A Weekend of Baking

Well this weekend I decided to explore my pantry.  I found some rhubarb waiting in my freezer for me to use it and I also found some raspberry preserves that wanted to be used.  Here are the recipes I created with them.  Both were very good (at least according to my family)

Raspberry Cream Cheese Coffee Cake
Cake:

1 cup flour

1 - 3 oz pkg cream cheese, softened

1/4 cup butter, softened

1/4 cup milk

1 tsp. baking powder

1/4 tsp soda

1/4 tsp. salt

1/2 cup sugar

1 tsp. grated lemon peel, I just use lemon extract if I don't have a lemon, about 1/2 tsp.

1 egg
1/2 cup raspberry seedless preserves



Frosting:

1/2 cup powdered sugar

1/2 tsp. lemon extract

2 tsps. butter, softened

1/4 cup sliced almonds



Heat oven to 350 degrees. Grease and flour 8 inch square pan. In a small bowl, combine all coffee cake ingredients except preserves; blend at low speed until moistened. Beat 2 minutes at medium speed.



Spread batter in pan. Spoon preserves by teaspoons over batter in spots. Using a knife swirl preserves over top of batter to marble.

Bake at 350 degrees for 25 to 30 minutes until toothpick inserted in center comes out clean. Cool slightly.



In a small bowl combine all frosting ingredients except almonds; 1/2 cup of powdered sugar, 1 Tablespoon of lemon juice, 2 tsps. butter, softened. Beat until smooth. Drizzle over the warm cake and sprinkle with almonds. Serve warm.

 
 
Rhubarb Bars
 
Crust


1/2 cup Butter

1 cup all-purpose flour

1/3 cup sugar

1/2 tsp. nutmeg
Filling

2 cups sliced fresh rhubarb

2/3 cup sugar

1/4 cup all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon ground ginger

1/4 teaspoon nutmeg
2 Eggs

1/4 cup firmly packed brown sugar

Directions

Heat oven to 350°F. Melt butter in 2-quart saucepan over medium-low heat. Cook, stirring constantly, until butter just begins to turn golden brown (3 to 4 minutes). Immediately remove from heat. Add 1 cup flour and 1/3 cup sugar; and nutmeg mix well. Press firmly into bottom of ungreased 8-inch square baking pan.
Combine rhubarb, 2/3 cup sugar, 1/4 cup flour, baking powder, nutmeg and ginger in medium bowl. Beat in eggs with wooden spoon until smooth; pour over crust. Sprinkle 1/4 cup brown sugar evenly over top. Bake for 40 to 45 minutes or until top is golden brown and toothpick inserted in center comes out clean. Cool at least 30 minutes before cutting.
I hope everyone enjoys these wonderful recipes for this week!!