Rhubarb Vanilla Pound Cake

Jill shared this recipe from the blog Pastry Affair and I made two loaves while in Los Angeles.  

We purchased the rhubarb at Bristol Farms gourmet grocery store, now in season (April until June).  

I also also purchased the Vanilla Bean Paste at Bristol Farms, which gives the cake a richer vanilla flavor. 

 Delicious cold or warmed in the microwave.

Makes 1 loaf (or 3 mini loaves)

2 cups rhubarb, cut into 1/2 inch pieces

1 1/2 cups granulated sugar, divided

1/2 cup unsalted butter, room temperature

3 large eggs

1 teaspoon vanilla bean paste* (or 2 teaspoons vanilla extract)

1/3 cup sour cream

1/2 teaspoon salt

1 1/2 cups all-purpose flour

Preheat oven to 350 degrees F. Lightly grease a loaf pan.

In a medium frying pan, mix the cut rhubarb with 1/4 cup sugar. Over medium-high heat, cook the rhubarb until it is fork tender but not mushy, about 5 minutes. The rhubarb needs to be able to hold its shape or it will get lost in the cake batter. Set aside to cool.

In a large mixing bowl, beat together the butter and remaining sugar until light and fluffy. Add in the eggs one at a time, mixing well between additions. Mix in the vanilla bean paste, sour cream, and salt until uniform. Stir in the flour until just incorporated. Gently fold in the rhubarb pieces and any juice remaining in the pan.

Transfer the batter to the prepared pan and sprinkle the top with a tablespoon of sugar. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.

Sweet Cornbread

The sugar added in this cornbread is a perfect balance when serving with chili. 

1 1/2 cups flour
3/4 cups sugar
1/2 cup cornmeal (I used white cornmeal)
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups half and half
2 large eggs, lightly beaten
1/3 cup vegetable oil
4 tablespoons melted butter

Preheat oven to 350 degrees.

Set oven rack to second to lowest position.

Grease (baking Pam) a 9 x 9 inch square baking pan.

In a large bowl mix together flour with sugar, cornmeal, baking powder and salt.  In another bowl whisk together half and half, eggs, oil and melted butter; add to the flour mixture and stir with a wooden spoon until just combined.

Pour into the baking pan and bake for 25 minutes or until toothpick inserted in center comes out clean.

Cut into squares and serve with butter.

Classic Lemon Bars

Christine's Faves!  I always make these in spring

Crust:

1/2 cup butter, melted
1 cup plus 2 tablespoons all purpose flour
1/4 cup powdered sugar
1/8 teaspoon salt

Filling:

3 eggs
1 1/2 cups sugar
1 tablespoon lemon zest
1/2 cup lemon juice, freshly squeezed
1/2 teaspoon baking powder
1/2 cup flour

Powdered sugar

Preheat oven to 350 degrees.  Grease and flour a 9 x 9 inch baking pan.

Mix melted butter, flour, powdered sugar, and salt together.  Once it comes together, press in even layer into the bottom of the pan.  Bake for 10 minutes, set aside.

In a medium bowl, mix eggs, sugar, lemon zest, lemon juice, baking powder, and flour together.  Once combined, pour over crust and bake for 25 minutes, or until filling has set.  Allow to cool.

Sprinkle with powdered sugar.

Best when eaten at room temperature or when cold.

Salted Butter and Chocolate Chunk Shortbread

Kerry sent me this recipe published in Bon Appetit in January 2018.  After making them, they became our new favorite chocolate chip cookie.  These are absolutely beyond delicious.  I wrote the recipe exactly as it appeared in Bon Appetit.

1 cup plus 2 tablespoons (2 1/4 sticks) cold salted butter, cut into 1/2 inch pieces

1/2 cup granulated sugar

1/4 cup (packed) light brown sugar

1 teaspoon vanilla

2 1/4 cups all purpose flour

6 ounces semi-sweet chocolate, (I use Ghiradelli) chopped, but not too fine, you want chunks, not thin chards of chocolate

1 large egg, beaten to blend

Demerara sugar (for rolling)

Flaky sea salt

Using an electric mixer and a medium bowl or stand mixer fitted with the paddle attachment, beat butter, granulated sugar, brown sugar and vanilla on medium-high speed until super light and fluffy, 3-5 minutes.

Using a spatula, scrape down sides of bowl.  With mixer on low speed, slowly add flour, followed by chocolate chunks, and beat just to blend.

Divide dough in half, then place each half on a piece of plastic wrap.  Fold plastic over to cover dough and protect your hands from getting all sticky.  Using your hands (just like you're playing with clay), form dough into a log shape; rolling it on the counter will help you smooth it out, but don't worry about getting it totally perfect.  Each half should form logs that re 2 - 2 1/2" in diameter.  Chill until firm, about 2 hours.  

Preheat oven to 350 degrees.  Line a rimmed baking sheet (2, if you have them) with parchment paper.  Brush outside of logs with egg wash.  Roll logs in demerara sugar (this is for those really delicious crispy edges.)

Slice each log into 1/2" rounds.  Arrange on prepared baking sheet about 1" apart (they won't spread much).  Sprinkle with sea salt.  Bake cookies until edges are just beginning to brown, 12-15 minutes.  (In my oven, it was 15 minutes).  Let cool slightly before eating them all.  

Do Ahead:  Cookie dough can be made one week ahead.  Tightly wrap in plastic and chill, or freeze up to a month. Cookies can be baked 5 days ahead.  Store in plastic wrap or an airtight container.