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Rhubarb Sour Cream and Strawberry Crumb Cake

Rhubarb Sour Cream and Strawberry Crumb Cake
Print Recipe
Servings
1 cake
Servings
1 cake
Rhubarb Sour Cream and Strawberry Crumb Cake
Print Recipe
Servings
1 cake
Servings
1 cake
Ingredients
For Cake:
For Crumb Topping:
Servings: cake
Instructions
  1. Heat oven to 350°F. Combine sugar and 3/4 cup butter in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add eggs and vanilla; continue beating until creamy.
  2. Combine 2-3/4 cups, baking powder, baking soda and salt in another medium bowl. Add to butter mixture alternately with sour cream, mixing well after each addition. Toss together rhubarb, strawberries and remaining 1/4 cup flour in same medium bowl; gently stir into batter. Spread evenly into greased 13x9-inch baking pan.
  3. Combine brown sugar, 1/4 cup flour and cinnamon in small bowl, cut in 1/4 cup butter until mixture resembles coarse crumbs. Sprinkle evenly over batter. Bake for 45 - 55 minutes.
Recipe Notes
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Spinach, Asparagus and Strawberry Salad

Spinach, Asparagus and Strawberry Salad
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Spinach, Asparagus and Strawberry Salad
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Ingredients
Servings:
Instructions
  1. Pour 1 Tbsp. olive oil in 12 by 15 inch baking pan; add asparagus pieces, sprinkle with salt, mix to coat. Spread in single layer and bake at 400 degrees, stirring often, for 15 - 20 minutes. Let cool.
  2. In a large bowl, combine vinegar, 2 Tbsp. olive oil. Add spinach, strawberries, walnuts and cooled asparagus. Mix to coat. Add salt and pepper to taste.
Recipe Notes

Recipe Courtesy of yummly.com

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