Big Batch Rhubarb Raspberry Streusel Cake

Did you know that rhubarb and raspberry are an amazing combo? I thought they'd be too tart together but when you mix them in a cake and throw on some streusel they are juuuuuuuust right. 

I didn't add nuts to the topping but, believe me, they're a great addition as well. I developed this recipe to be a big batch because I needed a LOT of cake to gift to several families. This makes 4 - 8 inch pans, or 2 - 9 X 13 pans. You could probably stretch it out to 5 - 8 inch pans if you wanted it more like a square than a cake. I prefer the thickness of a cake myself. If you do try 5 then be sure to adjust the cooking time accordingly. 

Big Batch Rhubarb Raspberry Streusel Cake

Ingredients

Cake

1 cup butter, softened

3 3/4 cups sugar

4 tsp vanilla

4 eggs

8 cups flour

4 tsp baking powder

2 tsp baking soda

1 tsp salt

4 cups buttermilk

8 cups rhubarb, finely chopped

2 cups raspberries

Streusel

1 cup butter, melted

2 cups flour

2 cups brown sugar

Directions

Preheat oven to 350. 

In a large bowl, beat together the butter, sugar, and vanilla until creamy, scraping bowl as needed. Beat in eggs. In another bowl, stir together flour, baking powder and soda, and salt. In another bowl, measure out the buttermilk. Lastly, in a separate bowl, measure out the rhubarb and raspberries. 

Combine the dry ingredients into the wet ingredients alternating with the buttermilk until just combined. It's okay if a few streaks of flour remain. 

Stir in the rhubarb. Batter will be very thick. 

Spread the batter evenly among the 4 - 8 inch pans. Top each cake with 1/4 of the raspberries. (Note - you can also stir the raspberries into the cake batter with the rhubarb but they will get smushed. The cake will still taste delicious but will be streaked with color.) 

Prepare streusel - in a mixing bowl, stir together the melted butter, flour, and brown sugar. (If you'd like to add any nuts, do so now) Sprinkle the streusel evenly over the 4 cakes. 

Bake at 350 for 40 - 50 minutes. Depending on how your oven cooks, it may take a bit longer. The cakes are done when they are golden brown on top and toothpick inserted near center comes out clean. 

FYI - place a cookie sheet or oven liner at the bottom of the oven to catch any spills, these do bubble up and over a bit.

Remove from oven and let cool completely on wire racks. 

You can serve the cake warm or room temp. They are delicious either way. This is a very dense cake and is very moist so no frosting is required. Although, it does go fabulously with a scoop of ice cream or dollop of whipped cream!

The perfect tea time snack. It is a very large batch of cake so it's great for larger gatherings or potlucks. It also freezes very well so you can have cake whenever you like in the future too! Just cover the cooled cakes very well with plastic wrap and then a layer of tinfoil before placing in the freezer. 

Tangy and sweet, just the way I like it!

Raspberry Coconut Jelly Roll

Jelly roll cakes always seem so much more complicated than they actually are. Granted they are a little trickier than a "regular" cake to make but they look so pretty and taste so amazing that the extra effort is totally worth it. 

Sue and I had a little Chopped style competition going on while we were self isolating and raspberry jam and coconut chips were our Chopped ingredients we had to use. She made a raspberry mini cheesecake with a coconut shortbread crust, stuffed with a raspberry, and topped with raspberry jam (she won by the way... kicked my butt in the voting we did on Facebook). I made this raspberry coconut jelly roll which I think was totally underappreciated. I mean... it's beautiful and delicious... not that I'm bitter about losing...at all.. I mean... it's fine. I'm fine. Everything's fine. 

Raspberry Coconut Jelly Roll

Ingredients

Cake

5 eggs

3/4 cup sugar

1 tsp coconut extract

3/4 cup flour

1 tsp baking powder

pinch salt

Filling

1 cup raspberry jam

Topping

2 egg whites

1/2 cup sugar

1/2 tsp coconut extract

1/2 tsp vanilla

Decorations

1/3 cup coconut chips, toasted

Directions

Preheat oven to 350. Line a 12 X 17 (or 13 X 18) jelly roll pan with parchment paper and lightly spray with cooking spray. 

Beat the eggs. Beat in sugar about 1/3 add a time. Beat in the coconut extract. Continue to beat about 7 minutes, until thick and creamy. Add in the flour, baking powder, and salt. Fold in gently. Pour into prepared pan and spread evenly. 

Bake at 350 for about 12 minutes, until top is light golden brown. 

Run a knife around the edge of the pan to loosen the cake from the edges. Place a large piece of parchment paper on top and then another cookie tray. Invert the cake onto the other cookie tray and remove the pan from it. Gently peel off the parchment paper. 

Carefully roll up the cake, from the short end, with the parchment paper in it. (See photo below for clarification)

Let cool for 15 minutes. 

After 15 minutes, gently unroll the cake and spread the raspberry jam evenly over the cake. 

Roll the cake back up, this time peeling off the parchment paper as you go. 

Set aside to cool completely. Don't worry if there are a few little cracks or tears, you will be covering them with the meringue frosting. 

Prepare meringue: in a bowl over a pot of simmering water, whisk the egg whites with the sugar and extracts until the sugar is dissolved. Make sure the bottom of the bowl is not touching the water below it. 

Remove the bowl from the heat and whip with beaters for about 5 - 7 minutes, until thick and fluffy. 

Spread over jelly roll. You can leave as is OR... get out your kitchen torch and add a little color to the meringue. Then sprinkle the toasted coconut chips on top.

Chill until ready to serve.

So pretty. 

Slice it up!

You could also top with whipped cream if you prefer it over meringue. I really like the marshmallowyness of the meringue with the delicate crumb of the cake. Although I'm not one to pass up sweetened whipped cream either. 

Raspberry Dreamsicle Dessert

For the holidays we always try to have fancy schmancy desserts. Okay, if we're being honest, we like to have fancy schmancy desserts ALL THE TIME. I mean.... desserts are the best, am I right?

This dreamsicle dessert looks so pretty and tastes delicious and is so rich that a small piece goes a long way. That makes this 9 x 13 dessert perfect for family gatherings and potlucks! I went with raspberry juice and raspberry Jello so it would be Christmas-y but you can use orange juice and orange Jello for another delicious flavor. 

You dirty a few dishes with this one but it's all worth it in the end!

Raspberry Dreamsicle Dessert

Ingredients

Bottom Layer

2 cups graham cracker crumbs

6 Tbsp melted butter

Raspberry Layer

1 cup raspberry juice

2 pkgs raspberry Jello

1 pkg cream cheese, room temp

2 cups Cool Whip

Pudding Layer

1 pkg cream cheese, room temp

1 cup milk

2 lkg vanilla instant pudding

2 cups Cool Whip

Top Layer

remaining Cool Whip

Raspberries

Directions

Prepare bottom layer - mix together crumbs and butter and press into a 9 X 13 pan. Chill the pan while you prepare the next layer. 

Prepare raspberry layer - microwave the raspberry juice for 2 minutes (almost boiling). Whisk in the 2 pkgs of raspberry Jello. Set aside. In a separate bowl, beat cream cheese until smooth, scraping sides as needed. Very slowly pour the jello into the cream cheese, beating well between additions. Beat until smooth. Whisk in 2 cups of Cool Whip until smooth. Pour over the bottom layer. Let chill while you prepare the next layer. 

Prepare pudding layer - beat cream cheese until smooth, scraping sides of bowl as needed.Very slowly beat in the milk, scraping bowl between additions. Beat until smooth. Beat in 2 pkg of vanilla pudding. Lastly, beat in the 2 cups of Cool Whip. Spoon onto the raspberry layer and then smooth out evenly. 

Top with the remaining Cool Whip (usually about 1 - 2 cups), spreading evenly. Then top with fresh raspberries. 

Let chill until ready to serve - at least a couple of hours. 

If you want to make the orange version - instead of placing raspberries on top, I like to grate some orange rind over the whipped topping. Not as bold as the berries, but still beautiful!

I loved the texture of this dessert - so smooth and creamy. Sue, not so much. She found the Jello layer too spongy for her liking. To each their own! I know the orange version is just as delicious but I have yet to try any other flavor.... maybe lemon or lime or even grape?? Something I will be keeping in mind for the spring! A fun colorful dessert that works for holidays or every day! 

Old Fashioned Jelly Donuts

"It's a jelly"

If you're Canadian I'm pretty sure it's the law that you know which movie that comes from. Strange Brew (1983). You know, Bob and Doug Mackenzie... hosers.... take off, eh..... 

I'll forgive you if you don't know it. But look it up. Watch it. Seriously. It's a Canadian thing. 

Anyways.... jelly donuts make an appearance in the movie so that's why I brought it up. They should make an appearance in aaaalllll the movies. I mean.... J E L L Y D O N U T S are just ridiculous. 

Let's give them their own star on the walk of fame. 

Old Fashioned Jelly Donuts

Ingredients

Dough

2 cups buttermilk

2/3 cup sugar

4 1/2 tsp active dry yeast

1/2 cup melted butter

2 eggs, beaten

1 Tbsp vanilla

2 tsp salt

4 - 5 cups flour

Filling

1 jar seedless raspberry jelly (or your favorite)

Oil for deep frying (about 1 litre)

sugar to roll the donuts in

Directions

Prepare dough - Heat buttermilk over medium heat until just starting to steam. Remove from heat and stir in the sugar and let cool for 5 minutes. Pour into a large bowl and sprinkle the yeast on top and let sit another 5 minutes - until yeast blooms.

Whisk the butter, eggs, vanilla, and salt into the yeast mixture. Slowly stir in the flour until soft, but not sticky, dough forms. Knead for 5 minutes on a floured work surface. 

Place in an oiled bowl, cover with a tea towel, and set somewhere warm to rise for an hour. 

After an hour, roll out dough to 1/2 inch thick. Cut with a 2.5 to 3 inch biscuit cutter. Place donuts on a cookie sheet lined with parchment paper, cover with a tea towel, and let rise another 45 minutes or so. 

When the second rise time is almost up, heat your oil in a large pot to 350 degrees. (This takes about 15 minutes so start to heat it up after dough has been rising about half an hour.)

Place a shallow bowl filled with sugar beside where you are going to be placing the donuts after frying.

When oil reaches 350, gently slide 3 or 4 donuts into the oil and fry 1 minute on each side - until evenly browned. Remove from oil with a slotted spoon and place on paper towel to drain. 

Roll the donuts in the sugar to coat.

Repeat until all donuts have been cooked. 

Let cool completely. 

When they are cooled off - place the jelly in a piping bag fitted with a long nozzle. Poke a chopstick or the handle of a wooden spoon into the side of each donut to create a hole. Then press the tip of the piping nozzle into the hole and squeeze in some jelly. 

Repeat until all donuts are filled!. 

These are best eaten the day they are made but can be frozen.

Want to see the inside? 

Look at all that squishiness and gooey jelly!

Personally, I like raspberry jelly the best for jelly donuts but you can use your favorite! You can also dust the donuts with powdered sugar after they have cooled INSTEAD OF the regular sugar.... but I like the regular sugar because that's how we had them growing up. 

NOTE - This recipe is also easy to double! The photos above are of a doubled recipe! I think you get about 1 1/2 - 2 dozen per batch (so about 3 - 4 dozen doubled).

Refreshing Blueberry And Coconut Rice bars

This post was sponsored by USA Rice Canada. We were compensated monetarily but all opinions and experiences are our own. 

When the opportunity came up to create a recipe using rice Sue and I jumped at the chance. We love rice and eat it a lot. Like... a LOT lot. Why? Well, not only is it delicious and extremely versatile, its nutritious and low in calories (only 108 calories per half cup),  plus it's a source of B vitamins, phosphorus and zinc. Sue's favorite - brown rice - is also full of magnesium, selenium, manganese, and fiber (4 gr of fiber for 1 cup!). 

Not to mention, for those of us on a budget, it is very affordable. When I am meal prepping I make up a large batch and simply freeze the rice in single serving portions in bags. It freezes beautifully and is super handy - just pop it in the microwave and  *boom* good to go. 

I wanted to come up with a recipe that was different and fun. Obviously desserts or treats came to mind. I used sticky rice to create these tasty bars that are gluten free (rice is the original gluten-free grain), low sugar, and vegan! 

Healthy, refreshing, delicious, cheerful, and so purdy- What's not to love?!

Refreshing Blueberry And Coconut Rice Bars

Ingredients

3 cups uncooked sticky rice (sushi rice)

2 1/2 cups water

2 cups light coconut milk

3/4 cup coconut cream

1/3 cup maple syrup (or honey)

3 Tbsp lemon juice

Filling

2 cups blueberries

1 tsp cornstarch

1 Tbsp water

1/2 cup shredded, unsweetened coconut

Directions

Combine rice, water, and coconut milk in a large pot (or rice cooker). Bring to a boil, reduce heat, simmer for 20 minutes - until rice is done. 

Transfer cooked rice to a large bowl and add in coconut cream, maple syrup (or honey), and lemon juice.

Stir to combine. Set aside to cool.

While rice is cooling, prepare berries. In a medium saucepan over medium heat, place blueberries, cornstarch, and water. Cook and stir until berries have broken down and thickened, about 5 - 8 minutes. Mixture may still be a bit runny. 

Remove from heat and let cool. 

While everything is cooling, take the 1/2 cup of shredded coconut and pulse it in a blender or food processor until powdered (or very finely shredded)

When rice and berries are both cool continue with the bar. 

Sprinkle half of the powdered coconut into the bottom of a 9 X 13 pan lined with parchment paper.  

Top with half of the cooled rice mixture. Press the rice down firmly. 

Top with the cooled berries.

Then top with the remaining rice. Again, press the rice down firmly. 

Sprinkle with the remaining powdered coconut and press down lightly.

Chill, covered, for at least an hour, up to overnight. 

When the bar has chilled to firm up, use the parchment paper to remove the bar from the pan. Set on a cutting board and slice into squares.

Note - you can use your favorite berry in place of blueberries if you like. I also made this with raspberries and the color is lovely.

Store any leftovers in the fridge. 

Look at all that gooey goodness.

Basically the prettiest thing ever. 

You can go ahead and eat with your fingers! Warning - things may get a little messy. 

Or you can use a fork and be all prim and proper. 

However you decide to enjoy your treat, just remember there is no guilt attached! So much healthiness going on.... and tastiness. 

Be sure to pop over to USA Rice Canada (HERE) for more fabulous rice recipes and information on rice.