Happy Friday!!!  Can you believe Memorial Day weekend is finally here? It’s definitely going to be a jam packed weekend for hubby and I!
Besides Memorial Day-we have two VERY special events planned.

The first event happens tonight, when my daughter, Mel, receives her
law degree diploma!!  You can bet this mama is going to be beaming
with pride-and yes, probably cry a few tears as well.  But they will be
good tears, and I won’t be alone!  Mom will be there too-and my niece, 
Mandy, and they are just as proud as I am to see Mel finally
reach a goal she set so long ago! 
Since we will all be spending the weekend at Mel and Andy’s-I thought I would help out a bit, by preparing some dishes in advance, so we don’t have to spend all of our time
in the kitchen!
Rhubarb is definitely one of those early summer treats that everyone
in our family LOVES! Hubby actually eats it raw right from the plant!
As for the rest of us?  Well, we like a little sweetness to offset the
tart rhubarb.
Which is why we love this cake-because it not only is the perfect
combination of sweet and tart-but, unlike most coffee cakes,
it is light and fluffy-and oh so moist!
The best part is-you can bring this to your family potluck for dessert, and whatever
is leftover (or should I say, IF, there is any leftover), you can enjoy
it for breakfast the next day!!
That’s what we will be doing.
And if you’re wondering what the second VERY special event is for us
this weekend….
Hubby and I will be celebrating our 4 year anniversary!
We haven’t decided what we are doing yet, but whatever it is,
it will definitely be special!
Here’s the recipe for my Strawberry-Rhubarb Coffee Cake.

Strawberry-Rhubarb Coffee Cake
3 cups peeled rhubarb (diced)
16 oz fresh or frozen strawberries (if fresh-cut in quarters)
2 tablespoons fresh lemon juice
1 cup white sugar
1/3 cup cornstarch
Cake batter:
3 cups all purpose flour
1 cup white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 cup butter
1 cup buttermilk
2 eggs, slightly beaten
1 teaspoon vanilla
3/4 cup white sugar
1/2 cup all purpose flour
1/4 butter.
Directions: Combine strawberries and rhubarb in a medium saucepan.  Cook, covered, for 5 minutes.  Stir in lemon juice.  In a small bowl, combine 1 cup sugar, and cornstarch.  Add to rhubarb mixture.  Cook and stir for 5 minutes, or until bubbly and thickened.  Let cool.
Preheat oven to 375.  Grease and flour 9×13 pan.  In a large bowl, combine, 3 cups flour, 1 cup sugar, baking soda, and powder.  Cut in 1 cup butter.  Combine buttermilk, eggs and vanilla in a small mixing bowl.  Add to flour mixture.  Mix well.  Spread half of the batter in greased pan.  Top with rhubarb mixture-spreading evenly.  Add remaining batter. Combine topping ingredients in a small bowl, and sprinkle on top.  Bake for 45 minutes, or until cake tests done.  24-30 servings.
I’ll be linking up at these amazing parties-so stop on over and be inspired!!
 Blessings and hugs,

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