The strawberries, like everything else around here, are early this year.
They're beautiful! And delicious. We had these in a strawberry rhubarb cream cheese coffecake.
I'd have taken a pic, but we ate it too fast.
De. Lish.
Here's the recipe anyway.
Strawberry Rhubarb Cream Cheese Coffeecake
- 1/2 cup butter
- 1 1/3 cup sugar
- 2 eggs
- 2 cups plus 1/4 cup flour [divided for batter and fruit]
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1 8oz pkg cream cheese cut into small cubes
- 2 cups rhubarb, washed and sliced into 1/2 inch pieces.
- 2 cups strawberries, washed hulled and sliced.
- 1/2 cup flour
- 1/2 cup sugar
- 1/4 cup cold butter
Preheat oven to 375. Grease 9x13 pan.
Toss the fruit with 1/4 cup of flour and set aside.
Cream the butter and sugar. Beat in the eggs.
Combine flour, baking powder, salt in separate bowl and gradually add to the butter/egg mixture alternating with the milk. Begin and end with the flour mix.
Fold the fruit and cream cheese into the batter and pour into the greased 9x13 pan.
Topping: Cut flour, sugar and butter together until crumbly with a pastry blender or in your food processor. Sprinkle over batter.
Bake for 60 minutes or until golden and a toothpick comes out clean.
Warning: This is extremely delicious and very addictive. You can cut the recipe in half. You can use any kind of fruit you want. We've tried it with mixed berries, too. Mmmmm.