Strawberry Rhubarb Crumble

 Guess what! It's Spring! And that means Rhubarb! I've actually never cooked or baked with Rhubarb.But, I've been meaning too since it seems to be all over the blogsphere and very a very popular springtime veggie. If you'll notice, its on my to-do list. And I've had rhubarb jam and really liked it, so I decided I'd give the tart little veggie a whirl. But I didn't feel like making a pie, so I made a crumble. They're so super tasty anyways. So I picked up a very fresh batch at Eastern Market yesterday, hunted down a recipe, and set to work.

 Mixing up the topping. I happen to have some measuring spoons that were gifts at a cousin of mine's wedding. I feel it is very appropriate that my brown sugar is measured out in little hearts.

 Oh hello fruit. Super tasty, super fresh and ripe rhubarb and strawberries. Plus a handful of raisins because I really like raisins. Probably all that concentrated fructose. YUM.

Look at all that topping!! Thanks Smitten Kitchen!! I love plenty of topping with my crumble, don't you?

 Wa la! Gorgeous, bubbly, browned crumble, fresh out of the oven. Quick! For your own safety, go fold laundry or take a stroll around the block so you don't suffer 3rd degree burns in your mouth trying to devour this straight out of the oven.

Ok, so crumble is pretty annoying to photograph. But, I think this turned out quite well. Look at those glistening, juicy chunks of strawberry and rhubarb, and all that crumbly, sugary, crisp topping. MmmMMmmMmmm.


Strawberry-Rhubarb Crumble
Inspired by Smitten Kitchen

TOPPING
1 1/3 c. whole wheat flower
1 tsp. baking powder
3 tbs. sugar
3 tbs. brown sugar
splash lemon juice
1 stick butter, melted

FILLING
1 1/2 c. rhubarb
1 quart plus a few strawberries
splash lemon juice
1/2 c. sugar
2 tbs. corn starch, 1 tbs. flour
generous handful of raisins

1. Preheat oven to 375 degrees. Mix topping ingredients until clumpy.
2. Toss topping ingredients in greased 9" baking dish.
3. Cover fruit thickly and evenly with topping. Place baking dish on baking sheet and bake 45 minutes.

Really, its ok if I have more....I...uh....need the carbs

Listen, I want to put all my cards on the table. What I am really recommending is that you make this ONLY when you have a huge crowd of people coming over, and are SURE there won't be leftovers. This is because, from my experience, once you make this, you'll find no reason why you can't eat breakfast all day long, and any time of day. So please be careful.Then proceed, with caution, to The Pioneer Woman's post about how to really make Cinnamon toast. It will change your life. But, if you're not careful, it will also change your waistline....for the worse.

Most delicious cinnamon toast EVER

Danger Will Robinson, Danger!

uuUuuuUuuUUggGGGggghhHHhhhhhh...

The internet is a dangerous place. On the internet, you can find all kinds of dangerous information. How to grow hydroponic pot, how to make bombs, how to cheat at all kinds of things, probably how to print fake money, how to start a drug cartel, and all those other unsavory activities. But, or all the dangerous things you can learn how to do on the internet, the worst, most terrible, most dangerous is How to Make Microwave Chocolate Cake.

I found my recipe for online microwave chocolate cake at Dizzy Dee. And let me tell you, it is a terrible thing. It makes one big, giant, chocolaty slab of cake. Of course tonight I made a few modifications. Because I'm on this applesauce-in-my-baked-goods kick, I omitted the egg and oil and instead used lite cinnamon applesauce. I also added a small handful of chocolate chips. I also only cooked it for about 2:30-2:45 which results in a very moist, sometimes gooey cake. And of course, I topped it with some powdered sugar.

Now, I have a terrible tummy ache. Sooooo full. Chinese food for dinner + microwave chocolate cake = owie owie tummy.   :-(  If you are having a terrible chocolate cake craving, and are fearing for the lives of those around you unless you get some chocolate NOW, make this tasty, fast, quazi-homemade cake. But beware of the painful after effects. :-)

Gimme Pancakes!!

I've probably said this before, but I love breakfast. It gets me up in the morning. In fact, I usually go to bed early at night, so that I can wake up and have breakfast sooner. I also am usually running around like a crazy person in the morning, so a breakfast I don't have to fuss with and watch is perfect for me. (Thus the Veggie Fritatta that you throw in the oven and proceed with your morning, and now this pancake).

That's why I love this pancake recipe. I've seen it called Oven-Puffed pancake, or Finnish pancake. All I know is that its delicious, and turns out perfectly with zero fussing and watching. All you need is the very simple batter, a 8" cake pan all Pamed up, and some pancake toppings.

PERFECT OVEN PANCAKE
1/2 cup whole wheat flour
1/2 cup skim milk
2 tbs. sugar
1 large egg
1 egg white

1) Whip up all the ingredients in a bowl.
2) Pour into greased cake pan
3) Bake at 425 degrees for 18 minutes or until golden (the pancake will probably puff up like a balloon. COOL)
4) Top with your favorite pancake toppings and LOVE YOUR FUN PANCAKE BREAKFAST

I got excited with the toppings. I used cinnamon, powdered sugar, and some pure maple syrup. God, I love pancakes :-)