Cheesy Summer Squash Casserole [RECIPE]

Cheesy Summer Squash Casserole

Turn your summer harvest into a tasty side dish with our Cheesy Summer Squash Casserole.
(Photo by Jathan Fink, Jadeworks Entertainment)

We love summer! One reason for this is that we adore the bounty of fresh produce that is in season. One vegetable that always seems to grow well is squash. Over the years, many items in our garden have yielded less than satisfactory results, but we never seem to have a shortage of squash. And since hot summer days aren’t conducive to eating heavy meals, we’re always looking for tasty ways to prepare the summer harvest, and this is one dish that’s a real crowd pleaser! So instead of bringing the prerequisite baked beans, cole slaw or potato salad to the next neighborhood barbecue, try serving up this cheesy summer squash casserole instead. We guarantee your friends will be asking for the recipe. Enjoy! Read more of this post

Rhubarb-Strawberry Crumb Cake

Rhubarb-Strawberry Crumb Cake (Photo by Jathan Fink, Jadeworks Entertainment)

Freshly harvested rhubarb and big, juicy strawberries are a match made in heaven. They meet in this tasty vegetable-fruit crumb cake that is sure to please the most particular crowd. (Photo by Jathan Fink, Jadeworks Entertainment)

Rhubarb is the perfect complement to fresh strawberries in this deliciously moist, subtly fruity and always yummy cake, particularly when you can purchase both items in season. Serve with your favorite coffee for a mid-morning snack or as a light after-dinner dessert.

PREP: 25 minutes
TOTAL TIME: 1 1/4 hours + cooling time

INGREDIENTS

For The Streusel

  • 6 tablespoons unsalted butter, melted, plus room-temperature butter for pan
  • 1 cup all-purpose flour, (spooned and leveled), plus more for pan
  • 1/2 cup packed light-brown sugar
  • 1/4 teaspoon salt

For The Cake

  • 2 stalks rhubarb, coarsely chopped
  • 3/4 cup sliced strawberries
  • 1 tablespoon light-brown sugar
  • 1 cup all-purpose flour, (spooned and leveled)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup confectioners’ sugar (also called 10-X)
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract
DIRECTIONS
  1. Preheat oven to 350°F. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter and flour parchment and pan, tapping out excess flour.
  2. Make streusel: Whisk together butter, brown sugar and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use.
  3. Make cake: In a medium bowl, combine rhubarb, strawberries, brown sugar and 1/4 cup flour. In another medium bowl, whisk 3/4 cup flour, baking powder and salt. In a large bowl, using an electric mixer, beat butter and confectioners’ sugar until light and fluffy; beat in eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in prepared pan. Sprinkle with rhubarb and strawberry mixture; top with streusel.
  4. Bake cake until golden and a toothpick iserted in center comes out with moist crumbs attached, 45 to 50 minutes. Let cool completely in pan. Using paper overhang, lift cake from pan. Cut into 9 pieces.

YIELDS: 9 servings

© 2011 Jadeworks Entertainment.