SANDRA'S ALASKAN-BLUEBERRY and PEACH COBBLER

A wonderful method in which to prepare your Alaskan summer-harvested blueberries
that have been frozen, and its combination with peaches to form this decadent
cobbles is nothing short of amazing...

Servings: (12)

Prep: 25 mins.

Bake: A total of 30 mins.
--(At two temperatures: 350 degrees for 15 mins, then 450 degrees for the final 15 mins)

INGREDIENTS:

Fruit and berries:

1 (24-oz. jar) Costco peaches, drained

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

3 tablespoons unsalted butter

--2 cups frozen blueberries (keep frozen until ready to use, do not add to above heated mixture)

Cobbler dough:

1 cup all-purpose flour

1/4 cup granulated sugar

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/2 teaspoon kosher salt

1/2 cube cold, unsalted butter, cut in 12 small cubes

3/4 cups cold milk, mixed with 2 teaspoons lemon juice (let set 5 minutes to activate)

--Topping:

--1 tablespoon granulated sugar

--1/2 teaspoon cinnamon

METHOD:

In a medium skillet melt 3 tablespoons butter, add sugar, cinnamon, and peaches.  Mix to combine, while bringing to a low simmer. Let filling gently simmer, while occasionally stirring, for 15 minutes.

Preheat oven to 350 degrees (Note: Will increase oven temp mid way through baking to 450 degrees).

Meanwhile, prepare cobbler dough, by adding to a medium bowl the flour, sugar, baking powder and soda, cinnamon, ginger, and salt. Whisk dry ingredients so they are evenly combined.  Using a pastry cutter to work in the cold, cubed butter, until course mixture resembles the size of peas. In a 2-cup glass-measuring cup, add 1-1/4 cup milk and 1 tablespoon lemon juice, then let stand for 5 minutes to activate.  Pour this liquid mixture into dry ingredients, and use a fork to combine (do not over mix).

Pour hot peach mixture in a single layer into a 9x13" baking dish (or other 3-qt. size), sprinkle 2 cups of frozen blueberries evenly over the top of the hot peaches. Use 2 forks to dollop the cobbler dough over the fruit and berries, while leaving spaces for filling to steam through.

Combine topping of cinnamon and sugar in a small bowl, then sprinkle evenly over top of dough.

Place baking dish atop a foil-lined baking sheet (to catch potential spill over), then bake at 350 degrees for 15 minutes, increase heat to 450 and continue baking for 15 minutes, or until a toothpick inserted in center of cobbler dough comes out clean.

When cobbler has finished baking, let cool for 15 minutes prior to serving. If desired, serve warm with French vanilla ice cream or whipped cream. ~ Enjoy!

SANDRA'S WILD ALASKA BLUEBERRY STREUSEL MUFFINS from SCRATCH

While recently picking my first batch of Wild Alaska Blueberries from my front yard,

I decided to come up with a muffin recipe from scratch.

End result...these streusel topped muffins turned out absolutely fabulous!

Yields: (12)

Prep: 15 Mins.

Bake: 30-35 Mins.

INGREDIENTS

Berries

1 tablespoon all-purpose flour

1-1/2 cups fresh wild Alaska blueberries

Wet

1/2 cup unsalted butter, at room temperature

3/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/4 teaspoon lemon powder (or zest)

1/2 cup 2% milk

Dry

2 cups all-purpose flour

1-1/2 teaspoons double-acting baking powder (or regular)

1/2 teaspoon baking soda

1/2 teaspoon table salt

Streusel

2 tablespoons all-purpose flour

3 tablespoons granulated sugar

2 tablespoons brown sugar

1 teaspoon ground cinnamon

2 tablespoons cold, unsalted butter, diced

METHOD

Preheat oven to 350 degrees. Place 12 paper liners in regular-size muffin tin slots, then spray liners with baking spray; set aside.

In a small bowl, sprinkle 1 tablespoon of flour over blueberries, and swirl bowl to coat; set aside.

In a stand mixer bowl, beat 1/2 cups softened butter with 3/4 cup granulated sugar until light and fluffy. Beat in eggs, vanilla extract, and lemon zest and milk. Sift 2 cups flour, 1-1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon table salt through a sieve over bowl of wet ingredients; mix on low just until combined. Remove bowl from mixer, and gently fold, using a spatula, the blueberries (shaking off excess flour beforehand), do not stir or over mix. Use an ice cream scoop to equally proportion batter into prepared muffin liners. Use the back of a spoon to even out tops.

Combine 2 tablespoons flour, 3 tablespoons granulated sugar, 2 tablespoons brown sugar, and 1 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons cold butter with fork until mixture resembles course crumbs. Sprinkle equally on top of batter in muffin liners.

Bake in the preheated oven for 30 to 35 minutes, turning pan half way through baking, just until a toothpick inserted in center of a muffin comes out clean. Cool muffins in pan on a wire rack, just until cool enough to transfer to a serving platter.  ~ Enjoy!

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Tip:

If using a large 6-cup muffin tin, be sure to increase baking time accordingly.

SANDRA’S ROMANTICALLY REFRESHING FRUIT SALAD

What a wonderful way to start the day
with a vibrant and healthy treat such as this...

Serves: (4)

Prep: 10 Mins.

I used organic fruits, berries, and spices to create this salad today...

INGREDIENTS

2 oranges, juiced

1 tablespoon honey

¼ teaspoon ground cinnamon

¼ teaspoon ground ginger

2 pears, chopped

½ cup blueberries

2 bananas, sliced

2 oranges, segmented, seeded, and halved

METHOD

Place the orange juice, honey, cinnamon, and ginger in a medium non-reactive glass or ceramic bowl, and whisk to combine.  Add the remaining ingredients and toss to ensure all the fruit is coated in the orange juice mixture, and serve. – Enjoy!

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Tip:  You need citrus juice to keep the bananas and pears from oxidizing.  Feel free to substitute the non-citrus fruit with melon, kiwi, peaches, apples, mango, papaya, and so on, including other berries as well.

SANDRA’S BLUEBERRY BANANA TOASTED PINE NUT PARFAITS

A perfect way to start
this glorious day...

Servings: (2)

Prep: 5 Mins.

INGREDIENTS

¼ cup fresh organic blueberries

2 (6 oz. containers) Greek Non-fat Pomegranate Blueberry and Acai Yogurt

½ organic banana, peeled and sliced

¼ cup toasted pine nuts, chopped

METHOD

In a tall fluted glass, layer the ingredients in the order listed, twice.  Garnish with three blueberries, and serve. – Enjoy!

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Tip:  To prepare your toasted pine nuts (or any other type of nuts), place the nuts in a dry skillet over medium heat and toast, while occasionally stirring, until lightly golden and fragrant, and let nuts cool before chopping.

SANDRA'S FROZEN BANANA and BLUEBERRY SMOOTHIE

What a great way to start
the morning with this
refreshingly tasting smoothie...

Serving: (1 lg., or 2 small)
Prep: 3 Mins.

Posted by Sandra

INGREDIENTS

1 *frozen and peeled banana, cut into 4 pieces
1/2 cup frozen blueberries
2/3 cup milk
1 (8 oz.) container blueberry yogurt
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

--1 straw (optional)

METHOD

Pour all ingredients into a blender, puree for 1 minute until smooth, and serve. – Enjoy!


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*Tip: I freeze peeled, ripe bananas that I've cut into quarters in Ziploc bags. I use them often for frozen treats such as this, or for baking in recipes later on once thawed.

SANDRA'S PUMPKIN PIE SPICE BLEND

A perfect blend of spices
that you'll find I refer to in many
of the recipes posted on this site...

INGREDIENTS

3 tablespoons ground cinnamon

1-1/2 tablespoons ground ginger

1-1/2 teaspoons ground cloves

1-1/2 teaspoons ground allspice

1-1/2 teaspoons freshly grated nutmeg

1/2 teaspoon of ground cardamom

METHOD

Mix all ingredients in a small bowl until well combined.

Store in a “labeled” airtight container in your pantry.

You are able to add this to many baking recipes, such as homemade fruit and berry pies, cookies, cakes, and many
other dishes (I feel that this blend is much improved over
the store-bought brands).

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TIP: When using dry spices place in palm first and rub with finger to activate oils before adding to recipes.

SANDRA'S GRILLED SALMON with a SAVORY BLUEBERRY-BALSAMIC SAUCE

A perfect marriage of fresh ingredients
makes this absolutely phenomenal...

Servings: (4)
Prep: 10 Mins. | Cook: 15 Mins.

Posted: by Sandra

INGREDIENTS

1/2 cup low-sodium chicken stock
1/4 cup balsamic vinegar
1/4 cup orange juice
1 teaspoon honey
1 tablespoon cornstarch
--Another 1/4 cup low-sodium chicken stock
1 cup fresh blueberries
2 teaspoons chopped fresh chives
4 salmon fillets
2 tablespoons olive oil
kosher salt and ground pepper to taste

METHOD

Preheat grill to medium-high heat.

Meanwhile, add 1/2 cup chicken stock, balsamic vinegar, orange juice, and honey into a saucepan, and bring to a boil over medium-high heat, and then reduce heat to medium. Dissolve cornstarch in 1/4 cup of chicken stock, and stir into simmering sauce. Cook and stir until the sauce thickens, reduces by half, and turns clear and sweetens (important or else the sauce will have too strong of a vinegar flavor). Stir in the blueberries and chives, and keep warm over low heat until salmon is done.

Meanwhile, brush salmon with oil, and season to taste with salt and pepper. Grill until the fish flakes easily with a fork, about 3 to 4 minutes per side. Serve with savory blueberry sauce drizzled on top ~ Enjoy!

SANDRA'S FRESH APPLE BLUEBERRY NILLA CRISP

A comfort dessert that your
family is sure to enjoy...

Servings: (8)
Prep: 10 mins. |
Bake 1 hour.

Posted by Sandra

INGREDIENTS

***Filling
4 large apples, peeled, cored, sliced, and cut in half
1/4 cup dark brown sugar
1 tsp. ground cinnamon
1 teaspoon vanilla extract
2 teaspoons fresh lemon juice
Pinch of fine-grained kosher salt
1 tablespoon all-purpose flour
¼ cup dried blueberries

Heading to the oven
for baking

***Crumble
1/3 cup old-fashioned oats (not quick cooking)
¼ cup dark brown sugar
1 teaspoon ground cinnamon
3/4 cup cold unsalted butter, cut into small cubes
25 nilla wafers, crushed
Butter baking spray

***Toppings
--French vanilla ice cream
--1 tablespoon chopped dried blueberries

METHOD

Preheat oven to 375 degrees. Spray a glass pie dish with baking spray, and set aside.

In a medium bowl, add the apples, brown sugar, cinnamon, vanilla, lemon juice, a pinch of kosher sale, and dried blueberries. Toss to combine, and place filling mixture into prepared pie dish.

In a small bowl, combine oats, brown sugar, cinnamon, and flour; tossing to combine. Work in cold butter cubes with pastry cutter or a fork until you have coarse crumbs the size of peas. Stir in nilla wafer crumbs; sprinkle crumble mixture over apples. Lightly spray top of crumble mixture with butter spray.

Bake for 1 hour, just until apples are tender. Let set for 15 minutes. Serve warm by cutting into slices, and top them with a scoop of french vanilla ice cream and a sprinkling of chopped dried blueberries (see top photograph). – Enjoy!

SANDRA'S FRESH LATTICE BLUEBERRY PIE

-->

A divine blueberry pie
that I'm honored to be able to prepare
with fresh blueberries grown in my own yard...

I found this posted on 3-8-13 via Eats Alaska
@ http://www.eatsalaska.com/
post/27731381039/sandras-fresh-wild-alaskan-blueberry-pie

Servings: (8)

Prep: 15 mins. | 

Bake: 1 hr.

INGREDIENTS

***Filling and Crust

3/4 cup granulated sugar

½ cup dark brown sugar

4 tablespoons cornstarch

1/4 teaspoon fine-grained kosher salt

1 teaspoon ground cinnamon

Pinch of freshly grated nutmeg

1 teaspoon vanilla extract

5 cups fresh blueberries

2 store-bought pie crusts, (or click for recipe here: Sandra's Homemade Pie Crust  [See *Tip below])

1 tablespoon cold unsalted butter, chopped into pieces

1 tablespoon freshly squeezed lemon juice

1 teaspoon freshly grated lemon zest

***Glaze for crust

1 large egg, lightly beaten

1 teaspoon water

--Some cinnamon-sugar

METHOD

Preheat oven to 425 degrees.  

Prepare the crust glaze topping by beating 1 egg, and 1 teaspoon water in a small bowl, and set aside with a pastry brush.  Also, tear three separate 3" wide foil strips for lining edge of pie later on, and place a lining of foil over a baking sheet (to capture possible drips), and then set aside as well.

In a large bowl, add the blueberries, and sprinkle with the white sugar, brown sugar, cornstarch, kosher salt, cinnamon, nutmeg, and vanilla, and gently fold to combine.

Line pie plate with one pie crust.  Pour berry mixture into the crust, dot with butter pieces, and sprinkle with lemon juice, and lemon zest.  Cut remaining pastry into 1” strips, and brush strips with reserved egg mixture, and then sprinkle with cinnamon-sugar.  Weave the lattice crust top of pie, and crimp and flute the edges of crust to seal.

Place pie on baking sheet, and bake on the mid-shelf of oven for about 15 minutes, and remove and place foil strips around edges to prevent burning.  Reduce oven temp to 375 degrees, and then continue baking until crust is golden brown, about 45 minutes.

When the pie is done baking, remove the foil strips from edges, and place pie on a rack to cool for at least 1 hour for it to properly set (otherwise it will be runny) - serve with french vanilla ice cream. – Enjoy!

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*Tip:  I make the crust the night before, and refrigerate it in two separate portions wrapped in plastic.  I take the cold pie dough out of refrigerator and let it stand for 10 minutes before rolling it out, which makes for a perfect flaky crust.

SANDRA'S BLUEBERRY CHEESE-FILLED CREPES over CUSTARD

A very decadently delicious dessert
that once mastered I'm sure you'll be often making
using many variations of 
fillings, toppings, and sauces to your heart's desire...

Servings: (8 total = 2 ea.)
Prep: 30 mins. |
Stand: 30 mins. |
Cook: 30 mins.

Posted: by Sandra

INGREDIENTS

***Custard
2 tablespoons granulated sugar
2 teaspoons cornstarch
Pinch of kosher salt
3/4 cup milk
1 egg yolk
1 teaspoon vanilla extract

***Filling
1 lb. container ricotta cheese
1 tablespoon honey
1 teaspoon vanilla extract
1 teaspoon freshly grated lemon zest
Pinch of freshly ground nutmeg

***Blueberry-Cinnamon Sauce 
--[click here for optional: Apple Walnut Filling]
2 tablespoons granulated sugar
1 teaspoon cornstarch
1 cup fresh blueberries
2 tablespoons water
1 tablespoon freshly squeezed lemon juice
½ teaspoon vanilla extract
½ teaspoon ground cinnamon

***Sweet Crepes
1 cup all-purpose flour
Pinch kosher salt
2 teaspoons granulated sugar
½ teaspoon freshly grated lemon zest
2 egg, beaten
1/2 cup milk
1/2 cup club soda
3 tablespoons melted unsalted butter, plus 3 tablespoons for cooking the crepes

METHOD

In a small mixing bowl, add the flour and salt and make a well in the center. Add the remaining ingredients, including 3 tablespoons of melted butter, and whisk together to combine. The mixture should be a loose batter. If the mixture is too thick, whisk in a bit of milk. Set batter aside for 30 minutes at room temperature.

Meanwhile, make the custard in a small saucepan, by whisking the sugar, cornstarch and salt together until well blended. Whisk in the milk and cook over low heat until almost boiling, then remove from the heat. In a small bowl, whisk together the egg yolk and vanilla until well blended. Add a couple of tablespoons of the hot milk from the saucepan and whisk to temper the egg, and then add the tempered egg mixture to the rest of the warm milk in the pan, whisking to combine. Cook over low heat until the sauce begins to thicken (do not boil). Let the sauce cool slightly while making the filling, sauce, and assembling the crepes.

For the blueberry sauce, whisk together sugar and cornstarch in a small saucepan over medium heat. Add the remaining ingredients and stir with spoon constantly until mixture boils, and then reduce heat to simmer for 5 minutes, while stirring occasionally. Set aside to let cool.

For the cheese filling, mix all ingredients together in a small bowl, and set aside.

Melt the 3 remaining tablespoons of butter in a small glass bowl in the microwave. Place a small non-stick skillet over medium heat, and with a paper towel dip into butter and swipe lightly to butter skillet. Keep the buttered paper towel close by, as you will need it for making further crepes.

Begin making crepes. Fill a ladle, almost about 3 tablespoons full, with batter and pour it into the preheated pan, while tipping and rolling the pan to evenly coat the bottom. When the edges of the crepe begin to pull away from the edges of the pan and the bottom begins to brown a little, about 1 minute, use a spatula to loosen the crepe, and turn over to cook for about 1 minute more on the other side. Remove the crepe from the pan between parchment-lined squares stacked on platter to let cool. Repeat this process, until all the batter is used, wiping the pan with your buttered paper towel, as needed.

To make individual crepe desserts (allowing 2 per serving), spoon 2 tablespoons of the custard sauce on each dessert plate, spread 2 tablespoons of the cheese filling in a line down the center of each crepe with the same amount of blueberry filling and roll up, and place 2 crepes on top of custard. Drizzle remaining blueberry sauce over the crepes. Repeat until all 8 plates are finished, and serve. – Enjoy!

SANDRA'S BLUEBERRY BRAIDED BREAD

A very impressive presentation
that is actually simple to make, and a very
decadent treat...

Yields: (1 large braided loaf, or two small)

Posted: by Sandra
Prep: 15 mins. |
Raising time: Overnight, plus a couple hours |
Bake: 35 to 40 mins.

INGREDIENTS:

***Yeast Sponge
1 tablespoon dry yeast
1 tablespoon sugar
1-1/2 cup warm milk
2 cups unbleached all-purpose flour

***Dough
2 eggs
1-1/2 teaspoons salt
1/3 cup sugar
2-1/2 cups unbleached all-purpose flour (plus a bit more if needed)
1 stick of butter, at room temp.

***Blueberry Filling
2 cups fresh blueberries
1/4 cup sugar
1/4 cup cornstarch
2 tablespoons lemon juice

***Egg Wash
1 egg
1 tablespoon milk

***Cream Cheese Filling
3/4 cup cream cheese
2 tablespoons sugar
1/2 teaspoon vanilla extract
1 tablespoon egg wash

METHOD:

Mix the sugar, yeast, and flour together in a small bowl. Pour in the warm milk. Beat until smooth, then cover with plastic wrap and set aside for a 1/2 hour.

Place the hook attachment on the stand mixer. Pour in sponge mixture into bowl of stand mixer. Add the eggs, salt, sugar, and one cup of the flour to the sponge. Beat until smooth on low speed until smooth. Then add the butter in small chunks and beat well. Add the remaining flour a handful at a time and mix in until the butter is incorporated. Knead on low speed for 5 minutes, until dough forms ball and is somewhat elastic.

Place the dough in a bowl sprayed with baking spray, rub around, and then flip over. Cover with plastic wrap, and let rise and room temperature until doubled in size, 45 mins. to 1 hr. Deflate the dough, recover the bowl, and refrigerate overnight.

The next day, combine all of the blueberry filling ingredients in a small saucepan and bring to a boil over medium heat while stirring constantly. Reduce heat and simmer for 5 minutes, then remove from heat and let cool.

Combine the egg and milk in a bowl and beat until combined, and set aside.

Combine all the cream cheese filling ingredients in a bowl and mix until combined.

Once blueberry filling has cooled, take the dough out of the refrigerator and gently deflate it. Divide it into two pieces. Use a rolling pin to shape each piece into a ½” thick rectangle.

Spread your fillings in the center of the dough (using this method as I did for the apple walnut version):

At 45-degree angle, slice the sides of the dough into tabs approximately 1 inch wide. Alternating from side to side, fold the pieces in over the filling, and gently press on the tabs to seal the folds, and then tuck under ends for a smoother finish. Glaze the braid with egg wash. Cover loosely with plastic. Set aside to rise until doubled in size, approximately 45 minutes.

Preheat oven to 350 degrees.

Just before placing the braid in the oven, glaze it again with any remaining egg wash. Bake on the center rack of the oven for approximately 35 to 40 minutes, rotating it once after 20 minutes so that it bakes evenly. Remove it from the oven and allow it to cool for at least half an hour before slicing.


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Variation: Click here for: Apple Walnut Braided Bread Recipe

SANDRA'S BLUEBERRY-CINNAMON SAUCE

A scrumptious blueberry sauce that is so very
versatile to use in a variety of dishes...

Yields: (2/3 cup)

Posted: by Sandra
Total Time: 10 mins.

INGREDIENTS

2 tablespoons granulated sugar
1 teaspoon cornstarch
1 cup fresh blueberries
2 tablespoons water
1 tablespoon lemon juice
½ teaspoon vanilla extract
½ teaspoon ground cinnamon

METHOD

Whisk together sugar and cornstarch in a small saucepan over medium heat. Add the remaining ingredients and stir with spoon constantly until mixture boils, and then reduce heat to simmer for 5 minutes, while stirring occasionally.


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Tip: This is great and simple recipe to serve over pancakes, waffles, crepes, ice cream, puddings, angel food cake, pound cake, and so on.

SANDRA'S DELICIOUSLY CLASSIC RICE PUDDING

I created this recipe many years ago,
and I often make because my husband and I love it so much...

Servings: (6)

Prep: 15 mins. | 

Bake: 1 hr.

Posted by Sandra

INGREDIENTS

***Rice Pudding:
1 cup cooked rice
3 eggs, beaten
½ cup granulated sugar
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
¼ teaspoon fine-grain koshersalt
2-1/2 cups whole milk
½ cup raisins

***Blueberry Cinnamon Sauce (optional)
4 tablespoons dark brown sugar
1 teaspoon cornstarch
1 cup fresh blueberries (or frozen, then thawed)
2 tablespoons water
1 tablespoon fresh lemon juice
½ teaspoon vanilla extract
½ teaspoon ground cinnamon

METHOD

Preheat oven to 350 degrees. Scald the milk by heating it to very warm in a small saucepan, not to a boiling point, and set aside.

In a medium bowl, whisk the eggs, sugar, vanilla, cinnamon, and salt. Gradually add the warm milk while whisking to combine. Fold in the rice and raisins with a spatula. Pour into a 9”x9” square casserole dish. Place casserole inside of a larger baking plan. Pour hot water 1-1/4” deep around casserole into larger pan (for even cooking of rice pudding).

Bake for 60 minutes.  (Tip:  This is optional, but I like to stir my rice pudding halfway through the baking process for a more even consistency and distribution of spices).  When rice pudding is finished baking, remove casserole from water. Let stand for 10 minutes before serving.

Meanwhile, make the blueberry cinnamon sauce by whisking together the brown sugar and cornstarch in a small saucepan, and add the remaining ingredients, then heat to medium-high heat.  Stir with spoon constantly until mixture boils, and then reduce heat to simmer for 5 minutes, while occasionally stirring.

Serve rice pudding topped with blueberry cinnamon sauce. – Enjoy.

SANDRA'S RHUBARB N’ STRAWBERRY CRUMBLE

A very tasty dessert with French vanilla ice cream
or alone with a steaming
cup of coffee or herbal tea...

Servings: (12)
Prep: 15 mins. |
Cook: 40 mins.

Posted by Sandra

INGREDIENTS

***Filling
1/2 cup unsalted butter, at room temp.
¾ cup granulated sugar
¼ cup dark brown sugar
1 egg, at room temp.
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 cup buttermilk (or 1 cup whole milk + 1 teaspoon lemon juice)
2 cups fresh rhubarb, finely chopped
1 cup frozen strawberries, thawed and finely chopped, then drained through a sieve

**** Crumble Topping
¼ cup all-purpose flour
¼ cup dark brown sugar
1 teaspoons ground cinnamon
2 tablespoons cold unsalted butter, cut into small pieces

METHOD

Preheat the oven to 350 degrees. Prepare a 9”x13” baking dish by spraying it with buttered baking spray, and set aside.

In a large bowl, with a hand-mixer cream together butter and both sugars, and beat in egg and vanilla.

In another medium-size bowl, sift together 2 cups flour, baking soda, cinnamon, and salt. Add sifted ingredients while mixing in, in 1/3-increments alternatively with the buttermilk into the large bowl of creamed mixture.

In a small bowl, toss the chopped rhubarb and strawberries with 1 tablespoon flour, and then fold them into the cake batter (this is so they don't float to the bottom). Spoon batter into the prepared baking dish, and gently smooth the surface of the cake.

In a another small bowl, cut 2 tablespoons of cold butter pieces into flour, brown sugar, and cinnamon for topping ingredients with a fork or pastry cutter, just until combined and crumbly, about peas size; and set aside in refrigerator to keep cold for 20 minutes.

Bake cake for 40 to 45 minutes - removing halfway through cooking process to sprinkle with the cold topping mixture. When cake is finished baking, place baking dish on a cooling rack to cool for a couple of minutes; cut and and serve. Enjoy!


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Tip: I love to serve this with a scoop of french vanilla ice cream, or fresh whipped cream. You can also substitute using fresh strawberries, blueberries, raspberries, or numerous other fruits...the possibilities are endless.