Last Week’s Links

Shout out to Charmer and Steeled Snake for heating things up while cooling down in Time for Some Shade.

Read all of last week here.

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Week 125 Recommended Reading

Mmm’s on Medium

recommended reads — https://medium.com/mmm-mondays

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Book of the Month

The Clockmaker’s Daughter is categorized as Mystery, Historical Fiction, Romance, Fantasy and adult themed.

Week 125 Recipe

My garden is bursting with rhubarb. As many gardeners know, rhubarb tastes better if used when young, so now is the best time to harvest it. Pulling it straight from the roots and throwing it into a baked confection. This is one of my favorites.

Print Recipe

Rhubarb and Strawberry Coffee Cake

Vanilla cake with cream cheese filling and strawberry rhubarb sauce

Course: break, Dessert, Snack

Cuisine: American

Keyword: baking, cake, fruits and veggies

Ingredients

1-1/2 teaspoons cornstarch
3 tablespoons sugar
3/4 cup chopped fresh strawberries
3/4 cup chopped fresh or frozen rhubarb
1 tablespoon water

filling:

1 package 8 ounces cream cheese, softened
1/4 cup sugar
1 large egg lightly beaten

cake:

2 cups all-purpose flour
3/4 cup sugar
1/2 cup cold butter cubed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg room temperature, lightly beaten
3/4 cup fat-free sour cream
1 teaspoon vanilla extract

Instructions

Preheat oven to 350°. Line bottom of a greased 9-in. springform pan with parchment; grease parchment. In a small saucepan, mix cornstarch and sugar; stir in strawberries, rhubarb and water. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 6-8 minutes, stirring occasionally. For filling, in a small bowl, beat cream cheese and sugar until smooth. Beat in egg.
In a large bowl, combine flour and sugar; cut in butter until crumbly. Reserve 3/4 cup for topping. Stir baking powder, baking soda and salt into remaining flour mixture. In a small bowl, whisk egg, sour cream and vanilla until blended; gently stir into flour mixture (do not overmix).
Spread batter onto bottom and 1/2 in. up sides of prepared pan. Spread filling over crust, leaving a 1/2-in. border around edge of pan. Spoon strawberry mixture over top; sprinkle with reserved crumb mixture.
Bake until edges are golden brown, 50-60 minutes. Cool on a wire rack 20 minutes. Loosen sides from pan with a knife. Cool completely. Remove rim from pan. Refrigerate leftovers.
Enjoy!

Notes

recipe and image from https://www.tasteofhome.com/recipes/rhubarb-and-strawberry-coffee-cake/

This Week’s Links

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Week 125

Header image for Week 125 by Engin Akyurt:

Last Week’s Links

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