Category Archives: Recipes

It’s Rhubarb Season!

Whenever I think of Rhubarb I am taken back to my childhood, living in a town of 40 people with many rhubarb plants in our yard. Summer meant carrying a bowl of sugar to the garden, breaking off a stalk of rhubarb, brushing off the dirt and sitting down to dunk the stalk in the sugar and eating. Nothing better than right out of the garden.

Now I need to rely on the grocery store but I still think of my youth when I am working with rhubarb. I would make something with rhubarb everyday if I could. When I saw this recipe by ‘Chocolate With Grace’ on Facebook I knew I had to try it and I was not disappointed! The butter cream sauce is my new bowl of sugar for dipping. 🙂

AND this is the easiest cake I have ever made. I was skeptical when the ingredient list did not include eggs but no worries. Here is the recipe. Chop a little extra rhubarb like I did (both for in the cake and to heap on top) because hey, you really cannot have too much rhubarb!

Enjoy! 

Rhubarb Cake with Butter Sauce

Ingredients

For the cake

  • 4 cups all-purpose flour
  • 2 cups granulated sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 cups rhubarb diced (see note below about using frozen rhubarb)
  • 2 cups milk
  • 6 tablespoons butter melted

For the butter sauce

  • 1/2 cup 1 stick butter
  • 1 cup sugar
  • 3/4 cup heavy cream

Instructions

  • Preheat oven to 350° F. In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the diced rhubarb, milk and melted butter. Stir just until combined.
  • Pour the batter into a greased 9 x 13 inch baking pan. Bake for 45 minutes or until a toothpick inserted comes out clean.
  • Remove from the oven and cool
  • To make the butter sauce, combine the butter sugar and cream in a heavy saucepan. Bring to a boil over medium heat and boil for 1 minute stirring frequently. Remove from heat and let cool slightly.
  • To serve, cut pieces of cake and serve with a generous amount of warm butter sauce. The sauce can be gently reheated on the stove or in the microwave if necessary.

Notes

To use frozen rhubarb: thaw the rhubarb first and let any excess liquid drain off. Don’t squeeze any liquid out, just drain what naturally thaws out of the rhubarb.

Tangy Sweet Rhubarb Cake with Butter Sauce

 

 

Last Minute Easter Morning Brunch Recipe

If  you run to the store right now and pick up two ingredients you can make this yummy Easter morning treat.

All you need is a package of Cinnamon Roll dough and a can of apple pie filling (or the flavor of your choice).

Push the cinnamon rolls into the pan.

 

IMG_7838

 

Fill with apple pie filling.

 

IMG_7838 2

 

Bake at 400 degrees for 15-20 minutes.

 

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Top with the glaze that comes in the cinnamon roll package or make your own with powdered sugar, milk and vanilla.

That’s it! Have a Happy and Blessed Easter!

 

Christmas Dinner Recipe – Gingersnap Sweet Potatoes!

You had me at Sweet Potatoes! Then say gingersnap cookies and yum!!

This recipe comes from my ‘Christmas with Southern Living’ book and if it’s one thing they know how to do, it’s cook and decorate for Christmas! It can also be found on My Recipes.

This is a ‘Make Ahead’ recipe so better yet.

 

Screenshot_2020-10-20 Gingersnap Sweet Potatoes

 

Ingredients

  • 6 sweet potatoes (4 pounds)
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup butter or margarine, melted
  • 1/3 cup half-and-half
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup firmly packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1/4 cup cold butter or margarine, cut into pieces
  • 32 coarsely crushed gingersnap cookies (we tested with Nabisco)

How to Make It

Step 1

Cook sweet potatoes in a Dutch oven in boiling water to cover over medium heat 30 minutes or until tender. Cool; peel and mash potatoes.

Step 2

Combine mashed sweet potato, 1/2 cup brown sugar, and next 4 ingredients in a mixing bowl; beat at medium speed with an electric mixer until smooth. (Or mash with a potato masher until smooth.) Spoon into a greased 2 1/2-quart or 13″ x 9″ baking dish.

Step 3

Combine 1/2 cup brown sugar and flour. Cut in 1/4 cup cold butter with a pastry blender until crumbly. Stir in crushed gingersnaps. Sprinkle streusel over sweet potato. Bake, uncovered, at 350° for 25 minutes or until streusel is lightly browned.

Step 4

Make Ahead: Prepare sweet potato filling, and spoon into a greased 2 1/2-quart microwave-safe dish. Cover and chill overnight. Microwave at HIGH 10 minutes or until hot. Prepare streusel, and sprinkle over filling. Bake, uncovered, at 350° for 20 minutes or until streusel is lightly browned.

Chef’s Notes

Purchase crisp gingersnap cookies rather than the soft variety for making the streusel

ENJOY!! AND MERRY CHRISTMAS!