Earlier this month, my favorite recipe that I have inherited from my mom was featured on Self.com for Mother’s Day!  These Strawberry Rhubarb Custard Tart is always the dessert that signifies spring’s arrival for me.  What a fun way to honor my mom for Mother’s Day by showing off her recipe.  After all, she is the reason I have such a love of baking. Strawberry Rhubarb Custard Tart {satisfymysweettooth.com}

This Strawberry Rhubarb Custard Tart is the most perfect shortbread-like crust topped with light and airy, sweet, yet slightly tart custard and it is perfect served alone or with a dollop of whipped cream.

Strawberry Rhubarb Custard Tart {satisfymysweettooth.com} My mom was always baking and so there was seldom a lunch or dinner that wasn’t followed by dessert.  If there wasn’t a tray of cookies or a loaf of banana bread still warm from the oven, I could always find a batch of brownies or bars wrapped up in the freezer.  There are pictures of me kneeling on a stool in a teddy bear apron helping my mom make Christmas cookies when I was barely old enough to hold a spoon.  As I grew older, I was always her official taste tester in the kitchen and to this day, when we are together, we can usually be found together in the kitchen.

Strawberry Rhubarb Custard Tart {satisfymysweettooth.com}

I will be making this favorite family recipe for Memorial Day weekend and sharing it with friends and family at the lake cabin.   CLICK HERE FOR THE RECIPE for Strawberry Rhubarb Custard Tart.  Have a wonderful long weekend!

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I was at the lake cabin last weekend for yet another fabulous weekend of summer festivities with 10 of our good friends.  I got to live vicariously through my friends who have the most adorable 5.5 month-old baby girl


and I got to cook and bake to my heart’s content.  I kept joking that I felt like I was running an adult summer camp because of the meal planning and organizing I did for us.  Thankfully everyone was super helpful which made meal time and cleanups a breeze.

Of course, I was excited to make another coffee cake since I had lots of mouths to feed and I decided on this Strawberry Rhubarb Cream Cheese Streusel Coffee Cake.  I really didn’t want the name of this cake to be so long, but each part of it is worth documenting in the title!

Strawberry Rhubarb Cream Cheese Streusel Coffee Cake {Satisfy My Sweet Tooth}

This Strawberry Rhubarb Cream Cheese Streusel Coffee Cake begins with a regular white cake which gets topped with a cream cheese filling that I folded macerated strawberries and rhubarb into.  That creamy layer is topped with the remaining cake batter and sprinkled generously with a traditional, crumbly streusel topping.  When strawberries and rhubarb are no longer in season, they could be substituted with any of your favorite fresh or frozen fruits.

Strawberry Rhubarb Cream Cheese Streusel Coffee Cake {Satisfy My Sweet Tooth}

Strawberry Rhubarb Cream Cheese Streusel Coffee Cake

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Yield: 24 pieces

1 piece (1/12 of cake)

Soft and tender cake with a creamy, fruity filling and topped with a generous layer of crumbly streusel


    For the cake
  • 2 1/2 cups flour
  • 1 cup sugar
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup (12 Tbsp) unsalted butter, softened
  • 3 eggs
  • 2 tsp vanilla
  • 2/3 cup buttermilk
  • For the filling
  • 2 (8 oz.) packages cream cheese, softened at room temperature
  • 1/2 cup sugar, plus 1 Tbsp
  • 1 egg
  • 1 cup chopped strawberries
  • 1 cup diced rhubarb
  • For the streusel topping
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1 tsp cinnamon
  • pinch of salt
  • 1 1/2 cups flour
  • 1/2 cup (8 Tbsp) unsalted butter, melted


  1. Preheat oven to 325 degrees and grease and flour a 9X13" baking pan.
  2. Place chopped strawberries and rhubarb into a bowl and sprinkle with 1 Tbsp sugar. Set aside.
  3. For the cake
  4. In a large bowl, combine the flour, sugar, baking soda, baking powder and salt. Mix in softened butter.
  5. Add eggs, vanilla and buttermilk* and mix well.
  6. Pour 2/3 of batter into prepared pan and spread evenly. Set aside.
  7. For the filling
  8. In a medium bowl, using an electric mixer, mix together the cream cheese, sugar and eggs. Fold in macerated fruit.
  9. Spread evenly over cake batter in cake pan.
  10. Top with remaining cake batter (it does not have to be an even layer nor does it need to look smooth).
  11. For the streusel topping
  12. Combine all ingredients in a medium bowl with your hands and sprinkle evenly over top of batter.
  13. Bake about 45 minutes or until toothpick inserted into center of cake comes out clean (or with only cream cheese on it).
  14. *Note: If you do not have buttermilk on hand, pour 2/3 cup of regular milk into a liquid measuring cup and add 1 tsp white distilled vinegar. Allow mixture to sit while you prepare other ingredients.
  15. **I also like to keep powdered buttermilk in my refrigerator so that I can combine that with some regular milk when I need buttermilk for a recipe.
  16. Recipe adapted from Shugary Sweets


Per piece: Calories: 300 Carbohydrates: 32g Fat: 15g

spread 2/3 of batter into prepared pan


top with cream cheese filling


top with remaining batter


sprinkle with streusel topping


bake and serve

Strawberry Rhubarb Cream Cheese Streusel Coffee Cake {Satisfy My Sweet Tooth}

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How can I be sure that these are The Best Strawberry Rhubarb Muffins?  Well because everyone who tasted them said they were the best muffins they had ever had!  I owe it all to my favorite fruit combination of all time.  What’s not to love about sweet strawberries combined with tart and tangy rhubarb?  And I think the fact that rhubarb is only around for such a short time each year, makes anything you put it in that much more special.

The Best Strawberry Rhubarb Muffins {Satisfy My Sweet Tooth}

The Best Strawberry Rhubarb Muffins {Satisfy My Sweet Tooth}

These Strawberry Rhubarb Muffins are so incredibly moist because of the amount of fruit that I packed into each one.  The recipe is relatively small so that when you make the muffins, the batter will look like a bunch of fruit with just a light coating of muffin batter.  But when the oven warms the fruit into soft, gooey perfection, the result is a muffin that stays incredibly moist thanks to the moisture from the fruit!  I sprinkled a bit of turbinado sugar on top of each muffin because I love that it provides a subtle crunch when you take a bite.

The Best Strawberry Rhubarb Muffins {Satisfy My Sweet Tooth} You can make The Best Strawberry Rhubarb Muffins in one bowl and have the batter ready to go in about 5 minutes!  Ok, maybe a little longer since you have to chop the strawberries and rhubarb, but literally, these could be a special breakfast treat that you could make any morning of the summer.  Once rhubarb is no longer available, substitute blueberries, blackberries or peaches.

The Best Strawberry Rhubarb Muffins {Satisfy My Sweet Tooth}

The Best Strawberry Rhubarb Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 15 muffins

The Best Strawberry Rhubarb Muffins: incredibly moist, cake-like muffins bursting with soft, gooey berries and rhubarb


  • 1/3 cup canola oil
  • 1/2 cup milk
  • 1 egg
  • 1 tsp vanilla
  • 1 1/2 cups flour
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 3/4 cup chopped rhubarb
  • 3/4 cup chopped strawberries
  • turbinado (raw) sugar for topping


  1. Preheat oven to 400 degrees and grease or line muffin pan with liners.
  2. In a medium bowl, combine flour, sugar, salt and baking powder and set aside.
  3. In a large bowl, mix oil, egg, milk and vanilla by hand or with a mixer until well blended.
  4. Add dry ingredients and mix until well incorporated.
  5. Fold in strawberries and rhubarb.
  6. Fill muffin cups 1/2-2/3 full of batter and sprinkle tops with turbinado sugar.
  7. Bake ~20 minutes or until toothpick inserted into muffin comes out clean.

The Best Strawberry Rhubarb Muffins {Satisfy My Sweet Tooth}

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I hate to say it, but I felt it this weekend.  That chill in the evening air that reminds you that fall is right around the corner.  Not that I don’t look forward to fall, but we all want summer to last as long as possible, right?  Maybe it stems back to when we were school kids and we just wanted summer to last one more week.  There is something very bittersweet about those last summer days no matter how old we get.  On a positive note, one of the best things about the end of summer is that it is the peak time for some of the best summer produce.  Farmers’ market has every type of tomato you could want, family members share their extra zucchini with you, and you just want to squeeze as many fruits and vegetables as you can into each day.

Canning allows us to bring these to-die-for summer flavors onto our kitchen tables all through the fall and winter.  I grew up canning with my mom and grandma and have continued to have more interest in it each year.  My mom was visiting last week and we took advantage of our time together and spent most of it in the kitchen, as usual!  We started by canning some salsa (STAY TUNED!) and then made the most delectable strawberry rhubarb jam.  This jam is the perfect consistency to spread on your morning toast and is also a luscious topping for ice cream.

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Is this not the most beautiful color???

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