Desserts

These farm fresh Strawberry Rhubarb Crumble muffins feel like a warm nostalgic hug from the inside out! They are bursting with strawberries and tangy rhubarb- the perfect combination! The muffins are soft and buttery and the crumble is a golden cinnamon crumble that tastes like a warm strawberry rhubarb crisp. The best part? This versatile recipe can be baked as a coffee cake, mini muffins, classic loaves, jumbo muffins or your favorite bakery-sized treat- making it perfect

Makes one 9×13-inch pan Ingredients Crust Layer 1½ cups graham cracker crumbs 1 tbsp sugar ½ cup and 1 tbsp butter (melted) Cream cheese filling 16 oz cream cheese 1 cup butter softened 2 tsp vanilla 3 cups icing sugar Middle Fruit Layer 5 cups rhubarb 3 cups strawberries 2 lemons (juiced) 2 tbsp butter 1/2 cup water ¾ to 1 cup sugar depending on taste- best if sweet but tart! Topping 8 oz cool whip (1 container) Instructions Prepare the Crust Preheat oven to 330°F (165°C).

Makes one 9×13-inch pan Ingredients Cake – Dry Ingredients 4 cups all-purpose flour 1½ cups sugar 5 tsp baking powder 4 tsp cinnamon 1 tsp baking soda ½ tsp salt Cake – Wet Ingredients 2 tsp vanilla 2 cups sour cream 1 cup butter, melted (warm, not hot) 4 eggs, room temperature Fruit 6 heaping cups rhubarb, chopped(about ½-inch pieces) Note: If using frozen rhubarb, thaw fully and drain. A small amount of juice is fine, avoid excess liquid. Cinnamon Crumble Topping 1 cup brow

Ingredients: Fruit Filling 5 cups rhubarb, cut 4 cups strawberries, cut Juice of 2 lemons 1 cup sugar (adjust to taste—sweet but tart) 2 tbsp butter 2 tsp vanilla Thickener ¼ cup flour or cornstarch 1 cup water Crisp Topping 2 cups all-purpose flour 1½ cups large-flake oats 1½ cups brown sugar ~2 tsp cinnamon (to taste) 1 cup butter, half melted Instructions Preheat oven to 350°F. Make the crisp topping: In a large bowl, combine flour, oats, brown sugar, and cinnamon. Add hal

Ingredients Muffin Batter – Dry Ingredients 4 cups all-purpose flour 1½ cups sugar 5 tsp baking powder 4 tsp cinnamon 1 tsp baking soda ½ tsp salt Muffin Batter – Wet Ingredients 2 tsp vanilla 2 cups sour cream 1 cup butter, melted 4 eggs 5–6 cups haskap berries (if frozen, thaw halfway and lightly coat with flour) Pecan Cinnamon Crumble Topping 1 cup brown sugar 1 cup flour 1 cup rolled oats (old-fashioned or quick oats) 1 heaping tbsp cinnamon ½–¾ cup chopped pecans ¾ cup b

Ingredients Cake 2 cups butter, softened 2 ½ cups brown sugar 8 large eggs 4 tsp vanilla extract 1 cup milk 6 cups all-purpose flour 2 tbsp baking powder 2 tsp baking soda 2 tsp salt 4 tsp cinnamon 2 tsp nutmeg ¼ tsp ginger ¼ tsp cloves 2 cups canned crushed pineapple, juice fully squeezed out 6 cups grated zucchini (loosely measured, not packed) Coconut Cream Cheese Icing 12 oz (1½ blocks) cream cheese, softened 1½ cups butter, softened 3 tsp coconut milk 1½ tsp vanilla extr