Strawberry Rhubarb Crisp

Inspired by: http://www.skinnytaste.com/2011/05/strawberry-rhubarb-crisp.html

Heat oven to 375º F.

Mix together in medium bowl:

• 1.5 cups washed and hulled strawberries
• 1.5 cups washed and sliced rhubarb
• 2 tsp lemon juice
• 1 TB baking powder
• 1/4 cup honey

Mix together in a second bowl:

• 1/2 cup oats
• 1/4 cup whole wheat flour
• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 2 TB butter, melted

Lightly coat 4 1-serving ramekins with olive oil spray. Divide strawberry rhubarb mixture between each dish. Top with oatmeal mixture. Place ramekins on baking sheet. Cook for 25 minutes, or until topping is lightly browned and fruit is bubbling. 

Serve with vanilla ice cream or whipped cream.

Roasted Rhubarb Clafouti

Roasted Rhubarb Clafouti
Serves 4-6

For the Rhubarb:
2 cups (8 1/2 ounces, about 3 long stalks) diced rhubarb
2 tablespoons granulated sugar
1/2 teaspoon cinnamon

For the Clafouti
1/3 cup (2 1/2 ounces) granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup (8 ounces) whole milk
1/2 cup (2 1/2 ounces) all-purpose flour
1 teaspoon lemon zest
pinch of salt

Heat the oven to 350°F.

Combine the rhubarb with the sugar and cinnamon in a small bowl and set aside for 5-10 minutes to dissolve the sugars and begin extracting the rhubarb juices.

Spread the rhubarb in the bottom of an 8x8" baking dish or 9" pie pan. Roast uncovered for 15-20 minutes, until the rhubarb is soft and the juices are bubbling. Allow to cool until the rhubarb is just warm to the touch.

Whisk together the eggs, sugar, and vanilla. Whisk in the milk. Whisk in the flour, lemon zest, and salt. (To avoid clumps, sift the flour into the bowl through a strainer.) This batter can be prepared up to 30 minutes ahead of time.

Pour the batter over the roasted rhubarb and bake for 35-40 minutes (still at 350°F). When it's done, the clafouti should be puffed around the edges and a toothpick inserted in the middle should come out clean. It's ok if the middle still jiggles slightly, and the edges will collapse once the clafouti starts to cool.

The longer it cools, the most set the clafouti becomes. For a loose pudding-like dessert, serve while still warm from the oven. For a firmer custard, allow to cool to room temperature or serve chilled. If you're feeling fancy, sift a little confectioner's sugar over the top just before serving.

Leftovers will keep refrigerated for up to a week.

Rhubarb Upside Down Cake

Makes a 9-inch round cake.

For the Rhubarb bottom:

• 3 1/2 cups rhubarb, washed, dried and chopped in 3/4-inch chunks
• 1/2 cup sugar
• 1/4 cup flour
• 2 teaspoons orange rind (or lime)
• 1 tablespoon butter

Preheat oven to 350°F. Line a round 9-inch round cake pan with parchment paper and butter pan thoroughly. Mix together first four ingredients and pour into pan. Dot with butter and place in a preheated oven. Cook only as long as it takes you to put the cake batter below together.

For the Cake: In the bowl of a mixer combine all together:

• 1 cup cake flour, sifted
• 1 1/4 teaspoons baking powder
• 1/2 teaspoons salt
• 2/3 cups sugar
• 1/4 cup soft unsalted butter
• 1/2 cup milk
• 1/2 teaspoon vanilla

With the paddle attachment, beat ingredients for two minutes, scraping down sides as necessary. Then add:

• 1 egg

Beat for another minute.
Pour batter over rhubarb and return everything to oven. Bake 35-40 minutes or until a toothpick inserted into the cake comes out clean.
Remove from oven and allow to cool for at least 15 minutes. Run a sharp knife around the edge of the pan. Place a plate or cake platter on top of the pan and re-invert cake onto the platter. Remove tin and peel off parchment. Serve warm.

Serves 6-8 generously.

Super yummy!  I think next time I might lessen the sugar by a bit in the rhubarb topping and the cake part as well.  Recipe from simplebites.net