Rhubarb Coffee Cake

Rhubarb Coffee CakeCheck out this tasty coffee cake recipe from the kitchens of Mrs. Wages Kitchen.

Yield: 12 servings
Prep: 25 minutes
Bake: 45 minutes

Ingredients
1 1/2 cups sugar
1/2 cup butter, softened
1/2 cup sour cream
1/2 cup low fat milk
1 large egg
1 tsp baking powder
1 tsp vanilla extract
1/2 tsp salt
2 1/2 cups all-purpose flour
3 cups thinly sliced rhubarb (about 6 stalks)
Topping
2 Tbsp sugar
1/4 tsp ground cinnamon

Directions

  1. Preheat oven to 350° F.
  2. Place the sugar, butter, sour cream, milk, egg, baking powder, vanilla and salt in a large bowl; beat until smooth.
  3. Stir flour into sugar mixture until well blended.  Fold in rhubarb.
  4. Transfer batter to a greased 13-in. x 9-in. baking pan.
  5. In a small bowl, combine sugar and cinnamon; sprinkle over batter,
  6. Bake for 45-50 minutes or until knife inserted near center comes out clean.  Serve warm.

Rhubarb Biscuit Dumplings and Strawberry Sauce

Mixed Up Rhubarb Berry JamTart and tangy dumplings that blend the flavors of rhubarb and strawberries. Yum! (From the Test Kitchens at Mrs. Wages.)

Yield: 8 servings
Prep: 25 minutes
Bake: 35 minutes

Ingredients
1 tube (16 oz) refrigerated buttermilk biscuit dough
2 cups chopped fresh rhubarb, divided
1/2 cup sugar
1/4 cup packed brown sugar
1/4 cup Mrs. Wages® Spiced Apple Mix
1/2 cup butter, melted
1/4 cup water
1 1/4 tsp rum extract
Sauce
1/2 cup brown sugar
1 pint strawberries, quartered
3/4 tsp vanilla extract

Directions:

  1. Preheat oven to 350°F.
  2. Separate biscuits.  On a work surface, gently flatten each biscuit to a 3-in circle.  Spoon about 3 Tbsp of rhubarb onto the center of each biscuit. Wrap dough around rhubarb, pinching tightly to seal.  Set aside remaining rhubarb.  Place dumplings seam side down in an ungreased 11-in. x 7-in. baking dish.
  3. In a small bowl, combine the sugars, Mrs. Wages® Spiced Apple Mix, butter, water and rum extract.  Pour over the top of dumplings.  Sprinkle with remaining rhubarb.
  4. Bake, uncovered, for 35-40 minutes or until dumplings are golden brown.
  5. Meanwhile, in a medium saucepan, combine the strawberries and sugar.  Cook and stir over medium heat until a thick sauce forms, about 15 minutes.  Remove from the heat.  Stir in vanilla extract.  Cool slightly.
  6. Transfer strawberry mixture to a blender.  Cover and process for 15-20 seconds or until smooth.
  7. Spoon dumplings into serving bowls.  Serve warm with sauce.

Balsamic Rhubarb Salad

Balsamic Rhubarb SaladMary Kula, who works in the test kitchens at Mrs. Wages shared this recipe with us via the Preserving the Harvest Newsletter last week – I thought I’d share it with you …

Yield: 4 servings
Prep: 20 minutes
Cook: 10 minutes

Ingredients

2 cups sliced fresh rhubarb
2 Tbsp sugar
2 Tbsp balsamic vinegar
1 Tbsp Italian red wine vinegar
1 Tbsp olive oil 
1 Tbsp chopped green onion
1/4 tsp salt
1/4 tsp black pepper
1 bag (6 oz) baby spinach
2 sticks mozzarella string cheese, sliced
1/2 cup orange segments, drained
1/4 cup golden raisins
1/4 cup walnuts, chopped

Directions

  1. Preheat oven to 450°F.
  2. Line a 15-in. x 10-in. x 1-in baking pan with foil.
  3. In a small bowl, combine rhubarb and sugar; toss to coat.  Spread evenly into prepared pan.  Bake, uncovered, for 4-6 minutes or until rhubarb is tender.  Set aside to cool.
  4. Meanwhile, in a large bowl, whisk the vinegars, oil, onion, salt and pepper.  Add spinach and toss to coat.  Divide spinach among 4 plates.  Top with the rhubarb, cheese, orange segments, raisins and walnuts.

A Fresh Twist on Rhubarb

Balsamic-Rhubarb-SaladWe’re used to having rhubarb baked into pies and made into jellies and jams – but here’s a great recipe from the Mrs. Wages Test Kitchen that includes fresh-sliced rhubarb in a salad topped off with a balsamic vinegar. What a delicious blend of flavors!

Yield: 4 servings
Prep: 20 minutes
Cook: 10 minutes

Ingredients
2 cups sliced fresh rhubarb
2 Tbsp sugar
2 Tbsp balsamic vinegar
1 Tbsp Italian red wine vinegar
1Tbsp olive oil
1 Tbsp chopped green onion
¼ tsp salt
¼ tsp black pepper
1 bag (6 oz) baby spinach
2 sticks mozzarella string cheese, sliced
½ cup orange segments, drained
1/4 cup golden raisins
¼ cup walnuts, chopped

Directions

1.  Preheat oven to 450°F.

2.  Line a 15-in. x 10-in. x 1-in baking pan with foil.

3.  In a small bowl, combine rhubarb and sugar; toss to coat.  Spread evenly into prepared pan.  Bake, uncovered, for 4-6 minutes or until rhubarb is tender.  Set aside to cool.

4.  Meanwhile, in a large bowl, whisk the vinegars, oil, onion, salt and pepper.  Add spinach and toss to coat.  Divide spinach among 4 plates.  Top with the rhubarb, cheese, orange segments, raisins and walnuts.

– See more at: http://www.mrswages.com/Page/Balsamic_Rhubarb_Salad.aspx#sthash.MiRVclbP.dpuf

Creamy Bloody Mary Pasta

ScaleImage2.aspx-3Here’s another delicious recipe from the test kitchens at Mrs. Wages! I love this pasta sauce that uses Mrs. Wages new Bloody Mary Drink Mix as its secret ingredient.

Interested in trying that Bloody Mary Drink Mix but can’t find it at your favorite store? Click here to go to the Mrs. Wages Online Store and place your order.

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