Yorkshire Rhubarb: Difference between revisions
From Recipes
Jump to navigationJump to search
Created page with "{{RecipeSummary |PrepTime=35 min |CookTime=25-30 min @ 425° |Source=[http://www.startribune.com/lifestyle/taste/recipes/146141635.html StarTribune.com] |Yield=6-8 servings |R..." |
|||
| Line 23: | Line 23: | ||
Bake for 25 to 30 minutes, until crust is nicely browned. Cut in wedges and serve alongside any roasted meat or poultry. | Bake for 25 to 30 minutes, until crust is nicely browned. Cut in wedges and serve alongside any roasted meat or poultry. | ||
==== Notes ==== | |||
<references/> | <references/> | ||
[[Category:Rhubarb]] | [[Category:Rhubarb]] | ||
[[Category:Side Dish]] | [[Category:Side Dish]] | ||
Latest revision as of 01:19, 6 April 2012
| Summary | |
|---|---|
| Prep time | 35 min |
| Cook time | 25-30 min @ 425° |
| Source | StarTribune.com |
| Yield / serves | 6-8 servings |
| Rating | (unrated)
(But we must try it!) |
Ingredients
- 2 eggs
- 3/4 c milk
- 3/4 c flour
- 1/2 tsp salt
- 1/2 tsp dried thyme, or 1 tsp. fresh
- 2 slices bacon, cut in half-inch pieces
- 1 1/2 c rhubarb, cut in half-inch pieces
- 1/4 c packed light brown sugar
Preparation
In a blender, combine eggs, milk, flour, salt and thyme. Process until smooth. Set aside for 30 minutes.
Preheat oven to 425 degrees. Slowly fry bacon in a 10-inch oven-safe pan (cast iron is ideal).[1] Remove bacon from pan and drain on paper towels. Reheat the rendered bacon fat until sizzling, then pour the batter into the pan. Scatter rhubarb over the batter, then sprinkle with brown sugar and bacon.
Bake for 25 to 30 minutes, until crust is nicely browned. Cut in wedges and serve alongside any roasted meat or poultry.
Notes
- ↑ If you don't have an oven-safe pan, pour the bacon renderings into a similarly sized baking dish, then proceed with the recipe as directed.
