Family Recipe Friday - Rhubarb Coffee Cake

It's spring - that time of the year that I get excited as the new plants poke through. With that, comes daffodils, snowdrops, spring onions, garlic, but most exciting for me is the rhubarb.  I love the sour taste of rhubarb and am guilt of munching on the stalks while chopping them for other recipes like this Rhubarb Coffee Cake.

This is another recipe from my aunt's collection. I remember her making Rhubarb Coffee Cake and giving it to me when I was young. She would also bring it along with her when she'd come visit and I was always excited to see her as well as to see what tasty treat she'd bring along when she'd stop in to visit.

Rhubarb Coffee Cake

1-1/2 cups packed brown sugar
1/2 cup shortening
1 egg
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
1-1/2 cups chopped rhubarb

Topping:
1/4 cup sugar
1/4 cup packed brown sugar
1/2 cup chopped pecans or walnuts
1 Tablespoon butter
1 teaspoon ground cinnamon

Cream sugar and shortening. Add egg. Combine flour, baking soda and salt; add alternately with the sour cream to creamed mixture. Fold in rhubarb. Spread in a greased 13"x 9" x 2" baking pan. Combine all topping ingredients. Sprinkle over batter. Bake at 350 degrees F for 45-50 minutes.

Creamy Rice Pudding

As I try to decide what to take with me, and what to keep, I came across a my aunt's recipe box. She was somewhat of an adventurous cook for our family. She had given me her collection after her husband died because she could never see cooking these for just herself. She had lost her passion for cooking and sadly reverted to plain and simple. No longer were the fantastic and unusual items coming from her kitchen and we no longer saw these creations at our family gatherings. She has since passed, but these recipes will always keep her alive for me. I am currently scanning all my family recipes and will pass them on to my children in their original form.

This was one recipe I had to share. I've had Rice Pudding before but this is my favorite hands down. It is easy and no precooking of the rice. All goes into a greased casserole and into the oven. There was no time given, so I stir it every so often and keep an eye on it until it is thickened to the way I like it. I have covered it and cooked it uncovered. It is very forgiving and tastes great. Unfortunately, I've never timed it, so it truly is one of those heirloom type recipes. I hope you enjoy!

 

Creamy Rice Pudding

1 quart milk

1/4 cup granulated sugar

1/4 cup raw rice

1 Tablespoon butter

1/4 teaspoon salt

1/4 teaspoon nutmeg

1 teaspoon vanilla

1/2 cup raisins

Heat oven to 325 degrees F. In a greased casserole (1-1/2 quart) combine all ingredients. Add raisins the last half  hour of baking.

For thicker pudding, increase rice to five tablespoons. 

Serves 6.

Ovenly: Sweet and Salty Recipes from New York's Most Creative Bakery

Ovenly
Sweet and Salty Recipes from New York's Most Creative Bakery
Authors: Erin Patinkin, Agatha Kulaga
Publisher: Harlequin
ISBN: 9780373892952
Hardcover: 240 pages

About the Book:

With lines out the door for their coveted Bloody Mary scones, pear and sour cherry cardamom pie, and caramel bacon hot tarts, New York's award-winning bakery Ovenly is world-renowned for their innovative and exquisite treats.

Using unexpected flavor combinations by playing with tradition, testing the limits of indulgence and perfecting the balance of savory and sweet—adding just a hint of spice—it's no wonder Ovenly consistently receives rave reviews and has dedicated cultlike fans and clientele.

The Ovenly cookbook is packed with all of their greatest hits—the best ever chocolate chip cookies; dense, crumbly shortbreads; smoky, beer-slicked caramel corn; buttery scones; rich, layered cakes; bacony peanuts—plus pages devoted to recipe riffs and spin-offs. As self-taught, curious cooks, Agatha Kulaga and Erin Patinkin have a straight-talking approach that is never too fussy and always encourages experimentation. Above all, they believe that cooking (and eating!) should be an adventure.

With tips and anecdotes, exquisite photos, and pantry and kitchen tool essentials, Ovenly contains experimental yet perfected recipes for the most inventive and out-of-this-world breakfast pastries, desserts, and snacks.

My Thoughts:

I dare you to sit down and not be tempted to bake anything after looking at the book. Full of delicious recipes that will treat your taste buds and fill out your waistline (because it's hard to stop at just one piece or cookie!!), you will certainly have a love hate relationship with this book. It's addictive and scrumptious and has some of the most decadent recipes that you'll ever make.

I love the tips and information that this book holds, plus the photos are drool worthy. It's just worth taking the time to sit down and read the tips and picture browse. I promise, you'll want to do it again and again.

Put this book on your must buy list - you'll be so glad you did!

I received a copy of this book from NetGalley courtesy of the publisher. I was not required to write a positive review, but instead, one that gives my honest opinion.