How to Make Rhubarb Crumb Cake

I'm so bummed I didn't get this post up while it was still summer! This was such a great way to use rhubarb, and I probably made it 3-4 times over a short period. If you have some frozen rhubarb, you could give it a try!

SO DELICIOUS!

What I needed: A rhubarb recipe that didn't need a pastry crust, that used regular baking ingredients but sour cream instead of milk, and that was generally YUM.


What I found: The recipe is from the blog Smitten Kitchen, and she apparently had altered a New York Times recipe. I'd heard of Smitten Kitchen before, but her blog doesn't have a clear ratings system, and I was wary of trying anything without a lot of feedback first. But this cake definitely passed the test! Here's the link:

http://smittenkitchen.com/blog/2008/02/big-crumb-coffee-cake/


I followed the recipe to a T, though I probably halved it as I tend to do for our small family. The only place where I got tripped up was the crumb topping. And Smitten Kitchen had raved over the topping, so I felt bad changing that up, but I actually didn't have any brown sugar, so I looked for an alternate version, and came across the one in this muffin recipe:

http://breakfast.food.com/recipe/delicious-blueberry-muffins-with-crumb-topping-98985


It was perfect! Like I said, I made this recipe several times within a matter of weeks!

How to Make a German Apple Pancake (Dutch Baby)

I remember always getting so excited when my mom would make this for "brinner" for us to eat when she and my dad were going on a date.

Not quite sweet enough to be dessert, but more special than just a pancake.

A cast-iron pan works best!

It tastes pretty eggy and filling, and is obviously great in the fall, during apple season! I think I made this back in September or October, that's how long it took me to post. :)


Ingredients:
-1/2 c butter, divided
-1 lb. apple, peeled and sliced thinly
-1/4 c sugar
-cinnamon and nutmeg to taste

for the pancake:
-3 large eggs
-3/4 c milk
-3/4 c flour
-1/2 t salt

-powdered sugar


Directions:

(Preheat oven to 450 F)
1) Saute apples in 1/4 c butter. Add sugar and spices; this is your filling.
2) Beat together the remaining ingredients to make a batter.
3) Melt about 1 1/2 T butter into 1 large or 2 small oven-proof skillets. Pour batter in when skillet is hot.
4) Put batter in oven and bake for 15 min., then lower temperature to 350 F.
5) Bake about 10 more minutes.
6) Remove from oven, put filling in, fold over, and spread on 2 T butter and powdered sugar.

Original source: "The Vegetarian Epicure"