week 125 header image

Welcome to week 125 of Mmm Mondays, where we turn Monday woes into Monday whoas!

Header image for Week 125 by Engin Akyurt:

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.


Mmm Makers

Check out the Mmm Monday’s main contributors. They’ll have you liking your lips.


Week 125 Recommended Reading

Mmm’s on Medium

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

Mmm Mondays can be found on Medium. New submissions can be found here.

Want to write with us? Check out our guidelines.

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.

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

For bloggers, Mmm Mondays opens Friday at noon (MST- that’s N. America) and closes Tuesday December 31/2024 at 6pm. If this is your first time joining the fun, please read the rules and grab a badge. You can add your post(s) below using the linky tool.

Don’t know how to take part? Find out how, here. You don’t have to have a blog! And we love images too!

Since you’re already here, take a second and read one or more posts (you’ll be glad you did!). And don’t forget to like or comment if they make you say Mmm too.

I always encourage sharing, so for any posts you may have missed, watch for them on Monday when I share them via Twitter.

For those on Medium, you can find the guidelines here.

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