Strawberry-Rhubarb Buckle

Strawberry-Rhubarb Buckle

Prep: 20 mins    Cook: 40 mins    Total: 1 hr     Servings: 8     Yield: 8 servings

 

Growing up in Wisconsin, we had a patch of rhubarb growing in our backyard, and I loved all of the delicious desserts my Mom would make when it was in season. This recipe is my spin on her strawberry-rhubarb cake. Serve warm with a scoop of vanilla ice cream or a dollop of sweetened whipped cream, if desired.

 

Ingredients

Strawberry-Rhubarb Filling:
Cake Batter:
Topping:

 

Directions

Instructions Checklist
  • Combine rhubarb, strawberries, 1/2 cup sugar, lemon juice and 1 tablespoon of water in a saucepan. Cook, covered, over medium-low heat, stirring occasionally until mixture begins to boil, about 5 minutes. Reduce heat to low.

  • In a small bowl, stir together remaining 2 tablespoons of water with cornstarch until cornstarch is dissolved. Add mixture to the saucepan and continue cooking fruit until mixture begins to thicken, about 2 minutes. Remove from stove and set aside to cool.

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch deep dish pie pan with non-stick cooking spray, and place on a baking sheet.

  • Beat 1/2 cup of butter and 1/2 cup of sugar with an electric mixer in a bowl until light and fluffy. Beat in egg, vanilla extract, and yogurt. Add flour, baking powder, baking soda, and salt; mix until just combined. Spread 2/3 of the batter into the prepared pan. Pour strawberry-rhubarb filling on top of the batter. Spread remaining 1/3 of the batter in small mounds atop the filling. Set aside.

  • Combine brown sugar, 1/4 cup flour, and 2 tablespoons of butter in a small bowl. Mix using a fork, a pastry blender, or your hands, until the mixture resembles coarse crumbs. Sprinkle on top of the batter and filling.

  • Bake in the preheated oven until the cake topping is nicely browned, about 35 minutes.

     

 

Nutrition Facts

386 calories; protein 5g; carbohydrates 57.4g; fat 15.7g; cholesterol 62.3mg; sodium 379.7mg.
Strawberry-Rhubarb Buckle
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Strawberry-Rhubarb Buckle
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Strawberry-Rhubarb Filling:
Cake Batter:
Topping:
Servings:
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Tropical Strawberry Salad

Tropical Strawberry Salad

Summer time!  Don’t you love it?  We do!  Summer means lots of fresh fruits, yay!  Fresh fruits are a delicious way to end a meal or make a great snack.  That’s why I love this Tropical Strawberry Salad, I could eat it all summer!

This delicious salad is packed with healthy fruits.  Strawberries are high in fiber, who would have thought right? Bananas are considered a super food, they’re heart healthy, high in fiber, packed with vitamins and minerals including potassium!  And then there’s mango, many times called “the king of fruits”.  This delicious fruit is packed with antioxidants and vitamins; it’s heart healthy, helps lower cholesterol, helps in weight loss, good for digestion, helps fight cancer, is good for the eyes and teeth, and much more.  So packed together these three fruits don’t only taste great, they’re good for you!  Oh and it’s low in calories too!  So eat up!

Tropical Strawberry Salad

Ingredients:

12 Large Strawberries, washed, hulled, and quartered

1 Large Banana, sliced

1 Large Ripe Mango, peeled and cubed

1 Tsp. Sugar

Instructions:

Place strawberries in a bowl.

Sprinkle sugar over all and gently toss.

Add mango cubes and banana slices.

Gently toss together.

Serve right away or store covered in the fridge for a few hours.

 

 

 

Tropical Strawberry Salad
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Tropical Strawberry Salad
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Burrata Salad with Peaches, Pickled Pepper and Pea Tendrils

Burrata Salad with Peaches, Pickled Pepper and Pea Tendrils

This summery salad from chef Ori Menashe will become your go-to this season. It’s sweet and savory, tart, crisp and creamy, rich and refreshing, all in perfect balance.

 

Active: 30 mins             Total: 1 hr 45 mins                 Yield: 4

 

Ingredients

PICKLED PEPPER
DRESSING
SALAD

Directions

Make the pickled pepper
  • Place the pepper rings in a small heatproof bowl. In a small saucepan, boil the vinegar and salt, stirring, until the salt dissolves; pour over the pepper rings. Let stand at room temperature for 90 minutes. Drain.

Meanwhile, make the dressing
  • In a small bowl, combine the vinegar and shallot and let stand for 30 minutes. Slowly whisk in both oils until incorporated. Season with salt and pepper.

Make the salad
  • In a food processor, puree 1 ball of burrata until smooth and spreadable. Spread the burrata puree in shallow bowls. In a medium bowl, toss the mint, pea tendrils, purslane and pickled pepper rings with the dressing. Season with salt and pepper and toss to coat. Mound the salad in the bowls. Tear the remaining burrata into small pieces and arrange in the salads along with the peach wedges.

Make Ahead

The drained pickled pepper rings can be refrigerated for 1 week.

Suggested Pairing

Pair this salad with a minerally, strawberry-scented rosé.

 

 

 

Burrata Salad with Peaches, Pickled Pepper and Pea Tendrils
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Burrata Salad with Peaches, Pickled Pepper and Pea Tendrils
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PICKLED PEPPER
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Healthy 4th July Yogurt Bites

Healthy 4th July Yogurt Bites

The 4th of July is one of my favorite holidays. Who doesn’t love fireworks and sparklers? I think I love it so much because it’s in the summer and that means we get to wear shorts and flip-flops and grill our dinner.

I’m a sucker for warm weather so I love everything associated with that season. I especially love finding festive treats to serve at our get-togethers that don’t involve lots of sugary sweets. That’s a hard thing to do, since most of the things I see floating around are cookies and candy. I decided to make a new treat with things I know my kids will eat but that will also look fun for the 4th of July.

se red and blue yogurt bites turned out great and my kids love them.

Healthy 4th of July Yogurt Bites

Here is what you will need:

  • Vanilla Greek yogurt (or really, any kind of yogurt you love!)
  • Strawberries
  • Blueberries

yogurtbites2

The recipe is pretty simple: dice your strawberries and halve your blueberries. Place them in a silicone mold and cover with yogurt. Make sure to put the blueberries round side down. As for the strawberries, dice them in very tiny pieces.

Leave them in the freezer for about 2 hours and they are ready to eat! You can place them in a bowl sitting on ice so they won’t melt, but they won’t last for long sitting outside of the fridge and freezer, so keep that in mind.

 

Healthy 4th July Yogurt Bites
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Healthy 4th July Yogurt Bites
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Biko, Malagkit, or Bibingka?  Easy Filipino Rice Cake

Biko, Malagkit, or Bibingka? Easy Filipino Rice Cake

Growing up I  called this Filipino dessert “Biko”, but I’ve learned that it’s also called “Bibingka”, “Malagkit” or even “Bibingkang Malagkit” which is probably the best name for it.

Bibingka is basically a cake made with sweet glutinous rice or sweet glutinous rice flour aka Mochiko flour.  Malagkit literally means “sticky”.  So Bibingkang Malagkit translates to Sticky Rice Cake which is exactly what this dessert is!  What we called Biko is a sticky rice cake that is topped with a coating of thickened coconut milk; it is simply put another name for the same dessert.

Anyway whatever you call it it’s delicious.  It’s one of the dishes that fall under the “kakanin” category of Filipino food which are sweet treats usually made with rice, coconut, and root vegetables.

Recently I got a yen for some Biko and buying some was not an option.  I always find that when I buy any type of Filipino food at restaurants I always end up disappointed and make it the way I like it at home.

I looked at several recipes for Biko or Binbingkang Malagkit and they all involved more steps and ingredients than what I recalled from childhood.  I guess the recipe got fancier since I was a kid!  So I thought back to how my Lola (grandmother) Juling told me to make it.  Her way was way too easy and used 3 ingredients!  So I decided why not, do it Lola’s way, her Biko was always delicious.  Besides I wanted good old fashioned and simple.  None of that fancy stuff for me!  And not soaking rice overnight!

So without a recipe and with just 3 ingredients I set out to make my Lola’s Biko and let me tell you it came out perfect!  My grandkids and kids all loved it!  In fact it’s so easy I could make it everyday; but I won’t, it’s way too fattening!

I thought I’d  share this simple recipe with you.  You will love it!

I use my rice cooker to cook the rice, but if you don’t have a rice cooker you can cook the sweet rice on the stove just how you’d cook regular rice.

Biko

Ingredients:

4 Cups uncooked Sweet Rice (you can find this in Asian Markets, there are many brands to choose from)

Water to cook the rice

2 Cans Coconut Milk (you can find this in Asian Markets)

2 Cups Brown Sugar

Directions:

Place sweet rice in Rice Cooker or in a pot.

Add enough water to reach a bit under the water line in the rice cooker (if you’re cooking in a pot on the stove use a little bit less water than what you’d normally use to cook rice).  You want the rice to be just a bit undercooked.

Wait for the rice to cook.  Again you don’t want the rice mushy, you want it a bit undercooked.

Meanwhile oil a 9×13 baking pan well, bottom and all sides.  Set aside.

Place brown sugar and coconut milk in a pot and bring to a boil, stir constantly so the coconut milk and sugar combine well and is smooth.  Set aside.

When rice is done put it in the baking pan and smooth out evenly.

Pour the coconut mixture over all.

Bake in a pre-heated 350º oven for about 1 hour or until all the liquid thickens.  The top will bubble as it bakes.

Remove from oven and cool.

Cut into squares and serve.

Cover leftovers and leave on the counter, it has a shelf life of about 2 days.  If storing longer than 2 days place it in an airtight container and refrigerate but it can get a bit hard.  To soften  place a damp paper towel over a piece and microwave for about 30 – 45 seconds.  You can also freeze it in airtight freezer bags and thaw at room temperature before serving.

 

Biko
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Biko
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Instructions
  1. Place sweet rice in Rice Cooker or in a pot. 
  2. Add enough water to reach a bit under the water line in the rice cooker (if you're cooking in a pot on the stove use a little bit less water than what you'd normally use to cook rice).  You want the rice to be just a bit undercooked.  
  3. Wait for the rice to cook.  Again you don't want the rice mushy, you want it a bit undercooked. 
  4. Meanwhile oil a 9x13 baking pan well, bottom and all sides.  Set aside.
  5. Place brown sugar and coconut milk in a pot and bring to a boil, stir constantly so the coconut milk and sugar combine well and is smooth.  Set aside.
  6. When rice is done put it in the baking pan and smooth out evenly.
  7. Pour the coconut mixture over all.
  8. Bake in a pre-heated 350º oven for about 1 hour or until all the liquid thickens.  The top will bubble as it bakes.  
  9. Remove from oven and cool.  
  10. Cut into squares and serve.
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