April 4, 2015
Special to DC Metro Theater Arts
As the owner of the pink-and-pistachio colored bespoke bakery Butter Baked Goods in Vancouver, Canada, Rosie Daykin is realizing her dream. After ditching a successful career as an interior designer, Rosie returned to her lifelong passion turning her pretty cabbage rose-wallpapered bakery café into a worldwide business enterprise. In her first cookbook, Butter Baked Goods – Nostalgic Recipes from a Neighborhood Bakery (Alfred A. Knopf 2015), Rosie shares secrets of some of her most irresistible delicacies dividing chapters into breakfast indulgences, pies, classic cakes, muffins, cookies, bars, brownies and cupcakes. There are recipes for butter creams and frostings, and even her coveted recipe for Butter’s famous gourmet marshmallows found at over 300 retailers across North America.
What I loved about this book is Janis Nicolay’s soft focus photographs of dozens of Rosie’s simple homemade desserts like Sticks and Stones Cookies, Chocolate Nutella High-Top Cupcakes, Bumbleberry Pie and Butterscotch Maple Pecan Scones.
Just in time for spring, we’ve giving you her recipe for Sour Cream Rhubarb Pie. Happy baking!
As Rosie describes it, “This recipe came to me from my dear friend Margie. We became fast friends the day our family moved onto the block. You couldn’t ask for a better neighbor, and when I found out she was a keen baker I knew she was one for keeps! I think this may be my all-time favorite pie. The combination of sour cream, rhubarb and crumb topping is so good, it should be illegal.”
SOUR CREAM RHUBARB PIE
- Preheat the oven to 400°F.
- In a large bowl, combine the sugar, flour and salt. In a separate bowl, whisk together the eggs, sour cream and vanilla, then add to the flour mixture.
- Place the rhubarb in the prepared pie shell. Pour the egg and flour mixture evenly over the top.
- Bake in the preheated oven for 10 minutes. Lower the oven temperature to 350°F and bake for 30 minutes more.
- Meanwhile, in a small bowl, combine the ingredients for the crumb topping and mix with a fork until crumbly.
- Remove the pie from the oven and sprinkle the crumb topping over the top. Return to the oven to bake for another 15 minutes or until the topping is lightly browned.
- Remove from the oven again and allow the pie to cool slightly before slicing.
- 1 Butter’s All Butter Pastry single crust pie (page 192)
- 1 1⁄4 cups sugar
- 3 tablespoons all-purpose flour
- 1⁄2 teaspoon salt
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon pure vanilla
- 3 cups rhubarb (fresh or frozen), cut into 1⁄2-inch pieces
- 1⁄3 cup sugar
- 1⁄3 cup all-purpose flour
- 1⁄4 teaspoon salt
- 1 teaspoon cinnamon
- 1⁄4 cup butter, softened
MAKES: 1 pie, about 8 to 10 slices
YOU WILL NEED: (9-inch) pie dish
“Margie has frozen this baked pie. She tells me that once it is defrosted and warmed slightly in a 200°F oven, you would never know it had ever been frozen.”