Here in Minnesota, and many other places as well, summer means rhubarb. Everything rhubarb. I grew up eating the beloved strawberry-rhubarb pie which my grandmother would make every summer using fresh rhubarb from her garden. As I grew older, I realized how amazing & versatile rhubarb can be.

I love all things rhubarb. Pies, crisps & crumbles, tarts, sauces for dessert or for savory dishes. There are so many options for how to use it. When a co-worker asked me if I wanted any rhubarb I jumped at getting as much as I could until I start growing it. She gave me 14 cups which I separated into various quantities & stored in the freezer so I could just pull it out & cook with it when I wanted.

I began my summer of rhubarb on Sunday with a coffee cake from my Better Homes & Gardens cookbook.

Rhubarb-Strawberry Coffee Cake:

• 3/4 cup fresh or frozen rhubarb cut into 1in pieces
• 3/4 cup fresh or frozen unsweetened strawberries
• 1/4 cup water
• 1/4 cup sugar
• 2 tbsp cornstarch
• 1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 cup butter
• 1 egg, beaten
• 1/2 cup buttermilk or sour milk (alternatively use 1 tbsp lemon juice & fill with milk to 8oz & let stand 5 minutes)
• 1 tsp vanilla
• 1/4 cup all-purpose flour
• 1/4 cup sugar
• 2 tbsp butter

1. For filling, in a medium saucepan combine fruit & water. Bring to  boil. Reduce heat & simmer, covered, for about 5 minutes or until fruit is tender. Combine the 1/4 cup sugar & corn starch. Stir into the fruit. Cook & stir over medium heat until mixture is thickened & bubbly.
2. In a medium bowl combine the 1 1/2 cups flour, 3/4 cup sugar, baking powder & baking soda. Cut in the 1/4 cup butter until the mixture resembles coarse crumbs. Make a well in the center.
3. In another bowl combine the egg, buttermilk, & vanilla. Add the egg mixture to the flour mixture & stir until just moistened. Batter will be lumpy.
4. Spread half the batter into an ungreased 8x8x2in baking pan. Spread filling over batter. Drop remaining batter in small mounds onto filling.
5. In a small bowl stir together the 1/4 flour & 1/4 sugar. Cut in the 2 tbsp butter until the mixture resembles coarse crumbs. Sprinkle over the coffee cake. Bake in a 350F oven for 40-45minutes or until golden. Serve warm.