APRIL/MAY 2019 • CHATELAINE 111
FOOD STYLING, ASHLEY DENTON. PROP STYLING, TRISTAN KNOWLTON.
mixer on medium, until
fl uff y, about 3 min. Beat in
eggs, one at a time, scraping
side of bowl as needed until
combined, then vanilla. Beat
in half of fl our mixture, then
sour cream, then remaining
fl our mixture, until just
blended. Fold in rhubarb.
5. Transfer batter to pre-
pared pan, smoothing top
with a spatula. Sprinkle with
streusel mixture.
6. Bake, covering with foil
if nuts are browning too
quickly, until a cake tester
inserted into centre of cake
comes out clean, about 1 hr
20 min. Let cool in pan on
rack for 10 min, then release
springform ring and let cool
completely, about 1 hr. Cake
will keep well, covered, at
room temperature for up
to 3 days.
Per serving 436 calories,
7 g protein, 50 g carbs,
24 g fat, 2 g fi bre, 297 mg
sodium. Excellent source
of folate.Rhubarb-Vanilla
Mille Feuille
Serves 4
Prep 15 min; total 1 hr 5 min3∕2 450 g pkg frozen pre-rolled
puff pastry, thawed
4∕3 cup plus 2 tbsp granulated
sugar, divided
24 4-in. pieces rhubarb
(about 500 g)
3∕4 cup 35% cream1. Position rack in bottom
third of oven, then preheat
t o 3 75 F.
2. Use a sharp paring knife
to slice vanilla bean in half
lenthwise. Scrape out vanilla
seeds from one half with the
dull side of the paring knife.
(Reserve the other half for
another use.)
3. Unroll pastry, then
sprinkle over 1 tbsp sugar,
rubbing to coat evenly.
Transfer, sugar side down,
to a large sheet of parch-
ment, then sprinkle top
with 1 tbsp sugar, rubbing
to coat. Roll pastry into
a 10 x 12-in. rectangle.
Transfer parchment and
pastry to a baking sheet.
Freeze until semi-fi rm,
about 15 min. Trim edges
with a ruler to make
straight sides, if needed.
Cut into twelve 2 ½ x 4-in.
rectangles. Prick each piece
5 times with a fork.4. Rub remaining ⅔ cup
sugar and vanilla bean with
fi ngertips in a 9 x 13-in.
baking dish. Add rhubarb
and toss to combine, then
arrange in a single layer.
Cover tightly with foil.
5. Place another sheet of
parchment on top of pastry,
then top with another
baking sheet of the same or
smaller size. Weigh down
with the baking dish with
rhubarb. Bake in bottom
third of oven for 20 min.
Remove foil and fl ip rhubarb.
Continue baking, uncovered,
until rhubarb is tender but
still fi rm, 8 to 10 min.
6. Transfer baking dish and
pastry to rack to cool
completely. Transfer
rhubarb to a large plate.
Reserve syrup.
7. Beat cream in a medium
bowl with an electric mixer
on medium until stiff peaks
form, 3 to 5 min. Beat in
2 tbsp reserved syrup.
Taste, then add 1 tbsp
more syrup if you prefer
it sweeter. Transfer to
a piping bag fi tted with a
½ -in. star tip.8. To assemble mille feuilles:
Top 4 sheets of pastry with
3 pieces each of the rhubarb,
then pipe dots of cream on
top of rhubarb. Top each
with another sheet of pastry,
3 pieces of the rhubarb and
cream. Place remaining
sheets of pastry on top. Dust
with icing sugar, if desired.
Per serving 566 calories, 7 g
protein, 68 g carbs, 31 g fat,
4 g fi bre, 199 mg sodium.
Good source of vitamin A.
Kitchen Tip The baking time
works for rhubarb stalks
about ¾ in. wide. If you have
thinner stalks, reduce
baking time by 10 min.
Kitchen Tip Use the leftover
vanilla bean half or empty
pod to make your own
vanilla extract: Steep
chopped vanilla in 1 cup
bourbon or vodka. Set aside
in the pantry , shaking
occasionally, for at least
8 weeks before using.
Kitchen Tip To make our
design, cut a piece of
parchment and place it
diagonally over the top layer.
Dust with icing sugar, then
remove parchment.RHUBARB-VANILLA
MILLE FEUILLEPlot it out Early in the spring,
pick a spot that has good
drainage and gets a few hours
of sun. Mix compost or manure
into the soil, and plant rhubarb
crowns two to three feet apart
(they will get big).Cut away You can start to
harvest the rhubarb in its second
season (the plants need to
establish their roots during the
fi rst summer). Cut stalks at the
base of their stems when they
are 12 to 18 inches long. The
leaves are high in toxic oxalicacid and can’t be eaten, but they
can be composted.Keep it growing Remove any
fl ower stalks as they start
to grow so that the plant will
continue to produce edible
stalks—that way, you can have
a ready supply for several weeks.
Onions, garlic and members of
the brassica family (like kale and
broccoli) make good companion
plants. Divide plants every six
to eight years. Surround them
with a layer of mulch to keep
the ground consistently moist.Want an incredibly local, convenient and low-carbon supply chain
for your cakes, pies and crisps? Rhubarb is super easy to grow,
and an established plant will produce succulent and tart stalks for
up to 20 years.Grow your own
Stir any leftover
rhubarb-vanilla syrup
into sparkling water
for a seasonal soda.