Marynona’s Rhubarb Cake

IMG_0826My mother-in-law was one of those women who turned all the food she touched into culinary gold. This rhubarb cake was one of her masterpieces—a simple, sweet and tangy dessert that’s a perfect finish to any summer meal. When she moved to Florida, she missed making this treat, as rhubarb doesn’t like the heat in the southern states. So I always tried to make it for her when she came up for a visit. It was the least I could do, since she shared the recipe with me! Now, savoring this treat is nostalgic for us, as my mother-in-law passed away a couple years ago. Two of my sons like grandma’s cake recipe so much they request it on their birthdays each year, over chocolate cake—which makes me question if they are truly my offspring. The appeal of this particular recipe is the moist, velvety texture of the cake, which it gets from the addition of sour milk as well as the rhubarb. 

Serves 8-12

Cake

1/2 cup shortening
1 1/2 cup brown sugar
1 egg
1 cup sour milk (or purchased buttermilk)
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 to 2 cups chopped rhubarb

Topping

1/4 cup granulated sugar
1 teaspoon cinnamon

Preheat oven to 350° Fahrenheit. To make sour milk, put 1 tablespoon white vinegar in glass measuring cup. Add milk to 1 cup line. Stir, and set aside for 15-30 minutes to allow milk to sour. (Best to use 1%, 2%, or whole milk. There needs to be some fat in the milk to curdle.) Prepare 3-quart rectangular glass baking dish* by coating with shortening, and sprinkling with sparse amount of flour. Remove excess flour from pan. Set aside.

In large mixing bowl fitted with paddle attachment, cream together shortening and brown sugar. Add egg, and cream again. Add sour milk and vanilla, and stir. Scrape down sides of bowl and stir again until all ingredients are combined. In separate bowl, combine flour, baking soda, and salt. Slowly add to creamed shortening and sugar mixture, stirring on low until all flour is incorporated. Remove bowl from mixer and fold rhubarb into batter with rubber scraper or large wooden spoon. Pour batter into prepared baking pan.

In small bowl, combine sugar and cinnamon. Sprinkle on top of cake batter. Bake in preheated oven for 35-40 minutes, or until cake springs back when touched gently in center. Cool on wire rack for 30-60 minutes before serving. Serve with vanilla or strawberry ice cream, if desired.

*NOTE: You need to bake this cake in a glass dish, as the acid from the rhubarb will eat into the finish of metal pans, and can given the cake an unpleasant metallic flavor, in addition to ruining your pans.

Flower Power

tissue flowers IMG_0115Cheap can be chic. Trust me—I’ve done dozens of table tops on “we have no budget,” and sometimes the lack of funds forces creativity where a big budget wouldn’t have. Here’s an example of some items I’ve mixed and matched for use on several different occasions, and they might spur you on to other ingenious ideas. To start with, the photo at right shows a tissue paper flower centerpiece made with materials I had on hand. Supplies needed and how-to details below.

IMG_0703Let’s start with the base to this theme. I purchased 1 1/4 yards each of the red and white geometric print, and the mini-floral teal print. I quartered the yardage to make four napkins of each print, then rolled the edges and hemmed them. I also bought 1 1/3 yards of daisies with bright-colored centers on a teal background. This piece I left whole, just trimming the yardage as necessary to create a perfect square, then rolled and hemmed the edges. (These fabrics were all found at Jo-Ann’s—during a sale, of course.) This square can go over a solid white tablecloth, or a mini-checked lime gingham, or just about anything that coordinates. It was much cheaper than buying a full-size tablecloth, and adds a pop of color when laid diagonally on a round or rectangular table. (Unfortunately, a couple napkins fell into bleach in my laundry room sink, so they’re ombré now—white on the edges, gradually moving into teal floral. But ombré is super hot now, right? Ugh.) The plates pictured here are Fiesta—turquoise (purchased recently) and cinnabar (a discontinued color bought several years ago).

The other element to this decor scheme, was a vase of tissue paper flowers (pictured above and below). I made these using tissue paper I keep on hand for stuffing gift bags. With no money allotted for centerpieces for a ladies tea event at church, I cut organic shapes from tissue, and scrunched and taped the pieces with floral tape onto green floral wire. I started with a fringe of tissue for the “poppies,” then added overlapping petals, pleating at the base of each petal, and rolling them onto the stems with the floral tape. Then I wrapped the stems in floral tape to give them some heft. The pom-pom flowers were just large fringe pieces cut and twirled onto the floral wire stems. You could also do this by pleating the tissue like shown on this HGTV video of “how to make a tissue pom pom“. The leaves are just two leaf shapes cut from tissue, with the floral wire running down the center between the two pieces. I glued these together with one of my son’s left over glue sticks (which fortunately hadn’t dried out yet). The wire helps to be able to shape the leaf when putting it in an arrangement. I tried to do other types of flowers, too, but these were the only ones fit for public viewing. My attempts at daffodils and tulips were pathetic.

flowers and banner IMG_0202I added some orange “poppies” to the mix for a summer bridal shower, and used the square daisy print on the table top again (not visible in this image). Cut from simple construction paper, the ubiquitous pendant banner pieces were tied together with twine. Hand-lettering is not my forte, so I ran off the letters needed in black, 220+ point type on my home printer, cut out the letters with an X-Acto, and glued them on the triangles with the aforementioned glue stick.

Then I think I used these flowers and the table topper again for my Dad’s 80th birthday party. OK, now I’m starting to sound just plain miserly… (But no worries. Dad took no offense to the pre-used adornments—he wouldn’t notice “decor” if it bit him in the behind.*) At any rate, if you happen to stumble across a versatile decorating scheme like this one, don’t be afraid to re-use elements of it, mixing and matching to suite your celebration.

*For those of you concerned I’m sounding disrespectful to my father, be assured I say this with the utmost love. I 100% guarantee he said “Get outta here,” with a big grin on his face when he read this.

Strawberry Rhubarb Crisp

IMG_0748Crisp, crumble, cobbler…what’s the difference? Researching this question, I got as many different answers as there are names for baked pastry-topped fruit desserts. Here’s the general consensus: cobblers have biscuits on top, and crisps and crumbles have similar streusel toppings. But crisps usually have oats, whereas crumbles have flour and no oats. (Huffington Post flips this difference in an article they published, but my cookbooks and other online sources are consistent with a crisp including oats not vice versa, so I’m sticking with that.) However, “crisp” and “crumble” have come to be used interchangeably in recipes, oats or not. Whew!

Here’s another recipe for the previously promised rhubarb-o-rama. Nothing beats the pairing of tart rhubarb and sweet strawberries, and since they both pop up in spring, how perfect is that? You’ll have to limit your enjoyment of this dish to when these fruits are fresh, because you can’t sneak in frozen fruit—the water content is too high and you’ll get a pile of mush. Rhubarb needs some prep to get it ready for baking, so this isn’t quite as quick as a crisp made from apples or peaches or berries. Serve with a dollop of real vanilla bean ice cream or heavy cream, and your guests will be oohing and aahing and asking for more.

Another plus? You don’t even have to get your electric mixer out to do this dessert—a couple bowls and spoons are all that’s needed. This topping comes from a recipe clipped out of Family Fun magazine many moons ago. I use this on a multitude of fruit combinations, depending on what’s in season. (Sugar and fruit amounts need to vary depending on the fruits, so I’ll post some of those combos later.) Took me a while to come up with the right ratios of sugar, rhubarb, and strawberries, so I’ve saved you all that hassle. Sweet, huh?

Serves 8-12

Fruit base

6 cups chopped (1/2″ pieces) fresh rhubarb
1 cup granulated sugar
2 – 16 ounce containers or 5-6 cups fresh strawberries, sliced
1/4-1/2 cup all-purpose flour

Topping

2 cups old-fashioned rolled oats
1 cup packed brown sugar
3/4 cup all-purpose flour
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
1/4 teaspoon ground ginger
3/4 cup butter, melted

In a large mixing bowl, add rhubarb and sugar. Stir to combine. Let stand for 1 hour. Add in sliced strawberries. Sprinkle with 1/4 cup flour, and stir. If mixture is still too soupy, add additional 1/4 cup flour and stir again.

Preheat oven to 300° Fahrenheit.* Grease 9″x13″ or other 3 quart baking dish. Pour prepared strawberry-rhubarb mixture into pan. In medium mixing bowl, add oats, sugar, flour, and spices, and stir to combine. Pour melted butter over oats and toss until butter is incorporated. Sprinkle oat mixture over fruit and bake uncovered in preheated oven for 1 hour. Let cool 10-15 minutes so rhubarb juices set before serving.

*NOTE: You can also bake this dish at 375° Fahrenheit for 30 minutes if you’re in a rush, and it’ll be just as tasty.

Vietnamese Rice Noodle Salad

IMG_0618This fresh and healthy Asian salad is perfect for a warm weather lunch, brunch, or served alongside whatever is on your grill for dinner. My sister Susan brought it to a party recently, and it was a hit. She found the recipe on allrecipes.com, but changed it considerably. The original calls for five, count ’em FIVE cloves of garlic, which is way too much raw garlic for a salad. She subbed in soy sauce for fish sauce as she didn’t have the fish sauce on hand, and added bell pepper, snow pea pods, and red cabbage to the vegetable mix. She said she’s also included edamame (boil according to package instruction then chill) when she’s made it previously. The drizzle of toasted sesame oil at the end was also her addition. Isn’t she clever? We thought so!

Serves 6-8

1-2 cloves garlic, minced
1 cup loosely packed cilantro, chopped
1/2 pepper, seeded and minced
1/4 cup fresh lime juice
3 tablespoons vegetarian fish sauce or 1 tablespoon soy sauce
3 tablespoons white sugar
1 (12 ounce) package dried rice noodles
2 carrots, julienned
1 cucumber, halved lengthwise and chopped
4 leaves Napa cabbage, julienned
1 red bell pepper, chopped
1/2 cup red cabbage, chopped
1/2 cup sugar snap peas, ends cut off
1/4 cup chopped fresh mint
1 tablespoon toasted sesame oil
1/4 cup salted dry roasted peanuts, chopped

Combine the minced garlic, cilantro, and jalapeño. Transfer the mixture to a bowl, add the lime juice, fish sauce (or soy sauce, and sugar; stir well. Let the sauce sit for 5 minutes.

Bring a large pot of salted water to a boil. Break the rice noodles in half and add them to the pot; boil them for 2 minutes. Drain well. Rinse the noodles with cold water until they have cooled. Let them drain again.
Combine the sauce, noodles, carrots, cucumber, Napa cabbage, bell pepper, red cabbage, sugar snap peas, and mint in a large serving bowl. Toss well; drizzle with toasted sesame oil. Toss again and serve the salad garnished with the peanuts.
(NOTE: if using a gluten-free soy sauce, this recipe would be gluten-free.)