A Locally Grown Dessert Dream of Rhubarb Torte and Peach Pie
Editor’s note: Shawn Schneeberger sourced sugar for this recipe from her father-in-law - her husband Dave’s father - Lorn Schneeberger. Lorn passed away last month. He was a great farmer and advocate for agriculture. He certainly knew how to raise great crops and great kids! Our sympathies go out to the Schneeberger family.
Shawn Schneeberger was in a bit of a quandary when sourcing local ingredients for her Locally Grown Meal dessert.
Her source for honey berries was out of the fruit.
It was a minor blip for Shawn. She went to Plan B. And, in the process, not only made one dessert, but two! We were treated to Peach Cream Pie and Grandma Annie’s Rhubarb Torte. And, I will admit, that I think everyone opted for both when we were asked which kind we wanted to eat.
The only criteria Shawn and Dave were given for the dessert was it had to be local and they took to the “challenge” with zeal.
When they brought the desserts to Leon and Lori’s kitchen before the meal, Shawn gave me a paper listing where she had sourced the ingredients complete with pictures. For example, Millerville Co-Op Creamery Butter was used when making the crust. (Check out the creamery’s buttery story at thelocalgrowers.com/nothin’-is-better-than-Millerville-Co-op-Creamery-Butter)
A note here about Shawn and Lori getting the butter: The two drove to Millerville, a small community in our area, where the creamery is located. The creamery serves the farming community with some farm equipment and services plus eggs, milk and, of course butter. When they asked for the butter, they got a tour of the operation.
The rhubarb came from Ron’s rhubarb patch in Fergus Falls, MN. The peaches were Georgia Peaches the couple purchased from the Red River Valley Youth for Christ fundraiser.
Flour for the desserts came from Swany White Flour Mills of Freeport, MN. The sugar came from Schneeberger Farms of Wendell, MN (Dave’s parents’ farm) who raise sugar beets which are processed at Minn-Dak Farmers Co-Op of Wahpeton, ND.
The cream was Cass Clay processed in Fargo, ND and the eggs are from the laying hens of Ms Evie, a six-year-old from Millerville, MN. The money raised from the eggs of her six hens is going towards purchase of a splash pad. (Stories of local growers doesn’t get any cuter than that!)
And the eggs were delivered by the Rev. Roger and Ginny Lange. Pastor Roger is the pastor of the Millerville church.
Now, the recipes !
Peach Cream Pie
8 fresh peaches
1 c. sugar
1 egg, slightly beaten
2 Tbsp flour
1 c cream
1/2 tsp vanilla
Peal and slice the peaches to fill a pie shell (recipe below). Mix sugar and flour, add this to egg and cream. Mix well and add vanilla and pour over peaches. Sprinkle with walnuts.
Bake 10 minutes at 450 degree oven then another 35 minutes at 350 degrees.
Egg Yolk Pie Crust
2 c. flour
1 c shortening
1 egg yolk - add enough water to make 1/2 cup.
Cut flour and shortening with pastry blender, add yolk/water mix. Use plenty of flour when rolling it out.
Peach Cream Pie
Rhubarb Torte
1 c. flour
2 Tbsp sugar
1/2 c. butter
pinch of salt
Mis together like pie crust and line 9 x 9 pan with crumbs. Pat down a little and bake until light brown Beat 3 egg yolks well then gradually add 1 1/2 c sugar mixed with 2 Tbsp flour. Add 1/3 c cream and 2 1/4 c. rhubarb. Spread on crust. Bake at 325 degrees for 45 minutes or until rhubarb is tender
Make meringue of 3 egg whites, 6 Tbsp sugar and 1/4 tsp Cream of Tartar. Top rhubarb mixture with meringue and brown at 400 degrees about 8 minutes.
I wasn’t paying much attention to details once we got to dessert because I couldn’t wait to taste these great delicacies, but I believe everyone opted to try both. And they were heavenly! Not too sweet, not too tart but just right and wonderful on flavor. Each had a velvety texture. Wonderful.
Shawn, you made wonderful desserts to top off our Locally Grown Meal.
And Dave and Shawn, I thank you from the bottom of my heart for taking part and joining us for the meal.
It was a Locally Grown delight!
Rhubarb Torte
