Monday, June 11, 2012

Pair Madisono's gelato with this delicious Crumb Cake

If you're looking for an easy summertime dessert, this might strike your fancy. We found the rhubarb crumb cake recipe on the foodie blog Bob Vivant and recreated it with raspberries for our Sunday dinner guests. It's pretty good on it's own (like an almond studded fruity brownie textured cake), but we recommend the addition of Madisono's Madagascar Vanilla gelato. Recipe is as follows:


    Butter for greasing the pan
    2 tablespoons white whole wheat flour (or all purpose)
    2 tablespoons slivered almonds
    2 tablespoons rolled oats
    1/4 cup brown sugar
    1/4 teaspoon salt
    2 tablespoons unsalted butter
    2 large eggs
    1 1/4 cups granulated sugar
    1/2 teaspoon salt
    1 teaspoon almond extract
    6 tablespoons unsalted butter, melted
    1 1/4 cups white whole wheat flour (or all purpose)
    1 1/2 cups rhubarb, cut into 1/2″ pieces



  1. Preheat the oven to 350°F. Butter the bottom and sides of the baking pan.
  2. For the crumb, combine the dry ingredients in a small bowl. Using a fork or your fingers, gently work in the butter until pea-sized lumps are formed.
  3. Combine the eggs, sugar, salt, and almond extract in a large bowl. Beat on high until the mixture triples in volume, about five minutes. Fold in the melted butter, flour, and rhubarb. Evenly spread the thick batter into the prepared pan.
  4. Bake for 60-75 minutes, until the topping is deeply golden and a toothpick inserted into the center comes out clean. Remove the cake from the pan when it’s completely cool.
Makes 8-10 servings.

Thursday, June 7, 2012

Madisono's graces the cover of 513eats

I'm pretty sure we talk about this all the time, but if you love Cincinnati and food and beautiful photography and foodie articles, you will really, really (and we mean REALLY) love this publication. Every photo deserves to be in an oversized coffee table book.

This month's issue of 513eats is especially wonderful because Madisono's Gelato and Sorbet is included in a feature article on artesian gelato and frozen treats in Cincinnati. We are thrilled to be in such good company! Thank you Gina Weathersby and Ilene Ross for including us!

What's more, out of all those amazing photos, our raspberry sorbet was picked for the cover! You humble us...