Are you ready to try a new Rice Krispie recipe? This one is amazing! This easy no-bake treat is an updated version of the one you always loved!

This recipe has a few changes. First you brown the butter – yes – you brown the butter in these Rice Krispsie treats! What a difference just that change makes! Browned butter adds so much depth of flavor! Another huge change is adding Cinnamon Toast Crunch Cereal to the Rice Krispies! It adds the perfect crunch and hints of cinnamon and brown sugar to your cookies.

It is always nice to have a quick no-bake treat recipe handy! These set up in about an hour. I added a few extra mini marshmallows and flakes of Cinnamon Toast Crunch cereal to the top.

Just imagine the browned butter mixed with melted marshmallows, then combined with Rice Krispies and Cinnamon Toast Cereal! Gooey – crunchy – easy – you are going to love these!!!

For the recipe and complete instructions from Two Peas and Their Pod Website, click on the link below:

As I was walking through the garden yesterday, I noticed that the rhubarb was ready to cut….which means it is time to bake a rhubarb cake. Rhubarb cake is my absolute favorite cake! If you have never tried rhubarb, this is the recipe for you.

The rhubarb adds a wonderful tart flavor to cake that you will love. The texture and flavor is irresistible. Family, who thought they hated rhubarb (but probably had never actually tried it), were asking for the recipe after tasting it. It is also great in muffins!

To make the cake, start by mixing up the cake batter, cutting up the rhubarb and mixing it with sugar and jello, and making the crumble. I often make a one-half batch, which works with a pie dish or 8 x 8 baking dish.

Fold the rhubarb mixture into the cake batter.

Spread the cake and rhubarb mixture in a prepared baking dish. This is a family recipe that we have been making for years!

Sprinkle the crumble on top. I add a bit of additional sanding sugar – I love the extra sparkle and crunch.

Bake for about 40 minutes….absolute heaven!

Look at that beautiful moist texture – and such a pretty color!

Serve warm, with just a bit of cream poured over it, if desired. You will love it! Enjoy!

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Rhubarb Cake

My most favorite cake!  If you have never tried rhubarb, this recipe is the one to try!

Prep Time10 minutes mins

Cook Time40 minutes mins

Total Time50 minutes mins

Course: Dessert

Cuisine: American

Keyword: Cake

Servings: 18

Author: Mary Beth

Ingredients

Cake

• 1/2 cup butter, softened
• 1 1/2 cups sugar
• 2 eggs, well beaten
• 3 cups flour
• 4 teaspoons baking powder
• 1/8 teaspoon salt
• 1 cup milk
• 1 teaspoon vanilla

Rhubarb Mixture

• 4 cups fresh rhubarb, cut into 1/2-inch pieces
• 1 3 ounce package strawberry jello
• 1/2 cup sugar

Crumble

• 1/4 cup flour
• 1/2 cup sugar
• 3 tablespoons butter
• sanding sugar, optional
• cream to pour on top, optional

Instructions

Cake

• Preheat oven to 375 degrees and lightly spray 9 x 13 pan with vegetable spray.  (You can half the recipe and place in 9 x 9-inch pan or pie dish. Pictures reflect one-half batch.)
• Cream 1/2 cup softened butter with 1 1/2 cup sugar.  Add eggs and beat to combine.
• In a separate bowl, whisk together the flour, baking powder, and salt.  Add 1/4 of dry ingredient mixture to the creamed mixture.  Stir just enough to combine.  Then add 1/3 of the milk, stirring only to combine.  Repeat using, ending with flour mixture.  Add vanilla, stir just to combine.

Rhubarb Mixture

• Mix rhubarb pieces with 1/2 cup sugar and strawberry jello, stir to combine. Fold  gently into cake mixture.
• Smooth into prepared 9 x 13 pan.

Crumble

• Crumble 1/4 cup flour, 1/2 cup sugar and 3 tablespoons butter together with pastry blender or fingers.  Sprinkle over cake.
• Bake at 375 degrees for 35-40 minutes, until toothpick comes out clean.
• Serve warm.  Traditionally, a bit of cream is poured over the  top.  Enjoy!

Notes

This was a favorite recipe of mine growing up – have always loved this cake!  

My son, Andrew, wanted to try a Blini with Cream and Berries when he was home. The original recipe had raspberries, blackberries and mint leaves…but our local store was out of those ingredients, so we improvised, using strawberries instead.

A very simple dessert – but yet so pretty! You simply make mini pancakes, and stack or layer them on dessert plates. Pipe softened cream cream flavored with minced strawberries on top. Then garnish with sliced, quartered, halved or whole strawberries. Sprinkle a bit of powdered sugar over the top, if desired.

Have fun cooking with your kids!!!!

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Blini with Strawberries and Cream Cheese

Simple pancake batter, cream cheese and strawberries are combined for this pretty spring dessert.

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: Dessert

Cuisine: American

Keyword: Blini, Cream Cheese, Strawberry

Servings: 10 servings

Author: Andrew Carr

Ingredients

• 1 cup Bisquick Pancake and Baking mix (or similar)
• 1/2 cup milk
• 1 large egg
• 1 8 oz package cream cheese, softened
• 2-3 strawberries, minced
• 8-10 strawberries, halved and/or sliced
• 1 tablespoon powdered sugar

Instructions

• Mix pancake mix, milk and egg in bowl until well combined.
• Spray large skillet with nonstick spray and heat on medium-high heat. Pour silver dollar sized amounts of pancake mixture onto hot skillet. Flip them when holes begin to form on the surface and cook them on the other side, about 1 1/2 minutes per side. Set aside if using immediately or refrigerate in covered container, if using later.
• Whip softened cream cheese with hand mixer, add minced strawberries and mix until creamy. Place cream cheese mixture into a pastry bag with a tip that has an opening large enough to allow minced strawberries to go through easily.
• Create blinis by stacking mini pancakes, decorating them with cream cheese mixture and garnishing with sliced, quartered and whole strawberries. Sprinkle with powdered sugar, if desired. Serve immediately or cover carefully and refrigerate until ready to serve.

Notes

Inspired by Blini with Cream and Berries recipe by General Mills.