I’m pretty much obsessed with weddings at the moment. Watched the royal wedding from start to finish, and then ate a big British breakfast, complete with berry scones and Strawberry Rhubarb Streusel Cake to celebrate. I loved watching all that pomp and circumstance! So fun. So royal. So British.
But a little closer to home, we’ve got our own “royal” wedding to plan. Our son, Thomas, is getting married in exactly one month, and we’re holding the reception in our yard. Do you know what this means? We live on an acre of land, and pretty much every stitch of that acre has to be perfect…
I’ve lost track of how many trips I’ve taken to the garden store. My knees are permanently indented from kneeling and my fingernails will probably never come clean. I’ve worn out three pairs of garden gloves, several trowels and a shovel. Last week I was chased out of my own garden by a crazed Canadian goose. (Why isn’t he in Canada by now?)
But here’s the thing. Are our wedding guests going to judge the handful of weeds I missed? Or the rosebushes that aren’t pruned perfectly? Or the fact that our patio developed a large crack in the cement over the winter? I bet they won’t. They’ll just be happy to be at the party. There is no need for this lunacy over having the perfect yard. It’s gonna be fabulous and lovely, and I just need to take a deep breath and walk away from the trowel.
It’s like this Strawberry Rhubarb Streusel Cake. It’s not the prettiest cake in the world. In fact, when I pulled it out of the oven, Sarah and I both pulled funny faces. It’s just not that pretty. BUT it does taste really, really good, and the fam gobbled the whole thing right up and raved about how delicious it was. Not one person said, “Ooooh, that’s not a very pretty cake.” Nope. Not one. You just can’t go wrong with rhubarb and strawberries. The classic combo is just dang good.
Life isn’t perfect. Even the royals have their issues. Let’s just all do our best and then be happy. Watch a wedding. Plant a flower. Eat some cake.
- 2 cups flour
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 1 tsp. baking soda
- Pinch salt
- 1 cup plain Greek yogurt
- 2 eggs
- 2 tsp. vanilla extract
- 1 cup strawberries
- 3 cups rhubarb
- 1 cup unsalted butter
- 1 cup flour
- 1 cup brown sugar
- 1 1/2 cup oats
- Pinch salt
- 1 tsp. nutmeg
- 1/2 cup chopped pecans, optional
- Preheat oven to 350 degrees and grease a 9x13 pan.
- Combine all dry ingredients in the bowl of a stand mixer.
- Add yogurt, eggs and vanilla and combine on medium speed just until combined.
- Cut strawberries and rhubarb into bite-sized pieces and add to batter. Stir to combine.
- Pour into pan and smooth. Spread streusel topping evenly over cake.
- Bake 40-45 minutes, until toothpick comes out fairly clean. Cover with foil if cake is getting too brown.
- Best served warm with vanilla bean ice cream.
- Melt butter in microwave.
- Add all other ingredients and stir to combine.
*This cake is delicious served warm or cold, but we love it best right out of the oven with vanilla bean ice cream.