Friday, May 22, 2015

Roasted Strawberry-Rhubarb Buckwheat Biscuit Cake

Happy Memorial Day weekend, friends! I have this to die for strawberry-rhubarb biscuit cake. Ah-mazing.

Before we get to the food, I have to share how difficult it has been to get this post up. My cat has been a relentless snuggle bean. I can't sit down without her showing up and climbing into my lap.

I often complain how she doesn't give me enough loving, finding it very hard to kick her off my lap. When she was too slow to get on my lap before my computer, she still climbs on. Sprawled out, one leg on the keyboard, belly up. Cuteness.

As I write this she is sitting on my belly giving me the stink-eye. She has obviously claimed my lap as her own and has some computer jealousy.

It may be that she knows her mother, me, is about to leave her for two weeks and she wants all the snuggles she can get before that day arrives.

Now about this cake, cobbler, fruit and biscuit situation. It is maybe the most delicious thing I've ever made. I had frozen strawberries from last summer and rhubarb from the farmers market.

If you are using frozen berries, be sure to drain them. If you don't, you'll end up with way too much liquid. Which is bad. We don't want that. Set them in a strainer overnight on the counter or in the refrigerator.

Did I mention how easy this is to make? It took like 45 minutes all together, including dishes. The cake was gone in about the same amount of time. Remember, this is a judge free zone.

The biscuits come together really quickly, they are fairly doughy and dense, not so light and fluffy, but it worked for me. Using all white flour is totally acceptable.

I sort of just used what I had on hand. You could substitute creme fraiche or sour cream for the yogurt.

Roasting the fruit results in a super jammy and buttery consistency. I would have slathered it all over myself, if I had more of it. That is right, it is that good.

It is so good you want to sit down all alone, dim the lights and turn on your favorite cooking show and savor the moment.

for the fruit:
2 cups rhubarb, cut into 1/4 inch pieces
2 cups strawberries, fresh or frozen, if frozen, defrost and drain first
2 tablespoons granulated sugar
1/2 teaspoon vanilla
1/2 vanilla bean, scraped
2 tablespoons cornstarch
3 tablespoons butter
for the biscuits:
1 cup all purpose flour
1/2 cup buckwheat flour
1 1/2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon sea salt
8 tablespoons butter, cold, cut into quarter inch cubes
1/2 cup full fat greek yogurt or creme fraiche
1/2 vanilla bean, seeds removed and scraped
for the egg wash:
1 large egg
splash of water or milk
brown sugar

  1. Place a rack in the middle of the oven, preheat the oven to 375F. 
  2. In a medium bowl, combine the first six ingredients for the fruit, tossing to fully coat the fruit. Place the fruit mixture into an 8-inch oven proof skillet or metal baking dish, placing small pads of butter on top of the fruit. Place in the oven to roast for 12 to 15 minutes. While the fruit roasts, prepare the biscuit dough.
  3. To make the biscuits, in a medium bowl whisk together flour, sugar, baking powder and salt. Add the cold butter and vanilla bean seeds and use your fingers to quickly break the butter down into the flour and sugar mixture. Some of the butter pieces will be the size of oat flakes, others will be the size of small peas.
  4. Create a well in the center of the flour mixture and add the cold yogurt . Stir with a spoon. The mixture will be rather wet. Shape the dough into a rough disk, dividing the dough into 6 pieces. Brush the top of each biscuit with the egg wash (whisk together one egg with a splash of milk or water) and top with brown sugar.
  5. Remove the strawberries from the oven and carefully place the biscuits over the hot strawberries. Return the skillet to the oven and bake for another 15-20 minutes, or until the biscuits are cooked through and the biscuits are golden.
  6. Remove from the oven, allow to cool until the strawberries are no longer bubbling, and serve warm.

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