Tag: spring baking

Lemon Raspberry Streusel Muffins

Lemon Raspberry Streusel Muffins

If you’re in need of a little comfort right now, grab a whisk and whip up a batch of Lemon Raspberry Streusel Muffins. Now you can enjoy light and fluffy, bakery-style muffins at home. These delicious muffins are lightly flavored with lemon, chock-full of sweet […]

Carrot Cake Shortbread Cookies

Carrot Cake Shortbread Cookies

Now just what the heck are Carrot Cake Shortbread Cookies you might ask? This dessert mashup takes all the flavors that you love from carrot cake and bakes them into a perfectly delicious sandwich cookie. With notes of caramely brown sugar, lots of vanilla, and […]

The BEST Rhubarb Meringue Pie

The BEST Rhubarb Meringue Pie

I’ve got pretty high standards especially when it comes to desserts. So when I tell you this is The BEST Rhubarb Meringue Pie out there you better believe it’s the truth! Rhubarb Meringue Pie is a Springtime favorite in these parts. The base is a traditional Pennsylvania Dutch pie crust recipe filled with a sweet and creamy rhubarb custard filling and finished off with a no-fail meringue topping. It’s the absolute perfect balance of sweet and tart, kind of like lemon meringue but with a completely different flavor. This pie takes a little bit of effort but the rave reviews that you’ll receive when it’s done are totally worth the extra steps. Plus I’ll be here the whole time to walk you through it.

Here’s all you’ll need: flour, salt, sugar, shortening, eggs, vinegar, cold water, rhubarb, flour, heavy whipping cream, corn starch and cream of tartar.

The BEST Rhubarb Meringue Pie ingredients list #rhubarbpie #rhubarbrecipes #easterdessert #springdesserts #holidaypierecipe #homemadepiecrust #easymeringue

Ok so really this recipe is three parts: the pie crust, the filling, and the meringue topping. We’ll start at the bottom and work our way up. So let’s cross that pie crust off the list. Combine 3/4 cup flour, 1/4 teaspoon of salt, 1/4 teaspoon of sugar, and shortening in a small bowl. Cut in the shortening until the mixture is crumbly. A pastry blender is a great tool for this step (plus they’re really inexpensive), but if you don’t have one on hand a fork or even your bare hands will work just fine.

Flour, salt, sugar and shortening are combined in a small bowl. #rhubarbpie #rhubarbrecipes #easterdessert #springdesserts #holidaypierecipe #homemadepiecrust #easymeringue

Next combine the vinegar and 1 tablespoon of a lightly beaten egg. Pour over the crumb mixture. Gradually add 4-1/2 teaspoons of water and mix with a fork until a ball forms. Cover and refrigerate for one hour or until the dough is easy to handle.

Homemade pie crust in a glass bowl. #rhubarbpie #rhubarbrecipes #springtimerecipes #easterrecipes #easterdessert

Once the dough is firm enough to handle, roll it out on a lightly floured surface. Roll the dough large enough to fit a 9-inch pie plate. Trim the pastry to a 1/2-inch around the edge of the pie pan and flute the edges. Basically we’re just crimping down the edges. An easy way to do this is to fold over the edge one time. Then I like to go around the whole pie and press my finger into the crust to form little indentations. That’s it! We have a nicely flute pie crust. Easy as…you guessed it…PIE!!!

The pie crust is fitted to a 9-inch pie plate with fluted edges. #rhubarbmeringuepie #rhubarbpie #rhubarbdessert #bestrhubarbrecipes #springtimepie #easterdessert

Chop the rhubarb into small chunks. Don’t be intimidated if you’ve never worked with this colorful crop. It has a very similar look and feel to celery. This brightly colored plant is actually a vegetable but often used in combination with fruits. It can easily be grown in the garden and is known as a hardy and problem-free perennial. 

Chopped rhubarb in a bowl. #rhubarbpie #meringuetoppedrhubarbpie #rhubarbpiewithmeringuetopping #homemaderhubarbpie #rhubarbrecipes

Now onto that deliciously creamy custard filling. In a medium sized bowl whisk together 1 cup of sugar, 2 Tablespoons of flour, a sprinkle of salt, 2 large egg yolks, and 1 cup of heavy whipping cream. Save the egg whites and set them aside. We’ll be using them a little bit later.

Sugar, flour, salt, egg yolks, and heavy whipping cream whisked together in a medium sized bowl. #howtomakerhubarbpie #bakingwithrhubarb #rhubarbdesserts #rhubarbmeringuepie #springpie

Place the rhubarb into the pie crust. Pour the custard filling over the top to cover. Bake in a 350 degree preheated oven for 60-70 minutes. You’ll know that it’s done when the filling is just set and the pie jiggles when gently shaken.

Custard filling is poured over chopped rhubarb in a pie crust. #rhubarbpie #rhubarbdessert #rhubarbrecipes #easterpie #easterdessert #springtimedessert

Meanwhile as the pie bakes we can prep the meringue. Add 4 teaspoons sugar and cornstarch to a small sauce pan. Gradually add in 1/3 cup of water and stir to combine. Bring the mixture to a boil and cook 1-2 minutes, stirring constantly, until the mixture is thickened. Cool this mixture to room temperature and set aside.

Remember those egg whites that we set aside earlier? Place the egg whites and cream of tartar in a small bowl and beat with a hand mixer until nice and frothy.Egg whites and cream of tartar beaten together in a small bowl with a hand mixer. #rhubarbpie #meringuepie #easterrecipes #easterdessert #rhubarbrecipe

Then add in the cornstarch mixture and beat on high until soft peaks form. Soft peaks will barely hold their shape. and flop over immediately when the beaters are lifted. Gradually mix in the remaining 1/3 cup of sugar, 1 Tablespoon at a time and beat on high until stiff glossy peaks form and sugar is dissolved. To achieve this consistency you’re going to have to crank that hand mixer all the way up to its top speed and keep it up there for at least 5 minutes. I find it best to move the hand mixer in a back and forth motion while mixing. Every 30 seconds or so I’ll give it a swirl around the entire bowl. Stiff or firm peaks stand straight up when the beaters are lifted. If you’re working with a five speed mixer this process can take a little longer. Don’t give up on it!

Meringue topping beaten to achieve stiff peaks. #rhubarbpie #rhubarbmeringuepie #rhubarbdessert #dessertrecipes #springtimedesserts

Once the pie is set remove from the oven. Carefully spread the meringue over the hot filling all the way up to the crust. Pop it back in the oven and bake for an additional 15 minutes or until the meringue is golden brown.

Meringue is spread over the top of the rhubarb pie. #rhubarbpie #rhubarbrecipes #rhubarbdessert #howtouserhubarb #reciepsthatuserhubarb #springtimebaking Remove from the oven and cool for 1 hour on a wire rack. Rhubarb Meringue Pie must be stored in the refrigerator. And I would even argue that it’s best served cold. Of course I won’t be refusing a warm from the oven piece any time soon either! Seriously though…could there be a more perfect slice of pie?!? This one’s tough to beat. If you love rhubarb then you’ll absolutely love our Rhubarb Ice Cream and Rhubarb-b-q Chicken Drumsticks recipes too!

The BEST Rhubarb Meringue Pie by Happylifeblogspot #rhubarbpie #rhubarbrecipes #easterdessert #springdesserts #holidaypierecipe #homemadepiecrust #easymeringue

The BEST Rhubarb Meringue Pie

March 15, 2020
: 8 servings
: Medium

By:

Ingredients
  • PIE CRUST:
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/4 cup shortening
  • 1 tablespoon beaten egg, room temperature
  • 1/4 teaspoon white vinegar
  • 3 to 4-1/2 teaspoons cold water
  • FILLING:
  • 3 cups chopped fresh rhubarb
  • 1 cup sugar
  • 3 tablespoons all-purpose flour
  • Dash salt
  • 3 large egg yolks
  • 1 cup heavy whipping cream
  • MERINGUE:
  • 4 teaspoons plus 1/3 cup sugar, divided
  • 2 teaspoons cornstarch
  • 1/3 cup water
  • 3 large egg whites, room temperature
  • 1/8 teaspoon cream of tartar
Directions
  • Step 1 Combine 3/4 cup flour, 1/4 teaspoon of salt, 1/4 teaspoon of sugar, and shortening in a small bowl. Cut in the shortening until the mixture is crumbly. Combine the vinegar and 1 tablespoon of a lightly beaten egg. Pour over the crumb mixture. Gradually add 4-1/2 teaspoons of water and mix with a fork until a ball forms. Cover and refrigerate for one hour or until the dough is easy to handle.
  • Step 2 Roll the dough large enough to fit a 9-inch pie plate. Trim the pastry to a 1/2-inch around the edge of the pie pan and flute the edges. Chop the rhubarb into small chunks and place in the pie crust.
  • Step 3 In a medium sized bowl whisk together 1 cup of sugar, 2 Tablespoons of flour, a sprinkle of salt, 2 large egg yolks, and 1 cup of heavy whipping cream. (Set the egg whites aside for later). Pour the custard filling over the top to cover.
  • Step 4 Bake in a 350 degree preheated oven for 60-70 minutes. You’ll know that it’s done when the filling is just set and the pie jiggles when gently shaken.
  • Step 5 Add 4 teaspoons sugar and cornstarch to a small sauce pan. Gradually add in 1/3 cup of water and stir to combine. Bring the mixture to a boil and cook 1-2 minutes, stirring constantly, until the mixture is thickened. Cool this mixture to room temperature and set aside.
  • Step 6 Place the egg whites and cream of tartar in a small bowl and beat with a hand mixer until nice and frothy. Add in the cornstarch mixture and beat on high until soft peaks form. Gradually mix in the remaining 1/3 cup of sugar, 1 Tablespoon at a time and beat on high until stiff glossy peaks form and sugar is dissolved. Stiff or firm peaks stand straight up when the beaters are lifted.
  • Step 7 Once the pie is set remove from the oven. Carefully spread the meringue over the hot filling all the way up to the crust. Pop it back in the oven and bake for an additional 15 minutes or until the meringue is golden brown.
  • Step 8 Remove from the oven and cool for 1 hour on a wire rack. Store in the refrigerator. Enjoy!

We’d love to hear from you! Leave us your comments and love down below.

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Skillet Potato Rolls

Skillet Potato Rolls

I absolutely do not have the will power to keep Skillet Potato Rolls in the house. And I’m not ashamed to admit it. I will just keep devouring ’em til they’re gone. These made from scratch dinner rolls are light and airy and oh so […]

Streusel Topped Blueberry Muffins

Streusel Topped Blueberry Muffins

Streusel Topped Blueberry Muffins are a fun spinoff on a classic breakfast staple. These simple homemade muffins can’t be beat! The cinnamon-sugary streusel topping is an absolute must!! It totally makes this recipe by adding the perfect amount of sweetness. These delicious homemade muffins are […]

Amish Cinnamon Bread

Amish Cinnamon Bread

Amish Cinnamon Bread is sure to be a hit! You’re gonna fall in love with this easy, no knead, quick bread. This sweet bread is tender and moist, loaded with cinnamon swirls and then topped with even more cinnamon and sugar. Soft in texture and dare I say, cake-like even, this delicately spiced bread is perfect for breakfast, dessert, or just about any time in our house! Our easy to follow instructions will have you cutting off a thick slab in no time.

Here’s all you’ll need: butter, sugar, egg, buttermilk, flour, baking soda, and cinnamon.

Amish Cinnamon Bread ingredients list

Let’s start by creaming the butter, 1 cup of sugar, and egg. In a large bowl blend with a hand mixer on medium low speed. I nuked my butter in the microwave for 30 seconds to soften. This girl never has the time to soften her butter! Maybe someday when I’m retired I’ll just sit around all day waiting for butter to soften.

Cream together the butter, sugar, and egg.

Next mix in the baking soda, buttermilk, and flour. I added the milk first and then mixed in the flour 1/2 a cup at a time. The batter will be thick! If you don’t have buttermilk on hand, you can use this handy trick. Add a tablespoon of lemon juice or white vinegar to a cup of milk and let sit for 5-10 minutes. Voila! You now have a buttermilk substitute. And I promise you won’t taste the lemon juice or the vinegar. Really!

Next mix in the baking soda, milk, and flour.

Now pour half of the batter into a greased loaf pan. This one’s an 8″ X 4″ size. You can use a 9″ X 5″ as well and adjust the baking time. Spread the batter so it’s nice and even.

Pour half the batter into a greased loaf pan.

Meanwhile combine the cinnamon and 1/3 cup of sugar in a small bowl. Mix it all up! Sprinkle about 3/4 of the cinnamon sugar mixture on top of the batter. Save the remainder of it.  We used to sprinkle cinnamon and sugar on our toast at my Grandma’s house as kids. We loved it so much that she even gave us our own little cinnamon sugar shaker to use!

Combine the cinnamon and sugar. Sprinkle 3/4 of the mixture on top of the batter.

Top with the remaining batter. Spread with a spatula to smooth. You can easily double this recipe and make two loaves of Amish Cinnamon Bread. One to keep and one to share! Or both to keep…I’m not here to judge!

Top with the remaining batter. Spread with a spatula to smooth. 

Sprinkle with the remaining cinnamon sugar mixture. Then very carefully swirl with a knife. Place the knife all the way into the batter. Don’t forget we’re swirling that middle layer too! I dragged my knife across short ways and long ways a bunch of times to get this little swirl pattern that I have going here. But you can get all twisty and silly if you want. March to the beat of your own drum! Don’t worry too much about how it looks. It will all blend together while baking.

Sprinkle with the remaining cinnamon sugar mixture. Swirl with a knife.

Bake in a 350 degree oven for 45-55 minutes or until a toothpick inserted in the middle comes out clean. 8″ X 4″ pans will be more towards the 55 minute mark. If you’re using a bigger loaf pan like a 9″ X 5″ you’ll be more on the 45 minute end. Remove from the oven and cool in the pan for 20 minutes. Serve warm or cold. Slather with butter or eat it plain. Amish Cinnamon Bread is pretty fabulous any way you slice it!

Amish Cinnamon Bread by happylifeblogspot.com #cinnamonbread #quickbread #amishcinnamonbread #sweetbread

Amish Cinnamon Bread

April 7, 2018
: 16 (makes one loaf)
: Easy

By:

Ingredients
  • 1/2 cup butter, softened
  • 1 cups sugar
  • 1 eggs
  • 1 cups buttermilk
  • 2 cups flour
  • 1 teaspoons baking soda
  • Cinnamon/sugar mixture:
  • 1/3 cups sugar
  • 1 teaspoons cinnamon
Directions
  • Step 1 In a large bowl, cream butter, 1 cup of sugar and the egg.Mix in the baking soda, buttermilk, and flour.
  • Step 2 Pour half of the batter into a greased 8″ X 4″ loaf pan.
  • Step 3 Combine the cinnamon and 1/3 cup of sugar in a small bowl. Sprinkle 3/4 of the cinnamon sugar mixture on top of the batter.
  • Step 4 Top with the remaining batter. Sprinkle with remaining cinnamon sugar mixture. Gently swirl with a knife.
  • Step 5 Bake in a 350 degree oven for 45-55 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and cool in the pan for 20 minutes. Enjoy!

We’d love to hear from you! Leave us your comments and love down below!

If you’re excited about this recipe, then you’ve gotta try our Big, Fat, Oeey, Gooey Cinnamon Buns!!!

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Chewy M&M Cookies

Chewy M&M Cookies

Guys!!! I don’t like to brag but…..I found it!!! These Chewy M&M Cookies are THE HOLY GRAIL of cookies. They’re the best!! Like buttery soft, deliciously chewy, eat the whole dang batch kind of cookies. That’s if you can even get the cookie dough into […]

Strawberry Crumb Cake Muffins

Strawberry Crumb Cake Muffins

Back in July, me and the hubs took a little daycation to Becker Farms to sample some beer, wine, and do a little fruit picking out in the fields. I had always enjoyed apple picking here in my younger years on school field trips, so […]