Beginning in May I am embarking on a relationship with TheDailyMeal.com where I will be focusing on holiday baking and desserts, as well as other baking related content. They are the fastest growing food site on the web – and growing! I am thrilled to be welcomed into their community and will be linking content here along with what I develop exclusively for them. For instance, for Mother’s Day you will find an exclusive recipe posted at TheDailyMeal, but I will be taking that recipe and spinning it into another recipe for my readers right here. Related content, but unique to each site. Stay tuned for more information, In the meantime, make sure to check them out.
Hint: Buy some bananas right now so they are nice and ripe….I will be posting a new recipe here by the end of the week.
June 6, 2013
I’m crazy for rhubarb. I absolutely love recipes that feature a sweet and tart flavor profile and while lemon might be the first ingredient that comes to mind, in Springtime I reach for rhubarb. The tart filling in this pie is counter-balanced nicely with a sweet and very crunchy streusel topping. I harvest mine right from my friend’s garden. Some supermarkets carry it but check farmer’s markets too. Make sure to trim away any leaves, as they are poisonous! No worries with the stalks of this vegetable, though. Many rhubarb pies feature strawberries as well….this Rhubarb Oat-Brown Sugar Streusel Pie has 100% rhubarb filling. I like leftovers for breakfast with a dollop of plain Greek yogurt.
This lattice version below can be found at TheDailyMeal.com