Which is why, since finding this coffee cake recipe on Smitten Kitchen, I have been waiting for rhubarb to hurry up and be in season. The other day, I finally found some at the grocery store and, because I couldn't remember how much was needed for the recipe, bought 1.5 lbs. It turns out that even if I doubled the recipe, I'd only need a pound. Obviously this meant I had to bake a pie too. (I'm told this logic is flawed, but I fail to see why.) In a delightful coincidence, Ms. Humble recently featured a strawberry rhubarb pie in her pie contest - and I had strawberries!
The coffee cake was pretty straightforward to make, if a bit labor intensive in the cleanup department. The only change I made to the recipe was to cut the amount of sugar in the batter in half. The resulting coffee cake was delightfully spicy and rhubarby.
The pie was a bit more of an adventure, partially because I'd previously only made pumpkin and apple pies, but mostly because I cannot for the life of me make an attractive pie. They always taste fine, but somewhere between rolling out the crust and baking them, they develop a high degree of wonkitude.
Promise not to laugh?
The filling is perfect - sweet from the strawberries, but not at all sugary - but the texture of the crust is unsatisfactory. I think something along the lines of a shortbread tart shell might work better. Or perhaps I should actually refrigerate my dough for half an hour instead of getting impatient and rolling it out after ten minutes. Clearly, I should make more pies and test these theories :)
Edit: The pie photo was taken immediately after the pie came out of the oven. The top crust started soaking up the filling shortly after that, so it got a little soggy. It looked really droopy and unfortunate in person.