This month I’ve been baking more than usual. A gluten-free cheesecake for Mother’s Day (my mother and sisters are all on a gluten-free diet), rhubarb (yay! rhubarb!) cupcakes with a meringue topping, apple crumble, and rhubarb crumble. Sadly everything was eaten so quickly that there was no time to take pictures.
The crumbles are pretty easy:
- cream 1Tbsp butter with 1Tbsp sugar
- add some rolled oats and flour
- let the machine stir that for a little
- does it look crumbly? no? add more flour (intermittently) until it does
- clean and chop up rhubarb or apple or pear and place in a deep oven-proof dish
- cover with crumbly butter-mix (add a little more butter on top if you feel decadent)
- bake in preheated oven at 175°C for about 20 minutes
- serve warm with ice cream
The cheesecake is a little tricky and takes a while… but it is very creamy and very heavy.
The recipe is from one of my grandmother’s friends, Sadie. This is easy to make gluten-free if you’ve got gluten-free cookies or are willing to make a crust entirely of chopped nuts and butter… which I’m sure is delicious (but I’m allergic to nuts).
- beat wel 1.5 lbs cream cheese with 1.5 cups of sugar
- add four eggs and beat well
- add 1 cup of sour cream (i substituted some mascarpone) and beat well
- add either vanilla, bay leaves and espresso, or grand manier
- for the crust crumble 200-250g of cookies (I used gluten-free chocolate chip cookies) and either 1Tbsp flour or chopped nuts (or even just corn starch) and mix with 80g (1 stick) soft butter
- spread the cookie-butter-mix on the bottom and sides of your spring form
- wrap the spring form in tin foil on the outside
- add cheese mix
- pour water onto a deeper baking pan and set spring form in water
- bake in preheated oven at 125°C – 150°C for two to three hours
- turn oven off and leave cake in the oven for about another hour
- let cool before serving
The rhubarb cupcakes are not very difficult. The yield is ~18 cupcakes.
Of course you can get all fancy with the meringue and use a pastry bag to give it a more attractive form than you might achieve with a simple spoon.
You’ll need: 250g rhubarb, 150g butter, 100g sugar, pinch of salt, 3 eggs, 200g flour, 50g corn starch, 3 tsp baking powder, 4Tbsp milk, 100g confectioner’s sugar
- preheat oven to 175°C
- clean, peel and cube rhubarb
- cream butter with sugar and salt
- separate the eggs and pour the yolks into the butter-mix
- combine flour and baking powder and slowly add to the butter mix
- add the milk to the butter-mix
- with a spoon or spatula mix in the rhubarb by hand
- add cupcake paper cups to muffin form and fill each about 2/3 with dough
- bake for about 20 minutes (less if your making mini-cupcakes)
- with a clean whisk vigorously beat egg whites until firm, slowly adding confectioner’s sugar towards the end
- take cupcakes out of oven, spoon a little egg-white onto each one
- bake for another 10 minutes or until the meringue has a good color.
- let cool before serving
I promise these all turned out fine the first time I tried them and they are great crowd pleasers, though you might want to reserve the warm crumble for evenings or cooler days.