Cinnamon-rhubarb blintz
Cinnamon-rhubarb blintz is a comforting dessert with spiced rhubarb filling and tender pastry. A delicious recipe perfect for brunch or indulgent treats.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Cooking tools:
- Food processor
- Crepe pan
- Roasting pan
- Kitchen scale
- Pastry brush
- Colander
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Skillet
- Airtight container
- Paper towel
- Spoon
- Measuring spoon
Ingredients
- 40 gm chilled butter, coarsely chopped
- 210 gm plain flour
- 200 gm caster sugar
- 1½ tsp ground cinnamon
- 4 eggs
- 250 ml milk (1 cup)
- 160 ml grapeseed oil, plus extra for brushing
- For dusting: icing sugar
- Roast rhubarb
- 450 gm rhubarb (about 1 bunch, trimmed), cut into 8cm lengths
- 110 gm raw caster sugar (½ cup)
- Juice of 1 orange and ½ lemon
- 2 cinnamon quills
- Sweet cheese filling
- 350 gm firm ricotta
- 250 gm softened cream cheese
- 80 gm pure icing sugar, sieved
- 1 egg yolk
- Scraped seeds of 1 vanilla bean
- 50 gm candied orange, diced
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