Welcome to Happylifeblogspot! A food blog with drool worthy recipes
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 […]
Looking for a fun way to use up some overripe bananas? Well friends, let me introduce you to White Chocolate Banana Cream Truffles! Truffles are an easy dessert to make because they’re no bake. This delicious version is a combination of Golden Oreos and ripe […]
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.
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.
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.
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!!!
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.
Now onto that deliciously creamy custard filling. In a medium sized bowl whisk together 1 cup of sugar, 3 Tablespoons of flour, a sprinkle of salt, 3 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.
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.
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.
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!
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.
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!
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Happy Spring my friends! Nothing says Springtime quite like these gorgeous little Lemon Meringue Cupcakes, don’t ya think? Add a little sunshine to your life with this cute lemony treat. These show stopping cupcakes are a fun spinoff on the classic and very delicious lemon […]
Easy Tuscan Roasted Asparagus is not only the perfect Spring side dish, but also one of our favorite recipes to make year round! Oven roasted and flavored with lemon and garlic this family friendly vegetable is something that everyone can agree on. This simply irresistible […]
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 light and fluffy, bake up perfectly golden and are just bursting with blueberries in every bite! Make a big batch and watch them delight at your next breakfast or brunch gathering.
Here’s all you’ll need: butter, sugar, an egg, vanilla extract, flour, baking powder, salt, milk, blueberries, and cinnamon.
In a large bowl cream the softened butter and 1/3 cup of sugar. You know I nuked it! Melted butter is fine too. Ain’t nobody got time to soften butter. But seriously, now’s a good time to leave 1/4 cup of butter out (half a stick). We’re going to need it later for the streusel topping. Streusel Topped Blueberry Muffins aren’t your typically overly sweet blueberry muffins which helps to showcase the streusel topping. Next beat in the egg and the vanilla. Mix well.
Mix in the baking powder, salt, and 1/3 cup of flour. Then alternate blending the flour and the milk. If we add all the flour at once it’ll be too flaky to mix. And if we add all the milk it gets too soupy. So we’re going to add 1 cup of flour and 1/2 a cup of milk and blend. Then add the other another cup of flour and another 1/2 cup of milk and blend until just combined. And now we have our perfectly mixed batter! Ta-da!!
Then gently fold in the blueberries. You can use fresh or frozen, whatever you’ve got is fine! I opted to go with fresh. If you opt for frozen, remember to thaw them before hand. I say gently because our goal is to try and keep the blueberries intact. It helps to keep the muffins moist and gives you that perfectly juicy blueberry flavor explosion in every bite!
Fill a muffin pan with 12 paper-lined baking cups (or silicone baking cups) or lightly grease with cooking spray. Spoon the batter into each individual cup. We’re shooting for them to be about 2/3 of the way fill. Don’t worry if you overdo it. You’ll just end up with bigger muffins. I know…poor you…right?!? If you have super cute baking cups you might want to try this little trick I like to use. Dump a little uncooked rice (brown or white will do) into the bottom of each muffin cavity. Then set your baking cup on TOP of the rice. And then fill the baking cup just as you normally would. The rice helps to prevent the paper baking cup from getting all greasy. Works like a charm!
Now it’s time to make that fabulous crumb topping! Add the softened butter, cinnamon, 1/3 cup of flour, and 1/2 cup of sugar to small bowl. And let’s just cut to the chase. Anytime a recipe needs to be “cut with a knife” takes way to long to cut with a knife. I end up trying that for like hmm…30 seconds and then dive right in and squish it with my hands. Yup! That’s the fancy technical term! It’s so much faster and so much easier (and so much more fun!) in my opinion. Don’t be afraid to get your hands dirty!
Then sprinkle the streusel topping on top of the blueberry muffins. Gently press the streusel into the muffin top a little bit to hold it all in place. Really make sure you load em up! It seriously is the best part!!
Bake in a 375 degree preheated oven for 25-30 minutes or until browned. These babies got pulled around the 27 minute mark! I love how you can actually SEE blueberries in every. single. muffin! Cool in the pan for 5 minutes before removing.
Obviously Streusel Topped Blueberry Muffins are a little slice of Heaven when served warm out of the oven! Slice one in half and add a little pad of butter. OMG!! PERFECTION!! BUT…..I’m not one to turn down a cold muffin either. Warm or cold, I’ll be snacking on these all week! If you think these look fab, our Strawberry Crumb Cake Muffins will make ya melt!
We’d love to hear from you! Leave us your comments and love down below!
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Hi There! I’m Lisa. I’m a lover of all things crafty, creative, DIY, and delicious!!! Oh yeah and puppies too! I love cooking and baking for my friends and family but especially WITH my friends and family. I show my greatest affection through food. If I cook or bake for you, it means I really like you!
