Strawberry Rhubarb Coffee Cake

This is one of those posts I almost don't want to write because any description or photo of this coffee cake can't do it justice.  This is my mom's recipe and it is the best. coffee cake. EVER.

I LOVE rhubarb.

Usually I want it straight up.  I would choose straight rhubarb pie over strawberry rhubarb pie any day.  

But this is one instance when the strawberries should not be left out.  And the result is pure heaven.

This is a breakfast we beg my mom to make every time we go home.  She even made this for Josh at Christmas time this past year, on special request, even though it was obviously the wrong season for it.

When we went to Vermont this time we were very sad to hear that rhubarb season was already over.   

But mom was ready for us...she had frozen some. :)

Look at those frozen beauties.

 
So we got to have another strawberry rhubarb coffee cake after all. 

My mom is usually the one who makes this for us but since a cute little blond haired boy woke me up very early one morning I decided to do the honors this time.

Still half asleep.

We haven't had much luck finding rhubarb in Texas, but after writing this post I think I'm going to go from store to store on a serious rhubarb hunt this weekend.  We need to have one more taste of this deliciousness before summer is over.
 

Hmm, I wonder what's in here!

 

Strawberry Rhubarb Coffeecake

FILLING*

2 1/4 cups rhubarb, sliced

12 oz. frozen strawberries with sugar, thawed (or 1 1/2 cups fresh plus extra sugar)

1 1/2 Tbl. lemon juice

3/4 cup sugar

1/4 cup cornstarch

*We usually double this filling recipe and freeze half of it to make another coffeecake later!  

Cook berries and rhubarb, covered, over medium heat for 5 minutes.  Add remaining ingredients and cook, stirring, for another 5 minutes or until thick.

CAKE

3 cups flour

1 cup sugar

1 tsp. powder

1 tsp. salt

1 cup butter, softened

1 cup buttermilk

2 eggs, slightly beaten

1 tsp. vanilla

Preheat oven to 375. 

Combine dry ingredients.  Cut in butter till crumbly.  Add buttermilk, eggs and vanilla and mix till combined.

Spread half the batter in a greased 13x9 inch pan.  Spread strawberry/rhubarb filling over top.

Spoon remaining cake batter in small rounds on top of filling and smooth slightly to partially/mostly cover the filling.

TOPPING

3/4 cups sugar

1/2 cup flour

1/4 cup butter

Combine flour and sugar; cut in butter.  Sprinkle over top of coffee cake.

Bake at 375 for about 45 minutes.

Eat it while it's still warm!

The Boat

I'd like to introduce you to a very very special friend of mine.  

Meet...

The Boat:

My parents bought this beauty right after they were married.  I don't think when they towed it home they had any idea that 38 years later they would be taking her out for a ride with their two grandsons!  My dad has done an amazing job at keeping her going.

My parents have had different cars through the years, even different houses.  

But only one trusty boat.  

We love this old bird. 

Some of my favorite childhood memories are of lazy days on the lake...swimming, tubing, waterskiing, falling asleep on the shore...

I remember spending the night on the boat, anchored in the middle of the lake.  I remember earning my very own "cool" life jacket when I finally mastered waterskiing.  I remember taking her camping with us.  I remember spending many of my birthdays with her.

And I remember the dreadful day our boat died in the middle of the lake.  My dad swears he would have pulled the plug and sunk her that day if he hadn't had me and Courtney with him; he had to sit on the front and paddle her all the way back across the lake to the boat launch.  Not so fun for him but Courtney and I thought it was a great adventure.  :)

We have so so SO many fun memories involving the boat.

So this summer, with everyone home in Vermont, Courtney and I were very excited to introduce our boys to the boat.  

They must felt pretty comfortable with her, because as soon as my dad started up the motor they fell right asleep. :)

Knox, 11 months old

Max, 2 weeks old

Knox woke up after a little while, though, and he loved the boat.

Getting sleepy again. :)

I'm so thankful we all got to have another beautiful day together creating more fun memories on the lake with the boat.♥

 And I'm looking forward to many more! :)

X-Men

Max & Knox

We're back in Texas!

We had a wonderful time in Vermont.  But this trip wasn't so much about Vermont.

It was about meeting Max, who is as lovable and adorable as can be.

So happily, much of our time was spent just like this:

Passing Max around from one person to the next.

It was heaven!

Our only other objective during our visit (besides holding Max) was to take lots of cute "cousin photos" of Knox and Max together.

Sometimes they made it easy on us, like when they were both strapped into their car seats just looking cute.

Other times they made us work a little harder at our endeavor.

Like on froggy pajama day:

Pacifier Thief!  Caught in the act.

 

I'll just replace it with my finger.  Does he have any teeth in there?

Awww.

Say cheese!

...And on plaid "cousin outfit" day:

Still very interested in that pacifier.

Yep, got it once again!  Poor little Max.

Cousins making up.

CUTIE PATOOTIES.

...And on the evening second cousin Donovan came to visit:

Second Cousins!!!  Donovan, Knox & Max.

The pacifier thief strikes again.

I'd say we met our objective. 

We got lots of cute cousin photos!!!! :)

More Vermont photos to come tomorrow.

Leavin' on a Jet Plane!

Yesterday I showed you one sure cure I discovered 

for beating the Texas summer heat blues.

The other sure cure I have found is to  

go back to Vermont!

Yessir, Knox and I are boarding a plane today, 

and Josh will follow this weekend.

We were just there, but we have to go back because 

we have a very important person to meet.

Max, taking a nap in the little cradle my Dad made
for me and Courtney when WE were babies! :)

There he is, dreaming of his Aunt Leah.

(I can tell from his happy face.)

:)

This is a VERY exciting trip to Vermont.  

Hurray for Max!

We'll see you when we get back!! 

Chopped Salad with Chicken, Couscous, and Vegetables

I think this Texas heat has me beat.  

The last few days I've just been lazy, lazy, lazy.  I don't feel like cooking, I don't feel like cleaning, and I definitely don't feel like doing anything that involves leaving the air-conditioning.

I did that, twice this week...I went out for a run.  

I twisted my right ankle the first day, decided it wasn't bad enough to keep me down, so went back out (a little gingerly) the next day for another run and promptly twisted my left ankle as well.  

Yes, not my luckiest of weeks.  I blame this misfortune 100% on this oppressive heat...I think it made me run slow and drag my feet behind me.  

So the twisted ankles didn't help my summer slump either.

But lucky for me, Josh kindly agreed to brave a 105 degree afternoon and stand next to an even hotter grill long enough to cook the chicken for us to enjoy in this salad.  

This salad got me excited and lifted me out of my summer slump, for a few hours at least.  I think it was just the vibrant colors, and the textures, and the surprising flavors, and this magnificent dressing:

  
It's a fresh, creamy, bold basil dressing that is just what the doctor ordered for a hot summer day.


I first made this salad a couple years ago when my mom came to visit.  It caught my eye because it has currants in it, and my mom loves currants.  

Now I am not a fan of currants, and Josh was scared to death of them at the time, so it was with some reluctance and a lot of love for mom that I tried the recipe.  But I am so glad I did!

The currants don't bring a strong flavor to the salad at all, just the tiniest hint of sweetness that is perfect with the grated Parmesan and the basil dressing.  

My mom loved it, I loved it, and Josh loved it, too.

So if you too are looking for something bright and fresh and cool and exciting to get yourself moving on a hot summer day, this salad is for you. :)
 

Chopped Salad with Chicken, Couscous, and Vegetables

•  1 cup (packed) fresh basil leaves
• 1 cup mayonnaise
• 1 shallot, halved
• 1 cup buttermilk
• 1 tablespoon fresh lemon juice
• 1 clove garlic

• 1/3 cup grated Asiago or Parmesan cheese
• 1/3 cup dried currants
• 1/3 cup shelled pumpkin seeds or sunflower seeds
  

• 1 10-ounce package plain couscous, cooked according to package instructions
• 3 cups coarsely chopped arugula
• 1 pound plum tomatoes, seeded, diced (about 2 cups)
• 2 grilled chicken breast halves, diced
• 2 cups fresh corn kernels (from about 2 ears)

Blend basil leaves, mayonnaise, garlic and shallot in processor until smooth. Gradually blend in buttermilk and lemon juice. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) 

Mix Asiago or Parmesan cheese, currants, and seeds in medium bowl. 

Using 1/6 of couscous, 1/6 of arugula, 1/6 of tomatoes, 1/6 of chicken, 1/6 of corn, and 1/6 of Asiago cheese mixture, form rows on each of 6 plates. Serve, passing dressing separately.