What’s your secret?

Since joining the Daring Bakers 3 months ago, I have been challenged every month. This month was no exception. When I told hubby that the recipe for this month was a lemon meringue pie, his first response was “Oh my Mom makes a great lemon meringue pie.” Oh great! I have to compete with his mother.
Since we met, I have done a good job to not try to out-do her in any of his favorites. It’s just easier for everyone if he doesn’t have to choose me over her. His all time favorite dessert is blueberry pie and he loves mine, but I usually use a store-bought pie crust. This provides him with an easy out for why he likes his mom’s blueberry pie better since she makes her crusts. Well there will be no excuse with this pie. I’ll be making everything from scratch, the same way she does it (although with a different recipe). Talk about pressure…

Throughout the month, I’ve been trying to figure out when to make this pie. Hubby and I don’t need to eat an entire pie ourselves but with all the stories of weeping meringues and soggy crusts, I didn’t want to take it to work either… (Be sure to check out all the other Daring Baker‘s pies) I needed an event in the evening on the weekend. Then it dawned on me. I recently joined a group who meets once a month and everyone brings food and we watch a movie. They do a theme every month. This month’s theme is secret recipe. HOW PERFECT! While most people brought secret family recipes, I brought something that literally was a secret recipe. It was the best of both worlds. And since the potluck was the night before the big reveal, I figured it was ok to share the secret with a bunch of non-blogging friends. Sorry to break the rules about keeping the recipe a secret.

I decided to make cupcake sized pies to accommodate the potluck setting and the fact that I love cupcakes. Also, this way I’d be able to have one for pictures at home and not have to explain to my new acquaintances why I was taking pictures of the pie after the first piece was cut…


Now onto the baking of the cupcakes! As I mentioned, I’ve never made a crust before, so I didn’t really know what to expect. I do have a pastry cutter, so I was excited to use it! As usual, I got all my ingredients measured and ready to go prior to starting.

My dough was very crumbly after I turned it onto my Silpat. I shaped it into a disk they best I could, but I couldn’t pick it up to wrap it in plastic wrap. Instead, I just put plastic and a clean towel over the dough and put the Silpat onto a cookie sheet and stuck the whole thing in the fridge. I had to knead the dough quite a bit to be able to roll it out.
I used a prep-bowl that had a 4″ edge to cut my dough. I used a sharp knife and ran it along the outside of the overturned dough to cut my circles. Then I pressed each circle into the cupcake pan. The recipe made 12 cupcake crusts.

As you can see the crust got smaller as it baked. I think it’ll still turn out okay at this point. I prepped all my meringue and filling ingredients while the crust was baking (the 5 egg yolks go in the filling and the egg whites go in the meringue). I read that since you want to put the meringue onto the filling while it’s hot, it might be a good idea to actually make the meringue first so that it’s ready to go. So that’s what I did.
The meringue came together quite well. I followed the directions for the lemon curd exactly and it came out perfectly. It held up nicely and tasted AMAZING. Perfectly tart.

I had quite a bit of the lemon curd left since I wasn’t able to put very much into the cupcake pie crusts. I used an ice-cream scoop to put a big dollop of meringue on top of the filling. I made them look spikey cause it’s fun 🙂

I am very proud to admit that my filling held up nice and sturdy even after about 6 hours. These little guys were heavenly. Everyone at the potluck asked for the recipe.


Thanks to our host Jen for this lovely recipe! I really enjoyed making my lemon meringue cup-pies. Click HERE for the complete recipe (I figure this post is long enough already!)

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17 Responses to “Rhubarb Rolls”

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    1
    Ellie — May 21, 2009 at 1:48 pm

    How cool! These look delicious!

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    Molly Jean — May 21, 2009 at 1:59 pm

    This totally takes me back to childhood. We ALWAYS used fresh rhubarb from our backyard to make yummy breakfast treats!

    I think I will have to make these for my parents next time they visit. They will LOVE them!

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    Holly — May 21, 2009 at 2:04 pm

    Those look amazing! I’m always on the lookout for new rhubarb recipes, the season for it is so short in Western Ma, that I tend to buy WAY too much and stick in the freezer..

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    thecookingnurse — May 21, 2009 at 2:39 pm

    I have never had rhubarb before, but these look great!

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    Kerstin — May 21, 2009 at 10:16 pm

    They’re so pretty – I love family recipes!

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    Stephanie Wagner — May 21, 2009 at 10:19 pm

    I never know what to do with Rhubard, but these looks awesome!

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    ttfn300 — May 22, 2009 at 12:35 am

    divine. i want one. right now. pretty please?? 🙂

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    Mermaid Sweets — May 22, 2009 at 3:32 am

    I love your recipes, lactose free and awesome, I will def. have to try this. Ps. we should team up and do something lactose free together in solidarity!

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    Jen — May 22, 2009 at 12:33 pm

    Thanks everyone – seriously if you have rhubarb hanging around. Make these. You won’t regret it.

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    alexandjess — May 22, 2009 at 5:53 pm

    I’m a little lost. The ingredients list mentions 5 c. rhubarb (and you break it into 3 c. for the filling and 2 c. for the sauce) but I don’t see in the step-by-step instructions when/where/how the 2 c. of rhubarb are used. Please help!
    Thanks!

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    Jen — May 26, 2009 at 4:02 pm

    alexandjess – thanks for catching my mistake. I added the instructions about the sauce into the post, but you make the sauce by boiling 2 cups cut rhubarb, 1 cup sugar, 1 1/3 cups water. The rhubarb for the sauce can be cut in large chunks because it all falls apart anyways.

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    Nancy — May 26, 2009 at 4:57 pm

    Your sisters made the rhubarb rolls and stuffed dates yesterday for our Memorial Day cookout. They were delicious!!!! Can’t wait to have another piece tonight for desert. I have a new recipe for potato salad that is delish….let me know if you want me to pass on.

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    natasha — June 12, 2009 at 3:35 am

    i made these tonight and they went awry for a series of reasons that were my fault and won’t go all into…. one thing i did though was use half rhubarb and half strawberries, which sounded delish but i didn’t cut the sugar enough and i think that also made things more watery. my question though, is whether by ‘shortening’ you specifically mean something like crisco or whether you just mean butter or margarine or anything like that. i used butter and didn’t see how i could get away with a little ‘stirring’ before rolling. i tried to cut it in with a pastry blender, but in the end maybe that was too much action for the dough as it seemed a little gummy after cooking….

    i’d appreciate any advice!

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    Jen — June 12, 2009 at 12:09 pm

    natasha – I use Crisco for the dough. I think that’s what my dad always uses as well. Hopefully that is what caused the gumminess. Sorry they didn’t turn out for you.

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    GS — August 6, 2017 at 2:11 pm

    My family has been making these for years. I have used butter or margarine to cut into the flour mixture for the dough and have never had a problem. I always roll my dough out into a rectangle and when I cut the rolls they NEVER look as neat as the ones you have pictured! I have added strawberries but only in the sauce. My mom liked to add red food coloring to make it look more rosy. We bake for 20 minutes before pouring on the sauce and then another 20 minutes. I have to make it every spring in honor of my mom.

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    dev — September 12, 2017 at 11:07 pm

    my grandma recipe calls thesr soringtime rollypoly, and can ad what ever frozen berries you have , frozen is the least messy

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    dev — September 12, 2017 at 11:08 pm

    sorry thats springtime rollypolly

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