yes i did think twice about calling this monster, and hence this post, rhubarb krack. in fact, at first type i had the old-fashioned name up there; kuchen.
much as i love old-fashion desserts, both in their taste and the way their names feel jolly on the tongue, i could not allow myself to do it.
because that would fail to express just how evil this really is.
speaking of evil and subsequently evil doers i have to give a big tigress-sized shout out to rebecca of the lovely blog cakewalk because she was the one pushin’ this on her blog last may. it’s been passed down from her paternal grandmother and it is pass down worthy indeed!
that is of course if you’re not afraid of a little butter, sugar and eggs (why would you be? don’t believe the hype!) or if you happen to have gobs of rhubarb waking you up at night in this fine spring season – or chickens even, layin’ around all egg happy on these long lit days. then i see no reason why you shouldn’t run to your kitchen this very minute, eggs, rhubarb, butter in hand.
except, of course, for this one small caveat; this rich n’ buttery, sweet n’ tart, custard n’ rhubarb filled krack is killer! i mean like, it be callin’ your name at night from the fridge…(insert barry white’s voice here) “tigress, tigress, yeah that’s right baby, i’m right here, you know i got what you need. don’t keep me waitin’ for you baby.”
hence, the name change. rebecca, i hope your grandma understands.
i didn’t do a whole lotta changing from rebecca’s original recipe – just a few minor fiddles. here’s what i did:
2 cups whole wheat pastry flour
2/3 cup cold unsalted* butter, cut into 1/2 inch pieces
8 to 9 cups rhubarb, cut into 3/4 to 1 inch slices
2 cups sugar
1 cup whole wheat pastry flour
1/2 to 3/4 cup sugar**
1/2 cup cold unsalted butter, cut into 1/2 inch pieces
11 inch springform pan (you can use any comparable sized pan, but i love the unveiled rustic look and the easiness of cut a springform pan affords).
1. grease and flour the bottom and sides of pan. preheat oven to 350 degrees.
2. in a food processor pulse together the 2 cups flour, 2/3 cup butter and 1 egg until it forms a sand like texture and clumps together when pressed between finger and thumb.
3. press the mixture evenly into the bottom of your springform. place the rhubarb on top. your pan will be chock full o’ rhubarb if you pack in a hefty 8 plus cups. this is not a dainty dessert.
4. whisk together the remaining 6 eggs and two cups sugar and pour over rhubarb.
5. pulse the topping ingredients together until crumbly. sprinkle evenly over the entire lot.
6. bake in oven for 70-80 minutes or until topping is browned.
let cool completely – preferably overnight – before removing sides of pan.
this is just as addicting at room temperature with or without ice cream. but my favorite way is straight-up, chilled from the fridge. the cool crumble-covered custard messes so perfectly with the sharpness of the rhubarb, all of it wobbling atop a thickly padded crust. when it disappears before your very mouth, there is no doubt that it will leave you wanting more.
i’m not kidding, i think i’m in trouble.
here, have a piece.
*i used unsalted butter as i always use it for baking and had some in my freezer, but rebecca uses salted and even though i cannot imagine it being any better than it is, i am inclined to try it with salted butter next time.
**rebecca’s recipe has 1 whole cup on sugar in the topping which was a bit too sweet for my taste. 1/2 cup takes it down to perfection IMO, but go to 3/4 cup if you know you like your krack sweet.