rhubarb galette



Here we go with another rhubarb recipe!  This one involves the easiest pastry dough ever, and is perfect for when you don't quite feel like committing to an entire pie.  It's quick, it's easy, and it's delicious.

We're talking about a rhubarb galette!  Simply make the dough, chill for an hour while you get the rhubarb filling ready and preheat the oven, and then put it all together.  I chose to make a fancy pattern on top, but it tastes the same whether you do that, or simply dice the rhubarb.  Galettes are so perfect for those long, warm summer nights, and I look forward to eating many while sitting on my patio!

rhubarb galette

recipe by: Kelsey Siemens
yields: one large galette, or two smaller galettes



1 cup all-purpose flour

1/4 teaspoon baking powder

1/2 teaspoon salt

1 tablespoon brown sugar

1/2 cup unsalted butter, chilled

2 tsp vinegar

1/4 cup minus 2 teaspoons of very cold water

Rhubarb Filling

3 cups rhubarb

2/3 cup sugar

1/2 tsp cinnamon

3 tablespoons flour


1 beaten egg - for the egg wash on the pastry dough (substitute milk if you'd prefer)

coarse sugar - to sprinkle on the pastry (optional)


Preheat oven to 400 degrees F.  Line a baking sheet with parchment paper and set aside.

In a medium bowl, stir together flour, baking powder, salt, and brown sugar.  Add cubed, cold butter, and cut into small pieces using a pastry cutter, or simply a fork.  The pieces of butter should be about the size of a pea once you're done.

Note:  Another method that works well is to freeze your butter first, and then simply use a cheese grater to grate it into the flour mixture.  Both methods work well.

In a liquid measuring cup, add 2 teaspoons of white vinegar, and then top with very cold water until it reaches the 1/4 cup mark.  Pour water over the flour mixure, and stir together.

Lightly flour your work surface, and dump pastry dough onto it. Carefully work the dough with your hands until it just comes together, but there are no blobs of flour anywhere.  We don't want to overmix here, or melt or butter by touching it too much with warm hands.

Form the dough into a flat, round disc shape, a couple inches tall, and wrap in plastic wrap.  Place in the fridge and allow to cool for at least half an hour, and up to a week.

While dough is chilling, slice rhubarb into 1.5 inches pieces. The goal is for them to have similar lengths, widths, and depths, so I trimmed mine accordingly.  If you don't want to make the pattern I did, simply dice rhubarb into half inch cubes.  Toss rhubarb with sugar, cinnamon, and flour mixture.  

Remove dough from fridge, remove plastic wrap, and place onto a lightly floured surface.  Roll out the dough into a circle until it's about 1/8 of an inch thick.  You can trim the dough into a perfect circle if you'd like, or leave as is for a more rustic look.  Alternatively, you may split the dough in two or three before rolling out for several smaller galettes.

For rhubarb pattern: separate rhubarb from sugar mixture, and sprinkle the sugar mixture onto the bottom of the galette, be sure to leave 1-2 inches clear from the edge where you'll be folding the dough over.  Start placing rhubarb onto the galette.  I started from the middle, and placed rhubarb at right angles to each other, creating an arrow pattern.  Hard to explain, but experiment with it and see the photos above. 

For a simple galette, dump the rhubarb and sugar mixture onto the middle of the pastry dough, leaving 1-2 inches of space around the edge for folding.

Fill a tiny bowl with water to use for helping the dough stick together.  Fold a section of the dough up over the rhubarb, it should be a few inches long.  Carefully fold the section next to it over, and wet two fingers and wet the pastry where it has folded over, and gently press together.  This keeps the galette from coming unfolded.  Repeat folds all around the dough.

Place in the fridge for 15-30 minutes before baking.  This helps to ensure that the butter in the dough is nice and cold, which is what gives you that nice flaky crust!

Remove galette from the fridge, brush the pastry dough with a beaten egg using a pastry brush, and sprinkle with coarse sugar to give it an extra sparkle.

Bake at 400 degrees F, for 15-25 minutes, until crust is evenly golden, and rhubarb has started to bubble.  Remove from oven, allow to cool for a few minutes, and serve.

*Best served the same day, but will keep for several days.

Happy galette baking!

rhubarb pistachio coffee cake


Oh hey friend!  Are you ready for all the rhubarb recipes?  I'm obsessed.  100%.  It's one of my very favourite flavours, and I love that it's one of the first crops of Spring.  There's just something about the bright pop of red, and its wonderfully tart flavour that I am completely enamoured with.

P.S. Type "rhubarb" in the search bar for all my old recipes!

We grow a bunch of it on our farm, which means I'm incredibly lucky to have an endless supply throughout the Summer.  Rhubarb cake, galettes, and more....here we come!

Today we're talking about coffee cake.  Coffee cakes are no fuss, and have a great pay off.  They're the kind of cake you whip up an hour before company comes over, and then you demolish the entire thing while your friends discuss how talented you are.  Just kidding....but maybe not.  They're your best friend, and this one is no exception!  Perfect for a warm spring day, a rainy spring day, pretty much....any day of the week.  Cozy flavours of cinnamon and sugar complement the star of the show, rhubarb!  I added in some pistachios on top, which get deliciously roasted, and add a fun texture and wonderful flavour as well.

Enough about that....now go on and make one for yourself!

rhubarb pistachio coffee cake

recipe: adapted from my great grandma Enid
yields: one 9-inch round cake


recipe from: My Great Grandma Enid!


1/2 cup butter

1 1/2 cup brown sugar

1 egg

1 tsp vanilla extract

1 cup sour milk (mix 1 cup milk with 1 tbsp vinegar/lemon juice - let stand for 5 minutes before using)

1 tsp baking soda

2 cups flour

1 1/2 cup rhubarb, chopped


1/4 cup sugar

1 tsp cinnamon

1/4 cup roughly chopped pistachios


Preheat oven to 350 degrees F.  Grease a 9-inch round spring form pan (alternatively use a 9x13 baking dish and reduce baking time to 30-35 min).

In a large mixing bowl, use a hand or standmixer to cream together butter and sugar on low.  Add in egg and vanilla, and mix on medium-low until light and fluffy.

Add in sour milk, and mix on low until combined.  Gradually add in flour and baking soda, and mix on medium low until just combined.  Stir in rhubarb pieces with a spatula.

Pour batter into the prepared pan, and top with cinnamon and sugar mixture.  Sprinkle pistachios around outer edge.  Slice thin strips of rhubarb and arrange on top if desired.

Bake at 350 degrees F for 50-60 minutes, or until an inserted toothpick comes out clean.  Allow to cool for 5 minutes before running a knife around edge of cake, and carefully removing the outside of the springform pan.

Serve warm on the same day, top with powdered sugar if you'd like. (Keeps several days, but tends to get a bit soggy).

*Note: sometimes the rhubarb pieces on top can make the cake seem soggy, so don't insert the toothpick into one of them!

Happy rhubarb baking!

chocolate swirled citrus mini pavlovas


Oh hey friends!  I'm still obsessed with everything citrus these days, and these mini pavlovas are no exception.  The citrus in them is so light and refreshing, and the chocolate swirls are divine.  Swirling chocolate into meringue is one of my favourite things to do, as it tastes amazing, and adds such a whimsical look to them.

I make mini pavlovas more often then I make full-sized ones these days.  I find them so much easier to serve (cutting neatly through meringue, whipped cream, and fruit can be a nightmare...haha), and it makes it simple to customize when serving to a crowd.   I'll sometimes bring both normal whipped cream as well as coconut whipped cream when serving these in case there's someone with a dairy allergy.  That's a win win for everyone.

chocolate swirled citrus mini pavlovas

yields: 8-10 mini pavlovas


4 large (120 g) egg whites

1/8 teaspoon cream of tartar

1 cup (200 g) granulated sugar

2 teaspoon lemon juice

1/2 tablespoon orange zest

1 teaspoon vanilla extract

1/2 tablespoon cornstarch

1/4 cup coarsely chopped dark chocolate


1 cup (240 mL) whipping cream

1 teaspoon vanilla extract

1 tablespoon powdered sugar

citrus slices 

chopped pistachios


Preheat oven to 300 degrees F.  Line one large baking sheet with parchment paper and set aside.

In a large bowl, beat egg whites with the cream of tartar until soft peaks form.  Add in sugar 1 tablespoon at a time, beating well in between each addition.  Repeat until all sugar is incorporated, and meringue forms stiff and shiny peaks. *Don't rush this, as adding in too much sugar at once can cause the meringue to deflate.

Beat in vanilla extract, orange zest, and lemon juice.  Gently fold in cornstarch.

Spoon the meringue onto the lined baking sheet, the size depends on your preference. 

In a small bowl, carefully melt dark chocolate, and then spoon into a small piping bag.  Zig zag chocolate over each meringue, and then run a toothpick in small circles through the chocolate and meringue to create swirls in each meringue.

Place baking sheet in the oven and turn the temperature down to 250 degrees F. Bake for 1 hour, or until the meringue is a very light cream colour.  Turn off the oven, leave the door cracked open, and allow to cool completely inside the oven, at least 1 more hour.

Meringue can be stored in an airtight container in a cool, dry place for a couple days before serving.

While meringue is cooling, prepare the topping.  In a medium bowl, whip whipping cream on high until soft peaks form.  Add in powdered sugar, and vanilla extract, and mix well.  

Prepare pavlovas directly before serving.   If you assemble them too much ahead of time, the whipping cream will make the meringues go soggy.  I like to serve everything separately so that everyone can assemble their as desired.

Top meringues with a generous scoop of whipped cream, citrus slices, and chopped pistachios.

Happy Pavlova baking!

fluffy white mini egg cake with vanilla robin's egg specked butter cream frosting


Oh hiiiii!!  You know what time it is.  MINI EGG TIME!!

I'm obsessed with them, as is any sane human around this time of year.  I love eating them by the handful, but I also love putting them in dessert.  It's tradition.  Last year I put them in cheesecake (recipe here), and the year before that I made ice cream with them (recipe here).  So, naturally I decided that a fluffy white cake was next.

I've always had fomo (aka fear of missing out) when I would see everyone making pretty blue robin's egg cakes around Easter, so I decided that this year I wouldn't be left out!  I saw Marcella's (from Hey Modest Marce blog!) recipe for her version and I knew I just *had* to make one this year.  And I'm so glad I did!

The divine, NOT DRY, fluffy white cake that is the base of this recipe comes from Tessa over at Style Sweet Ca, aka Queen of Cake.  This is the recipe that has taught me not to fear white cakes anymore....which is a BIG DEAL.  I have tried soooo many recipes where they came out dry, and I was firmly in the "chocolate cake camp" for many many years.  Tessa's recipe is so wonderful, and has become my new go-to recipe to work with when I can't make something chocolate. Ha!

This cake is perfect for Easter.  Or Spring.  Or just because.


fluffy white mini egg cake

recipe: adapted from Tessa - Style Sweet Ca
yields: three 6-inch cake layers


5 large eggs whites

1 teaspoon vanilla extract

3/4 cup whole milk - divided

2 1/2 cups cake flour (*this is a must - don't sub all-purpose flour here)

1 1/2 cups granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

3/4 cup unsalted butter, softened

2 cups mini eggs, coarsely chopped


1 tablespoon cocoa powder mixed with 1 tablespoon water - for making brown speckles

mini eggs

large flake coconut


Preheat the oven to 350 degrees F.  Grease three 6-inch cake pans, line just the bottoms with parchment (to keep mini eggs from sticking) and set aside.

In a small bowl, stir together the egg whites, vanilla extract, and 1/4 cup of the milk, and set aside.

In a large bowl, sift together the flour, sugar, baking powder and salt.  Mix on low until combined.  Add in the softened butter and 1/2 cup of milk, and mix on low until just moistened.  Turn the mixer to medium-high and mix until completely combined.  Be sure to scrape down the sides of the bowl occasionally.

With your mixer on medium-low, slowly stream in the egg white mixture.  Add it in 3 batches, and each addition should take about 15 seconds to pour in each time.  Ensure everything is completely incorporated before adding the next batch, but try not to over-mix since it can make the cake dry.  Use a spatula to gently fold in mini eggs.

Distribute the batter between the prepared pans.  I use a kitchen scale to make sure an even amount is in each one.  Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.  I like to carefully rotated my pans a couple times while cooking to ensure even heating. 

Allow cakes to cool for 5 minutes before removing from pans.  Let cool for another 20 minutes, and then use a large serrated knife to carefully level each one.

Cool cakes completely before frosting.  I like to make the cake the day before, and wrap each layer in plastic wrap and keep it in the fridge or freezer.  Cool cake layers are easier to handle, and means less crumbs in your icing.

*Tip: I like to use a cookie scoop to ensure an even amount of frosting goes between each layer.  For this cake I used 3 scoops between each layer, and the rest of the frosting went on the outside of the cake.

Mix together 1 tablespoon of cocoa powder with 1 tablespoon of water.  Dip just the tip of a pastry brush into the mixture, and flick onto the cake to form speckles.  And repeat until desired speckle amount is reached.

*note: I practiced in my sink to get my technique down.  It's a bit messy, but cleans up easily if you miss the cake at all. 

Press large flaked coconut around the base of the cake.  Form a nest on the top of the cake with coconut, and fill with mini eggs.

vanilla robin's egg frosting


1 cup butter, room temperature

1 tablespoon vanilla extract

1-3 tablespoons cream (milk works fine too)

2 1/3 cups powdered sugar

royal blue and teal gel food colouring


In a large mixing bowl, beat room temperature butter with vanilla and 1 tablespoon of cream on low speed until incorporated.  Continue mixing on low while gradually adding in powdered sugar.  Scrape down sides of the bowl, and add another tablespoon of cream if needed.  Mix on medium-low until completely smooth.  

*mixing on low helps keep air bubble formation to a minimum.  If your frosting seems to be full of bubbles, simply mix on low for a couple minutes, or run a spatula through the frosting several times to press air out.

Happy mini egg eating!