After a tough week at my full time job, I came home wondering what to bake in my micro bakery, and suddenly was waxing nostalgic for something from my days in the army; Streusel Coffee Cake! Whipping out the old army recipe cards, I decided nostalgia is fine and good. But sometimes an ancient recipe from a military kitchen may only go so far.
To cut to the chase, I went to Deb Perlman's Smitten kitchen. And there I found her own adaption of another's recipe, her's from the New York Times. She used rhubarb. I enjoy mine more dry and crumbly, though I did think about maybe adding mango next time. What do you think?
I agree – the more crumbles the better! But like the smitten kitchen blogger, I love the contrast of tart fruit and sweet dough. And I still have frozen rhubarb in my freezer. So much to bake – so little time!