But I do. It's beautiful.
At least he knows what it is now. Unlike last year, when I...uh...kinda stole rhubarb for strawberry rhubarb custard pie, this year I asked if I could have some. Rather urgently too, as I watched his sister waving a weed-whacker around the yard, clearly in that dangerous phase of a yard work novice.
I made the menfolk the custard pie, and still had some frozen strawberries from last year and some of the neighbor's rhubarb....and the internet is a wonderful thing for recipes.
Take your Lipitor before consuming, though.
Strawberry Rhubarb Coffee Cake
- 2/3 cup sugar
- 1/3 cup cornstarch
- 2 cups chopped rhubarb
- 10 oz frozen strawberries, thawed
- 2 tablespoons lemon juice
- 3 cups flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup cold butter
- 2 eggs
- 1 cup buttermilk
- 1 teaspoon vanilla
Delicious Crumb Topping*
- 3/4 cup sugar
- 1/2 cup flour
- 1/4 cup butter
* I actually used leftover crumb topping from the pie, which had flour, brown sugar and oatmeal in it.
Preheat oven to 350. Spray 9x13 baking dish
(I used a tube pan, stupidly forgetting that the idea is to invert it - which doesn't work too well with a crumb topping. But it did all work out in the end)
Combine sugar and cornstarch in medium saucepan; stir in rhubarb and strawberries and bring to a simmer over medium heat. Cook until thickened. Remove from heat, stir in lemon juice, and let cool.
In large bowl, combine 3 cups flour, 1 cup sugar, baking powder, and baking soda. Cut in butter until you get crumbs. In separate bowl, beat the eggs, buttermilk, and vanilla. Stir egg mixture into flour until just moistened. Batter will be very thick and lumpy!
Spoon about two-thirds of the batter into pan, then spread on the filling (I had more than I needed). Cover with remaining batter - you might not get fill coverage but don't worry about that.
In a small bowl, combine 3/4 cup sugar and 1/2 cup flour, and cut in butter until you have crumbs, then sprinkle crumb topping over the batter.
Bake until topping is golden brown and a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cool on a wire rack.
The recipe, in its original form.