Some people may call the shoulder season between soul-crushing snow storms and will-destroying humidity “spring”, and those people would not be wrong. But in another, truer sense, they would be inaccurate. It is actually called Rhubarb Season – a time for pie and jam and other equally tart and sweet treats.
Rhubarb, like tulips and daffodils, is resilient and optimistic. It’s one of the first plants to pop out of the ground after a long winter and be like “Hey I’m here let’s do this!” As I write this, the sun is out and puppies are literally frolicking in the park across the street. My parents are in town for a visit, and I am looking forward to lots of outdoor bbqs and brews with them + setting up our patio garden and chillaxing ton. The winter is starting to lose its hold on all of us. We’ve even planned a camping trip for two weekends from now!
So that’s what these rhubarb spelt thumbprint cookies are all about – waking up, throwing off the anxiety of the winter, and making cookies for no special reason, other than to celebrate being able to walk outside again without clenching our buttcheeks against the cold. I hope you are all savouring these feelings as much as I am!
It’s possible I talk about the weather too much on this blog, but I am really feeling Rhubarb Season you guys. It’s going to be a good one!
These rhubarb spelt thumbprint cookies, which were inspired by a recipe for Finnish Raspberry Grottoes from Fire and Ice: Classic Nordic Cooking, are a part of another episode of Lindsay’s Vancity Virtual Potluck, this time on Instagram only. I love this online community building concept, so head on over to Instagram to view so many more delicious recipes contributed by Vancouver food bloggers!
You can eat now!
- 1 cup butter, room temperature
- 1 cup sugar
- 1/4 tsp vanilla
- 1 cup all-purpose flour
- 1 1/4 cups spelt flour
- 1 1/2 tsp baking powder
- 1/4 cup of your favourite rhubarb jam
- Preheat the oven to 350 degrees Fahrenheit.
- Cream the butter and sugar until lighter in colour and fluffy (3-4 minutes on medium low speed, if using a mixer).
- Beat in the vanilla.
- In a small bowl, stir the flour and baking powder together.
- Pour the flour mixture into the creamed butter mixture gradually. Mix until a stiff, dry dough forms.
- Knead the mixture gently with your hands until smooth. If it is crumbly, add a few drops of cream or milk.
- Line 20 paper muffins cups on a baking sheet.
- Divid dough into 20 pieces by cutting it into quarters, and then shaping 5 balls from each quarter.
- Insert each ball into a muffin cup and use your thumb to make an indentation on the top of each ball.
- Fill each indentation with about 1/2 tsp of jam.
- Bake until just golden, about 18 minutes.
- Let the cakes cool on the baking sheet for 5 minutes, then transfer to a rack to finish cooling.