Rhubarb Platz - Fiberglass RV


Reply
 
Thread Tools Search this Thread Display Modes
 
Old 06-02-2007, 09:15 PM   #1
Senior Member
 
CharlynnT's Avatar
 
Trailer: Boler 17 ft
Posts: 510
Rhubarb Platz

Preheat your oven to 350 degrees.
Grease a 9X13 pan.

In the food processor [or large bowl] put . . .

1 cup flour
1/2 cup sugar
1 tsp. baking powder
1/4 cup butter
Combine until crumbly [or cut the butter into the above ingredients with a pastry blender]

Add in 1/2 cup milk
1 fresh egg
1 tsp. vanilla [or almond extract]

Spread into the prepared pan
Top with diced fresh or frozen rhubarb

Make the topping . . .
1 1/2 cups of flour
1/2 cup of butter, melted
1 1/2 cup of sugar
Combine the flour, sugar and butter to make crumbs and sprinkle over the fruit.

Bake until golden brown . . . about 30 minutes.

----

What does "platz" mean? In German, it means "place", the place you put your fruit. In my family, it means Grandma's dessert! (Fight with the cousins for Seconds and Thirds. Serve with ice cream or whipped cream if you have such.)
__________________

__________________
CharlynnT is offline   Reply With Quote
Old 06-03-2007, 01:26 PM   #2
Senior Member
 
Kathy & Doug Roach's Avatar
 
Trailer: 81 Trillium 5500 (Pearl)
Posts: 145
Thanks for the recipe. I got some rhubarb last week and didn't know what to make. I blanched it and put it in the freezer waiting for a simple recipe.

I look forward to trying this.

Kathy
__________________

__________________
Kathy & Doug Roach is offline   Reply With Quote
Old 06-04-2007, 09:03 AM   #3
Senior Member
 
Des Nolan's Avatar
 
Name: Des and Diane (D & D)
Trailer: Boler 1300, 1977 (#2033, "L EGGO")
Ontario
Posts: 260
Quote:
Thanks for the recipe. I got some rhubarb last week and didn't know what to make. I blanched it and put it in the freezer waiting for a simple recipe.

I look forward to trying this.

Kathy

Thanks Charlynn, that recipe looks like a winner.

P.S. to Kathy; we don't bother to blanch our rhubarb (from the garden) -- just rinse it off, cut it into bite sized pieces, bag it and throw it into the freezer.

Diane
__________________
Des Nolan is offline   Reply With Quote
Old 06-05-2007, 01:26 AM   #4
Senior Member
 
CharlynnT's Avatar
 
Trailer: Boler 17 ft
Posts: 510
Quote:
we don't bother to blanch our rhubarb (from the garden) -- just rinse it off, cut it into bite sized pieces, bag it and throw it into the freezer.

Diane
Yeah, that's true: rhubarb is so tough and stringy when fresh but mushes down nicely when cut up and baked.

Yesterday I was planning to bake but it was too hot and then we dropped by a friend's place who was baking muffins (brave, brave girl!) The crumble-top muffins had just come right out of the oven, so she asked me to check if the inside was done -- and what did I find????

Rhubarb! (Okra standing in for dancing Rhubarb)

I was so happy!
__________________
CharlynnT is offline   Reply With Quote
Old 06-11-2007, 11:12 PM   #5
Senior Member
 
CharlynnT's Avatar
 
Trailer: Boler 17 ft
Posts: 510
I am eating fresh baked rhubarb platz as I type!

It is just right except that it seems to be missing a dozen cousins. And it wasn't served from a giant pan (I halved the recipe). Plus, there are no mosquitoes.

Ah, fruit of the spring time, sweetened vegetable of my youth, prairie sugar pie!
__________________
CharlynnT is offline   Reply With Quote
Reply


Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Rhubarb, the Okra of fruits? Gigi Camp Cooking, Food & Recipes 28 10-25-2006 08:05 AM

» Upcoming Events
No events scheduled in
the next 465 days.
» Virginia Campgrounds

Reviews provided by


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -6. The time now is 05:11 PM.


Powered by vBulletin® Version 3.8.8 Beta 1
Copyright ©2000 - 2017, vBulletin Solutions, Inc.