixture and sprinkle with cinnamon.
- In a medium saucepan, cook water, sugar, cornstarch and vanilla over medium heat until thick; let cool slightly. Pour over rhubarb and sprinkle remaining oat and flour mixture on top. Bake in preheated oven for 30 to 35 minutes.
Nutrition Facts : Calories 279.5 calories, Carbohydrate 60.4 g, Cholesterol 6.8 mg, Fat 3.4 g, Fiber 2.3 g, Protein 3.2 g, SaturatedFat 1.8 g, Sodium 28 mg, Sugar 39.6 g
RHUBARB CUSTARD PIE
A simple custard base lets the sweet-tart flavor of spring shine through in the sugar-coated pieces of rhubarb.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Time 2h25m
Yield Makes one 9-inch pie
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. On a clean work surface lightly dusted with flour, roll out pate brisee to an 11-inch round (about 1/8-inch thick). Transfer to a 9-inch pie plate, and trim edges of dough with kitchen shears to a 1/2-inch overhang. Fold edges under, and press to seal using the tines of a fork. Freeze until firm, about 20 minutes.
- Line crust with parchment, leaving an overhang on all sides. Fill completely with pie weights, dried beans, or rice. Bake until bottom is dry, 20 to 25 minutes. Remove weights and parchment. Continue baking until bottom of crust is golden, 7 to 9 minutes more. Let cool.
- In a bowl, toss rhubarb with 1/4 cup sugar. Let stand 10 minutes. In another bowl, whisk together flour, remaining 1 1/4 cup sugar, eggs, butter, and heavy cream until smooth and combined. Pour filling into crust. Scatter rhubarb evenly over top, gently pressing into custard. Bake until puffed and golden in places and slightly wobbly in the center, 50 minutes to 1 hour (tenting with foil if browning too quickly). Transfer to a wire rack; let cool 1 hour. Refrigerate until ready to serve, about 1 hour and up to 1 day.
SWEET AND TART RHUBARB SAUCE
No jello, not too much sugar, just simple rhubarb goodness. Great with vanilla ice cream and fresh raspberries or on waffles.
Provided by hotdishmama
Categories Breakfast
Time 12m
Yield 1 1/2 cups, 4 serving(s)
Number Of Ingredients 3
Steps:
- In a small saucepan, bring sugar and water to a boil. Add rhubarb; cook and stir for 5-10 minutes or until rhubarb is tender and mixture is slightly thickened.
- Serve warm or chilled. Store in refrigerator. Can also be frozen.
Nutrition Facts : Calories 77.2, Fat 0.1, Sodium 3, Carbohydrate 19.4, Fiber 1.1, Sugar 17.3, Protein 0.6
Tips:
- Use fresh rhubarb: Fresh rhubarb has a tart and tangy flavor that is perfect for crepes. If you can't find fresh rhubarb, you can use frozen rhubarb, but be sure to thaw it completely before using.
- Don't overcook the rhubarb: Rhubarb can become mushy if it is overcooked. Cook it just until it is tender, but still has a slight crunch.
- Use a good quality crepe batter: A good quality crepe batter will make all the difference in your crepes. Be sure to use a recipe that you trust and that has been well-tested.
- Cook the crepes over medium heat: Crepes should be cooked over medium heat so that they have time to cook through without burning.
- Fill the crepes with your favorite fillings: Crepes can be filled with a variety of fillings, such as rhubarb, fruit, cheese, or chocolate. Get creative and experiment with different fillings to find your favorites.
Conclusion:
Sweet tart rhubarb crepes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be filled with a variety of fillings, making them a perfect option for any occasion. So next time you are looking for a sweet and satisfying treat, be sure to give sweet tart rhubarb crepes a try.
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