On the way back from a wedding in Pennsylvania on Sunday, John and I stopped at the local farm store and happened upon local strawberries. They were so gorgeous that we bought more than was reasonable for two people. Of course, I posted about this dilemma on Facebook and got an onslaught of great sounding recipes. Doesn't a homemade strawberry milkshake sound good? How about strawberry bread? Jam? Pie? Or just plain pop them in the freezer for a treat on a winter day?
In the end, we ate most of them, except for the ones I made into my own recipe for Strawberry-Rhubarb coffee cake. I'm happy to share it with you!
Rhubarb-Strawberry Coffee Cake with Streusel Topping
1 1/4 cup brown sugar
1/2 cup butter, softened
1 cup milk or buttermilk
1 tsp baking soda
2 cups sifted flour
1 tsp vanilla
2 cups rhubarb, chopped
1 cup strawberries, chopped
For the topping:
1/4 C. butter, 1/3 C brown sugar, 3 TBSP flour, 4 TBSP rolled oats
Cream the butter and sugar, and add the egg. Sift together flour and
baking soda and add to creamed mixture with the milk and vanilla. Fold
in the rhubarb and strawberries. Pour into greased 9 x 11″ pan. Blend
topping ingredients until pea-sized with a pastry blender and sprinkle
on top of the cake. Bake at 350 for 30-35 minutes.
This is one of the recipes included in the back of DEATH IN FOUR COURSES. Hayley's good friend Eric makes it when Hayley's
mom is coming for a visit. Because doesn't a homemade coffee cake cure
just about all ills?
What would you make with those strawberries?