Claras - Rhubarb Butter Crunch Ingredients: For the filling: - 4 cups rhubarb, chopped - 1 cup granulated sugar - 1 tablespoon cornstarch - 1/2 teaspoon ground cinnamon - 1/4 cup water For the crust and topping: - 1 1/2 cups all-purpose flour - 1 cup rolled oats - 1 cup brown sugar, packed - 3/4 cup unsalted butter, melted - 1/2 teaspoon baking soda - 1/4 teaspoon salt Directions: 1. Prepare the filling: - In a medium saucepan, combine the chopped rhubarb, granulated sugar, cornstarch, ground cinnamon, and water. - Cook over medium heat, stirring constantly until the mixture thickens and becomes bubbly. Set aside to cool slightly. 2. Prepare the crust and topping: - Preheat your oven to 350°F (175°C). - In a large mixing bowl, combine the flour, rolled oats, brown sugar, baking soda, and salt. - Pour in the melted butter and mix until the ingredients are well combined and crumbly. 3. Assemble the dessert: - Press half of the oat mixture into the bottom of a greased 9x13 inch baking dish to form the crust. - Spread the rhubarb filling evenly over the crust. - Sprinkle the remaining oat mixture on top of the rhubarb layer, pressing down lightly. 4. Bake: - Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the filling is bubbly. 5. Serve: - Let the dessert cool completely in the baking dish before cutting into squares. - Enjoy on its own or with a scoop of vanilla ice cream! | Facebook
Claras - Rhubarb Butter Crunch Ingredients: For the filling: - 4 cups rhubarb, chopped - 1 cup granulated sugar - 1 tablespoon cornstarch - 1/2 teaspoon ground cinnamon - 1/4 cup water For the crust and topping: - 1 1/2 cups all-purpose flour - 1 cup rolled oats - 1 cup brown sugar, packed - 3/4 cup unsalted butter, melted - 1/2 teaspoon baking soda - 1/4 teaspoon salt Directions: 1. Prepare the filling: - In a medium saucepan, combine the chopped rhubarb, granulated sugar, cornstarch, ground cinnamon, and water. - Cook over medium heat, stirring constantly until the mixture thickens and becomes bubbly. Set aside to cool slightly. 2. Prepare the crust and topping: - Preheat your oven to 350°F (175°C). - In a large mixing bowl, combine the flour, rolled oats, brown sugar, baking soda,
Nicole Addison, RD, MHSc on Instagram: "The EASIEST NO BAKE CHEESECAKE CUPS #AD One thing I always like to have on hand is an easy sweet treat to grab whenever I have a craving. We’re using FOUR types of local dairy, made in Ontario, to create the creamiest no-bake cheesecake cups! Not only do they taste amazing but they offer additional nutrients to help create the perfect satisfying sweet treat the whole family will love! Let me know if you try these!! Ingredients: * For the crust: * ½ cup graham cracker crumbs * 2 tbsp softened local butter * For the cheesecake: * ¼ cup softened local cream cheese * ⅓ cup local plain yogurt * 2 tsp vanilla extract * 1.5 cups local cottage cheese * 2 tbsp honey * Zest of ½ a lemon * For the strawberry compote * 2 cups strawberries (f
Easy - Baked Sticky Rhubarb Pudding A sweet and tangy dessert perfect for warm weather, this baked rhubarb pudding is topped with a crunchy streusel topping and served warm with vanilla ice cream. Ingredients: - 1 cup granulated sugar - 1/2 cup all-purpose flour - 1/2 teaspoon baking powder - 1/2 teaspoon salt - 1/2 cup unsalted butter, softened - 2 large eggs - 1 teaspoon vanilla extract - 2 cups diced rhubarb (fresh or frozen, thawed) - 1/4 cup streusel topping (see below) Instructions: 1. Preheat oven to 375°F (190°C). 2. In a medium bowl, whisk together flour, baking powder, and salt. 3. In a large bowl, use an electric mixer to beat the sugar and butter until light and fluffy, about 2 minutes. 4. Beat in the flour mixture, then the eggs, one at a time, followed by the vanilla. 5. Fold in the diced rhubarb. 6. Pour into a 9x9-inch baking dish and sprinkle with streusel topping. 7. Bake for 40-45 minutes or until golden brown and set. Prep Time: 20 minutes Cook Time: 45 minutes Total Time: 1 hour 5 minutes Servings: 8 Calories per serving: 350-400 Streusel topping: 1/4 cup granulated sugar, 2 tablespoons all-purpose flour, 1/2 teaspoon cinnamon. Mix until crumbly with your fingers or a pastry blender. | Facebook
Easy - Baked Sticky Rhubarb Pudding A sweet and tangy dessert perfect for warm weather, this baked rhubarb pudding is topped with a crunchy streusel topping and served warm with vanilla ice cream. Ingredients: - 1 cup granulated sugar - 1/2 cup all-purpose flour - 1/2 teaspoon baking powder - 1/2 teaspoon salt - 1/2 cup unsalted butter, softened - 2 large eggs - 1 teaspoon vanilla extract - 2 cups diced rhubarb (fresh or frozen, thawed) - 1/4 cup streusel topping (see below) Instructions: 1. Preheat oven to 375°F (190°C). 2. In a medium bowl, whisk together flour, baking powder, and salt. 3. In a large bowl, use an electric mixer to beat the sugar and butter until light and fluffy, about 2 minutes. 4. Beat in the flour mixture, then the eggs, one at a time, followed by the vanilla. 5.
Mini Cheesecakes with Vanilla Wafers
PlowingThroughLife | Farmhouse Food & Recipes
Osarhieme Fola-Alade on Instagram: "Balzano Apple Cake👇👇 This delicious and easy Balzano Apple Cake Recipe adapted by alexandracooks is a slice of pure joy. Try this one out! Save for later so you don't lose it and Share with your besties! Recipe below 👇 BALZANO APPLE CAKE RECIPE Ingredients: 2 Eggs 1 cup / 200g sugar 1 vanilla bean pod 1 stick / 113g butter (melted) ½ teaspoon kosher salt 2 teaspoons baking powder ½ cup milk ½ cup / 60g flour 3 peeled thinly sliced apples Method: Whisk together 2 eggs in a large bowl. Slowly whisk in sugar until the batter becomes ribony in texture. Scrape the seeds from the vanilla bean and add them to the batter, then drop the pod into a small bowl with the melted butter. Let rest for five minutes, remove the vanilla bean then pour th
Vanya Insull on Instagram: "✨Custard Slice✨ This classic treat is easier to make than you think, and absolutely worth it 😋 Save this recipe and give it a go! 💛INGREDIENTS 2 sheets flaky puff pastry, defrosted ⅔ cup custard powder ⅔ cup sugar 2 tsp vanilla essence 1L milk 1 egg 50g butter ICING 2 cups icing sugar 25g butter, softened 4-5 Tbsp hot water 1 Tbsp cocoa 💛INSTRUCTIONS 1. Preheat the oven to 220°C fan bake. 2. Line a 21cm square tin with baking paper including up the sides. 3. Pastry: Place the pastry sheets on a lined oven tray and prick all over with a fork. Cook for 8 minutes then remove from the oven. 4. Use a baking tray to firmly press the pastry down flat. Return to the oven for a further 8 minutes. Remove from the oven again and press down flat one more time, then
Charlie | Recipes & Foodie Content Creation on Instagram: "This is your sign to make my upside down peach cake🧡🍑 Recipe: Peaches cut in slices 1/2 cup unsalted butter, at room temperature 1/2 cup granulated sugar 1/2 cup light brown sugar, packed 1 large egg, at room temperature 1 teaspoons vanilla extract 1 1/4 cups all-purpose flour 1 1/4 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk Preheat the oven to 180°and line a 9 inch round pan (springform works best, but any kind should work) with parchment paper on the bottom and thoroughly grease or butter the sides of the pan and the parchment paper. Slice the peaches into thin slices. Spiral the peaches in the pan. Set aside. Next, make the cake. In a stand mixer fit with the whisk attachment, beat the butter and the sugar on