I have learned how to be broke and boujee, I have quite the talent for making life luxurious on a dime. So, here are my tips on how to live your life like the queen you are even if ya gotta fake it. Don't worry: we're all tempted to fake it sometimes.And that is O.K...I give you permission. A little organization, housecleaning, tips, shortcuts and hints to help save time / money and we can have that wonderful little Suzy come out in each and every one of us.
Leave a little sparkle wherever you go... For instructions here is the lin...
Sunday, June 16, 2019
RHUBARB CREAM CAKE
Rhubarb Cream Cake
This creamy dreamy cake is the most delicious way you could ever enjoy rhubarb. This luscious custard atop a buttery crust combines the goodness of a custard pie with the unique flavor of rhubarb for a sweet treat that will wow your family and friends.
2 cups all-purpose flour
1/4 cup sugar
1 cup cold butter
3/4 cup sugar
1/2 tsp. salt
1 tsp. vanilla
1/2 cup all-purpose flour
1 cup heavy whipping cream
2 T. sour cream
4 large eggs, room temperature, beaten
3-4 cups finely chopped fresh rhubarb
6 ounces cream cheese, softened
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
1/2 tsp salt
1 tsp. vanilla
1.In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 9x9-in. baking pan. Bake at 350° for 10 minutes.
2.Meanwhile, for filling, combine sugar, salt and flour in a bowl. Whisk in creams, vanilla and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° until filling is set, 40-45 minutes. Cool.
3.For topping, beat cream cheese until smooth. Add salt, sugar , vanilla ,whipped cream.Beat on high with whisk attachment until it doubles in volume. Add dollops on each piece , or frost the entire dessert. Cover and chill. Store in the refrigerator.
Whipped cream cheese frosting so light and airy...not overly sweet.