dessert · Grow Your Own Way · Holidays · kid-friendly · Recipes

Strawberry Rhubarb Crumble

Rhubarb is suddenly abundantly in season, and it’s just begging to be put into a pie or a berry crumble. But why fuss with a pie when you can make something so much easier and, in my opinion, more delicious? Crumble is fast, easy and lets you use that other bountiful fruit: strawberries. I got this recipe from a coworker a couple years ago, and it’s been a hit at every gathering I bring it to.

7a33792314df2ffe00b357f596735753I love how quirky, tart and yet versatile rhubarb is. We didn’t grow any in our garden this year, but a friend told me it’s actually pretty easy to cultivate, so we are going to plant some next year. Do you remember a few months back when I wrote that Mark didn’t want to plant any vegetables? Look how far we’ve come — not only do we have peppers, herbs, tomatoes and zucchini bursting right now, we’re planning on adding rhubarb next year! I’m so proud of him. Maybe I can convince him to do strawberries next year, too?

To make this crumble, start by rinsing and chopping 3 cups of strawberries and 3 cups of rhubarb. This is about one pound of rhubarb, or 4-5 stalks, and about 12 oz. of strawberries (the standard container size). If you’ve never bought rhubarb before — as Mark hadn’t when I sent him to the store for these ingredients — I always say they look like pink celery.

Once you’ve chopped the strawberries and rhubarb into bite-sized pieces, add the 1/2 cup of whole wheat flour and 1 cup of (white) sugar. Combine in a bowl and let them sit for half an hour so the juices draw out and blend.

In the meantime, you can make the topping. I like to do it over low heat on the stove, so the butter can melt in the pan and then you can add the oats and brown sugar and flour.

Once the mixture has come together, set aside off the burner and get ready to assemble your crumble. Preheat the oven to 375 and get out a 9×13 baking dish.

Top with the crumble mixture, spreading out evenly.

Bake for 45 minutes; it will be browned and bubbling. You can serve it warm or cool. I like to serve it warm with a bit of vanilla ice cream on the side!

Strawberry Rhubarb Crumble

INGREDIENTS

  • 3 cups each of strawberries and rhubarb
  • ½ C flour
  • 1 C Sugar

I let those sit together for 30 minutes after mixing. Meanwhile, make the topping.

Crumble topping:

  • 1 C each of butter (yes, that’s two sticks), brown sugar & rolled oats
  • 1 ½ C flour

DIRECTIONS

Spread the berry mixture in a glass 9×13 baking dish and top with the crumble. Bake at 375 degrees for 45 minutes. Let cool and serve either warm or cool. I love it with ice cream! I have also used this recipe filling in a pie.

PS: Do you know the difference between cobbler, crumble and crisp?

 

dessert · Holidays · kid-friendly · Recipes

Strawberry Yogurt Cake

‘Tis the season for fresh strawberries! What better occasion than my mom’s birthday to try a new recipe? This moist cake is made with Greek yogurt, whole wheat flour and a delicious lemon frosting that comes together for a perfect warm-weather, light-eating dessert.

I found this recipe on the blog one perfect bite. It was easy, and gave me the perfect opportunity to use my new KitchenAid stand mixer.

To start, rinse and chop the strawberries. Set aside and preheat the oven to 325 F. Then, grease and flour a Bundt pan. Next, sift together 2 1/4 cups of the flour, all the baking soda and the salt, and set aside. With your mixer, cream the butter and sugar until light and fluffy.

Beat in the eggs, one at a time, then stir in the lemon juice and vanilla extract. Next, in thirds, alternate beating in the flour mixture and the yogurt, mixing just until incorporated.

Then, toss the reserved strawberries with the remaining 1/4 cup of flour. Gently mix them into the batter.

Scrape the batter into your prepared pan. Bake for 60 minutes, or until a toothpick inserted into center of cake comes out clean. Remove from oven and allow cake to cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.

To make the glaze, simply mix the confectioners sugar and lemon juice until they form a paste-like consistency. Then, drizzle over the top of the cake and serve!

Since the recipe called for 8 oz. of Greek yogurt and 12 oz. of strawberries, I had extras of both because yogurt is sold in 7 oz. cups and strawberries in 16 oz. containers. So, I blended the extra into a smoothie.

Strawberry Yogurt Cake

INGREDIENTS

  • 1 cup (2 sticks) butter, softened
  • 2 cups sugar
  • 3 eggs
  • 3 tablespoons lemon juice, divided use
  • 1 teaspoon vanilla extract
  • 2-1/2 cups flour (I used whole wheat but you could use regular)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 oz. plain Greek yogurt
  • 12 oz. fresh strawberries, diced
  • 1 cup confectioners’ sugar

DIRECTIONS

Preheat the oven to 325 F. Grease and flour a 10-inch Bundt pan.

Sift together 2-1/4 cups of flour, baking soda and salt; set aside.

With an electric mixer, cream the butter and sugar until light and fluffy.

Beat in eggs one at a time, then stir in 1 tablespoon lemon juice and vanilla extract.

In thirds, alternate beating in flour mixture and yogurt, mixing just until incorporated.

Toss strawberries with remaining 1/4 cup of flour. Gently mix them into batter.

Scrape the batter into your prepared pan. Bake for 60 minutes, or until a toothpick inserted into center of cake comes out clean. Remove from oven and allow cake to cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.

Once cooled, combine confectioners’ sugar and reserved 2 tablespoons lemon juice in a small bowl and whisk until smooth. Drizzle over top of cake. Enjoy!