Meteorological spring, the season determined by annual temperature cycles, begins March 1 in the Northern Hemisphere. Those of us who live in the Northeast really can’t complain about dreadful winter weather this year, but the idea that spring has officially arrived is exciting, nonetheless.
And now that it’s here, we have some lovely things to look forward to — longer days, warmer weather, and for cooks, baking with traditional spring fruits and vegetables, rhubarb in particular, one of Ireland’s favorite vegetables (yes, it’s a vegetable not a fruit)! Because of its tart, bitter flavor, rhubarb is generally paired with a sweet fruit like strawberries or raspberries for balance and is popular in pies, jams, sauces, crumbles, and in this yummy traybake, perfect for tea!
You’ll find other rhubarb recipes in my cookbooks Favorite Flavors of Ireland and Teatime in Ireland. To order a signed copy, visit irishcook.com.
RASPBERRY-RHUBARB TRAY BAKE
MAKES 24
This recipe, which yields 24 perfect squares, uses some of the bottom crust mix for a crunchy topping.
For the crust
2 1/4 cups flour
1 cup granulated sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
6 ounces unsalted butter, cut into pieces
1 large egg yolk, beaten
For the filling
2 cups raspberries
2 cups chopped rhubarb
2 tablespoons fresh lemon juice
3 teaspoons cornstarch
1. Make crust. Preheat oven to 350°F. Line a 9 x 13-inch pan with parchment paper; coat the paper with butter flavor baking spray.
2. In a large bowl, whisk together flour, 3/4 cup of sugar, baking powder, and salt. With a pastry cutter, two forks, or your fingertips, cut or work in butter until mixture resembles coarse crumbs; stir in egg to blend. Gently press half the mixture into prepared pan.
3. Make filling. In a medium bowl, toss raspberries and rhubarb with lemon juice. Sprinkle with remaining 1/4 cup sugar and cornstarch; toss again until well coated. Spread raspberries and rhubarb evenly over bottom crust. Sprinkle remaining crust mixture on top.4. Bake for 35 to 40 minutes, or until filling is bubbling and crumble is brown. Remove from oven; let cool on wire rack for 20 minutes. Refrigerate for 1 hour before cutting into 6 rows by 4 rows.
