Rhubarb is in season again, yay! I love rhubarb, in pies and in cakes, usually paired with strawberries but it’s also great on its own as a bitter accompaniment to anything sweet. This week marks the two year anniversary of my blog and when I started blogging on the 16th of April 2010 this tart treat is one of the first things that I posted about, with a recipe for rhubarb crisp.
I left my garden where I used to live, in upstate New York, behind that year to come to Germany with my husband Thomas and our then 6 month old daughter Anna to spend some time where my husband comes from and learn how to grow a garden on foreign soil. Two years later I am still trying to figure out how to manage a decent garden here in Germany, how to work the soil, battle off the deer, rabbits, moles and slugs that pervade and how to find the time to tend to a garden at all while taking care of an active 2 1/2 year old! It’s been a challenging 2 years, but we have been lucky enough to have a balcony garden each year with lettuces, herbs, carrots and strawberries, we were part of an organic community garden in the Cologne area two summers back and last year we found a plot of land down the street, not far from where we are staying, and were given permission by the land manager to start a garden of our own there! I am looking forward to starting up our garden there again this spring and I hope that this year will bring more insight into what grows well on our newly found little piece of land far far away from the place that I call home.
For the Crust
- 1 cup Flour
- 1/2 cup Almond Meal*
- 3/4 cup Sugar
- 2 Tbs + 1 tsp Corn Starch
- 2 1/4 tsp Baking Powder
- 1 packet of Vanilla Sugar or (1 tsp vanilla extract)
- 1/2 tsp Salt
- 1 stick (113 grams) cold Butter cut into small pieces
*To make almond meal grind almond pieces or slivers in a coffee grinder or food mill.
Combine the dry ingredients in a bowl with a whisk. Then add the butter (and vanilla extract) and cut into the flour mixture with a pastry cutter or two knives until the mixture is crumbly and the butter is pea sized or smaller. Press the crumble into the bottom of a greased square or 6×10 inch rectangular pan.
For the Filling
- 3 stalks Rhubarb cut into 1 inch pieces
- 1 pound or 500 grams Strawberries cut into bite sized pieces
- 1 1/4 cups Sour Cream
- 1 Free Range Egg
- 1/4 cup Sugar *plus extra for sprinkling (optional)
- 1 tsp Cinnamon
Lay the rhubarb on top of the crumb bottom and press in gently then layer the strawberries on top of the rhubarb. Mix the other ingredients together in a bowl and pour the sour cream mixture evenly over top of the fruit.
Pour the sour cream mixture over the crumb bottom and then layer the rhubarb and strawberries on top. Sprinkle the top of the fruit lightly with sugar.
*I have made this recipe both ways and I prefer the first method with the sour cream mixture on top of the fruit better but both come out very good. Also, I would recommend using a square or rectangular baking dish or cake pan which worked out much better than a round pie plate for me.
Bake in a preheated oven at 350° Fahrenheit for 1 hour. Allow to cool slightly before serving. Guten Appetit!