Hey, Reader!

Summer is the season that feels like an open invitation to seek inspiration and adventure.

And as a recipe developer, I find inspiration at my local farmer's market, especially now that fresh produce like rhubarb & strawberries are overflowing off the gingham-lined tables.

So to celebrate, I created two Bake-Club-exclusive recipes that I'm sharing with you today! 🍰 I baked a strawberry rhubarb streusel cake and rosemary rhubarb dirty soda that my family enjoyed on a picnic in our neighborhood.

And to me, that's what summer is all about. Finding moments of spontaneity, without needing to book an extravagant trip or plan out the picture-perfect outing.

Summer always makes me feel equally nostalgic and full of anticipation. As a kid, a break from the usual routine meant I could stay up late & hang outside with friends all day.

Now that I have a little one of my own, I'm returning to that childhood wonder, and I'm reminding myself to slow down and revel in the small moments.

Like taking a minute to simply feel the sunshine warm my face. Or watch the colors of the sky slowly change at sunset. Or bake up a fruity yeast cake, pour some dirty sodas in mason jars, and sit out on a blanket with my family. 🧺

I know this is a much longer email than I usual write for our Bake Club, but I really wanted to convey my invitation to you to explore what it's like to feel both grounded and uplifted by summer.

And I'd love to know your thoughts on this. Does summer inspire you? Or do you prefer hanging out indoors until the golden hour of autumn returns?
I truly read & respond to every email, so just hit reply! I'd love to connect. 💖

Rhabarberkuchen mit Streusel

Ingredients:

Yeast Cake

• ½ cup warm milk
• 2¼ teaspoons active dry yeast (one packet)
• ¼ cup granulated sugar
• 3 tablespoon unsalted butter, melted
• 1½ teaspoons almond extract
• 1 large egg
• 2 cups all purpose flour
• ¼ teaspoon salt

Rhubarb Filling

• 1 cup rhubarb stalks, washed and cut into ½-inch pieces
• 1 cup strawberries, washed and chopped
• Zest from one large orange (about 2-3 tablespoons)
• ¼ cup granulated sugar

Streusel

• ½ cup all purpose flour
• ¼ cup granulated sugar
• 2 Tablespoons unsalted butter, melted

Directions:

Make the Cake Batter

1. In a large mixing bowl, mix the warm milk, active dry yeast, and granulated sugar. Set aside for 10 minutes until it becomes really frothy on top.
2. Add the melted butter, almond extract, egg, and salt, and whisk to combine.
3. Add the flour and salt and gently mix until you no longer see dry pockets of flour. (Don’t overmix, or it can get big air pockets or bake up chewy.)
4. Cover the mixing bowl and set it somewhere warm until it grows 1.5 times in size, after about 2 hours.
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Make the Rhubarb Filling & Streusel

1. In a large saucepan on medium-low heat, combine all the rhubarb filling ingredients. Simmer for 10 minutes, stirring often, until the rhubarb and strawberries soften and release some of their juice. Set aside to cool.
2. Make the streusel by mixing the flour, sugar, and melted butter with a spoon or fork until it forms a crumbly mixture. Set aside.
   ​

Assemble & Bake the Cake

1. Preheat the oven to 350°F (176°C). Grease a 9-inch springform pan or round cake tin.
2. Wet your fingers with water, then gently press the cake batter in an even layer in the pan.
3. Spread the rhubarb filling on top of the cake batter, leaving a tiny bit in the very center without the filling, so it’s easier to check when the cake is done baking. Then sprinkle the streusel on top.
4. Bake for 22 to 26 minutes, until the top is golden brown and a toothpick inserted into the center of the cake comes out without any wet cake batter stuck to it.

Rhubarb Dirty Soda

Ingredients:

Rhubarb Rosemary Simple Syrup

• 2 cups rhubarb, roughly chopped into 1-inch pieces
• 1 cup water
• 1 cup granulated sugar
• 1 sprig of fresh rosemary

For the Drinks (makes 2)

• 1 (12 oz) can sprite (or your favorite lemon-lime soda)
• ¼ cup prepared rhubarb rosemary syrup
• 2 tablespoons heavy cream
• Ice cubes
• ​Candied rhubarb or rosemary sprigs, for garnish

Directions:

Make the Simple Syrup

1. In a large saucepan, add the chopped rhubarb, water, and sugar. Bring to a boil, then simmer on low for 20 minutes, or until the rhubarb softens and easily squishes when pressed with a spoon.
2. Remove from the heat, add the rosemary sprig, and set aside to cool and infuse the flavor for at least 1 hour.
3. Strain the syrup into a glass jar.

Make the Dirty Soda

1. Between two drinking glasses, divide the sprite (about ¾ cup each), rhubarb rosemary syrup (2 tablespoons each), and heavy cream (1 tablespoon each). Stir to combine everything in each glass.
2. Add ice cubes and your optional garnish.

My Picnic Essentials

Honestly, you don't need much to have a great summer picnic! Here are the items (with affiliate links) I always bring to keep the vibes at 💯.

• ​This water-resistant picnic blanket that is easy to shake off sand/grass and folds up nice & small.
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• I use this picnic basket that I found at a garage sale and absolutely love it. But if I was buying a new one, I'd get this adorable insulated wicker one. It even comes with a tray table!
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• As a mom, of course there's always a roll of paper towels nearby, but I love pulling out linen napkins for our picnics to really set the vibe.
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• I'm absolutely obsessed with this retro bluetooth speaker and it's either playing some soft jazz or my son's current favorite song (which right now is APT).
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• I don't even attempt to transport a cake or pie without my lid-locking cake carrier. And you can place a damp paper towel under your cake pan to prevent it from sliding on the plastic bottom.

​Find your next rustic bake​

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