What I like about Claire is how authentic she feel. She's not the hyper active ones that tries to make funny quips and jokes all the time. She's just natural.
Yes, I like her because she is who she is. None of the usual torture many women force themselves through to get in front of a camera. It's just her skills and her. ❤
i think she might’ve said something about how the longer the homemade vanilla sits the better and she got sent that vanilla? something about saving the homemade vanilla but also yeah kinda alarming
Imagine you knew nothing about this show, you went to Walmart (or whatever large store) and you saw someone wearing a shirt that says “Sugar is a wet ingredient, Vinny.” You would heavily judge that person.
I've made this cake four times now and it's my go to rhubarb recipe! It's the perfect amount of sweet but not too sweet! I'm baking through Dessert Person this summer and this was my first recipe!
Rhubarb is possibly my absolute favorite thing for desserts. Pies, cakes or pastries, I don't care I just love it. Always making my rhubarb pie on the more tart side so that the accompanying homemade vanilla custard mixes beautifully with its sweetness.
I just made this recipe yesterday and the cake is already half gone! Major success. I veganized it and it worked out wonderfully, so if anyone wants to try that: I replaced the 2 eggs with 1/3 cup of store bought apple sauce and the Greek yoghurt with vegan coconut yoghurt. I don't think we have vegan Greek yoghurt here. It worked perfectly and tastes soo good. Obviously I can't compare it to the "regular" version but I don't know how it could be any better :) *coconut based yoghurt, and the cake does not taste like coconut. I'm sure soy or others would work great as well.
As soon as my life gets back together, I’m gonna make this! Rhubarb out in the garden…This looks like a fabulous recipe! I love your 3-ways of adding rhubarb to the cake! Also the orange zest will add beautiful flavor to it.
I made this for the second time last weekend, it's a great recipe! This time, however, I skipped the orange zest and added a tea spoon each of cardamom and dried ginger because I love their flavour together with rhubarb.
When I was a kid, we would get a little container and put sugar in it and run across the lawn over to the rhubarb plants in early summer, pick a stalk, and eat it by just mashing the end of the stalk into the sugar and biting it off. This is the correct way to eat rhubarb.
I’m from the Philippines and your videos come out at night in our time here. All I can say is your videos are absolutely the best way to end my day. Thanks, Claire for another great video!
I think this is the best episode of Dessert person yet! Claire seems to be hitting her stride and getting more even more natural and at ease. love to see it.
I just got my copy of Dessert Person! It's so beautiful and wonderfully written, but it's also nice to have these videos to do a bake along with Claire!!
I made your rhubarb cake this week and it was soooo freaking good. I didn’t have any red rhubarb stalks to lay on top of the cake so it didn’t look as pretty as yours but it caramelized and it was delicious I thank you for your existence
Think I'll be making this, I normally make Rhubarb Crumble with my Rhubarb. You can used the leaves to give your pots a "spring clean" - boil leaves in water in the pan, and the acid's released remove water marks and leave the pan shiny :)
I made this twice already. Second time i made it, I made two. It’s amazing. I put in a little more rhubarb and you need to cook it more then. But it really is still good even undervalued. Gooey goodness!
When you live in the other side of the world, you are just entering winter, and you saw Claire making beautiful things with summer produce, and you can't wait 6 months until those produce are available where you live 😭
I have never had rhubarb in my life. Now that I know that Claire has blessed me with a recipe to try, I think I'll go for it! Many thanks Claire! I wish you all the success and great things for you in the future!
I love rhubarb. Thank you for not ruining it with strawberries. My grandma used to make a rhubarb sour cream pie that's one of my favorite things in the world.
Hi Claire! My boyfriend and I humbly request a video for the All Allium Quiche recipe. We love everything we’ve made from your book so far, but I am intimidated by the warning paragraph ahead of that particular recipe (lol) and would love a video to help us tackle it. Thank you so much you’re so amazing xoxo
Yesterday I made this cake exactly as written and it is SO good! There's nothing like making a new recipe and trying it out on your guinea pig friends. I wasn't sure how it would go over with our guests so I made a strawberry blueberry sauce to serve with it. It didn't need the sauce, it is perfect as is. We loved it!
Listening to these videos is the perfect background for studying, your voice is so soothing and there usually aren't any loud noises or dramatic increases in volume like with music or other videos.
I felt like I saw way more of Claire's personality in this episode and I loved it lol I live in the Caribbean and I've never seen Rhubarb in my life yet somehow I wanna try this recipe. Hopefully I will someday! Thanks Claire! Love your channel 😍
I’ve started to watch the videos since the beginning since her first video and I just received my Dessert Person book and never been more excited. Plus I love how she imitated a chicken running
Yes the eggy milky vanilla custard balances the rhubarb. I bet there's a recipe using boxed cake mix and a layer of boxed vanilla pudding on the bottom and rhubarb. Not recommending the mixes, but I bet it exists and would be fast.
You're the only American cooking channel, along with Joshua Weissman, whose recipes are not sickeningly sweet or fatty. I've tried a bunch of your recipes, and they remind me of what my family would bake in France. My friends and family also love everything I've made following your book !
I made this today and substituted the flour with Bob's Red Mill Gluten Free 1 to 1 Baking Flour and it is SO delicious. This is my new favorite recipe! I'm lucky to have two rhubarb plants in my garden so I'll be able to make this year round with my homegrown rhubarb.
I learned how to cook 2 years ago and while I’m very new still, when I watch your videos while making dinner I always feel like it turns out better 💜 I’m a little frantic in the kitchen and you calm me down
That was the first time I’ve/We’ve seen her use vanilla extract that she didn’t remove from her “home made vanilla extract” extract jar. Do you need some , Claire? I have some that I made 5 months ago. May not be exactly ready though. I’d be happy to send it to you.
Haha I noticed it too, I also noticed she made sure she showed the brand name. As a streamer that is always trying to be PROACTIVE about stuff I use on stream to get a sponsorship, maybe she really loves that brand and is trying to get sponsored by them. Can't blame her! A little extra money goes a long way and helps you create numerous income streams. :o) Heilala also has a Chef section on their website. Who knows *shrugs* might be something there.
I’m not that into sweet stuff but I LOVE rhubarb everything. Lemonade, pie, cocktails, sour jelly candy, cheesecake, jam, scones, compote, cake, dried and sprinkled on plain full fat yoghurt … I’ll have rhubarb any way I can get it and somehow it’s good in absolutely everything
I'm finally getting my copy of Dessert Person from my parents' house where it was delivered. And their very French selves were delighted by the beauty of the book, recipes and pictures. Can't wait to have it in my hands !
Only tangentially related, but the pie-plant mentioned in the last Laura Ingalls Wilder Little House book, Those Happy Golden Years, is actually rhubarb, something I learnt just today.
Ooh, I love this recipe from the book and have made it several times. 100% the same experience where I test it several times, put it back into the oven and still end up with an underdone center. No matter, my girlfriend loves that part and the cake is all together lovely.
I use the zest/sugar trick when I’m making anything with lots of citrus flavor like my lemon rosemary cupcakes. I pulse mine in the food processor (which is super loud) and the flavors are delicious! Much more vibrant than just using juice. Love that you’re doing the same thing here 😍😍
Great recipe! Made it twice now, both times it came out INCREDIBLE. It is very moist, but definitely cooked. I followed the recipe exactly, but do substitute Xylitol for 2/3 of the sugar. For the residual 1/3 I used coconut sugar in the batter & on top. Thank you Claire for such a bulletproof recipe w/ a GREAT instructional video! So helpful for us less experienced bakers! One question, can the recipe doubled or do you need to adjust baking soda/powder in proportion to doubled flour?
I already made this cake twice and it is sooo good!! I used 200g of sugar instead of 250g bcs my family doesn't really like that sweet stuff and it was perfect for us! What is vital tho is the demerara sugar in the pan and on top (it gives such a pleasant little crunch) ( i also used a bit less orange zest to taste the rubarb more)
That baking soda/neutralising info was so interesting! I had no idea why some recipes called for soda and baking powder. I didn’t know what the soda was for. Thank you for explaining it to us!
Thank you for a recipe that gives rhubarb the respect it deserves. I almost passed over this video expecting the all too frequent addition of strawberries. I should have trusted you. Sorry, Claire. Can't wait to make this gem.
I have always considered myself a cook but not a baker, and I never cook for other people so I always am afraid to do so. I had an event at work and brought SIX Dessert Person creations. Everyone raved about what a good baker I am. I did share the secret that I'm not a good baker, I just do what Claire tells me ;) And fyi this does work with frozen rhubarb, though the topping is not as impressive. Thank you Claire!!!!
This is my dad's favorite cake. He gets it for Father's day and his birthday. We use my great-grandma's recipe, and he'd be so disappointed if I changed it even a tiny bit. I don't know a lot of people that make true rhubarb cake! Loved this!
Thank you so much for your wonderful videos! I truly appreciate your thoughtful recipes as well as the artistry of the whole team. Love to you and kitties. 💓
I am a huge fan of rhubarb, by itself. I find the way strawberries find their way into every rhubarb receipt annoying AF. I have already made this 3 times, and it is fabulous. I am so happy with this, it is so moist, and properly honours the rhubarb. Thank you for creating this, I will make it the rest of my life.
![[TH] 2024 PMGC League | Survival Stage วันที่ 1 | PUBG MOBILE Global Championship](http://i.ytimg.com/vi/FVFT-PFwU80/mqdefault.jpg)
Chickens. Coming soon.
Mmmmmm chicken
Chicken Rhubarb pot pie? 😳
Yummy I love chicken
I think this means we get to SEE her live chickens.
Claire Saffitz x Chicken Person or Claire Saffitz x Dessert Chicken?
"Sugar's a wet ingredient Vinny, we know this", has such a strong primary school teacher energy.
Vinny uses round scissors and berol handrwiting pens.
@@jpjapers fuck those pens were terrible
Do NOT bake with paste!
@@gethinthomas5135 Its all about those blue fineliners
@@jpjapers 😂😂
I'm loving that we get to hear more of Vinny.
What I like about Claire is how authentic she feel. She's not the hyper active ones that tries to make funny quips and jokes all the time. She's just natural.
*Stares in Al*son Rom*n *
Yes, I like her because she is who she is. None of the usual torture many women force themselves through to get in front of a camera. It's just her skills and her. ❤
Exactly!
We need a “What Vinny Learned” video where he shares pro tips and spills tea
Yessss
It'd be good to learn from someone closer to our level.
claire: *uses store-bought vanilla extract*
me: girl is everything okay
i think she might’ve said something about how the longer the homemade vanilla sits the better and she got sent that vanilla? something about saving the homemade vanilla but also yeah kinda alarming
"Sugar is a wet ingredient, Vinny" should be a merch!
Imagine you knew nothing about this show, you went to Walmart (or whatever large store) and you saw someone wearing a shirt that says “Sugar is a wet ingredient, Vinny.”
You would heavily judge that person.
@@aclonymous Joke's on you, I heavily judge *all* people.
YES
Definitely on some cookware: towels, aprons, maybe measuring cups.
For the longest time I thought the title song lyrics were "du dudu dududu dudu she's a person", and I'm just gonna continue singing that.
Love it!
i thought it said ‘these are for fun’
Just laughed so hard I drooled. Ohhhh wow thanks for that. So funny. 🤣
i thought it was "these are her son" for way too long
Cry laughing
I've made this cake four times now and it's my go to rhubarb recipe! It's the perfect amount of sweet but not too sweet!
I'm baking through Dessert Person this summer and this was my first recipe!
Props to the editor Kyu for this video, it started with the nail, but when we got to the hands claping noise i lost everything, congratulations
Rhubarb is possibly my absolute favorite thing for desserts. Pies, cakes or pastries, I don't care I just love it.
Always making my rhubarb pie on the more tart side so that the accompanying homemade vanilla custard mixes beautifully with its sweetness.
Rhubarb crumble is my favourite.
Can we just appreciate Vinny filming in a nearly 90 degree apartment while smelling all the baked goods constantly?
I love how Claire leaves in all her mistakes or less than best choices. It's so real. I'm here for it! :-)
I just made this recipe yesterday and the cake is already half gone! Major success. I veganized it and it worked out wonderfully, so if anyone wants to try that: I replaced the 2 eggs with 1/3 cup of store bought apple sauce and the Greek yoghurt with vegan coconut yoghurt. I don't think we have vegan Greek yoghurt here.
It worked perfectly and tastes soo good. Obviously I can't compare it to the "regular" version but I don't know how it could be any better :)
*coconut based yoghurt, and the cake does not taste like coconut. I'm sure soy or others would work great as well.
“Let’s talk about what rhubarb is, cause I think people don’t really know.”
Thank you. At this point I was too embarrassed to ask 🤣
As soon as my life gets back together, I’m gonna make this! Rhubarb out in the garden…This looks like a fabulous recipe! I love your 3-ways of adding rhubarb to the cake! Also the orange zest will add beautiful flavor to it.
I made this for the second time last weekend, it's a great recipe! This time, however, I skipped the orange zest and added a tea spoon each of cardamom and dried ginger because I love their flavour together with rhubarb.
When I was a kid, we would get a little container and put sugar in it and run across the lawn over to the rhubarb plants in early summer, pick a stalk, and eat it by just mashing the end of the stalk into the sugar and biting it off. This is the correct way to eat rhubarb.
....and wear the leaves for hats! Haven't thought of this for 50 years..☺
Ah, the memories of simpler times!
Memories of my childhood!
Same!
Gonna do this, thanks.
Claire: Sugar's a wet ingredient, Vinny. We know this.
Me looking away: Yea... We all knew this
Just bought your book, Claire! So excited to try the recipes!
I veganized this recipe and it was so good! I used two flax eggs, vegan greek yogurt, and vegan butter.
not even 10 seconds in and it’s already out of context material
The editing of this episode was top-notch-super funny but not distracting.
Also I'm excited to see the guests planned for Dessert People
I’m from the Philippines and your videos come out at night in our time here. All I can say is your videos are absolutely the best way to end my day. Thanks, Claire for another great video!
satan works hard.
but chicken-running claire works harder
Claire’s videos are such a wealth of information! I’ve been baking for years and I still learn something new each time!!
I think this is the best episode of Dessert person yet! Claire seems to be hitting her stride and getting more even more natural and at ease. love to see it.
I just got my copy of Dessert Person! It's so beautiful and wonderfully written, but it's also nice to have these videos to do a bake along with Claire!!
I made your rhubarb cake this week and it was soooo freaking good.
I didn’t have any red rhubarb stalks to lay on top of the cake so it didn’t look as pretty as yours but it caramelized and it was delicious
I thank you for your existence
I needed this, this morning.
I love how Claire has the same problems as we do and she executes her ideas just as we would. The whole can situation 😂😂😂
yes, absolutely!
The nicest thing I've ever seen in a recipe!: "measured from the top'. Very thoughtful of you. Thank you!
🌹😊
Think I'll be making this, I normally make Rhubarb Crumble with my Rhubarb. You can used the leaves to give your pots a "spring clean" - boil leaves in water in the pan, and the acid's released remove water marks and leave the pan shiny :)
I made this twice already. Second time i made it, I made two. It’s amazing. I put in a little more rhubarb and you need to cook it more then. But it really is still good even undervalued. Gooey goodness!
Claire is such a natural expert and her video editor is hilarious (the nail thing made me laugh) - I love Dessert Person
When you live in the other side of the world, you are just entering winter, and you saw Claire making beautiful things with summer produce, and you can't wait 6 months until those produce are available where you live 😭
I love that you explain WHY you do what you do, including the chemistry. Thank you!
I have never had rhubarb in my life. Now that I know that Claire has blessed me with a recipe to try, I think I'll go for it! Many thanks Claire! I wish you all the success and great things for you in the future!
I love rhubarb. Thank you for not ruining it with strawberries. My grandma used to make a rhubarb sour cream pie that's one of my favorite things in the world.
You used to live 19 minutes away from where I'm growing up in St.Louis. Claire love your content keep it up
the "hullo" at 9:38 just brought my love for Claire to its next level
The red nail polish and the chicken run impression are killing me. I love em.
Anyway heya notif peeps! 🔔🔔
Hi Claire! My boyfriend and I humbly request a video for the All Allium Quiche recipe. We love everything we’ve made from your book so far, but I am intimidated by the warning paragraph ahead of that particular recipe (lol) and would love a video to help us tackle it. Thank you so much you’re so amazing xoxo
I made this for my mum who’s a huuuuge rhubarb fan, she loved it and so did I! Make this cake!!
Love your channel, I decided to learn how to bake during quarantine and recently discovering your channel has been an amazing treat.
How are there no comments about the editor's rhubarb kitty and croissant kitty??? They made my entire day 🥺
My favorite time of the week :)
0:07 Claire doing Naruto run. Love.
I got my copy a week ago and I already made the cookie recipe and received very nice compliments. Thank you Claire!!
Rhubarb + strawberry is POWERFUL
Yesterday I made this cake exactly as written and it is SO good! There's nothing like making a new recipe and trying it out on your guinea pig friends. I wasn't sure how it would go over with our guests so I made a strawberry blueberry sauce to serve with it. It didn't need the sauce, it is perfect as is. We loved it!
Listening to these videos is the perfect background for studying, your voice is so soothing and there usually aren't any loud noises or dramatic increases in volume like with music or other videos.
I felt like I saw way more of Claire's personality in this episode and I loved it lol I live in the Caribbean and I've never seen Rhubarb in my life yet somehow I wanna try this recipe. Hopefully I will someday! Thanks Claire! Love your channel 😍
Maybe you could get it canned or bottled somewhere. You would probably have to modify the recipe to account for the extra water. Good luck!
I’ve started to watch the videos since the beginning since her first video and I just received my Dessert Person book and never been more excited. Plus I love how she imitated a chicken running
Rhubarb and custard is a classic combo that I've discovered since moving to the UK!
Yes the eggy milky vanilla custard balances the rhubarb. I bet there's a recipe using boxed cake mix and a layer of boxed vanilla pudding on the bottom and rhubarb. Not recommending the mixes, but I bet it exists and would be fast.
You're the only American cooking channel, along with Joshua Weissman, whose recipes are not sickeningly sweet or fatty. I've tried a bunch of your recipes, and they remind me of what my family would bake in France. My friends and family also love everything I've made following your book !
The editing on this one is brilliant
I love that you keep all the ‘keeping it real’ moments, in the video!
I made this today and substituted the flour with Bob's Red Mill Gluten Free 1 to 1 Baking Flour and it is SO delicious. This is my new favorite recipe! I'm lucky to have two rhubarb plants in my garden so I'll be able to make this year round with my homegrown rhubarb.
I learned how to cook 2 years ago and while I’m very new still, when I watch your videos while making dinner I always feel like it turns out better 💜 I’m a little frantic in the kitchen and you calm me down
That was the first time I’ve/We’ve seen her use vanilla extract that she didn’t remove from her “home made vanilla extract” extract jar. Do you need some , Claire? I have some that I made 5 months ago. May not be exactly ready though. I’d be happy to send it to you.
I noticed the same thing!
Haha I noticed it too, I also noticed she made sure she showed the brand name. As a streamer that is always trying to be PROACTIVE about stuff I use on stream to get a sponsorship, maybe she really loves that brand and is trying to get sponsored by them. Can't blame her! A little extra money goes a long way and helps you create numerous income streams. :o)
Heilala also has a Chef section on their website. Who knows *shrugs* might be something there.
I’m not that into sweet stuff but I LOVE rhubarb everything. Lemonade, pie, cocktails, sour jelly candy, cheesecake, jam, scones, compote, cake, dried and sprinkled on plain full fat yoghurt … I’ll have rhubarb any way I can get it and somehow it’s good in absolutely everything
Insanely good! Thank you, Claire, for another winner.
Precise, methodical and hilarious.
I'm finally getting my copy of Dessert Person from my parents' house where it was delivered. And their very French selves were delighted by the beauty of the book, recipes and pictures. Can't wait to have it in my hands !
Only tangentially related, but the pie-plant mentioned in the last Laura Ingalls Wilder Little House book, Those Happy Golden Years, is actually rhubarb, something I learnt just today.
Whenever I hear Rhubarb I remember that old book/movie about a cat named Rhubarb who inherits a baseball team.
Ripe for a remake no doubt.
Cabin episode next week, my body is ready.
Ooh, I love this recipe from the book and have made it several times. 100% the same experience where I test it several times, put it back into the oven and still end up with an underdone center. No matter, my girlfriend loves that part and the cake is all together lovely.
Thank you for this. Love rhubarb…never thought to put compote in a cake. Will definitely be making this.
I am appalled why Claire didn't use her own vanilla extract...
Literally came here for this. I need to know WHY
Same
I wondered that too!
YES!!!
She said it went bad
nothing brings me more joy than these videos
Rhubarb is SO underrated! I made an amazing(ly easy) rhubarb crisp this week. Need to try this cake, I guess...
I use the zest/sugar trick when I’m making anything with lots of citrus flavor like my lemon rosemary cupcakes. I pulse mine in the food processor (which is super loud) and the flavors are delicious! Much more vibrant than just using juice. Love that you’re doing the same thing here 😍😍
Great recipe! Made it twice now, both times it came out INCREDIBLE. It is very moist, but definitely cooked. I followed the recipe exactly, but do substitute Xylitol for 2/3 of the sugar. For the residual 1/3 I used coconut sugar in the batter & on top. Thank you Claire for such a bulletproof recipe w/ a GREAT instructional video! So helpful for us less experienced bakers!
One question, can the recipe doubled or do you need to adjust baking soda/powder in proportion to doubled flour?
Dessert person is honestly my favourite book to read rn
I already made this cake twice and it is sooo good!! I used 200g of sugar instead of 250g bcs my family doesn't really like that sweet stuff and it was perfect for us! What is vital tho is the demerara sugar in the pan and on top (it gives such a pleasant little crunch)
( i also used a bit less orange zest to taste the rubarb more)
I love rhubarb - every christmas I make strawberry and rhubarb shortcake, served with custard and whipped cream, it's the best.
Yeah! Give me those post production effects!
Hi queen!!!! Sending love and light from Ohio! Thanks for giving us our weekly endorphin and serotonin rush, known as Claire Saffitz!
I feel like not enough comments are talking about the editing at 9:55.
That baking soda/neutralising info was so interesting! I had no idea why some recipes called for soda and baking powder. I didn’t know what the soda was for. Thank you for explaining it to us!
Sometimes it's to balance the buttermilk acidity.
Thank you for a recipe that gives rhubarb the respect it deserves. I almost passed over this video expecting the all too frequent addition of strawberries. I should have trusted you. Sorry, Claire. Can't wait to make this gem.
No such thing as too much rhubarb! My Grammy used it in a lot of veggies and fruits. Love it!
I have always considered myself a cook but not a baker, and I never cook for other people so I always am afraid to do so. I had an event at work and brought SIX Dessert Person creations. Everyone raved about what a good baker I am. I did share the secret that I'm not a good baker, I just do what Claire tells me ;)
And fyi this does work with frozen rhubarb, though the topping is not as impressive.
Thank you Claire!!!!
This is my dad's favorite cake. He gets it for Father's day and his birthday. We use my great-grandma's recipe, and he'd be so disappointed if I changed it even a tiny bit. I don't know a lot of people that make true rhubarb cake! Loved this!
Liking solely because Claire imitated a chicken running.
Seeing this made my day!! Always perfect time to get a new recipe so I have time to shop things I’m missing and bake on the weekend!!
Just made this! I was amazed by how similar it tastes to Mexican rosca de Reyes, just a different texture. Delicious
I could watching this forever. So calming.
Anyone else thinks Claire’s voice is relaxing and watches her videos before falling asleep
I've been making sooo many Dessert Person Recipes!!!! Most recently, the loaded corn bread (fantastic). I think I may make this next!
The slapping sound effect *chefs kiss*
I've never clicked faster, srsly. Always look forward to Claire!!!
Thank you so much for your wonderful videos! I truly appreciate your thoughtful recipes as well as the artistry of the whole team. Love to you and kitties. 💓
Editor's cat cam was cute
I am a huge fan of rhubarb, by itself. I find the way strawberries find their way into every rhubarb receipt annoying AF. I have already made this 3 times, and it is fabulous. I am so happy with this, it is so moist, and properly honours the rhubarb. Thank you for creating this, I will make it the rest of my life.
Thank you! More rhubarb baked goods please! I have rhubarb that’s in the garden every year but I never end up using it. Not this year!
Love rhubarb! I use it all the time. Such an underrated fruit for baking. Adding the perfect sourness to sugary pies or cakes.