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I personally use and love these products in my kitchen. I only recommend what I trust!
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I remember my grandmother always having some kind of baked treat ready when we visited. It wasn't always fancy, but it was always made with love. I think that's what food is all about – sharing a bit of yourself with others. This Gingerbread Gem Rhubarb Treat, is a little more special than your average cookie or cake. It's got that homey gingerbread spice, balanced with a tangy rhubarb, that just sings of spring. This treat is one of my favorites because it really does capture a bit of sunshine, even on the gloomiest days. Give it a try, and maybe it'll bring a little sunshine to your kitchen, too. You might be thinking, rhubarb and gingerbread? But trust me, it's a match made in heaven!
Rhubarb might seem like a strange ingredient to some. I get it, it’s not exactly the first thing you think of when baking. But its tartness is what makes this dessert exciting. It cuts through the richness of the gingerbread, giving you a balanced bite that keeps you coming back for more. Seriously, you wont regret trying it out. Find out what happens when old meets new. This Gingerbread Gem Rhubarb Treat, I think, is the perfect dessert for brunch, afternoon tea, or even a light dessert after dinner. Let's bake!
Required Equipments
- 9x13 inch baking pan
- Mixing bowls
- Hand mixer
- Measuring cups and spoons
- Whisk
- Spatula
Gingerbread Gem Rhubarb Treat: Frequently Asked Questions
Gingerbread Gem Rhubarb Treat
Discover a delightful twist on classic gingerbread with our Gingerbread Gem Rhubarb Treat. This recipe combines the warmth of gingerbread with the tartness of rhubarb, creating a unique and flavorful dessert.
⏳ Yield & Time
Yield: 12 servings
Preparation Time: 15 minutes
Cook Time: 35 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, let's get our oven ready. Set it to 375°F (190°C). Grab a 9x13 inch baking pan and grease it well. You really don't want the gingerbread sticking later on.
- In a big bowl, cream together 1/2 cup (that’s 1 stick) of softened butter with 3/4 cup of brown sugar. Mix it until it looks light and fluffy. A hand mixer makes this a lot easier, but you can do it by hand if you're feeling strong!
- Now, crack in 2 large eggs, one at a time, mixing well after each. Stir in 1/4 cup of molasses. The molasses gives the gingerbread that classic flavor, so don't skip it!
- In a separate bowl, whisk together 1 3/4 cups of all-purpose flour, 1 teaspoon of ground ginger, 1 teaspoon of cinnamon, 1/2 teaspoon of ground cloves, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Make sure everything's evenly mixed.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix! You want a tender gingerbread, not a tough one.
- Gently fold in 2 cups of chopped rhubarb. I like to chop mine into 1/2 inch pieces. The rhubarb will add a lovely tartness to the gingerbread.
- Pour the batter into your prepared baking pan, spreading it evenly. If you want, you can sprinkle a little extra brown sugar on top for a nice, crunchy crust.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it, as ovens can vary.
- Let the gingerbread cool in the pan for a bit before cutting it into squares. Serve it warm or at room temperature. Some vanilla ice cream on top doesn't hurt either!
- Enjoy!
📝 Notes
- For extra flavor, add 1/2 cup of chopped walnuts or pecans to the batter.
- Serve warm with a dollop of whipped cream or vanilla ice cream.
🍎 Nutrition
Calories: 210 kcal
Protein: 3 g
Fat: 7 g
Carbohydrates: 35 g
Fiber: 1 g
Calcium: 30 mg
