Strawberry Rhubarb Season!!!

June in the Midwest is the best time of the year!  Everything is green again; the trees, shrubs, and flowers are blooming (which isn't so great is you have allergies :( ) But, best of all is the availability of fresh lettuce, spinach, radishes, green onions, rhubarb and very soon STRAWBERRIES.

The combination of  rhubarb and strawberries is one of my favorite taste sensations--a little sweet and a little tart.   I have some ancient rhubarb plants growing in my backyard--they're kind of special to me since the roots are from an old neighbor in northern Wisconsin.

 Every spring when the stalks are ready to harvest, I whip up my favorite Strawberry-Rhubarb Coffee Cake. I discovered this recipe in an issue of  Better Homes and Gardens magazine (years ago.)  I hope you enjoy this moist luscious treat as much as my family does!

Start by making the filling.....
1. In a saucepan combine:
      1 quart fresh sliced strawberries
      3 cups fresh rhubarb cut into 1 inch pieces
2. Cook covered for 5 minutes.
3. Add 2 tablespoons lemon juice
4. Stir in  1 cup sugar combined with 1/3 cup of cornstarch
5. Stir and cook until thickened
6. Cool to room temperature

Combine the strawberries and rhubarb in a saucepan--cook covered for 5 minutes.

Add  the lemon juice and the sugar & cornstarch mixture.  Stir & cook over medium heat until thickened.

Remove from the heat and cool to room temperature.

Cake Ingredients:
3 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 cup butter
1 cup cultured buttermilk
2 slightly beaten eggs
1 teaspoon vanilla

Combine the flour, sugar, baking soda and powder in a large mixing bowl.

Using a pastry blender, cut the butter into the dry ingredients.

Combine the milk, slightly beaten eggs and vanilla together.  Add the liquid ingredients to the dry ingredients and stir just until combined.

Spread 1/2 of the batter in to a prepared 9 X 13 inch pan. Next, evenly spread a layer of the 
strawberry-rhubarb filling.

Dollop the remaining batter on top of the filling by heaping teaspoons.

Topping:  Combine 3/4 cup sugar and 1/2 cup flour; cut in 1/4 cup of butter to fine crumbs. Sprinkle the streusel mixture over the top.

Place in a preheated 350 degree oven.

Bake for about 45 minutes or until slightly browned.

Place on a cooling rack and serve when it is still slightly warm....delicious!

So, what's your favorite seasonal recipe?  Love to have you share it with us!

Resources:
http://www.marthastewart.com/275393/rhubarb-recipes/@center/1009726/spring-produce#317741
http://www.almanac.com/plant/rhubarb
http://baking911.com/quick-guide/how-to-az/baking-pans-prepare-or-preparing-baking