WARNING - Two-Recipe post incoming!
When did you first try rhubarb? For good or for bad I tried it for the first time in my life, in a muffin, last week. That's it. The veg is not popular where I come from and although it is extremely popular in the UK, this is the first time I thought it probably wouldn't be such a bad idea to try it.
However I didn't go any further than muffins.
The rhubarb itself is quite sour, but with enough sugar it only adds pleasant sourness to the overall taste.
Btw, the same (about the sourness) applies for red plums as well. Although they are a bit less sour than rhubarb and more sweet. I'd say they are sour-sweet.
That's why I thought they'd work well in a tarte tatin - I like to experiment with different fruit for this dessert, but the truth is it always works! To make the mini tartes I just caramelised some sugar with butter in a 12 nest muffin tin, placed the sliced plums there, covered with the batter and baked! It's that easy.
Removing the tartes from the nests was not that easy though, but still manageable, especially if you oil the muffin tin well beforehand, and then help the cakes to release by separating them from the tin using wood spatula, or whatever instrument is relevant.
At the end, I'd say Plums WIN.
Sorry about the rhubarb, but they just tasted better to me.
Might be because I am more familiar with their taste, we've always had plum trees in the houses I've lived. The tree has been popular you see.
Tastewise, my son (2 years) didn't like any of them I suppose both were too sour for him. And he really did try to like them :D Especially after he took part in the making :)
Anyway, I'm thinking of giving rhubarb another chance. I was told it works for savoury recipes as well.
Which one would be your winner?
Spiced Plum Mini Tartes Tatin:
12-nest muffin tin
3 tbsp sugar
3 tbsp vegetable oil
1 cup self raising flour - sifted
6 tbsp ground almonds
1 full tbsp cardamom powder
1/3 tsp cinnamon
1/4 tsp ground ginger
5 red plums
12 tbsp sugar
20 gr butter - divided into the 12 muffin nests
Oil the muffin tin very well. Place 1 tbsp sugar at the bottom of each nest and a slice of the 20gr butter. Place in the oven at 190 C and leave there until the sugar starts to become brown. Remove from the oven and set aside.
In the meantime wash and stone the plums, halve them and slice to the desired thickness. Arrange over the caramelised sugar in the muffin nests.
In a bowl beat the eggs with the sugar and oil. Add the spices, flour and ground almonds and mix until smooth.
Spoon over the sliced plums and bake at 180 C for 20-25 minutes.
Remove from the oven when ready and turn over until hot. Leave to cool.
1 large egg
1 (200 ml) cup of brown sugar
300 ml yogurt
1 cup self raising flour
140 ml vegetable oil
2 tsp ground cardamom
1/2 tsp cinnamon
1/2 tsp vanilla essence
2 cups fresh rhubarb stalks chopped to 2.5 thick pieces, then finely chopped.
Preheat the oven to 180 degrees.
In a bowl mix well the egg with the sugar. When starting to get smooth add the vegetable oil and incorporate smoothly.
Add the cardamom, cinnamon and vanilla with the flour and mix until smooth. Finally add the very finely chopped rhubarb and incorporate well.
Line a muffin tin with paper cases and spoon the muffin dough in them filling up to 3/4 of the paper case. Bake for around 30 minutes. Check if ready by insert a wooden stick inside and if t comes out clear - they are ready. If not leave for more 4-5 minutes.