Buttermilk Poundcake Pie with Strawberry Rhubarb

As part of the memorial day feast I made a constructed dessert and needed a little pound cake. (That’s coming soon). I had a LOT of left over batter and Strawberry- Rhubarb compote so I baked it in a pie pan. I chose a pie pan mostly because I didn’t have a loaf pan where I was but none the less it came out really nice.

Poundcake

Ingredients

• 3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter
• 3 cups white sugar
• 6 eggs
• 1 teaspoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cup buttermilk

Instructions

1. Preheat oven to 325 degrees F (165 degrees C). Grease one 9 round pan.
   
2. Mix together the flour, baking soda, and salt. Set aside.
3. In a large bowl, beat butter with sugar.
   
4. Mix in the eggs, one at time, beating well after each addition.
   
5. Stir in the lemon and the vanilla extract.
   
6. Gently mix in flour mixture alternately with the buttermilk. Pour batter into the prepared pan.
7. Bake in preheated oven for 90 minutes.
   
8. Do not open oven door until after one hour. When cake begins to pull away from the side of the pan it is done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Rhubarb- Strawberry Compote

Ingredients

• 2 pounds strawberries, halved if large
• 1 pound rhubarb, cut into 3/4-inch pieces
• 3/4 cup brown sugar
• 3 tablespoons minced crystallized ginger
• 1 tablespoon fresh lime juice
• 3/4 teaspoon grated lime peel

Instructions

1. Place 1 1/2 pounds strawberries and rhubarb in medium pot.
2. Mix in sugar, ginger, lime juice, and peel
3. Cook over high heat until sugar dissolves, stirring often
4. Boil 4 minutes, and be sure to stir consistently
5. Reduce heat to medium
6. Simmer just until rhubarb is beginning to fall apart, about 3 minutes.
7. Remove from heat and add in remaining strawberries.
8. Chill until cold. (I did this the day before so the flavors had more time to sit.)

Strawberry Hazelnut Macaroon Tart (Passover)

Last night my mom had 20 people over her house for Passover Sedar. Family, Friends and Friends of Family all stopped in. I decided this year I was going to make a TON of dessert. 5 Different Recipes to be exact. I’m going to blog each recipe separately so its easier to find and work with them.

I’m going to start with this Strawberry tart because it was the biggest hit and definitely my favorite. I prepared the crust and the filling the day before and I assembled in the morning. I should have waited till just before the sedar to assemble as it got a little drippy, though I think that might have been a good thing, to make the crust more manageable. This was sweet, tart, savory.

I found the recipe on Bon Appetit and made just a few changes.

Ingredients

Filling

• 2 12-ounce baskets strawberries, stem removed, diced
• 3/4 cup sugar
• 3 1/2 tablespoons Passover brandy
• 1 1/2 tablespoon fresh lemon juice
• Pinch of ground cloves

Crust

• Matzo cake meal
• 2 cups husked toasted hazelnuts - I roasted and removed the skin, and added a little extra salt.
• 1 cup sugar
• 1/8 teaspoon salt
• Pinch of ground cloves
• 1 large egg
• 1/4 teaspoon almond extract
• 3 1-pint baskets strawberries, stems removed, thinly sliced

Instructions

Filling

• Combine all ingredients in heavy large skillet.
  
• Stir over high heat until sugar dissolves and mixture comes to boil.
  
• Boil until very thick, stirring frequently, about 18 minutes. Cool in pan. Transfer to small bowl, cover and refrigerate. Good for up to two days
  

Crust

• Position rack in center of oven and preheat to 350°F.
• Line 11-inch tart pan with removable bottom with heavy-duty foil, pressing firmly into scalloped sides of pan. Grease foil and dust with matzo cake meal.
  
• Finely grind nuts, sugar, salt and cloves in processor.
  
• Add egg and extract and process until mixture just holds together. Reserve 1/2 cup dough for another use. Using moistened fingertips, press remaining dough onto bottom and up sides of prepared pan. (I also dipped my hands in matza meal which helped with the stickiness.)
  
• Bake until crust is golden, crinkled and feels dry, about 13 minutes.
•  Cool crust completely in pan on rack. Remove tart pan sides. Carefully peel foil off crust. Return crust to pan. Wrap tightly and store at room temperature. Good for one day
  
• Spread filling over crust. Starting at edge of tart, cover tart with berry slices in overlapping concentric circles, with first circle leaning against crust edge. Can be prepared 3 hours ahead. Chill.
• Remove tart from pan. Cut into wedges and serve.