Rhubarb Brown Butter Bars

Rhubarb Brown Butter Bars / Patty's Foodl love rhubarb.  My favorite way to eat it is either oven roasted or stewed with sugar and spices.  I love to eat stewed rhubarb in a little bowl with a small scoop of vanilla ice cream on top.  I also like to try new recipes with rhubarb, like this one for rhubarb brown butter bars.  The season for field rhubarb is a fairly short one so I want to make sure I enjoy my fair share before the bright red stalks we find in the markets fade in our memory as we move into warmer weather.

I first drooled over these jammy rhubarb bar cookies on Pinterest and then realized that I had the recipe in my copy of  The Big Sur Bakery Cookbook, lucky me!  I love a bar cookie made with homemade rhubarb jam, bright flavored tangerine juice, spices and a healthy amount of brown butter.  The rhubarb jam is spread over a pre- baked shortbread like crust and then deliciously swirled on top of  all those browned buttery layers, oh my.

I made a few small adaptions to the original recipe,  like using tangerines from my backyard tree instead of oranges.  I reluctantly admit to thinking about cutting back on some of the butter in the recipe but quickly came to my senses.

Rhubarb Brown Butter Bars / Patty's FoodThe rhubarb jam for these bars is excellent all by itself and if you can your hands on a larger quantity of rhubarb then I would suggest doubling the jam recipe to use later for spreading on your morning toast.  This recipe has a few components, first making the rhubarb jam, then pre-baking a brown butter crust, which uses a more time consuming technique than similar recipes I’ve used for bar cookie crusts and finally the brown butter filling..but it’s all so good when it comes together and so worth the extra time.
Rhubarb Brown Butter Bars / Patty's Food

Rhubarb Brown Butter Bars

Yield: 30 bars

Recipe adapted from The Big Sur Bakery Cookbook by Michelle and Philip Wojtowicz.


  • for the rhubarb jam
  • 1 cup sugar
  • Grated zest and juice of 4 tangerines
  • 1/2 half vanilla bean
  • 4 large rhubarb stalks, cut into 1/2" pieces
  • for the brown butter crust
  • 1 cup unsalted butter
  • 1/2 cup powdered sugar
  • 1 & 1/2 cups all-purpose flour
  • for the brown butter filling
  • 3 large eggs
  • 1 & 1/4 cups sugar
  • Grated zest of 2 tangerines
  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 1/2 vanilla bean
  • 1/2 cup plus 2 tablespoons unsalted butter


  1. prepare the rhubarb jam
  2. Place the sugar, grated zest and tangerine juice, the pod and pulp of 1/2 vanilla bean that has been split in half and scraped and the sliced rhubarb in a medium heavy pan.
  3. Bring to a boil over high heat, cook and stir until rhubarb mixture turns into a thick jam, about 10 minutes.
  4. Transfer to a bowl (discard the vanilla pod) and cool while you prepare the crust and filling.
  5. prepare the brown butter crust
  6. Melt the butter over a medium-high heat while whisking.
  7. Cook the butter for about 5-7 minutes until the milk solids separate, it will brown and become fragrant, remove from heat.
  8. Pour the browned butter into a shallow bowl and freeze solid, about 30 minutes.
  9. Place the powdered sugar and flour into a medium bowl and whisk together.
  10. Remove the brown butter from the freezer and cut into small cubes.
  11. Mix the butter cubes into the sugar/flour mixture until large crumbs begin to form.
  12. Work the crumbly mixture into a dough that can be evenly pressed into a foil lined 9x13 pan.
  13. Chill for 30 minutes.
  14. Preheat the oven to 375F.
  15. Bake the crust on a middle oven rack for 15-18 minutes or until lightly brown.
  16. Cool the crust before assembling the bars.
  17. prepare the brown butter filling
  18. Whisk together the eggs, sugar, zest and flour in a medium bowl.
  19. Split and scrape out the pulp of the other half of the vanilla bean and place in a saucepan with the butter.
  20. Cook the vanilla bean/ butter mixture over a high heat until the milk solids separate, turn brown and become fragrant (discard the vanilla pod).
  21. Gently pour the brown butter into the egg mixture, whisking until smooth.
  22. assemble the bars
  23. Spread half the brown butter filling over the baked cooled crust.
  24. Spoon the rhubarb jam over the filling, reserving about a quarter of the jam to finish the top.
  25. Spread the remaining brown butter filling over the rhubarb jam and finish by spooning smaller dollops of rhubarb jam over the top.
  26. Bake for 30-35 minutes until the filling is deep golden brown.
  27. Remove pan from the oven and cool completely before cutting into small (1&1/2") squares.


These bars freeze well.

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Limoncello Cupcakes~Tuesdays with Dorie~Baking Chez Moi

Limoncello Cupcakes~Baking Chez Moi~Patty's FoodThe little bursts of lemony Limoncello flavor in each bite are at the top of a long list of things I love about this cupcake recipe from Baking Chez Moi by Dorie Greenspan.  This week’s Tuesdays with Dorie baking group brings an over-the-top sweet treat to my blog.  I will say that this is one of those recipes you find in a cookbook that makes the purchase worthwhile and I almost passed on this week because I’m not a huge lover of Limoncello.  But, I remembered a small unopened bottle of homemade Limoncello that we received as a Christmas gift last year stashed away in the back of the fridge and thought, why not?

Like most bakers I like to use up ingredients that I have on hand in my pantry but in this case both finding the homemade Limoncello and then using it in my cupcakes was a kind of a match made in heaven. I decided to double the recipe for Limoncello buttercream frosting to use both for the cupcakes and as a filling for a batch of French Macarons, one of my latest baking obsessions.  I don’t know which one of these creations I like better, the cupcakes or the macarons, they are both so good with the frosting.  Now I’m thinking I need to make homemade Limoncello, such a cool idea for gifting.  Limoncello cupcakes and macarons are also great ideas for baked gifts to share.

As you know from my previous Tuesdays with Dorie posts we have been asked not to share the recipes but I’m going to share a few links for recipes I find interesting that are related to this post.  How to Make Homemade Limoncello and Baking with Limoncello ideas from Pinterest.  Please check out the other baker’s projects at Tuesdays with Dorie here.Limoncello Cupcakes~Baking Chez Moi~Patty's FoodJust a few notes on this baking project:  I used a large star tip to pipe the frosting on the cupcakes. I also chilled the frosting for about 30 minutes before piping.  I used plain white cupcake liners for baking but served the cupcakes in decorative liners, as the cupcakes become sticky from brushing on the Limoncello after baking.  A small piece of sliced lemon makes a nice easy decoration on top of the frosted cupcakes.Limoncello Cupcakes~Baking Chez Moi~Patty's Food

rhubarb ~ raspberry crisp

Rhubarb~Raspberry Crisp / Patty's FoodI made a new extremely generous friend in the produce aisle at Safeway yesterday.  I was looking everywhere for the fresh stalks of rhubarb and by the time I found them, a very nice man was already putting the last of the rhubarb, all 8 stalks, in his bag and when he saw my reaction-he offered to split the last of the rhubarb with me.  Which was perfect for one main reason-I always make more dessert than I need!  Does anyone else have this problem?  I grabbed a large basket of raspberries and a slightly smaller, better sized for a small family, rhubarb~raspberry crisp was on for dessert.   I made one more stop in the freezer section, just had to pick up a small vanilla frozen yogurt to put on top of the going to be warm from the oven fruit crisp.

I love early Spring rhubarb in a crisp, cobbler or pie and usually I add fresh strawberries but a recipe from Eating Well got me thinking to try raspberries for a change.  I’m very happy I did because in addition to being bright red and very pretty, my crisp was delicious with the melty vanilla frozen yogurt on top.  I wonder if Safeway has a new shipment of fresh rhubarb??  They must by now, just thinking…Rhubarb~Raspberry Crisp / Patty's FoodRhubarb~Raspberry Crisp / Patty's Food

rhubarb ~ raspberry crisp

Yield: 4 servings

Adapted from Eating Well.


  • for the filling
  • 4 (or more) stalks fresh rhubarb, sliced
  • 2 cups (or less) fresh raspberries (use about 4 cups fruit)
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • for the topping
  • 1/2 cup spelt flour (or all purpose flour)
  • 3 tablespoons packed brown sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • 1/2 cup pecans, chopped


  1. Preheat the oven to 375F.
  2. Coat a small baking pan with baking spray, I used one about 6x7"
  3. Combine the rhubarb, raspberries, granulated sugar, cornstarch, and cinnamon in a medium bowl.
  4. Combine the flour, brown sugar, baking powder and salt in a medium bowl, sprinkle the butter pieces on top and rub in with your finger tips until just combined. Stir in the chopped pecans.
  5. Spoon the filling into the prepared pan, then add the topping.
  6. Bake for about 45-50 minutes or until the hot red fruit is bubbling around the edges.
  7. Cool for a few minutes and serve warm with frozen vanilla ice cream or yogurt.
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irish breakfast cookies

irish breakfast cookies / patty's foodCookies for breakfast on Saint Paddy’s Day? Why not? I’m sure you will love this oatmeal cookie recipe as much as we did. This is the first recipe that I’ve made from my copy of at home in the whole food kitchen by amy chaplin and even though I did make a few changes, such as using the dried fruits and nuts that I had in my pantry, I was happy with my results. Oh and I added an egg to my recipe because as pretty as these cookies look in the cookbook, I was afraid they looked too crumbly and might fall apart before we could get them off the plate and take a bite, or two. I know it’s been awhile since I shared an actual recipe here but I was inspired to share one for these wholesome breakfast cookies that I think everyone will enjoy. I personally am dreaming of another Ireland adventure in the not so distant future. For the time being a few of Irish Breakfast Cookies will have to hold me over.

irish breakfast cookies

Yield: 36 cookies

Adapted from at home in the whole food kitchen by amy chaplin.


  • 2 cups thick cut rolled oats, Bob's Red Mill brand
  • 1 cup spelt flour
  • 1 cup almond meal
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cardamom, made from grinding the seeds of about 18 cardamom pods in an electric spice or coffee bean (used for spices) grinder. Use a small strainer to strain out the larger bits and then measure out the 1 teaspoon.
  • 1 teaspoon powdered vanilla (optional but good) Wilderness Poets brand
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup melted extra virgin coconut oil, Spectrum Organics brand
  • 1/2 cup maple syrup
  • 1/4 cup honey
  • 1 egg
  • 1 tablespoon vanilla extract, if you use the vanilla powder cut this amount to 1 teaspoon
  • 3/4 teaspoon sea salt
  • Zest of 1 orange
  • 1/2 cup dried cherres
  • 1 cup toasted almonds, chopped


  1. Preheat the oven to 350F
  2. Line baking sheets with parchment paper
  3. Combine the oats, spelt flour, almond meal, baking powder, cardamom, vanilla powder,if using and cinnamon in a medium large bowl.
  4. In another bowl whisk together the coconut oil, maple syrup, honey, egg, vanilla extract, sea salt and orange zest.
  5. Pour the coconut oil mixture into the dry ingedients.
  6. Stir in the dried cherries and toasted almonds.
  7. Scoop the dough into cookies using a rounded tablespoon.
  8. Bake for 14-15 minutes, until golden brown.
  9. Cool on metal racks.
  10. Makes about 36 cookies.
  11. Store in a sealed plastic container.
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meyer lemon madeleines~baking chez moi~tuesdays with dorie~my pastry adventure continues

meyer lemon madeleines / patty's foodWe love lemon madeleines chez nous and think they are one of the best teatime pastries.  They are good plain, with a lemon glaze and/ or sprinkled with powdered sugar.  I like them so much that I made the recipe twice this week, once for my grandchildren who are now the latest generation in our family to love lemon madeleines.  The second batch is wrapped up and going into our office tomorrow, along with a few other goodies I baked this morning. It’s no secret that I love baking in general and especially French inspired baking so attending a book signing by Dorie Greenspan a few months back and picking up a copy of her latest cookbook, Baking Chez Moi was a no-brainer for me.  I’ve been happily baking from Baking Chez Moi and following along with the online Tuesdays with Dorie baking group that shares their results here.  I love the baking, tasting and sharing all of Dorie’s creations.  Baking from new recipes can be challenging but Baking from Chez Moi is less so with all the helpful tips and bonne idées.  We have been asked not to share the actual recipe so you’ll have to pick up your own copy of Baking Chez Moi to discover a whole new world of baking from Dorie Greenspan.

I used the last of the Meyer lemons from the small but prolific potted tree in my backyard.  Note to self- buy another Meyer lemon tree so I have a few extra in case I need more lemon curd, also for sharing.  I made the lemon madeleine recipe twice this week because the first batch disappeared so fast.  A quick sidebar-  I also made the next Tuesdays with Dorie baking assignment, the crispy topped brown sugar bars.. if you try this recipe you will love/hate them because it is so hard to stop at one…  The caramelized Rice Krispies for the topping are also very fun to make.  Back to the lemon madeleines I baked mine in the tin directly on top of the baking stone I keep in my oven, that worked out really well.  I got the coveted big bumps with nice golden color on top.  I didn’t chill my batter overnight just the minimum time Dorie recommends.  I’ve made madeleines before using one of Dorie’s recipes from Around My French Table and also had great results.  So, all is good and my pastry adventure continues, see you next time for the latest installment.

meyer lemon madeleines / patty's food

grapefruit crémeux and palmiers ~ tuesdays with dorie

pink goo and palmiers / patty's foodThis week’s baking assignment for my Tuesdays with Dorie  group is the Pink Grapefruit Tart from Baking Chez Moi by Dorie Greenspan but this week I struggled with the assignment and didn’t progress past making a grapefruit crémeux for the tart.  So, in place of a fully assembled tart I’m serving up a lovely coupé of the rich silky pink crémeux topped with a segment of grapefruit and a mini Palmier. To be honest I wasn’t particularly interested in making the tart, even though the photo of it looks beautiful in the book.  So, I decided to make the grapefruit crémeux to inspire myself and progress with the tart from there, but I didn’t…   The tart didn’t happen!  I used my stash of Plugra European style butter to make Palmiers instead.  My inspiration came from the class in French Pastry at Sur la Table in San Francisco that I took last week.  Ever since my class I’ve been literally dreaming about making homemade Palmiers and so my idea of serving a coupé of grapefruit crémeux with Palmiers came to life.  I feel it represents the best creamy component of Dorie’s tart while still including crisp bites of caramelized buttery goodness from the Palmiers in place of a tart crust. Please check out the Tuesdays with Dorie baker’s Pink Grapefruit Tarts  and my Palmiers in the photo below, I’m showing off both minis and full size Palmiers.  I used the recipe from Sur la Table’s The Art & Soul of Baking for the Quick Puff Pastry and Palmiers. pink goo and palmiers / patty's food

marquise au chocolat ~baking chez moi~tuesdays with dorie

marquise au chocolat~baking chez moi / patty's food Deep in the heart of Baking Chez Moi by Dorie Greenspan, straight from the fruit, creams, frozen desserts and candies section comes this week’s Tuesdays with Dorie’s assigned recipe for a generous frozen chocolate mousse cake.  I’m loving it’s regal sounding name of  ‘marquise au chocolat’…and believe me this bittersweet chocolate mousse calls to all chocolate lovers loud and clear.

As good as French pastry is now, it seems that it may have been even better a few hundred years ago when chefs were creating over-the-top desserts like the ‘marquise au chocolat’ for the privileged of that time. Many classic French desserts from generations ago have never become old fashioned, they just live on and continue to make sweet lovers all over the world very happy.

On serving the marquise;  Dorie notes to serve 1″ slices of the cold marquise with the choices of crème anglaise, a melted premium vanilla ice cream, crème fraîche or whipped cream.  Under my ‘notes to self’ on serving ideas… I think fresh berries are naturals with a rich chocolate dessert like this, so I decided on blueberries… and also because I wanted to serve them with the blueberry  macarons  left over from a recent macaron baking extravaganza with my friend and fellow blogger Gina from SpcookieQueen.  Here is her recipe for Italian meringue style French Macarons.   Lucky me having blueberry macarons on hand to decorate my marquise but I also baked another batch of macarons with the egg whites leftover from the marquise recipe…couldn’t resist their allure.

Please check out the ‘marquise au chocolat’ creations from Tuesdays with Dorie here.  We have been asked not to share the recipes from Baking Chez moi here, but if you’re interested in making this decadent frozen chocolate mousse cake, I suggest picking up your very own copy of Baking Chez Moi and then you’ll have all the recipes.  I also found  a marquise recipe with a photo to check out here from Leite’s Culinaria.  Here is another fun chocolate marquise recipe, layered with a box of after eights mints and another yummy photo, by Gordon Ramsey for bbcgoodfood.commarquise au chocolat~baking chez moi / patty's food marquise au chocolat~baking chez moi / patty's food marquise au chocolat~baking chez moi / patty's food

brown butter vanilla bean weekend cake~baking chez moi

Brown Butter Vanilla Bean Weekend Cake from Baking Chez Moi / Patty's FoodAfter a second try using a loaf pan and an addition of  brown butter vanilla bean glaze, this simple brown butter vanilla bean weekend cake turned out to be a keeper recipe, just the way I imagined it would be.  The first time I tried this recipe it was a colossal disappointment and I’m guessing the thick luscious fragrant cake batter did not like my cute new Bundt pan which may have been the cause of it turning out slightly dry and too sturdy, not good qualities in a weekend cake.

So, was my baking experience this week from Baking Chez Moi for Tuesdays with Dorie an episode of woman versus cake?… kind of.  After baking the first weekend cake in a Bundt pan and waiting a few days before cutting off a slice to taste, as advised to develop the flavors, I was not impressed with my results.  My first thought was, forget it-I’m not baking this one again, but then I remembered how good the brown butter vanilla bean infused batter looked and smelled- so tempting.  And that I also have the benefit of baking through a wonderful collection of recipes from Baking Chez Moi with a group of dedicated bakers, the gang from Tuesdays with Dorie and that many of these bakers loved this recipe…Please check out their results here.  So, I decided to make it again, this time in a loaf pan and with a glaze.  I just felt like it needed something sweet on it or with it, like ice cream, a sauce or a glaze.  So glaze it was,  I stirred brown butter, vanilla bean paste, cream and rum into powdered sugar and after a short time of whisking I had a pretty tasty glaze which I spread over the slightly warm cake.  Yum, it was good and finally I-the woman- had in the end won this round with cake. Brown Butter Vanilla Bean Weekend Cake from Baking Chez Moi / Patty's FoodBrown Butter Vanilla Bean Weekend Cake from Baking Chez Moi / Patty's Food

energy granola bars from baking chez moi

fruits and nuts granola bars / Patty's FoodHave I ever mentioned that I like dried fruits and nuts in my granola?  Well, sometimes I do, like this time when they are in my granola bars.  These homemade bars are so much “better than any store bought variety” and they even have, what I think comes from being a French inspired granola bar, a taste of butter in each bite.  Lucky me-  I found another great recipe from this week’s Tuesdays with Dorie Baking project. I also found a great recipe for the month of January that uses up all the leftover bits of dried fruits and nuts in the pantry from holiday baking.  A few leftover Medjool dates from the sticky toffee pudding cake for Christmas..I sliced them up for the granola bars.  I always have rolled oats, fruits, nuts and butter on hand, but had to run out for a jar of brown rice syrup, a very important ingredient that holds the fruits, nuts, coconut, butter and oats together in these bars.  So, now that I have my own big jar of brown rice syrup I guess I’ll be making more granola bars with this wonderful recipe full of healthy tasty ingredients from Baking Chez Moi by Dorie Greenspan. fruits and nuts granola bars / Patty's FoodJust a few notes on baking Dorie’s energy granola bars; I used an 8″ square pan lined with baker’s sprayed parchment.  I spread the granola bar mixture evenly in the pan before baking.  Right after I took the pan out of the oven I pressed my granola bars down firmly with a spatula and cut into 14 bars when they were cool after about an hour.  For the dried fruits and nuts part of my granola bars, I used a combination of dates, pistachio nuts, cranberries, chia seeds, coconut and pumpkin seeds, just what I had in the pantry. These wholesome bars are very good keepers, wrap in wax paper and store in plastic on the counter, for one week, but they won’t last that long.fruits and nuts granola bars / Patty's FoodPlease check out the other baker’s granola bars at Tuesdays with Dorie.  If you are looking for this recipe and Baking Chez Moi by Dorie Greenspan, look no further than Amazon.com. fruits and nuts granola bars / Patty's Food

The Rugelach that won over France from Baking Chez Moi

the rugelach that won over France/Patty'sFoodMy latest Tuesdays with Dorie Baking project is a delicious rugelach filled with shredded coconut, toasted pecans, bittersweet chocolate chips and plump dried cherries sprinkled over cinnamon sugar and melted butter spread on a tender cream cheese dough.  After reading the recipe from Baking Chez Moi,  I immediately decided to double the recipe.  I’m glad I made extra cookies because the original recipe baked enough for us to enjoy with extras for sharing and I still have a stash in my freezer to bake off later this month for a holiday party. There are many recipes for rugelach out there but Dorie’s recipe uses the classic dough; made up of cream cheese, butter, flour and sea salt.  The filling is where the fun begins, as just about any variation you come up will work smeared on and rolled up in the tender and light dough.

I baked my cookies cut both in small spirals as shown in the photos and after freezing the dough overnight I baked a second batch using larger pieces baked with the seams down on the baking sheet.  Both ways worked fine with two entirely different looks, sorry I didn’t photograph the second batch as I baked them at night with zero light for the pictures. The only note I would make on the recipe as written is that at least for me, I could not slice the frozen cookie dough ( it broke apart) I had to let it sit out at room temperature for 10-15 minutes or until softer before slicing into the cookies. Here are both notes on making rugelach and a recipe from Dorie Greenspan. Please check out the other Tuesdays with Dorie Bakers creations here. the rugelach that won over France / Patty's Foodthe rugelach that won over France/Patty's Food