Pistachio-Yogurt Rhubarb Upside Down Cake. Well...if I’m really being accurate it’s a Cardamon, Orange, Pistachio-Yogurt Rhubarb Upside Down...but that title seemed a bit long...what do ya think? Open to suggestions for naming this sweet beauty. And there’s a very good chance that if I know ya I’ve feed you this cake in the last month as I’ve been developing the recipe... and it’s gonna be on my blog when it launches!
Rhubarb Cherry Pie ****** As a young girl, I dreamed of being able to make pies like my mother. (Her rolling pin, which I inherited, was 2 ft. long and 8 in. wide!) In fact, this is Mom's rhubarb strawberry pie recipe with cherries instead. I first made this pie for a church gathering 20 years ago—ever since, everyone's looked for it at every potluck! —Eunice Hurt, Murfreesboro, Tennessee
Prep: 10 min. + standing Bake: 40 min.
3 cups sliced fresh or frozen rhubarb (1/2-inch pieces)
1 can (16 ounces) pitted tart red cherries, drained
1-1/4 cups sugar
1/4 cup quick-cooking tapioca
4 to 5 drops red food coloring, optional
Pastry for double-crust pie (9 inches)
In a large bowl, combine first five ingredients; let stand for 15 minutes. Line a 9-in. pie plate with pastry; add filling. Top with a lattice crust; flute the edges.
Bake at 400° for 40-50 minutes or until the crust is golden and filling is bubbling. . . . . .
Foodstar Ryne Harwick (@ryneharwick) shared a new image on Foodstarz /// scallops and compressed supper peaches in thyme simple syrup/ pickled rhubarb/ white whine poached rhubarb/ spiced pecan crumble
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