Sunday, May 3, 2015

Strawberry Rhubarb Crumb Cake and a Winning Annoucement

THE WINNER  is Audrey Helbling and in her words...
Here's my favorite quote: "The woods would be very silent if no birds sang except those who sang the best."
This quote reaffirms that we are all valued, not just those who speak the loudest, have seemingly the most talent or money, or the "best" jobs... Each individual is blessed with special gifts. And every single person is an important part of this world.

Congratulations on your winning thoughtful response to an inspiring Audubon quote. 
Audrey, your gift is on the way. Enjoy! 
And a 

to all those who sent in entries. 

Strawberry Rhubarb Crumb Cake
Cook's notes: Strawberries and rhubarb combined with a brown sugar crumb topping create a delicious spring cake. The cake is moist,buttery and perfect for a coffee gathering, brunch or dessert. Recipe adapted from 
Streusel Ingredients:
  • 1/2 cup softened butter
  • 3/4 cup dark brown sugar
  • 1/4 tsp. sea salt
  • 1-1/4 cups flour
  • 1/4 cup regular oats
  • 1/2 tsp. cinnamon
Cake Ingredients:
  • 2 cups rhubarb, diced
  • 2 cups strawberries, diced
  • 1-1/2 TB. brown sugar 
  • 1 TB. lemon juice
  • 1-1/3 cups flour (divided)
  • 1/2 cup butter
  • 1-1/4 cups powdered sugar 
  • 2 large eggs beaten
  • 1 tsp.vanilla
  • 1/2 tsp. cinnamon
  • 1 tsp. baking powder
  • 1/2 tsp. sea salt
  • Preheat oven to 350 degrees. Spray a 9 x 9 pan and spray pan with cooking spray.
  • Line pan with parchment paper leaving a 2 inch overhang on two sides. Smooth out paper inside of pan making sure parchment paper is flush with sides and corners. 
  • Use a food processor or a pastry cutter mix 1/2 cup butter, brown sugar, salt, flour, oats and cinnamon until coarse crumbs are formed. Refrigerate.
  • Combine diced strawberries, rhubarb, brown sugar, lemon juice and 1/3 cup flour. Set aside. 
  • In a bowl beat 1/2 cup butter and powdered sugar until light and fluffy.  Add in beaten eggs and vanilla. Mix until smooth. 
  • Sift in remaining 1 cup flour, 1/2 tsp. cinnamon, baking powder and salt into butter/eggs/powdered sugar mixture. Stir until just incorporated. 
  • Gently combine batter with strawberry rhubarb mixture. Spoon into prepared pan. Use a sheet of wax paper to press mixture evenly down into pan.   
  • Top with chilled streusel mixture. Bake for 40 minutes or until a toothpick comes out clean from the center of the cake. 
  • Cool cake in pan for 20 minutes, then lift cake on parchment paper to a wire rack to finish cooling. After an hour or when cake completely cooled, cut into squares removing parchment paper. 
  • Optional decadent addition; ice cream or whip cream.  


  1. Oh, Sue, what a fantastic way to begin my Monday. Thank you. I can't wait to receive this beautiful book.


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