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07/05/2018 12:01 AMDo you really believe this past May was the warmest in decades? I am not sure it has been, although I did turn on the central air conditioning in mid-May, where it will remain until mid-October. I would also mention that I have a heat pump which handles my heat and air conditioning. I don’t understand what a heat pump is, but my electric bill was just around $105, with the air conditioning on, and in the winter, when I leave the thermostat on 60 degrees, it is rarely much over $200.
When I have friends in for dinner in the winter, I turn the thermostat up to 68 degrees; I like my friends and I don’t want them shivering during dessert.
The reason I like central air, which I never had in my 18th century houses, is so I can cook all summer without breaking a sweat. Last weekend I made pasta marinara and baked cookies when the temps hit the mid-80s. But this recipe, which includes local and seasonal fruits (although rhubarb is actually a vegetable), just needs an oven for under an hour. Neither fruit needs cooking before making the batter. This is a lovely dessert and when I make it, I think about how much I miss my friend Ann Bandazian, who gave me so much rhubarb along with this recipe.
Rhubarb Strawberry Struesel
From Ann Bandazian, who has had the recipe forever
Yield: serves 12
Grease a 9-inch by 13-inch baking dish (I would use a glass one) with butter.
Set oven to 350 degrees.
For the streusel:
⅔ cups sugar (she and I each use half brown sugar,
half white sugar)
1 stick (8 tablespoons) butter, slightly softened
½ cup flour
5 cups of rhubarb, approximately one-half-inch dice
1 cup strawberries, washed, cored and sliced
For the batter:
2 cups flour
3 teaspoons baking powder
½ cup sugar
2 eggs
1 stick butter, melted
¾ cup milk
1 tablespoon yogurt (optional)
1 package of strawberry gelatin (like Jell-0)
To make the streusel:
Process together first three ingredients in a food processor, mixer or by hand. Set aside.
Mix together with a wooden spoon (or any spoon, for that matter) the rhubarb and strawberries. Set aside.
To make the batter:
In a large bowl, whisk together flour, baking powder, and sugar. Using a mixer (you can do this by hand, if you like), add eggs, one at a time. Add melted butter, milk and, if using, yogurt.
Pour batter into the prepared baking dish. Top the batter with the rhubarb and strawberries. Sprinkle the strawberry gelatin over the fruit. Top with the streusel mixture.
Place cake in the prepared 350 degree oven and bake for about 40 minutes, or so.