Strawberry Rhubarb Hand Pies

Because it’s summer and the memories are just waiting to happen. ~ unknown

This weekend our four year old Grandson Edison came to play with us for the weekend. He is at that wonderful age where magic is waiting around every corner and he is bound and determined to seek it out. I love it; no guile, just wide eyed innocence and wonder. He is a joy to be around. 

Strawberry Rhubarb Hand Pies Last night we took him to the fireworks display. He was happy, frightened, curious, and a bit daring all in turn and I had the privilege of remembering what it was like to be young, innocent and carefree for a small space in time. 

Strawberry Rhubarb Hand Pies

Thankful to God for the little things in life that bring so much joy and pleasure.

Strawberry Rhubarb Hand Pies

Strawberry Rhubarb Hand Pies

Strawberry Rhubarb Hand pies are a fresh taste of summer. I envision running through tall grass in the meadows. A picnic enjoyed on a checkerboard blanket. A tall glass of sweet lemonade, potato salad, and fried chicken. All topped off with a sweet and tangy delightfully delicious Strawberry Rhubarb Hand Pie that is my own. A perfect piece of pastry that fits right in my hand! These little pies are a nod to picnics and everything summertime.

Strawberry Rhubarb Hand Pies
 
Serves: 6
Ingredients
  • 4 tbsp unsalted butter
  • 1½ cup rhubarb, sliced
  • 2 cup strawberries, cut in half
  • 1½ tsp orange rind, grated
  • ¼ cup orange juice
  • ¼ cup raw sugar, plus more for sprinkling
  • Pinch of sea salt
  • ¼ tsp freshly ground cracked pepper (optional)
  • 1½ tsp Grand Marnier (optional)
  • 1 tsp cornstarch
  • 1 tbsp water
  • 2-3 tbsp heavy cream, or 1 beaten egg white
  • pie crust (enough for double pie)
Instructions
  1. Melt butter over medium high heat.
  2. Add rhubarb and saute until soft, about 5 minutes.
  3. Add strawberries, orange zest, orange juice, sugar, salt and cracked pepper (if using). Stir gently and allow to zimmer for three minutes until sugar is dissolved.
  4. Stir in Grand Marnier (if using).
  5. Whisk together cornstarch and water. Add to simmering fruit mixture. Continue to simmer, stirring continually until mixture has thickened. (about 4-5 minutes).
  6. Place filling in refrigerator to chill.
  7. Meanwhile, roll out pastry dough to about ¼ inch thick
  8. Cut 4 inch circles, squares (or use lattice hand pie mold) from pie crust. Double pie crust should make 12 individual circles or squares.
  9. Preheat oven to 425 degrees.
  10. Once pie filling has cooled, spoon equally atop 6 of the pie cutouts.
  11. Top pie crust with filling with the remaining 6 pie crusts (optional to cut strips and make lattice to go atop the filling if pie molds are not used).
  12. Crimp the edges of the individual pies and place on baking sheet lined with parchment paper.
  13. Brush pies all over with cream or egg white and sprinkle with raw sugar.
  14. Place pies in the oven and immediately reduce heat to 375 degrees.
  15. Bake pies for 15-20 minutes until crust is golden and filling is bubbly.
  16. Allow to cool for 10 minutes before serving, filling will be hot, or serve cold.

My favorite pastry dough recipe is from Martha Stewart: Pate Brisee  It  never fails. Flaky and delicious every time. When using her Pate Brisee, chill the dough only slightly. Otherwise the dough will be a little harder to work with because of the butter content. If the dough gets to hard, let it sit for a few minutes to warm up.

Pie Mold Norpro 1042 Lattice Mini Pie Mold
 (Affiliate link from Amazon.com)

 

 

 Strawberry Rhubarb Hand Pies shared with:

*New Mama Diaries: Creative Style Link Up *Mrs AOK: Mommy Monday Blog Hop *My Pinterventures: Merry Monday Linky Party *Oh My Heartsie Girl: Monday Reflections *Create with Joy: Inspire me Monday *Creative K Kids: Bloggers Brags *It’s a Gingersnap: Motivate Me Mondays *Plucky’s Second Thoughts *The 21st Century House Wife: The Hearth and Soul Hop *Yesterfood: Treasure Box Tuesday *Lou Lou Girls *Craving some Creativity: Tune it up Tuesday *Crafty Spices: Wordless Wednesday *Oh My Heartsie Girl: What I Made Wordless Wednesday *Creative K Kids: Tasty Tuesdays *The Shady Porch: Party on the Porch *Foody Schmoody: Wednesday Roundup *My Paper Craze: Creative Spark *Lambert’s Lately: Create it Thursday *Sweet Haute: Sweet Haute Share Linky *Momma Lews: Pin it Party *Crafty Allie: Worthwhile Wednesday *Living Well Spending Less: Thrifty Thursdays * Organized 31: Inspsire Us Thursday *The Deliberate Mom: Shine *A Dish of Daily Life: Foodie Friday’s *The Kitchen Chopper: The Weekend Social *Happy and Blessed Home: Family Fun Friday *Juggling Real food and Real Life: Let’s Get Real * In the Kitchen with Jennie: Foodie Friends Friday * Coffee With Us 3: Pretty Pintatstic * The Cookie Puzzle: Party in Your PJ’s * Love bakes Good Cakes: Freedom Friday’s * Creat with Joy: Friendship Friday *Natasha in Oz: Say G’Day *Savvy Southern Style: Wow us Wednesday *To Work With My Hands: Wake Up Wednesday *Pebbles and Piggytails: Saturday Dishes

Disclosure of Material Connection: Some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Strawberry Rhubarb Upside Down Cake

Regard it just as desirable to build a chicken house as it is to build a cathedral.
Frank Lloyd Wright

Chickens :: Pure Grace Farms I took the first step today and have decided to come clean. To say I am embarrassed, ashamed and proud all at the same time would not go too far. There will be no more sneaking on Pinterest late at night to catch a glimpse of the forbidden fruit… Google searches a thing of the past. I’m a new woman. Ready to face my addiction head on with no fear.

Chickens :: Pure Grace Farms You see, I woke up with chickens on my mind yet again this morning. Day and night these cute little feathery creatures, with antics that could make me double over in laughter, are my obsession. Today the light bulb finally came on. I see a little clearer now and I must admit it. I have a problem.

Strawberry Rhubarb Upside Down Cake I have begged, cried, and cajoled my poor husband to no end (with no success I might add), to bend the rules of our little community and build me a chicken coop to house a few of these little feathered friends. Unfortunately, where we live, even though the land is plentiful, there is a strict association code; no chickens allowed. The rule is archaic, biased, and just plain silly; but a rule nonetheless. I must either give up this pipe dream, head over to Chickens Anonymous or take action.

Strawberry Rhubarb Upside Down Cake So, today the buck stops here (or chickens, because bucks, elk, and wild turkeys are okay with our association). I can no longer sit idly by and allow this injustice to continue. It is time to marshal a few forces and set about to change this silly rule. Stay tuned. I do have a problem…time to fix it!

Strawberry Rhubarb Upside Down Cake Today’s featured recipe is a Strawberry Rhubarb Upside Down cake. I searched high and low for a recipe that would pair these two Spring fruits and came up short every time. I wanted to bake something that would bring out the sweet and tart elements without overpowering either one. Most recipes called for way too much sugar, so I decided to put on my creative thinking cap and loved how this one came out. Hope you do too!

Strawberry Rhubarb Upside Down Cake

5.0 from 1 reviews
Strawberry Rhubarb Upside Down Cake
 
Ingredients
  • 2 sticks unsalted butter, divided, room temperature
  • 1 pound rhubarb, trimmed and cut diagonally about ½ inch thick
  • 1 pound fresh strawberries, stems removed and cut in half
  • 1½ cups raw sugar, divided
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ tsp baking soda
  • 1½ tsp sea salt
  • Zest from ½ lemon
  • Juice from ½ lemon
  • 2 large eggs
  • 1 cup Buttermilk
Instructions
  1. Preheat oven to 350 degrees.
  2. Butter two 9 inch round cake pans.
  3. Dot each pan with 4 tablespoons butter (cut into pieces).
  4. Toss rhubarb with ½ cup sugar; let stand for several minutes. Toss again, and spread evenly between the two cake pans.
  5. Place strawberry halves between rhubarb, cut side up, dividing evenly between the two cake pans.
  6. Once rhubarb and strawberries are prepared, make cake batter.
  7. Whisk together flour, baking powder, baking soda and 1½ teaspoons salt in medium size bowl and set aside.
  8. Beat remaining stick of butter and 1 cup sugar with a mixer on medium speed until pale and fluffy.
  9. Add lemon juice and zest, beat well.
  10. Beat in eggs, 1 at a time, until incorporated, scraping down sides of bowl.
  11. Add flour mixture a little at a time, alternating with buttermilk, beating until smooth. Spread evenly over rhubarb, dividing evenly between the two pans.
  12. Bake at 350 degrees for 45 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
  13. Remove cakes from oven and cool on wire rack for 10 minutes. Invert cakes onto plates, being careful of the hot rhubarb topping. Don't wait until cake is entirely cooled as rhubarb mixture will stick.
  14. Optional: once cakes are cooled, cake may be wrapped and frozen.

 Inspiration from Martha Stewarts Rhubarb Upside Down Cake

Strawberry Rhubarb Upside Down Cake

 

Strawberry Rhubarb Upside Down Cake Recipe was shared with:

The Cookie Puzzle: Party in Your PJ’s

Juggling Real Food and Real Life: Let’s Get Real

Le Moine Family Kitchen: The Wednesday Roundup

Happy and Blessed Home: Family Fun Friday

The 21st Century Housewife: Heart and Soul Thursday Blog Hop

Living Well, Spending Less: Thrifty Thursday

Make Ahead Meals for busy Moms: Melt in Your Mouth Monday

How to Freeze Rhubarb in 3 Easy Steps

 

I searched the internet this morning for a rhubarb quote, determined to find something suitable to set off today’s post on how to freeze rhubarb. I mean really folks, a little inspiration here please. This is rhubarb we are talking about. I was easily supplied with the basics of Rhubarb via google…

rhu-barb   /ˈro͞oˌbärb/  noun 

  1. the thick leaf stalks of a cultivated plant of the dock family, which are reddish or green and eaten as a fruit after cooking.
  2. the large-leaved Eurasian plant that produces rhubarb.

 

Now don’t you feel informed?  But nowhere else does anyone have much to say about this good old tasty fruit.  

How to Freeze Rhubarb in 3 Easy Steps Determined not to let this obstacle stand in my way, I made a feeble attempt at an ode to the Rhubarb…and sorry to say, failed miserably. 

Poor neglected rhubarb. I would like to lift your spirits my little tart fruit and elevate your stature with all my heart, but alas, I am forced to leave my readers with a quote from the movie Batman, of all things. Spoken to Bruce Wayne by the Joker and referring to his relationship with Vicki Vale.

Never rub another man’s rhubarb! – The Joker

I feel your shame rhubarb, I feel your shame.

How to Freeze Rhubarb in 3 Easy Steps

How to Freeze Rhubarb in 3 Easy Steps
 
Ingredients
  • Fresh rhubarb stalks
Instructions
  1. Remove leafy stems from rhubarb, rinse well and pat dry. Cut rhubarb on diagonal in 1" to 1½" slices.
  2. Place rhubarb on parchment lined baking sheet, spaced without touching.Freeze until firm.
  3. Remove from freezer, place rhubarb in heavy duty freezer bag. Label and date, and return to freezer.