This recipe is my ode to two people I heart.
I heart them both.
Marysol will sometimes just send me a link to a blog or a recipe with a note that says “i thought of you”. As a girl who loves loves LOVES food – especially baked goods – it’s like getting a virtual hug.
I’ve been hanging out with Trish a lot recently … she’s taught a few LCBO food events and I’ve been her assistant … I just heart being able to listen to her talk food and share her ideas and her tips to people. Plus she shares her recipes (and is as equally in love with Downton Abbey as I am). Loves it!
So … you might wonder … how does a rhubarb beignet recipe become an ode to two people?
Marysol introduced me to, and makes, the MOST INCREDIBLE lemon beignet in the ENTIRE world. That’s right people. Edgar, in Gatineau, Québec has the greatest lemon beignet in the entire world. And Trish introduced me to, and makes this insanely amazing rhubarb curd. Rhubarb AND curd … LOVES. LOVES. LOVES. Absolutely brilliant.
I decided that since I heart the two things (and people) so much … I needed to combine them.
Hence … the rhubarb beignet. A light fluffy cupcake, stuffed with rhubarb curd, bathed in lemon juice and coated in cinnamon sugar.
DEE-LISH. Seriously tartly delicious. With a hint of sweetness. I am totally in love with this recipe.
The rhubarb recipe is thanks to Trish and the cupcake recipe is thanks to Marysol (she also shared it when she appeared on must.love.food. the *lemon* episode).
3 c. chopped rhubarb
3/4 c. sugar handful of strawberries or raspberries for colour (optional – I have also used cranberries)
juice from 1 lemon
1/3 c. sugar
1/4 c. water
7 egg yolks
1/2 c. sugar
pinch of salt
Place the rhubarb, juice of the lemon, sugar and water in a small pot and simmer gently until the rhubarb is soft. Keep an eye on your saucepan and stir the fruit from time to time … the first time I made this, the heat was a little high and the fruit stuck to the bottom of the pot. Once cooked down and thickened, remove from heat and blend into a smooth purée.
Whisk egg yolks, sugar and salt in a bowl that can be used for a double boiler (either a glass or metal bowl). Place the bowl over a pot of simmering water, whisking the egg mixture until warm. Gradually add the rhubarb purée, stirring vigorously between each addition.
Once the consistency is rich and thick, remove from heat. Put through a sieve immediately and cool with plastic wrap directly on top of the curd. Set aside in the fridge while you bake the cupcakes.
Marysol’s basic cake recipe:
3/4 c. sugar
1/4 c. oil
1 tsp vanilla
3/4 c. buttermilk
1 1/2 c. flour
1 1/2 tsp baking powder
pinch of salt
Heat your oven to 350 F. Spray your muffin tin with non-stick spray … no need to use cupcake liners for this recipe.
In a small bowl, mix the flour, baking powder and salt. Set aside.
In the bowl of your stand mixer, using a whisk attachment, beat the egg, sugar and oil. Start at a low-speed and increase the speed, beating until the mixture is light and fluffy.
In a measuring cup, mix the buttermilk and vanilla.
Alternating between the flour and the milk mixtures, add them to the oil – egg – sugar batter (flour / milk / flour / milk / flour).
Increase the speed of the mixer once the flour is completely incorporated, creating a smooth batter. Once smooth … stop mixing!
Spoon the batter into your muffin tins. Bake for about 17 minutes for large cupcakes.
Once baked, remove the pan from the oven, and turn the muffins out onto a wire rack immediately. Allow to cool for 5 minutes.
Time to pull out your rhubarb curd. This is when I spoon it into a squeeze bottle. A piping bag works too. Basically … you just want something with a tip that you can stick into the bottom of your cupcake, allowing you to fill the centre with rhubarb curd.
Once the cupcakes are full of rhubarb curd love (that’s right … rhubarb curd is LOVE) … you need to bathe them in fresh lemon juice (I used 2 lemons for this … obviously this depends on how much juice your lemons yield). Marysol taught me that the *best* way to do this is to put your hand into the lemon juice (palm side down); wet it, and then pat the entire cupcake surface with your wet hand. The perfect amount of lemon juice gets soaked up … without overly saturating the cupcake.
Then roll the *lemon juiced* cupcakes in some cinnamon sugar. The sugar will hold thanks to that lemon juice … plus it adds an extra zing to the cupcakes.
I heart these beignets. Actually … I LOVE them. I purposely didn’t use up all my rhubarb … I need to be able to make another batch of curd soon. It’s just too good to resist.